20 Minute Chicken Piccata Recipe
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What’s Up, Hungry People
As the holidays encroach upon us, I’m constantly looking for cheap and easy meals to make on weeknights when I very much do not want to be cooking. Thankfully, chicken piccata is here to save the day!
Chicken piccata starts by frying the chicken breasts in a skillet until they are golden brown. It’s helpful to pound the chicken breasts flat before cooking them so that they cook a bit faster.
The lemony sauce is really what sets chicken piccata apart from other twenty-minute meals – it smacks you in the face with flavor.
Here’s What You Need
- Chicken breasts: Provides the main protein for the dish.
- Flour: Helps create a crispy coating on the chicken.
- Salt: Enhances all the flavors in the dish.
- Garlic powder: Adds a rich, savory flavor.
- Parmesan cheese: Contributes a nutty, salty taste to the coating.
- Olive oil: Used for frying the chicken and adds a fruity flavor.
- Butter: Adds richness and depth to the sauce.
- White wine: Deglazes the pan and adds acidity.
- Chicken broth: Forms the base of the sauce.
- Lemon juice: Gives the dish its signature tangy flavor.
- Capers: Adds a briny, salty bite.
- Cooked noodles: Serves as the base for the chicken and sauce.
Let’s Cook
First, place the chicken breasts in a large baggie. Close the bag, but don’t seal it tightly. Lightly pound each chicken breast until it’s about a half-inch thick. If the breasts are too big, cut them in half after pounding them thin. This will help them cook more evenly and quickly.
Next, add the flour, Parmesan cheese, garlic powder, and salt to the baggie. Shake until the chicken is well coated. Preheat your oven to 160°F to keep the chicken warm later.
Fry the Chicken
In a large skillet, melt the butter in the olive oil over medium-high heat. Once hot, sear the chicken breasts on both sides until they’re golden brown, about 3-4 minutes per side. Transfer the cooked chicken breasts to a baking sheet and keep them warm in the preheated oven.
Make the Sauce
Without washing the skillet, deglaze the pan with the white wine. Scrape up all those delicious browned bits from the bottom. Add the chicken broth to the skillet and bring to a simmer. For extra flavor, you can add the lemon rinds. Finally, stir in the lemon juice.
Combine and Serve
Stir in the cooked noodles and capers until they’re coated in the sauce and warmed through. Return the chicken breasts to the pan, making sure to coat them with the sauce. Serve hot, garnished with reserved lemon slices.
Tips and Troubleshooting
- Pounding the Chicken: Make sure to pound the chicken evenly to ensure it cooks at the same rate. This helps prevent overcooking and drying out the thinner parts.
- Deglazing the Pan: Don’t skip scraping up the browned bits. They add a ton of flavor to the sauce.
- Balancing Flavors: Taste the sauce before serving. If it’s too tangy, add a pinch of sugar. If it’s too bland, a bit more salt can help.
- Keeping Chicken Warm: Keeping the chicken in a low oven while you prepare the sauce ensures it stays warm and juicy without overcooking.
- Noodle Choice: Use any kind of pasta you like. Angel hair or spaghetti works great, but you can use whatever you have on hand.
Chicken piccata is the perfect weeknight meal when you’re pressed for time and want something delicious. The lemony sauce really makes this dish pop, pairing perfectly with the golden brown chicken and briny capers. Plus, it’s a breeze to put together. Just a little prep work, some quick frying, and you’re good to go.
Chicken Piccata | 20 Minute Meals
Equipment
- ovensafe cookware
- meat mallet
Ingredients
- 2 boneless, skinless chicken breasts
- ½ cup flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 3 tablespoons Parmesan cheese
- 4 tablespoons olive oil
- 4 tablespoons butter
- ½ cup white wine
- ½ cup chicken broth
- 1 lemon juiced + slices rerserved for topping
- ¼ cup capers
- cooked noodles for serving
Instructions
- Place the chicken breasts in a large baggie. Close the bag but do not tightly seal (air should be able to get out). Lightly pound each chicken breast until it is about a half-inch thick. If the breasts are too big, cut them in half after pounding them thin.
- Add the flour, Parmesan cheese, garlic powder, and salt to the baggie and shake until the chicken is coated in flour. Preheat the oven to 160°F.
- Melt the butter in the oil over medium-high heat. Sear the chicken breasts on both sides until golden brown – about 3-4 minutes per side. Place the cooked chicken breasts on a baking sheet and keep warm in the preheated oven.
- Without washing the skillet, deglaze the pan with white wine. Scrape up the browned bits. Add the chicken broth to the skillet and bring to a simmer. (OPTIONAL: add the lemon rinds for additional flavor). Lastly, stir in the lemon juice.
- Stir in the cooked noodles and capers until they are coated in the sauce and warmed through. Return the chicken breasts to the pan and coat with the excess sauce. Serve hot and enjoy!
