This no-fuss Chicken Piccata will win over the tastebuds of just about anyone.
You’ve arranged to have a date night at home and you have no clue on what to make. Don’t worry… I got you covered!
Chicken Piccata is a popular Italian entree served with Lemon and Capers. To step things up a notch, I mix the flour with garlic powder, sweet paprika and dry English mustard. It gives the outside layer a certain bite but doesn’t overpower the dish. Let’s get started!
First you’ll mix your spices with your Flour. You can find all these spices at your local grocery store.
Next, you’ll dip your Chicken Breasts in the Flour mixture. Most say to butterfly the Chicken or pound it flat. I like to keep it simple and either buy thinner cut Chicken breast, or cook the thicker ones a little longer.
Let the Chicken sit in the Flour and seasonings for just a few minutes. In the meantime, make your side dish. I like to serve my Chicken Piccata with a side of Zucchini Noodles, or as us foodies call them… Zoodles. I combine the Zoodles with fresh Lemon Juice, a dab of Olive Oil, Salt and Pepper. I don’t want to flavor the Zoodles too much because it will take away the attention from the main entrée. If you don’t have a spiralizer, serve the Chicken Piccatta with an Arugula Salad instead.
Next you’ll heat up your skillet, on medium, for a couple of minutes. Pour in 1 tbsp of Olive oil and 1 tbsp of Butter. Please use real butter here, ladies and gents, light butter or margarine does not work well in this recipe. Once the butter has melted and combined with the oil, toss in your Chicken Breasts.
Pan fry these bad boys until they are golden brown, about 3 minutes on each side. You’ll notice that your Butter and Olive Oil has begun to reduce and is creating little brown crisps. That’s a good sign!
Once browned, remove the Chicken and set on a paper towel. Now, back to the skillet. Add the juice of two Lemons, Chicken Stock or White Wine, 1 tbsp Butter and the Capers. Use a wooden spoon or spatula to scrape the bits from the bottom of the pan. That’s where all the flavor is!
Now add your Chicken Breasts back to the skillet and let them simmer for about 5 minutes on each side, or until the Chicken Breasts are fully cooked.
In the end, your skillet will look like this.
Serve Chicken Piccata alongside the Zoodles or a lightly dressed Arugula Salad. Use a solid color plate for serving, it will look fancier. I like to serve it with some Lemon slices and sprinkled with Parsley. If you used White Wine instead of Chicken Stock, serve the remaining Wine with your dinner. 🙂
Presto… you and your date now have a fancy, home cooked meal. Here’s the full list of ingredients and directions below. Enjoy.
- 2 Chicken Breasts, try to find thin ones.
- 3 Lemons
- ¼ cup Capers, drained
- ½ cup All Purpose Flour
- 1 tbsp Garlic Powder
- 1 tbsp Sweet Paprika
- 1 tbsp Dry English Mustard
- 2 tbsp unslated Butter
- 1 tbsp Olive Oil
- ½ cup Chicken Stock or White Wine
- ⅓ cup fresh Parsley, chopped
- Zoodles or Arugula for a side dish
- Mix Garlic Powder, Sweet Paprika and Dry English Mustard with All Purpose Flour.
- Dip Chicken Breasts in the Flour mixture.
- Let Chicken sit in the Flour for just a few minutes. In the meantime, make your salad or Zoodles and then place it in the fridge to keep cold while you finish prepping the Chicken.
- Heat up the skillet, on medium, for a couple of minutes. Pour in 1 tbsp of Olive oil and 1 tbsp of Butter. Once the butter has melted and combined with the oil, toss in your Chicken Breasts.
- Pan fry until they are golden brown, about 3 minutes on each side.
- Once browned, remove the chicken breasts and set on a paper towel. Add the juice of two Lemons, Chicken Stock or White Wine, 1 tbsp Butter and Capers. Use a wooden spoon or spatula to scrape the bits from the bottom of the pan. Bring to a simmer.
- Add your Chicken Breasts back to the skillet and let them simmer for about 5 minutes on each side, or until the Chicken is fully cooked.
- Serve with some Lemon slices and sprinkled with Parsley.