What does piccata mean?

Piccata is an Italian cooking term that refers to meat that is sliced thin, sautéed and served in a sauce made with lemon, butter, and capers. Chicken piccata is the most popular version in American kitchens, though the technique works beautifully with veal or fish as well.

Can I make chicken piccata without capers?

Yes, though the capers are what give piccata sauce its signature briny punch. If you need a substitute, chopped green olilves are the closest match in flavor and texture. You can also leave them out entirely and finish the dish with a little lemon zest instead.

Can I add white wine to the chicken piccata?

Absolutely, and we love it. Add about a cup of dry white wine to the pan when you deglaze, then let it cook down before adding the chicken stock. A chardonnay like Harney Lane works beautifully here and adds a rounder, more complex flavor to the sauce.

What is the best pan to use for chicken piccata?

A stainless steel or cast iron skillet is our preference. The chicken needs to leave browned bits on the bottom of the pan to build the sauce, and a non-stick pan won't give you that. Those browned bits are where the flavor lives.

What wine pairs with chicken piccata?

A crisp, unoaked chardonnay is the the classic pairing and our go-to choice. The bright acidity complements the lemon butter sauce without overpowering it. We love Harney Lane's Scottsdale Chardonnay with this dish.

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work well here. They are a little more forgiving than breasts and stay juicy even if slightly overcooked. Just plan on adding a couple of extra minutes per side and make sure they reach an internal temperature of 165°F.

Chicken Piccata

Ingredients

Scale

6 boneless, skinless chicken breasts 6 oz each)
Salt and pepper to taste
6 tablespoons salted butter
4 tablespoons extra virgin olive oil
1 cup AP flour
Juice from 1½ lemons (about 5 tablespoons)
½ cup chicken stock
3 tablespoons capers, rinsed
¼ cup fresh parsley, chopped

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Instructions

Place each breast between two sheets of plastic wrap and pound to a thin, uniform thickness. This ensures even cooking and more tender chicken.
Season both sides of the each breast generously with salt and pepper.
Melt butter with olive oil in a large skillet over medium heat until the butter begins to foam.
Working one breast at a time, coat both sides in flour and shake off any excess.
Place chicken in the hot pan and cook for 3 minutes per side until golden brown. Work in batches if needed — do not crowd the pan. Transfer browned chicken to a plate and repeat until all breasts are done.
Add chicken stock and lemon juice to the pan and bring to a boil. Scrape up any browned bits from the bottom of the pan with wooden spoon — that's where the flavor lives.
Return all chicken to pan and simmer for 3 to 4 minutes. Add rinsed capers and stir to combine.
Transfer chicken to a serving platter, spoon the sauce generously over the top and finish with fresh chopped parsley.

Notes

Chicken stock: Better than Bouillon Roasted Chicken Base is our go-to for the chicken stock. It adds a rich, savory backbone to the sauce.
Pounding the chicken to an even thickness is the key to getting a good sear without drying it out. Don't skip this step.
Non-pareil capers are the smallest variety and the ones we reach for in this recipe. Rinse them well before adding them to the pan.

Author: Superman Cooks
Prep Time: 25 minutes
Cook Time: 15 minutes
Category: main dishes

Nutrition

Serving Size: 6 oz breast
Calories: 624
Sugar: 2.9 g
Sodium: 276.8 mg
Fat: 36.7 g
Carbohydrates: 31.8 g
Protein: 43 g
Cholesterol: 170.8 mg