chicken piccata recipe

Instant Pot Chicken Piccata is an easy and quick recipe perfect for a weeknight dinner. Chicken breasts are coated in parmesan and pressure cooked in lemon butter sauce.

Instant Pot Chicken Piccata

Chicken Breasts (, skinless and boneless (22 ounces 620 grams))

Salt

Black Pepper

All-Purpose Flour ((35 grams))

Finely Grated Parmesan ((20 grams))

Extra Virgin Olive Oil

Unsalted Butter ((40 grams))

Chicken Stock

Capers ((40 grams))

Lemon

Corn Starch

Parsley

Butterfly the chicken breasts and cut them in half. Pound them with a meat tenderizer or a rolling pin. Season them on both sides with salt and pepper.

In a wide plate/bowl combine the flour and Parmesan. Now dredge each chicken piece in flour mixture.

When done, turn on the SAUTE function on your Instant pot and add the oil. When hot, place the chicken breasts in and brown on each side. When ready, take them out and deglaze the pot with chicken stock. Add butter, chicken breasts, capers and freshly squeezed lemon juice.

Lock the lid and pressure cook on manual for 4 minutes. Wait until the pressure is released naturally (this will take about 4 minutes in this case).

Remove the lid and take out the chicken pieces. Turn on the SAUTE function and thicken the sauce with cornstarch that has been dissolved in little water + little piccata sauce (Always add 2-3 tablespoons of the sauce into the cornstarch first, stir it and only then pour the corn starch mixture into the inner pot. Let it cook for 1-2 minutes before turning off the pot.

Finally add chopped parsley and the chicken pieces.

Serve with a side of your choice.

This easy chicken piccata recipe is a classic Italian American dish with a lemon butter caper sauce that&#x27;s fast to make at home!

Easy Chicken Piccata

chicken breasts (cut in half lengthwise)

Salt (to taste)

Pepper (to taste)

garlic powder

Flour (for dredging)

butter (divided)

olive oil

chicken broth (or dry white wine)

lemon juice lemon

capers

heavy/whipping cream

Garnish (optional) chopped parsley and freshly grated parmesan cheese

Slice chicken breasts lengthwise (I butterfly then cut in half) to make 4 thinner cutlets. Trim off any fat. Season chicken generously with salt and pepper and sprinkle with garlic powder. Coat the chicken in flour.

Add 2 tablespoons of the butter plus the olive oil to a skillet over medium-high heat. 

Once the pan is hot, cook the chicken pieces for about 4-5 minutes per side until golden.

Remove the chicken from skillet and set aside.

Take the pan off the heat and add the chicken broth, lemon juice, lemon zest, remaining 2 tablespoons of butter, and capers to the skillet. Scrape up any brown bits.

Stir in the cream and return the pan to the heat. Once it&#x27;s bubbling again, add the chicken back into the pan. If you want to make this recipe without cream, increase the chicken broth to 3/4 cup.

Cook for another 5 minutes or until the chicken is cooked through and the sauce has reduced to your liking (you may need to turn down the heat a bit if it&#x27;s bubbling furiously). If the sauce thickens too much, add more broth.

Garnish with freshly chopped parsley and parmesan cheese.

This Easy, Healthy Chicken Piccata Recipe isn't just another chicken dinner recipe. Chicken Piccata is an deliciously intense with flavorful dish with sauteéd lemons and garlic. This is an Italian chicken recipe you'll want to add to your dinner rotation now.

Easy Healthy Chicken Piccata Recipe

chicken breasts

flour

TB extra virgin olive oil

onion, chopped

garlic,

TB lemon juice (about 1 large lemon)

lemon, thinly sliced

chicken broth

TB capers, drained

TB salted butter

kosher salt + black pepper,

Optional garnish: freshly chopped parsley

Place chicken breasts on cutting board and cover with plastic wrap. Pound to even thickness. Use paper towels to dab off excess moisture from chicken.

