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Best Piccata Recipes

Best Piccata Recipes

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Piccata Shopping Tips

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Piccata Cooking Tips

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Chicken Piccata (Easy Recipe)

This easy recipe for chicken piccata is a simple yet superb dinner that&rsquos ready in no time!

Made with butter, lemon juice, white wine, and capers, the flavor is just to die for!

You&rsquoll never go wrong with classic chicken dishes. Loved by kids and adults alike, this Italian-inspired recipe is just perfect.

It&rsquos one of my go-to recipes on a busy weeknight. Even if I have a billion other things to do, I make time for this!

Done in as little as 20 minutes, this recipe is such a breeze, I can easily squeeze it into my hectic schedule.

Give your weekly menu a rustic Italian flair with this scrumptious chicken piccata.

Easy Lemon Chicken Piccata

Yield: 4 servings

prep time: 15 minutes

cook time: 15 minutes

total time: 30 minutes

You won’t believe how quick and simple this is with ingredients you already have on hand! Serve with pasta and you’re set!


  • 1 pound spaghetti
  • 1 pound boneless, skinless chicken breasts, cut crosswise in half
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup all-purpose flour
  • 4 tablespoons unsalted butter, divided
  • 2 cloves garlic, minced
  • 1/4 cup diced shallots
  • 3/4 cup chicken broth
  • 1/4 cup dry white wine*
  • Juice of 1 lemon
  • 1/2 cup heavy cream
  • 1/4 cup capers, drained
  • 2 tablespoons chopped fresh parsley leaves


  1. In a large pot of boiling salted water, cook pasta according to package instructions drain well.
  2. Season chicken with salt and pepper, to taste. Working one at a time, dredge chicken in flour.
  3. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Set aside and keep warm.
  4. Melt remaining 2 tablespoons butter in the skillet. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.
  5. Stir in chicken broth, wine and lemon juice. Cook, stirring occasionally, until slightly reduced, about 5 minutes.
  6. Gradually whisk in heavy cream until slightly thickened, about 3-4 minutes season with salt and pepper, to taste. Stir in capers.
  7. Serve immediately with pasta and chicken, garnished with parsley, if desired.


*Additional chicken broth can be used for white wine as a non-alcoholic substitute.

Did you Make This Recipe?

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Recipe Summary

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 2 ounces all-purpose flour, divided (about 1/2 cup)
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 ½ tablespoons butter, divided
  • 2 tablespoons olive oil, divided
  • ¼ cup finely chopped shallots
  • 4 medium garlic cloves, thinly sliced
  • ½ cup dry white wine
  • ¾ cup fat-free, lower-sodium chicken broth, divided
  • 2 tablespoons fresh lemon juice
  • 1 ½ tablespoons drained capers
  • 3 tablespoons coarsely chopped fresh flat-leaf parsley

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish shake off excess.

Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan swirl to coat. Add chicken to pan sauté 4 minutes on each side or until done. Remove chicken from pan keep warm.

Heat remaining 1 tablespoon oil in pan swirl to coat. Add shallots to pan sauté 3 minutes, stirring frequently. Add garlic sauté 1 minute, stirring constantly. Add wine bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally. Add 1/4 cup broth to reserved 1 teaspoon flour stir until smooth. Add remaining 1/2 cup broth to pan bring to a boil. Cook until reduced by half (about 5 minutes). Stir in flour mixture cook 1 minute or until slightly thick, stirring frequently. Remove from heat stir in remaining 1 1/2 tablespoons butter, juice, and capers. Place 1 chicken breast half on each of 4 plates top each serving with about 2 tablespoons sauce. Sprinkle each serving with about 2 teaspoons parsley.

Can You Piccata It?

By definition, “piccata” is simple enough: The dictionary says the recipe is just “thin slices of meat (such as veal) that are dredged in flour, sautéed, and served in a lemon and butter sauce.”

Webster’s isn’t prone to hearts and stars emojis, but no doubt you know from experience that this combo is one of the best around. After all, capers, white wine and parsley are all tucked in there, too. Our five-star chicken piccata with artichokes is one of our most popular recipes of all time.

Italian cuisine doyenne Marcella Hazan wrote in her classic Essentials of Classic Italian Cooking that “piccata” is “the term restaurants often use to describe sautéed veal scaloppine.” (She went on to describe her own dreamboat of a calf’s liver recipe.) But “piccata” can often transfer to pork, chicken, cauliflower or fish. It typically involves the flavors (lemon, capers, white wine, butter) you know and love, but you can apply them to all sorts of meats. Here’s the technique:

1. Pound or Slice Thinly

A good piccata recipe merges a crisp exterior with a plush interior, so you’re cooking it thin and fast. You want your (seasoned!) meat or fish skinny, as skinny as seen here, for best results. (Bonus: Get all the stress of your day out while pounding away with the flat side of a meat tenderizer!)

2. Dredge in Flour

It’s as simple as it sounds. Dredge the meat in flour shake off excess set aside.

3. Sauté Over High Heat

Four minutes per side is all you need to produce knockout chicken piccata. (That’s why this recipe is such a dream on busy weeknights!)

