Easy Chicken Piccata Recipe
Wine, capers, and garlic give this savory chicken dish a fresh and unforgettable flavor! You’ll love the zingy, springy taste of this easy Chicken Piccata recipe.
Servings: 4
Ingredients
- 1 pound boneless skinless chicken breasts pounded to ¼-inch thickness
- ⅓ cup white wine divided (you can also use chicken broth instead of wine)
- 2 teaspoons cornstarch divided
- ¾ teaspoon salt divided
- ¼ teaspoon freshly ground black pepper or to taste
- ½ cup low sodium chicken broth
- 1 tablespoon lemon juice
- 2 tablespoons avocado oil or vegetable oil divided
- 1 tablespoon butter
- 1 small yellow onion diced
- 3 cloves garlic minced
- 2 cups trimmed fresh green beans
- ¼ cup capers rinsed
- chopped fresh parsley for garnish
- lemon wedges for serving
Instructions
- Prep the chicken. Using a meat mallet, pound the chicken breasts to an even ¼-inch thickness.
- Make the wine marinade. In a large mixing bowl, combine half of the wine with 1 teaspoon cornstarch, ½ teaspoon salt, and ¼ teaspoon freshly ground black pepper; whisk to combine.
- Marinate. Add the chicken breasts to the wine marinade and toss to evenly coat. Set aside for 20 minutes.
- Make the lemon and wine sauce. In a separate, smaller mixing bowl, whisk together the chicken broth, lemon juice, remaining wine, and 1 teaspoon of cornstarch. Set aside for later.
- Cook the chicken. Heat 1-½ tablespoons of cooking oil in a large 12-inch skillet over medium-high heat. Transfer the chicken breasts to the skillet and cook for 5 minutes; flip, add 1 tablespoon of butter, and cook for 4 more minutes or until just cooked through. Remove the chicken breasts from the skillet and set aside on a plate.Note: The thicker the chicken breasts, the longer they'll have to cook. Use an instant read food thermometer to check for doneness. Chicken breasts are cooked through when the internal temperature registers at 165˚F.
- Sauté the aromatics. Add ½ tablespoon of cooking oil to the skillet if needed, and heat over medium-high heat. Add the diced onions to the heated oil and cook for 1 to 2 minutes, or just until they start to soften. Stir in the garlic and cook for 10 seconds.
- Add the green beans and capers. Stir in the green beans and capers, season with ¼ teaspoon salt, and cook for 4 to 5 minutes, or until the green beans are crisp-tender. Stir occasionally.
- Combine. Give the previously prepared lemon and wine sauce a good stir, then add it to the skillet and cook for 10 seconds. Return the chicken and its juices to the skillet; turn the chicken to coat it with the sauce. Cook for a minute or two, or until the sauce is a little thickened.
- Serve. Remove the skillet from the heat and let the chicken rest for a couple of minutes. Garnish the chicken piccata and green beans with parsley and serve.
Notes
- Chicken cutlets: To cut chicken breasts into cutlets, start at the thicker edge and slice each chicken breast in half. Then, give them a good pound until they're thin and even. You can also save time and grab chicken cutlets instead of chicken breasts.
- Cooking in batches: Depending on your pan size, you might need to cook the chicken in batches. It helps everything cook evenly and keeps the pan from getting too crowded.
- Cooking chicken on the stovetop: To get that perfect golden-brown crust on your chicken without overcooking it, keep an eye on your heat. Start on medium-high heat for browning, then lower the heat as needed so your chicken doesn't dry out. This also ensures your lovely buttery lemon sauce doesn't burn.
- Flavor boost: For an extra flavor boost, add a sprinkle of freshly grated Parmesan cheese on top of the chicken piccata right before serving. The cheese melts into the sauce, adding a layer of richness to the dish.
- Try asparagus: Got some fresh asparagus around? Feel free to sub it in for the green beans. The combo of asparagus with that rich, citrusy butter sauce and crispy chicken is just dynamite.
Nutrition
Calories: 296kcal | Carbohydrates: 14g | Protein: 28g | Fat: 13g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 914mg | Potassium: 769mg | Fiber: 4g | Sugar: 5g | Vitamin A: 954IU | Vitamin C: 20mg | Calcium: 69mg | Iron: 2mg