Sprinkle each piece of chicken with a thin layer of kosher salt and freshly ground black pepper on both sides. Place flour in a shallow dish. Coat each piece of chicken in flour, shaking off excess.

In an extra large skillet, heat 2 TB olive oil over medium high heat until oil is hot. Add chicken to skillet (cook in batches if needed, to avoid overcrowding.) Cook for 2-3 minutes of each side or until no longer pink in center; don&#8217;t overcook. Use tongs to transfer chicken to a separate plate; keep warm.

Without cleaning the skillet out, add 1 TB olive oil to same skillet over medium high heat. When oil is hot, add onion and garlic, stirring 1-2 min until fragrant. Add lemon juice and lemon slices, scraping pan if needed to loosen any browned bits. Cook until lemon slices are nicely browned. Add broth, capers and butter, stirring just until butter melts. Pour lemon mixture over chicken and serve. Garnish with freshly chopped parsley, if desired.

We adored this chicken piccata ! This is a new family favorite for sure , it was so flavorful. I loved the brine from the capers , it went so well with the garlic and freshness of the lemon. You are so right , this dish is going into our meal rotation,

https://content.jwplatform.com/videos/OFmA1Cru.mp4

This Thai Basil Chicken with Peppers is ten times better than any takeout, plus way healthier to boot. Skip the takeout and make your own scrumptious Thai Basil Chicken for dinner.

Thai Basil Chicken with Peppers

Easy to make Instant Pot Chicken Piccata! Tender juicy chicken infused with tasty buttery-tangy-savory Italian piccata sauce. Easy family-friendly chicken dinner.

(2lbs

(16 grams) garlic cloves (, minced)

¼ cup (32 grams) all-purpose flour

½ cup (125 milliliters) unsalted chicken stock

(64 grams) brined capers (, drained)

(7.5 milliliters) regular soy sauce ((optional))

unsalted butter

Salt and black pepper

Italian parsley (, finely chopped)

Parmesan cheese (, grated)

Lemon wedges (, quartered)

Butterfly Chicken Breasts

Butterfly Chicken Breasts (Optional): Put chicken breast on a chopping board, then put your hand flat on top of the chicken breast. Slice horizontally into one side of the chicken breast. Don&#39;t cut it all the way through to the other side. Leave roughly 1-inch attached. Open up the chicken breast, then slice it a bit more if necessary.

Brown Chicken in Instant Pot

Brown Chicken in Instant Pot: Season chicken breasts with salt and black pepper on both sides. Place ¼ cup (32g) all-purpose flour in a large bowl. Lightly coat the chicken breasts with flour on both sides. Press 'Saute' button to 'Sauté More' function to heat up Instant Pot. Wait until it says 'HOT' on the screen. Add 1½ tbsp (22.5ml) olive oil in Instant Pot. Make sure you cover the whole bottom with oil. Place the flour coated chicken breasts in Instant Pot. Then, brown each side for 3 minutes. Set aside the browned chicken breasts.

Saute Garlic

Saute Garlic: Add minced garlic in Instant Pot, then saute for 30 seconds.

Deglaze Instant Pot

Deglaze Instant Pot: Pour ½ cup (125ml) dry white wine in Instant Pot. Then, deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix. Let the mixture come to a boil. Then let it boil for 1 minute to allow the alcohol to evaporate.

Pressure Cook Chicken Piccata

Pressure Cook Chicken Piccata: Add ½ cup (125ml) unsalted chicken stock, ¼ cup (64g) drained capers, and optional 1.5 tsp (7.5ml) regular soy sauce in Instant Pot. Give it a quick mix. Add in browned chicken breasts and all the meat juice (if any).*Pro Tip: Try to get the browned chicken as close to the bottom of the inner pot as possible. So they&#39;re partially submerged in the cooking liquid.With Venting Knob in Venting Position. Close the lid. Then, turn Venting Knob to Sealing Position.Butterflied Chicken Breast: Pressure Cook at High Pressure for 3 minutes, then Natural Release for 10 minutesBoneless &amp; Skinless Chicken Breast: Pressure Cook at High Pressure for 5 minutes, then Natural Release for 10 minutesBoneless &amp; Skinless Chicken Thighs: Pressure Cook at High Pressure for 5 minutes, then Natural Release for 10 minutesAfter 10 minutes, release the remaining pressure by turning Venting Knob to Venting Position. Open the lid carefully.

