Chicken Piccata on a weeknight? At home? Yes please! This is one of those recipes everybody should know how to make, it seems way fancier than it actually is but I promise it’s super simple. I always have the ingredients on hand so I can make this delicious recipe at the drop of a hat!
Chicken breasts have got to be the most popular protein used in the American household. My mission with this recipe was to help you stop cooking it incorrectly so you don’t have a dry and flavorless dinner. This recipe will help teach you how to get the perfect tender chicken cutlets everytime. Topped with zesty lemon juice, briny capers, and fresh parsley you’ll get to devour the most amazing tangy and savory chicken dish.
TWO FOR ONE
When starting out this recipe you will want to make sure you cut your chicken breast horizontally turning it into two ½ inch thick pieces. By doing this your chicken will cook through quicker and ensure a light crispy crust on the outside. This will also help create fond (those little browned bits) at the bottom of the pan which are full of flavor. Add these to the simple sauce of lemon juice, briny capers, and butter is sure perfecton for this Chicken Piccata! My favorite way to serve this is over a bed of angel hair pasta tossed with olive oil and fresh tomatoes. It creates the perfect weeknight meal!
DON’T DREAD THE DREDGE
One of my favorite techniques for executing this dish is to dredge the chicken. Dredging means lightly coating the chicken cutlet in flour. Be sure to shake off the excess flour so you just have a light thin coat. This creates the perfect sear when added to the hot pan giving you the perfect crust on your chicken! I promise you won’t want to skip this step! After your first set of chicken is cooked you’ll want to keep it warm under foil and then wipe your pan down completely. Starting over with fresh butter and olive oil will make your chicken even juicer and packed with flavor. Trust me, you’re going to want to be making this amazing Chicken Piccata on the regular.