Chicken Piccata is one of my favorite chicken dishes. It’s super easy to throw together, yet really impressive. I love how ‘fancy’ it looks, even though it takes less than 30 minutes to cook. It’s one of those meals you could make for dinner guests!
‘Real’ chicken piccata is cooked with capers. Capers are from a European shrub. They have a mild flavor that’s hard to explain. I love them and won’t make my piccata without them. If you’re not a fan, leave them out. You will lose a little flavor, but it will still taste great! This is my version of Chicken Piccata and it is delish!
Chicken Piccata
- 2 boneless, skinless Chicken breasts, cut in half lengthwise, to form 4 thin cutlets
- 1 cup Italian style bread crumbs
- 1 egg, beaten
- 4 Tablespoons butter
- 1/4 cup fresh lemon juice
- 1 cup chicken stock
- 1/4 cup brined capers, rinsed
- 1/4 cup fresh parsley, chopped
- 8 ounces Angel hair pasta
- 2 Tablespoons butter
- 1/2 cup freshly grated Parmesan cheese
Directions: Pour the bread crumbs in a shallow plate or dish. Pour the beaten egg in a seperate shallow dish. Take one chicken cutlet and dredge in the egg, and then in the breadcrumbs. Shake off any excess breadcrumbs and place on a plate. Repeat with all cutlets.
In a large skillet, melt 2 tablespoons of butter over medium-high heat. Place two of the coated chicken cutlets into the skillet. Cook on each side, for 4 minutes. Once thoroughly cooked, place on a plate and tent with foil to keep warm.
Add the remaining 2 tablespoons of butter. Let butter melt and then cook the other two pieces of coated chicken, for 4 minutes on each side. Remove from skillet and keep warm with other chicken.
Pour the lemon juice, chicken stock and capers into the warm skillet. Stir and scrape up any of the loose brown bits. Bring to a boil. Reduce heat slightly and let sauce simmer for 5 minutes.
Meanwhile, cook angel hair pasta according to package directions. Drain water and add 2 Tablespoons butter to pasta and 1/2 cup freshly grated parmesan cheese.
Serve chicken with sauce and pasta. Garnish with fresh parsley and more grated Parmesan cheese.
Serves 4
wow looks delicious
Mmmmm…chicken picatta is always what I order when we eat Italian food out. For some reason, I never take the leap to make it at home myself. Next time chicken’s on the menu, I’m breaking out your recipe!!
This is one of my favorites too. I adore capers!
I want this for lunch!!
You need to open a restaurant. Not that it would help me very much since we’re so far away, but yum! This looks all fancy, but it’s so simple. Love it!
Looks fabulous Holly! I’m printing this off as we speak. My family will love this.
Holly, you did a wonderful job with the piccata. I have to give your recipe a try. I hope you have a great day. Blessings…Mary
Looks delicious, especially with the capered pasta!
I love Chicken Piccata, but I’ve never had it with capers. Something I must try. By the way, your dish looks delicious!
This is my favorite way to eat chicken. I cannot believe how easy you make this look. I am trying this recipe for dinner this week!
YUM! This looks wonderful!
This looks amazing and I”m so wanting to cut into a piece of this lovely chicken – oh dear, I haven’t even had breakfast yet – that’s how good it looks!
One of my favorites! This looks so light and delicious.
This is one of my favorites, too – 26 years ago we had it at our wedding rehearsal dinner. So yum!
Looks devine! TFS
This by far is my favorite way to eat chicken! Looks fab, Holly!
This looks wonderful! 🙂
I love your chicken piccata recipe! I haven’t had this in SO long and after seeing your luscious plate with the angel hair pasta, I’m going to have to make this! What a lovely plate of food!
Just made this tonight. It was fantastic!! Even my persnickety boys ate it! Definitely a keeper!
Freshly printed and repinned with the link to the right blog post. Cannot wait to make this dish for my family!
I’ve made this twice and had trouble with burning the chicken both times. The first time I cooked just below medium heat. The second time I cooked just at medium low. What am I doing wrong? It’s affecting the flavor.
Mary- that’s a bummer. I’m so sorry. Maybe it’s the pan your using. Have you tried it with a different one? OR maybe you could turn the temp down lower and cook the chicken for longer on each side. I hope this helps! 🙂
Fixed tonight after finding this on Pinterest. Awesome! Great flavor and very easy. Will do again and again.
I had guests over last night and made this. Perfect amount for 4 adults, and it was very easy and delicious! I did have to cook the chicken a little longer than 8 min, which was no problem. Everyone loved it. Thanks for the great recipe!
I tried it last night, and it came out absolutely wonderful! It was so yummy I can’t wait to try it again.
The only thing I noticed was that the “sauce” was very liquidity and a bit lemony for me 🙂 It made a perfect coating for my pasta though! But I avoided it on my chicken. Thank you for the recipe!!
Had this meal tonight, it was AMAZING!! super easy, great instructions. my 3 year old loved it. we ate the whole thing no left overs!
For the most part this chicken was great. And this is more a comment on my cooking abilities, but my breading started burning before the chicken was fully cooked. How do I prevent this? Thanks
I tried this recipe. It looked so yummy. But 1/4 cup of Lemon juice was way too much. It just tasted way to sour.
Delicious! I instructed my husband (ha ha) to prepare this tonight and it was wonderful! We are adding it into the rotation.
I’m making it right now. Smells great.
Never had chicken piccata before but had some lemons that needed to be used so I gave this a try and there was no disappointment. Simple ingredients but fantastic results! We had mashed potatoes on the side instead of pasta- maybe pasta next time!
Yay Lindsey! Glad you enjoyed it!
Made this last night for our fire station, everybody absolutely loved it! Chicken Piccata is one of my favorites and this was a great recipe! 4 minutes seemed to be pretty spot on for the chicken! Thank you!