A simple, classic Italian dish. Chicken, lemon, white wine and capers; a combination that will never go out of style.
Chicken piccata is one of those simple recipes, perfect for a quick weeknight dinner. I’m not usually a huge fan of boneless, skinless chicken breasts, but when’re they’re pounded thin, floured and pan-fried, there’s nothing not to love.
The acidity of the wine and lemon juice, and bite from the capers is perfectly balanced by the rich chicken broth and butter. I like to add shallots to this dish for additional flavor and sweetness, even though they might not be the most traditional.
It’s probably surprising to some that I didn’t serve this with pasta. I might be borderline pasta’ed-out to be honest, but I love piccata with rice to soak up all the juices. I actually boiled my rice in the chicken broth I had leftover from the sauce, and threw in a pat of butter for good measure.
Related Recipes:
- Marry Me Chicken Pasta
- Pollo alla Milanese
- Braised Chicken and Artichokes
- Crispy Chicken Thighs with Rosemary and Garlic
Chicken Piccata used to be a family fave, I really must make again soon. I can’t wait to try your recipe.
Hope you like it!!
I haven’t had Chicken Piccata for ages and it’s one of my favorites! I can’t wait to try your recipe.
Thanks so much, Marissa!! Hope you enjoy it 🙂
This looks lovely and yummy ♥
summerdaisy.net
Thanks, Summer!
This is one of my favourite Italian recipes. Your photos look stunning and the recipe sounds amazing!
Thanks so much! It’s one of my favorites, too!
Gorgeous plating and beautiful photography.
I really appreciate that! Thanks so much 🙂
One of my all-times favorites. Looks delicious! 🙂
Thanks so much, Ronit!