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Easy Chicken Piccata 🌟🍗 I’m not crazy about chicken normally…so I’ve been making it in ways that make me love it. Is this the classic way? No… Is it awesome? Heck yeah!
If you loved this recipe, check out my Lemon Basil Chicken!
Why You’ll Love Easy Chicken Piccata
This chicken is TO DIE FOR! It is lemony, buttery and the herbs give it that fresh touch and it’s amazing. It’s very easy to make and perfect for dinner or when you are hosting.
How To Prepare Easy Chicken Piccata
🔪 First, slice the chicken breasts, then pound until desired level of thickness.
🍗 Secondly, brush a thin layer on mayo on both sides of the chicken.
🧀 Mix the flour with the parmesan, add salt and pepper. Then, coat the chicken well on both sides.
🥘 Then, preheat a pan on high for 2 minutes. Add plenty of olive oil and lower to medium high.
🔥 Fry the chicken breasts on medium high until golden on both sides, about 2-3 minutes per side. Remove from the pan.
🧄 Then, add in the shallot, onion and garlic. Deglaze with the wine. Add in chicken and lemon zest. Let it simmer until reduced by half. Then, add in capers and caper juice. Add in miso.
🍋 Squeeze in the juice of 1 lemon. Cook for 1 more minute. Turn heat off, add the butter and emulsify. Then, finish with herbs.
🌿 Lastly, serve the chicken with the sauce, more chives, parsley and black pepper.
Substitutions and Variations
- Herbs can be easily swapped for your favorites or which ever ones you have on hand.
- You can use any cheese of your choice instead of parmigiano reggiano.
- If you don’t want to use wine, you can use more broth or use non-alcoholic wine (Giesen has a great selection).
Chef Nadia’s Tip
Don’t skip the brushing of the mayo, because it makes everything stick.
Similar Recipes
Common Questions
I use Kerrygold Unsalted Butter.
You can use more broth or non-alcoholic wine (Giesen has a great selection).
Yes of course! You can use any cheese of your choice instead of parmigiano reggiano.
Easy Chicken Piccata
Ingredients
- 2 chicken breasts, large
- 1/3 cup parmigiano reggiano, grated, and more for topping
- 1/2 cup flour
- 1 lemon, large
- 1/2 cup white wine
- 1 cup chicken broth
- 2 shallot, brunoise
- 2 garlic clove, minced
- 1/2 onion, brunoise
- 1/3 bunch parsley, chopped
- 2 tbsp chives, more for topping
- 5 tbsp unsalted butter
- 1/3 cup capers , plus 2 tbsp caper brine
- 1 tsp miso
- 2 tsp fresh tarragon
- Mayo
- Salt and pepper, to taste
Instructions
- First, slice the chicken breasts, then pound until desired level of thickness.
- Secondly, brush a thin layer on mayo on both sides of the chicken.
- Mix the flour with the parmesan, add salt and pepper. Then, coat the chicken well on both sides.
- Then, preheat a pan on high for 2 minutes. Add plenty of olive oil and lower to medium high.
- Fry the chicken breasts on medium high until golden on both sides, about 2-3 minutes per side. Remove from the pan.
- Then, add in the shallot, onion and garlic. Deglaze with the wine. Add in chicken and lemon zest. Let it simmer until reduced by half. Add in capers and caper juice. Add in miso.
- Squeeze in the juice of 1 lemon. Cook for 1 more minute. Turn heat off, add the butter and emulsify. Then, finish with herbs.
- Lastly, serve the chicken with the sauce, more chives, parsley and black pepper.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.