4. Deglaze and Add Flavor

Another time saver for the win: You can set aside your sautéed meat, fish or veggie piccata and go to town deglazing using whatever makes sense. Sure, in this chicken-artichoke piccata that will be white wine and lemon juice, but maybe you’ve done Giada’s lemon sole piccata and need a bit of fish broth. No problem. Just be sure to scrape away any yummy bits of fondfrom your frying adventure with a flat-headed wooden spoon. That will kick flavor back into the finished dish.

Add arugula for a salad-a piccata!

All right, now go forth, and piccata! We’ve got a traditional version, one brimming with artichokes, classic veal and a gorgeous mahimahi recipe with all the right lemon-caper flavors. You can cook pork loin with picatta flavors, or make cauli piccata! One of our favorite ways to incorporate these flavors, to be honest, is to not know how we’re going to flavor something (we’re looking at you, tilapia) and then just start sautéing and rooting around for the capers, because we know we’ll land in the land of piccata. (Hey, it’s a pretty great place to be.)

What surprised me about this dish is that it is actually pretty quick and easy! Here is how to make Chicken Piccata

  1. Butterfly two chicken breasts. To butterfly a piece of meat means to cut it in half lengthwise to make two thinner pieces. Generally when you butterfly something, you leave the two pieces connected, but in this case we will cut them all the way through into two pieces. So after butterflying each piece, you will have four pieces of chicken breast.
  2. Melt 1 Tablespoon of butter and 1 Tablespoon of olive oil together in a large sauce pan over medium heat. Working in batches to avoid crowding the pan, sear two pieces of chicken for 3-4 minutes per side, or until browned and cooked through. Remove chicken from pan to a plate and repeat the same process with the second batch of chicken.
  3. Remove excess oil and butter from pan. Return pan to heat and add lemon juice, chicken broth, garlic and capers. Bring to a boil and scrape up brown bits on the bottom of the pan.
  4. Taste and adjust seasoning if needed. Add butter and stir vigorously until emulsified. Return chicken to pan, garnish with parsley and serve.

Chicken Piccata

When it comes to boneless skinless chicken breasts, people tend to either love ‘em or hate ‘em. For those in the latter group, this chicken piccata recipe is here to convert you. A few simple steps create a dish every bit as good as restaurant versions, ready to serve alongside a towering green salad and a simple pasta or good loaf of crusty bread to soak up the sauce.

A quick note on the technique: Lightly flouring the cutlets lets them brown quickly without overcooking and helps thicken the sauce. And if you don’t have capers at hand, now is the time to buy a big jar—your kitchen will never be the same. Toss them into this roasted cauliflower number with parmesan or verdant linguine with green olive sauce. If you buy capers in brine, make sure to drain the liquid before adding them to a recipe and if your capers are packed in salt, give them a rinse and a soak in water for 15 minutes.

Editor’s note: This recipe was originally published February 7, 2018.

All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.

How to Make Cod Piccata

  • Choose your cod. Cod is usually sold in individually portioned packets or in one big piece. If you buy the second version, just cut it to desired size pieces and season with salt and pepper on both sides.
  • Simple dredging. I used flour and Parmesan for dredging. You can skip Parmesan if you want (but why wouldn't you?). Otherwise, dip Cod fillet into a flour-Parmesan mixture and cook in a preheated and oiled pan for 4-5 minutes on each side or until brown. At this point your fish is ready, so go ahead and transfer it to a plate while you make the sauce.
  • Make Piccata sauce. Wipe off the pan with the paper towel and put it back on the stove. Add butter and once it melts, stir in garlic. Let it cook for no longer than 30 seconds. Now you can add heavy cream and broth and wait until the sauce starts to bubble. While the sauce is cooking up, quickly mix the corn starch with a bit of a sauce and pour it into the pan. Watch as Piccata sauce starts to thicken.
  • Finishing up. Now, all you have to do is add capers, lemon juice and season with salt and pepper to your liking. Return fish back into the pan and enjoy a delicious and comforting seafood recipe that your family will be begging for seconds.

Recipe Summary

  • 2 boneless, skinless chicken breast halves, halved horizontally
  • 1/4 cup all-purpose flour, sifted
  • Coarse salt and freshly ground pepper
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 2 to 3 tablespoons dry white wine
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons salt-packed capers, soaked in water 20 minutes, then drained, rinsed, and drained again
  • 1 tablespoon chopped fresh flat-leaf parsley

Place chicken between plastic wrap and pound evenly until about 1/4 inch thick.

Spread flour in a shallow dish season with 1 teaspoon salt and 1/4 teaspoon pepper whisk to combine. Place chicken in seasoned flour, turning to coat thoroughly, then tap off the excess.

Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat until butter starts to sizzle. Cook the chicken in batches, if necessary, to avoid crowding the pan (the cutlets should fit snugly in a single layer) until golden and cooked through, 2 to 3 minutes for each side. The cooking time will depend on the thickness of the cutlet. Transfer the chicken to a platter. Pour out any excess fat from the pan.

Return pan to medium heat and add wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook until the liquid is reduced by half, about 30 seconds. (If the liquid is reducing too quickly -- before all the browned bits have been incorporated -- remove the pan from the heat.) Remove the pan from the heat. Add lemon juice, capers, and remaining 2 tablespoons butter and swirl until melted and combined, then add parsley and season with salt as desired.

How to make Chicken Piccata Recipe:

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

3. When sauce has thickened, remove from the heat and whisk in the butter until it melts then add in the cream. Heat through 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.