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I’m not crazy about chicken normally…so I’ve been making it in ways that make me love it. And this Chicken Piccata really hit the mark. Is this the classic way? No… Is it awesome? Heck yeah! If you’re looking for what to serve as sides for your chicken piccata, you can always go with the classic and make a Arugula Fennel Salad and Potato Puree. Or you can double up on the sauce and serve it over your choice of pasta. It is also amazing over a bed of rice.
If you loved this Chicken Piccata recipe, check out my Lemon Basil Chicken!
Why You’ll Love Easy Chicken Piccata
This Chicken Piccata 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 Chicken Piccata
🔪 Slice the chicken breasts and then cover with plastic wrap and pound with a flat meat mallet until desired level of thickness. Brush a thin layer on mayo on both sides of the chicken. The mayo will help the flour mixture stick and makes the best crust for your Chicken Piccata
🍽️ On a plate, mix the flour with the parmesan, add salt and pepper. Coat the chicken well on both sides.
🔥 Preheat a pan on high for 2 minutes. Add plenty of olive oil and then 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.
🧅 Add in the shallot, onion and garlic and give it a good stir, letting it get aromatic, then deglaze with the white wine. Add the chicken broth and lemon zest. Let it simmer until reduced by half. Add capers, caper juice and give it a stir. Add miso, the is my secret ingredient in the chicken piccata sauce!
🍋 Squeeze in the juice of 1 lemon and then cook for 1 more minute. Turn heat off, add the butter and emulsify. Finish off with the tarragon, parsley and chives. Add the chicken back into the sauce and coat.
🌿 Serve the chicken piccata with sauce, more chives, parsley and black pepper. If you’re looking for what to serve as sides for your chicken piccata, you can always go with the classic and make a Arugula Fennel Salad and Potato Puree. Or you can double up on the sauce and serve it over your choice of pasta. It is also amazing over a bed of rice.
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Substitutions for Chicken Piccata
- Herbs can be easily swapped for your favorites or which ever ones you have on hand instead.
- 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.
Recipes that Pair with Chicken Piccata
Common Questions
You can use more broth or non-alcoholic wine (Giesen has a great selection).
I don’t recommend this because they use anti-caking agents in pre-shredded cheeses and when you are using that in recipes that melt the cheese, the taste and texture aren’t the same.
If you’re looking for what to serve as sides for your chicken piccata, you can always go with the classic and make a Arugula Fennel Salad and Potato Puree. Or you can double up on the sauce and serve it over your choice of pasta. It is also amazing over a bed of rice.
Easy Chicken Piccata
Equipment
- plastic wrap or large ziplock
- 1 flat meat mallet or rolling pin
- 1 plate
- 1 pan
Ingredients
- 2 chicken breasts, large
- 2-3 tbsp mayo
- ½ cup flour
- ⅓ cup parmigiano reggiano, freshly grated, + more for topping
- Salt and pepper, to taste
- 2 shallot, brunoise
- ½ onion, brunoise
- 2 garlic clove, minced
- ½ cup white wine
- 1 cup chicken broth
- 1 lemon, large, zest and juice
- ⅓ cup capers
- 2 tbsp caper brine
- 5 tbsp unsalted butter
- 1 tsp miso
- 2 tsp fresh tarragon
- ⅓ bunch parsley, chopped, + plus more for topping
- 2 tbsp chives, chopped, + plus more for topping
Instructions
- Slice the chicken breasts, cover with plastic wrap and pound with a flat meat mallet until desired level of thickness.
- Brush a thin layer on mayo on both sides of the chicken.
- On a plate, mix the flour with the parmesan, add salt and pepper. Coat the chicken well on both sides.
- 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.
- Add in the shallot, onion and garlic and give it a good stir, letting it get aromatic. Deglaze with the white wine. Add the chicken broth and lemon zest. Let it simmer until reduced by half. Add capers, caper juice and give it a stir. Add miso.
- Squeeze in the juice of 1 lemon. Cook for 1 more minute. Turn heat off, add the butter and emulsify. Finish off with the tarragon, parsley and chives. Add the chicken back into the sauce and coat.
- Serve the chicken with the sauce, more chives, parsley and black pepper.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
