Easy Chicken Piccata is full of lemony deliciousness. Lot’s of flavor and little fuss.
Throw on some pasta and heat up your favorite skillet!
Chicken breast is just one of those versatile ingredients you can add any flavor you want to. I love the idea of lemon, white wine and capers as the set up for the sauce because it leaves you with a light tasting and refreshing flavor. Btw, white wine vinegar is a good replacement if you’re avoiding alcohol or don’t happen to have any wine on hand.
To make it a piccata, the chicken breast is either sliced thinly or pounded out with a mallet. Then it is seasoned with salt and pepper and dredged through flour just before browning it in a skillet with a little oil.
When you’re cooking the chicken, you’ll notice some of the coating along with some of the juices sticking to the bottom of the skillet. Not to worry. Those browned bits make for a fantastic element in the sauce.
After the chicken is nicely browned, you’ll be stirring the liquids (lemon juice and wine) in. With your skillet heated on high, a wire whisk will easily remove the browned bits and get them incorporated. Add some chicken stock and a little cream and allow that to thicken some. Once your sauce is thickened to your liking, add the chicken back to the pan to coat it in the sauce. Serve the chicken along with some of the sauce over your favorite pasta and you’re good to go.
Not bad for a dish that’s ready in about thirty minutes. Huh? I know I’m a happy camper when busy weeknights around here include a yummy dish like this easy chicken piccata.
Sometimes, quick and easy is just what you need for dinner. That’s why I love doing posts like this. I do hope you’ll give it a try and let me know how you like it.
Have a beautiful day and as always, keep it delicious!
Till next time ~ much love, Connie
Easy Chicken Piccata
- 4-5 boneless skinless chicken breasts
- salt and fresh ground black pepper
- flour for dredging
- 2 tablespoons olive oil add more if needed in between cooking
- 1/2 cup white wine
- 1/4 C freshly squeezed lemon juice
- 2 tablespoon capers drained
- 1/2 cup water or chicken stock
- 4 tablespoons cold unsalted butter
- 1/4 cup heavy whipping cream
- With a mallet or the back of a small pan, pound the chicken to ½ inch thickness.
- Sprinkle salt, and fresh ground pepper over each piece, on both sides. Dredge the chicken in flour to coat.
- Heat a medium skillet over med/hi and add the olive oil.
- Working with two pieces of chicken at a time, cook until the crust is golden brown and the internal temp is 160 to 165 degrees F. Set chicken aside.
- Turn the heat up on the skillet to high and add the lemon juice and white wine. Deglaze the pan with a spatula. Add the capers and smash them. Cook for 2 minutes.
- Add the chicken stock and butter. Turn heat down to medium and cook to a simmer. Add the cream and simmer slowly until thickened and turn heat off. Add chicken back to pan to coat with the sauce.
- Serve the chicken with the sauce over your favorite pasta.