Food

Chicken Piccata

The whole family will love this chicken piccata — and the dish comes together in a flash
BY Jennifer Segal TIMEAugust 22, 2022 PRINT

When it’s 5:30 PM and I’m staring blankly into the fridge at a package of boneless chicken breasts — wondering what the heck am I going to make for dinner? — it’s often chicken piccata to the rescue.

Crispy chicken cutlets in a lemony butter and caper sauce, chicken piccata is one of those quick and easy suppers that makes everyone at the table happy. My kids like the chicken plain (hold the sauce), while Michael and I love the lemony, briny notes in the butter sauce. Capers definitely fall into the love-’em-or-hate-’em category, so feel free to leave them out if you’re not a fan.

Chicken piccata pairs well with many easy sides, such as buttered angel hair pasta, roasted vegetablesmashed potatoes or couscous. That means you can go from “what’s for dinner?”  to “dinner’s on the table!” in less than 30 minutes.

How To Make Chicken Piccata

Epoch Times Photo
(Courtesy of Jenn Segal)

Begin by prepping the chicken breasts. First slice each chicken breast in half horizontally.

Epoch Times Photo
(Courtesy of Jenn Segal)

Place the chicken breasts in a large sealable plastic bag and, using a meat mallet or rolling pin, pound them to an even 1/4-inch thickness. This ensures that they cook quickly and evenly. (I use a sealable plastic bag to pound the chicken because it can also be used in the next step to easily coat the chicken with flour.)

Epoch Times Photo
(Courtesy of Jenn Segal)

To the bag, add the flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper; seal and shake to combine.

Epoch Times Photo
(Courtesy of Jenn Segal)

Add the chicken to the bag.

Epoch Times Photo
(Courtesy of Jenn Segal)

Then seal and shake to coat the chicken evenly.

Epoch Times Photo
(Courtesy of Jenn Segal)

Beat the eggs in a large, shallow bowl. In another large, shallow bowl, mix the bread crumbs with 1/4 teaspoon salt.

Epoch Times Photo
(Courtesy of Jenn Segal)

Using tongs (or your hands), dip each chicken breast first in the egg mixture, turning to coat evenly and letting any excess egg drip off, and then into the bread crumbs, turning to coat evenly. This 3-step breading method (flour + eggs + bread crumbs) ensures that the coating adheres.

Epoch Times Photo
(Courtesy of Jenn Segal)

Heat the oil in a large sauté pan over medium-high heat. Add the chicken to the pan and cook for until the first side is golden brown, 2 to 3 minutes.

Epoch Times Photo
(Courtesy of Jenn Segal)

Flip the chicken and cook until the second side is golden, about 2 minutes more.

Epoch Times Photo
(Courtesy of Jenn Segal)

Transfer the chicken to the prepared baking sheet and place in the oven while you make the sauce. (Note: the chicken should be almost fully cooked at this point. Don’t leave it in the oven for more than 5 minutes or it will overcook.)

Epoch Times Photo
(Courtesy of Jenn Segal)

Discard any excess oil from the pan. Add the stock, lemon juice, and capers and bring to a boil, scraping up any brown bits from the pan. Gently boil for about two minutes, until slightly reduced.

Epoch Times Photo
(Courtesy of Jenn Segal)

Off the heat, swirl in the butter.

Epoch Times Photo
(Courtesy of Jenn Segal)

Add the parsley.

Epoch Times Photo
(Courtesy of Jenn Segal)

Taste and adjust seasoning with salt and pepper, if necessary.

Epoch Times Photo
(Courtesy of Jenn Segal)

Remove the chicken piccata from the oven and transfer to plates. Spoon the sauce over top and enjoy!

You May Also Like
Easy Chicken Parmesan
Chicken Marsala
Linguini with Clams
Spring Risotto with Asparagus & Peas
9 Best Pots & Pans For Your Kitchen

Chicken Piccata

By Jennifer Segal
Servings: 4
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes

Ingredients

For the Chicken
1.5 lbs boneless skinless chicken breasts
3 tablespoons all-purpose flour
Salt and freshly ground black pepper
2 eggs
1 cup seasoned Italian bread crumbs
¼ cup extra-virgin olive oil

For the Sauce
1 cup chicken stock
2 tablespoons fresh lemon juice, from 1 lemon
3 tablespoons brined capers, drained and rinsed
3 tablespoons unsalted butter
Salt and pepper
¼ cup chopped fresh Italian parsley

Instructions

Preheat the oven to 350°F. Line a baking sheet with aluminum foil.

Using a very sharp knife, slice each chicken breast in half horizontally. One at a time, place the chicken breasts in a large sealable plastic bag and, using a meat mallet or rolling pin, pound them to an even ¼-inch thickness. (If your chicken breasts are very small, you can skip the step of cutting them in half horizontally. I use two ¾-lb breasts to make 4 portions.) Save the bag.

To the bag, add the flour, ¾ teaspoon salt, and ¼ teaspoon pepper; seal and shake to combine. Add the chicken to the bag; seal and shake to coat the chicken evenly. Beat the eggs in a large, shallow bowl. In another large, shallow bowl, mix the bread crumbs with ¼ teaspoon salt. Using tongs (or your hands), dip each chicken breast first in the egg mixture, turning to coat evenly and letting any excess egg drip off, and then into the bread crumbs, turning to coat evenly.

Heat the oil in a large sauté pan over medium-high heat. When the oil is hot and shimmering, add the chicken to the pan and cook for until the first side is golden brown, 2 to 3 minutes. Flip the chicken and cook until the second side is golden, about 2 minutes more. Transfer the chicken to the prepared baking sheet and place in the oven while you make the sauce. (Note: the chicken should be almost fully cooked at this point. Don’t leave it in the oven for more than 5 minutes or it will overcook.)

Discard any excess oil from the pan. Add the stock, lemon juice, and capers and bring to a boil, scraping up any brown bits from the pan. Gently boil for about two minutes, until slightly reduced. Off the heat, swirl in the butter, followed by the parsley. Taste and adjust seasoning with salt and pepper, if necessary. Remove the chicken from the oven and transfer to plates. Spoon the sauce over top.

Make Ahead: The chicken can be breaded and refrigerated up to four hours ahead of time.

Freezer-Friendly Instructions: The breaded cutlets can be frozen for up to 3 months. Freeze the chicken on the baking sheet until firm, about 1 hour, then transfer to a resealable freezer bag or layer in an airtight container with sheets of parchment between the cutlets. Defrost in the refrigerator before cooking.

Pair With

Parmesan Smashed Potatoes

Roasted Carrots with Thyme

For nutritional information, please see original article.

This article was originally published on onceuponachef.com.

Follow on Instagram

Jennifer is a classically trained chef, Cookbook author, and busy mom. She became interested in cooking in college while studying abroad in France and living with a French family. She is a graduate of L’Academie de Cuisine. Visit OnceUponaChef.com.
You May Also Like