Chicken Piccata Recipe | Foodal (2024)

If it’s true that opposites attract, lemon and butter are the Jack and Rose of culinary ingredients.

Not to say that chicken piccata is a giant sinking cruise ship, or that capers are like tiny round icebergs…

Let me start over.

When lemon and butter are combined, something magical happens.

Lemon – with its bright, sour acidity and tartness – needs a counterpart that balances its feistiness. And who better to come along and mellow out that sassy citrus than supple, beautiful butter?

The marriage of lemon and butter makes a frequent appearance in dozens of different types of cuisine.

When it comes to elegant French fare, the duo is quintessential to Julia Child’s beloved sole meuniere.

Fresh from the coastal waters, lobster tails and crab legs are often served by the bucketful, and what better companion compares than a bright squeeze of lemon and a silky tub of melted butter for dipping?

Within the garlic-scented walls of a cozy Italian bistro, tangy plates of piccata loaded with lemon-butter sauce fly out of the kitchen faster than you can say, “More ciabatta, please.”

The point is: lemon and butter are a perfect pair. And chicken piccata freakin’ rules, man.

Not to stomp on your style, for those of you who prefer your piccata made with veal or fish, but there’s something about delicately breaded, juicy chicken breasts smothered in the pungent sauce that I can’t get enough of.

My dad’s family hails from northern New Jersey – a land littered with (well, litter, but also) Italian restaurants.

I didn’t grow up there, but our visits to Springfield throughout my life have been frequent.

Part of our regular restaurant “hat trick” is a longtime Italian gem one town over called Marco Polo. You’d think the extensive menu would make it hard to nail down a dinner item, but that’s never a problem.

For me, I either crave something cheesy and covered in marinara (like eggplant rollatini, to be more exact) or something on the light and lemony end of the spectrum – the usual suspect being chicken piccata.

When I can’t decide between the dish that’s bright and refreshing or the one that will lead me straight down the path to a Cabernet-coma, my dad always steps up to the (literal) plate and partakes in split-sies.

The goal is to share, but I always find myself sneaking extra bites of the briny poultry. The piccata’s rich, buttery sauce is always just decadent enough to satisfy my salt tooth, and the vinegary pop of the capers keeps my taste buds wide awake.

When I prepare piccata in my own kitchen, I don’t stray far from tradition. Other than tossing in a few pungent cloves of garlic (not necessary, but always tasty), I stick with the traditional lemon, butter, capers, and parsley.

A good sear on the poultry is crucial to lock in the juices, and it’s a technique used in many Italian chicken dishes, from piccata to cacciatore. I finish the tender pieces in a buttery bath, dolloping spoonfuls of the luxurious, lemony sauce over the top for good measure.

I say, if it ain’t broke, don’t fix it. And if it’s made with lemon and butter, definitely eat it.

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Cooking By the Numbers…

Step 1 – Chop the Garlic and Parsley, and Pound and Season the Poultry

Mince the garlic (or use a garlic press) and chop the parsley. I like to do this first on a dedicated cutting board to avoid cross-contamination with the raw meat, particularly because some of the fresh herbs here will be reserved for garnishing the finished dish, and they won’t be cooked before serving.

Loosely wrap the chicken breasts in parchment paper. Using a meat tenderizer, wine bottle, rolling pin, or pestle, gently pound them flat to an even thickness of about 1/2 inch.

Season with the salt and pepper, and then dredge them in the flour. Shake off any excess.

The flour will help to create a crust on the outside of the chicken, and it will also thicken the sauce.

Step 2 – Sear the Chicken

In a large skillet, melt 2 tablespoons of the olive oil and 2 tablespoons of the butter over medium-high heat.

When the butter begins to foam and sizzle, add the chicken and cook until golden brown, about 2 minutes per side. Transfer the poultry to a plate.

Step 3 – Saute the Garlic and Deglaze the Pan

Reduce the heat to medium-low, add the remaining tablespoon of olive oil, and swirl to coat the pan.

Add the garlic and cook until it becomes lightly golden brown, about 30 seconds.

Zest and juice the lemon.

Whisking as you pour, to deglaze the pan and scrape up any brown bits of flavorful fond from the bottom, add the white wine, stock, lemon zest and juice, and capers.

Step 4 – Finish Cooking and Reduce the Sauce

Bring the mixture to a boil, then return the chicken and its juices to the pan.

Simmer uncovered, occasionally spooning the sauce onto the poultry, until it’s cooked through and the sauce reduces by about half. This should only take about 3-5 minutes.

Step 5 – Whisk the Butter and Parsley into the Sauce

Divide the chicken among 4 plates, and then vigorously whisk the remaining butter into the pan sauce.

Once the butter has melted and the sauce has thickened, whisk in 1 tablespoon of the chopped parsley.

Step 6 – Sauce and Garnish

Season the sauce to taste with additional salt and pepper, and then evenly pour it over each portion of poultry. Garnish with the remaining parsley.