Add Lemon Juice and Unsalted Butter

Add Lemon Juice &amp; Unsalted Butter: With kitchen tongs, place chicken on a serving plate. Bring the piccata sauce to a simmer with the “Saute” function. Based on your preference, taste and add 1 tbsp - 2 tbsp (15ml - 30ml) lemon juice to the piccata sauce. Add 2 tbsp (28g) unsalted butter to the piccata sauce. Stir until it has fully melted into the sauce.Allow the sauce to simmer for 3 to 6 minutes to desired thickness. Taste and adjust the sauce with more salt and black pepper (if necessary). Turn off the heat or switch to Keep Warm mode.

Garnish &amp; Serve

Garnish &amp; Serve: Drizzle the tasty piccata sauce on your chicken. Garnish with finely chopped Italian parsley and freshly grated Parmesan cheese. Place some lemon wedges on the side. Enjoy~

All you need are a few simple ingredients and one pan to make this Chicken Piccata recipe. Filled with bold flavors thanks to the tangy lemon sauce, you&#039;ll want to make this again and again.

Chicken Piccata

all-purpose flour

salt

pepper

lemon juice

chicken stock

white wine

unsalted butter (divided)

salt and pepper

parsley

Cut chicken breasts in half lengthwise then pound the chicken to flatten out.

Season chicken with salt and pepper then dredge in flour.

Add 2 tablespoons of olive oil and two tbsp butter to a large pan and warm on medium-high heat.

Cook on each side for about 3 minutes or until golden brown.

Add the stock, wine, lemon juice, salt and pepper to the pan then bring to a boil while stirring to deglaze ,reduce to a simmer and add the capers. Allow to reduce by half while stirring occasionally. Remove from heat and stir in 2 tbsp butter. Season to taste with salt and pepper.

Return the chicken to the pan and spoon sauce over the chicken cutlets. You can warm the chicken through on low if needed then sprinkle with parsley and serve.

https://www.youtube.com/watch?v=ArQ567m3oVo

Chicken Piccata is a classic Italian-American dish is made with tender and juicy golden chicken in a lemon, caper butter sauce. Super-easy and so delicious, serve with pasta or creamy mashed potatoes!

RECIPE: https://preppykitchen.com/chicken-piccata/

The chicken has a golden crust that soaks up the bright lemon, white wine, and buttery sauce. The capers add a nice zip and the fresh parsley adds so much flavor and color. The other thing I love so much about this dish is how easy it is to make. It’s made in under 30 minutes from start to finish so can be whipped up on a busy weeknight yet it’s special enough to serve up at an important dinner! 

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This flavor-packed lemon chicken piccata comes together in 20 minutes! Chicken cutlets are seared in a bit of extra virgin olive oil, then simmered in a bright lemony sauce with capers. I use a little dry white wine in the piccata sauce, but if you do not use alcohol, substitute with an equal amount of chicken broth. Toss chicken piccata with pasta, or serve it with lemon rice, boiled potatoes, crispy Brussels sprouts, or a colorful Shirazi salad.

Lemon Chicken Piccata Recipe

chicken breast

Kosher salt and black pepper

tbsp extra virgin olive oil,

tbsp ghee, (or butter, if you prefer)

chicken

Heat the oven to 200 degrees F (this is to keep the chicken warm as you work in batches).

Pat the chicken breast pieces dry and season with kosher salt and black pepper on both sides. Lightly coat the chicken on both sides with the flour (shake off any excess flour).

