Giada De Laurentiis Chicken Piccata Recipe made of tender chicken breasts, zesty lemon, briny capers, and a buttery sauce cooked to perfection. This classic Italian dish serves 4 and takes about 30 minutes to prepare, delivering vibrant, savory flavors in every bite.
Try More Chicken Soups Recipes
🧡 Why You’ll Love This Giada De Laurentiis Chicken Piccata Recipe:
- Quick and Easy: This Chicken Piccata recipe is ready in just 30 minutes, making it perfect for busy weeknights or last-minute dinner plans.
- Bursting with Flavor: The tangy lemon sauce, briny capers, and buttery richness create a delicious combination of flavors that elevate simple chicken breasts into a gourmet dish.
- Elegant Yet Simple: While it’s easy to prepare, Chicken Piccata has a sophisticated taste and presentation that’s perfect for dinner parties or special occasions.
- Beginner-Friendly: With straightforward steps and minimal ingredients, even novice cooks can master this Chicken Piccata recipe effortlessly.
- Balanced and Healthy: The use of lean chicken breasts, fresh lemon, and minimal oil makes this dish lighter yet satisfying, ideal for a wholesome meal.
🍗 Ingredients:
- 2 skinless and boneless chicken breasts, butterflied and then cut in half
- Sea salt and freshly ground black pepper
- All-purpose flour, for dredging
- 6 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock
- 1/4 cup brined capers, rinsed
- 1/3 cup fresh parsley, chopped
🍛 Instructions:
- Season chicken 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 3 tablespoons 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 other side for 3 minutes.
- Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
- Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes.
- Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
📍 Recipe Tips
- Uniform Thickness: Pound the chicken breasts to an even thickness for consistent cooking.
- Proper Dredging: Lightly coat the chicken in flour, shaking off excess, to achieve a golden crust.
- Optimal Cooking Temperature: Ensure the butter and oil are sizzling before adding the chicken to prevent sogginess.
- Deglazing the Pan: After cooking the chicken, deglaze the pan with lemon juice and chicken stock, scraping up browned bits for added flavor.
- Balancing the Sauce: Taste the sauce before serving; if it’s too tangy, add a pinch of sugar to balance the acidity.
🥗 What To Serve With Chicken Piccata?
Serve Chicken Piccata with buttery mashed potatoes, al dente pasta, or creamy risotto to soak up the tangy sauce pair with roasted asparagus, sautéed spinach, or a crisp green salad for a balanced flavorful, and complete meal.
🎚 How To Store And Reheat Leftover Chicken Piccata?
- Refrigerate: Place leftover chicken piccata in an airtight container and store in the refrigerator for up to 3 days.
- Freeze: Store cooled leftover chicken piccata in freezer-safe containers for up to 3 months.
- Stovetop: Heat leftover chicken piccata in a skillet over low heat until warmed through adding a splash of broth or water if needed for up 3-4 minutes.
- Microwave: Heat leftover chicken piccata in a microwave-safe dish covered for up 2-4 minutes stirring the sauce occasionally for even heating.
FAQs
Can Chicken Piccata be made ahead of time?
Yes, Chicken Piccata can be made ahead. Cook the chicken and prepare the sauce separately. Store them in airtight containers, and combine and reheat just before serving to maintain the dish’s freshness.
Can I use chicken thighs for Chicken Piccata?
Yes, you can use boneless, skinless chicken thighs for Chicken Piccata. Thighs are juicier and add more flavor to the dish, but they may require slightly longer cooking times.
What makes Chicken Piccata tangy?
The tanginess in Chicken Piccata comes from the fresh lemon juice and briny capers. These ingredients give the dish its signature bright and zesty flavor that pairs perfectly with the buttery sauce.
Can I use pre-cooked chicken for Chicken Piccata?
While it’s possible to use pre-cooked chicken for Chicken Piccata, the dish tastes best with freshly cooked chicken as it absorbs the flavors of the sauce during the cooking process.
Is Chicken Piccata the same as Chicken Francese?
Chicken Piccata and Chicken Francese are similar but not the same. Chicken Francese involves dipping the chicken in egg before frying, while Chicken Piccata uses only a flour coating and includes capers in the sauce.
How can I thicken the sauce for Chicken Piccata?
To thicken the sauce for Chicken Piccata, simmer it longer to reduce the liquid. Alternatively, you can mix a small amount of cornstarch with water and whisk it into the sauce for a thicker consistency.
More Chicken Soups Recipes:
- Easy Chicken Green Bean Casserole Recipe
- King Ranch Chicken Casserole Recipe
- Simple Chicken Patties Recipe
Nutrition Facts
Serving Size: 1 serveing
- Calories: 421
- Protein: 22g
- Carbohydrates: 18g
- Fat: 18g
- Fiber: 3g
- Sodium: 980mg
Giada De Laurentiis Chicken Piccata
Description
Giada De Laurentiis Chicken Piccata Recipe made of tender chicken breasts, zesty lemon, briny capers, and a buttery sauce cooked to perfection. This classic Italian dish serves 4 and takes about 30 minutes to prepare, delivering vibrant, savory flavors in every bite.
Ingredients
Instructions
- Season chicken 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 3 tablespoons 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 other side for 3 minutes.
- Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
- Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes.
- Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
Notes
- Uniform Thickness: Pound the chicken breasts to an even thickness for consistent cooking.
Proper Dredging: Lightly coat the chicken in flour, shaking off excess, to achieve a golden crust.
Optimal Cooking Temperature: Ensure the butter and oil are sizzling before adding the chicken to prevent sogginess.
Deglazing the Pan: After cooking the chicken, deglaze the pan with lemon juice and chicken stock, scraping up browned bits for added flavor.
Balancing the Sauce: Taste the sauce before serving; if it’s too tangy, add a pinch of sugar to balance the acidity.