Chicken Piccata
+7 photos

Chicken Piccata

4 servings
Our chicken piccata recipe uses a favorite Southern ingredient, buttermilk, for a hint of tang and brightness. Serve with pasta and salad for a complete meal.

Ingredients

  • boneless

    skinless chicken breast cutlets

    4
  • buttermilk
    1 c
  • kosher salt

    divided

    2 ½ tsp.
  • plus 1 tsp freshly-ground black pepper

    divided

    1 tbsp.
  • all-purpose flour
    ¾ c
  • paprika
    ½ tsp.
  • olive oil
    6 tbsp.
  • unsalted butter

    divided

    5 tbsp.
  • capers

    drained and finely chopped

    1 tbsp.
  • garlic

    finely minced

    4 cloves
  • lemon zest
    1 tsp.
  • crushed red pepper
    ½ tsp.
  • dry white wine

    like pinot grigio

    ½ c
  • garnishes: chopped fresh parsley and basil

    grated parmigiano reggiano cheese, lemon wedges

  • cooked pasta

    to serve

Directions

  1. 1

    Marinate chicken: Add the pounded chicken breasts to a large sealable container. Pour buttermilk over chicken, and add 1 teaspoon kosher salt and 1 teaspoon freshly-ground black pepper. Toss to combine, cover, and refrigerate for at least 4 hours and up to 24 hours

    Step 1
  2. 2

    Make flour mixture and coat chicken: Add flour, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and paprika to a large mixing bowl. Remove the chicken breasts from the refrigerator and dredge them in the flour mixture until they are fully coated. Place chicken on a cooling rack over a sheet pan and allow to rest for 15 minutes, giving any excess dredge a chance to drip away. Discard any remaining flour mixture.

    Step 2
  3. 3

    Cook chicken: Add canola oil to a non-stick skillet over medium heat. When the oil heats up, place the chicken breasts in the skillet 2 at a time, and sauté until cooked through (approximately 8 minutes total, turning every 2 minutes). Remove the cooked chicken breasts from the skillet, rest them on a plate, and set aside.

    Step 3
  4. 4

    Make sauce: Without wiping the skillet clean, add 4 tablespoons butter and allow it to melt. Once melted, add garlic, capers, lemon zest, crushed red pepper, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook, stirring occasionally, until the garlic becomes golden and fragrant (about 1 minute).

    Step 4
  5. 5

    Deglaze pan and thicken sauce: Add white wine and stir, scraping the bottom of the pan to deglaze. Add lemon juice and gently simmer until the sauce begins to thicken (about 3 minutes).

    Step 5
  6. 6

    Add butter: Reduce heat to low and add remaining 1 tablespoon of cold butter. Stir until the butter fully melts and the sauce takes on a rich sheen.

    Step 6
  7. 7

    Add chicken to sauce: Return the chicken breasts to the skillet and gently stir until the chicken is fully coated and the sauce clings to it.

    Step 7
  8. 8

    Serve: Serve one breast per plate alongside pasta or polenta. Season to taste with sea salt and black pepper and garnish with torn herbs, Parmigiano Reggiano cheese, and lemon wedges.

Chicken Piccata
+7

Chicken Piccata

285 min4 servings

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About this Recipe

Craving a classic Chicken Piccata with a delightful twist? Our recipe takes this beloved entree to new heights, delivering authentic flavors with a unique touch that elevates the dish.

The magic in this Chicken Piccata lies in using a favorite Southern ingredient: buttermilk. Infusing the chicken breast cutlets with buttermilk not only ensures a remarkably tender texture but also imparts a subtle tang and brightness. This thoughtful addition sets our piccata apart, creating a depth of flavor that complements the zesty caper and lemon sauce beautifully.

You'll discover a richly flavorful main course, where tender chicken cutlets are perfectly bathed in a bright, savory sauce. The tang from the buttermilk is harmonized with the briny pop of capers, aromatic garlic, and a vibrant hint of fresh lemon zest. A touch of crushed red pepper adds a gentle warmth that balances the bright notes. This satisfying entree serves four, promising a delightful meal.

Customization & Variations

Feel free to adjust the crushed red pepper to your preference for more or less heat. While dry white wine like Pinot Grigio is ideal for the sauce, a good quality chicken broth can be a substitute in a pinch, though it will subtly alter the flavor profile. If you're less keen on capers, you can reduce the amount or omit them, but they truly define the classic piccata experience.

Serve this elegant Chicken Piccata alongside cooked pasta and a fresh salad for a complete and satisfying meal. Don't forget to garnish generously with fresh chopped parsley, basil, grated Parmigiano Reggiano cheese, and bright lemon wedges to enhance both flavor and presentation.

Frequently Asked Questions