In a large cast iron skillet, heat the extra virgin olive oil over medium-high heat until shimmering but not smoking. Cook the chicken on 1 side for about 3 minutes, then turn over to cook for another 3 minutes (do this in batches and do not crowd the pan).To keep the chicken warm, place the cooked chicken pieces in an oven-save dish and keep them in warm oven while you finish.

Prepare the lemon sauce. In the same skillet (over medium heat), add a little bit more extra virgin olive oil. Add the ghee (or butter, if you prefer). When the ghee melts, stir in the lemon juice, wine and capers. Bring the sauce to a boil, scrapping off any browned bits from cooking the chicken earlier.

Now, return the cooked chicken to the skillet with the sauce. Lower the heat, and let simmer for 4 to 5 minutes, basting the top of the chicken with the sauce.

Remove from the heat and garnish with parsley. Serve with plain orzo and your favorite salad (more suggested sides in post).

https://content.jwplatform.com/videos/HozP4rqi.mp4

Easy Lemon Chicken Piccata Recipe

Chicken Piccata is cutlets in a buttery sauce with capers. This copycat chicken piccata Cheesecake Factory recipe takes 30 minutes to make!

Chicken Piccata Cheesecake Factory Copycat

salt (or as desired)

black pepper

all-purpose flour (for dredging)

extra virgin olive oil (divided)

capers (drained)

parsley (chopped)

Place a piece of cling wrap large enough to cover your cutting board over the board. Place a piece of chicken on the plastic wrap, then another piece of cling wrap on top of the chicken.

Using a meat mallet or rolling pin, pound chicken cutlets to about ¼ inch thick. Season both sides of each cutlet with salt and pepper.

Dredge chicken in flour and shake off excess.

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

When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook on the other side until browned. Remove and transfer to a plate.

Add 1 more tablespoon butter and 1 tablespoon of olive oil to the pan. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown as directed in Step 4. Transfer cooked chicken to the plate, then repeat this step one more time for the remaining 2 cutlets. **NOTE: As the pan gets hot, the chicken will cook more quickly, only about 1 minute on each side for the second and third batches.

Add the lemon juice and broth to the pan. Return to the stove and bring to a boil, scraping up brown bits from the pan for extra flavor. Simmer to reduce the liquid by about half. Taste and add more salt and/or pepper if desired.

Return all the chicken to the pan and cook just until the chicken heats through. Add capers to the pan and stir into the sauce.

Remove chicken to a serving platter. Pour sauce over chicken and garnish with parsley.

This Olive Garden Chicken Piccata copycat tastes as same as the original if not better.

Chicken Piccata Olive Garden copycat Recipe

chicken breasts (pounded to 1/4" thickness (2lbs))

onion (small)

tomatoes

garlic

lemon (juiced (about 2 tbsp))

capers (rinsed)

tbsp butter

heavy cream

salt & pepper

olive oil (for frying)

Season breasts with salt &amp; pepper and cook over med-high heat in olive oil, on both sides until golden and cooked through (about 5-8 minutes on each side.) Remove chicken and set aside.

In the same skillet add in the onion, sun-dried tomatoes and garlic. Sauté until lightly browned (1-2 min) and then whisk in the chicken broth, lemon juice, and capers, scraping up bits from the pan. Let the sauce simmer over med-low heat for 10-15 min to reduce in size by about half the amount.

When sauce has thickened, remove from the heat and whisk in the butter until it melts then add in the cream. Heat through back on the heat for about 30 seconds then remove completely from heat. Add in the chicken breasts to coat in sauce and serve.

Tip: Use 1-2 tbsp of the sun-dried tomato oil for some of the olive oil for extra flavor.

This easy Chicken Piccata recipe has only 7 ingredients, comes together in one pan, and is packed with all the flavor you&#039;d expect from the classic dish!

Easy Chicken Piccata Recipe

boneless, skinless chicken breasts (cut in half length-wise)

unsalted butter (divided (¾ stick))

white wine (or chicken stock)

lemon juice ((from 2 lemons))

Sprinkle

Sprinkle both sides of each chicken breast liberally with salt and pepper.

Dredge

Place the flour in a shallow bowl, and dip each chicken breast to coat. Coat both sides and shake off any excess. Set aside.

Heat

Heat a large skillet with olive oil and 3 tablespoons of butter over medium-high heat.

Sear

Once the butter is melted and begins to shimmer/crackle, add the chicken.

Brown

Brown the chicken for 3-4 minutes per side, until the internal temperature reaches 165°F. Remove chicken from the skillet and set aside on a foil-tented plate.

Sauce

Add the white wine (or chicken stock), lemon juice, and capers to the pan, and lightly scrape the bottom of the pan to deglaze.

Butter

Add the remaining 3 tablespoons of butter and allow them to melt. Reduce to a simmer and allow to cook for 5 minutes until slightly thickened.

Baste

Return the chicken to the skillet and baste it in the piccata sauce. Allow to simmer until chicken is heated through.

Made this for dinner tonight and it was SO good. I only had 1/2 cup of white wine so I also used 1/2 cup chicken stock and I did add a grated clove of garlic as well. Served it with a half box of pasta that I tossed in the sauce at the end. Husband and toddler approved!

I made this twice with chicken stock adding coriander, lovely smell, was so so good.
Thanks for all your chicken recipes, I love them

I made your recipe &amp; it was absolutely delicious!  I did add a few more things.
After I browned my chicken breasts I removed them from the pan &amp; kept them warm in foil then turned my heat up to medium &amp; added the rest of your Ingredients plus I added 1/2 cup of heavy cream, one small can of Campbell chicken gravy, 3 tablespoons of chopped Italian olives, 1  clove of chopped garlic. And I used Marsala cooking wine instead of white wine because that’s what I had handy. Also, I seasoned the flower with i teaspoon of ground sage, thyme &amp; marjoram.  My family loves gravy so that’s  why I added the gravy &amp; cream. I served it with steamed white rice, green beans &amp; a French baguette. There was nothing left over!!! My family raved about this dinner &amp; I will definitely add it to our lists of favorites!! Thank you.

I prepared this recipe for a client, yesterday, and tasted it!  It is a delicious dish!  I will definitely make it again!

All five of us (three teens too) loved this dish. Will definitely be making it again. Probably try to reduce the butter a bit… was a beautiful, decadent dinner. Thank you!

Made this simple recipe last night.  It was so delicious!  Felt like we were eating in a top notch Italian restaurant!!  Can't wait to try some more recipes!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1625850102/qnz6yg5hytkrvwqsfjhm.mp4

Chicken Piccata made easy! This is an amazing dinner made in minutes that the entire family will love. This one pan Lemon Chicken Piccata Recipe has only 7 ingredients and is packed with SO much flavor. This easy chicken recipe is one of our all-time favorites!

Chicken piccata is the best Italian-American dinner made with golden-crusted chicken breasts simmered in a lemon butter sauce. Watch the video below!

arrowroot flour (or other flour)

parmesan cheese

extra virgin olive oil

dry white wine (or chicken broth)

lemon juice (from about 1 lemon)

Cut chicken

Cut the chicken: Slice the chicken breasts in half horizontally.

Coat chicken

Coat the chicken: Mix flour, parmesan, salt, and pepper in a shallow bowl or dish. Dredge the chicken in the mixture, coating both sides.

Cook chicken

Cook the chicken: Heat the oil and butter in a large skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side, until cooked through with a golden crust. Use tongs to remove the chicken to a plate.

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Top 12 chicken piccata recipe recipes from across the web

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Easy Chicken Piccata

Easy Healthy Chicken Piccata Recipe

Instant Pot Chicken Piccata

Chicken Piccata

Lemon Chicken Piccata Recipe

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