Chicken Piccata

How to Make Chicken Piccata

Here are the steps for how to make chicken piccata. When you’re ready to start “piccata-ing,” use the recipe below for all the specifics:

Flatten the Chicken Breast

This easy chicken piccata recipe requires the chicken to be evenly pounded to be very thin for the cooking technique to work its magic. Don’t worry, it doesn’t take long or require any big, beefy muscles to do it.

Work with one chicken breast at a time, placing it between two pieces of plastic wrap or waxed paper. The wrap pieces should be about the size of a dinner plate, so as you pound the chicken piece bigger, it will stay between the wrapping layers and not spill out. We prefer plastic wrap because it doesn’t tend to rip or tear like waxed paper can. Use the flat side of a meat mallet or rolling pin. Nothing like that in your kitchen? The bottom side of a saucepan will also work—it’s just a little harder to control the thickness of the chicken if you use it. Take out all your stress and frustrations, pounding the pieces until they are uniformly 1/4-inch thick. This is important for even cooking.

Coat and Cook the Chicken

Mix the flour with salt and pepper in a shallow bowl. Choose a bowl that’s big enough to hold a flattened piece of chicken. Press the chicken pieces, one at a time, into the flour mixture, coating both sides. Cook the chicken undisturbed until it’s ready to flip, using a pancake turner. Both sides should have a lovely golden-brown color when they are done, which will mean a crispy texture. The chicken is done and considered safe to eat when the internal temperature reaches 165 and there is no pink inside. Use a fork to poke into the thickest part of a piece to check for any pink. Move the cooked pieces onto a heatproof dinner plate and cover them loosely with foil to keep warm while the oil heats in the skillet for the sauce.

Make the Piccata Sauce

Add the broth, Worcestershire sauce, and marjoram to the skillet with the juices that were left behind from cooking the chicken. Stir up any browned bits from the bottom of the pan with a large spoon and cook until the sauce is hot.

Serve with Sauce

Don’t expect a gravy boat amount of sauce. Chicken piccata sauce is highly seasoned to deliver a lot of flavor in a small amount. Top each piece of chicken with about 2 tablespoons of the sauce—it’s just enough to add flavor without drowning the chicken, destroying the crispy crust.

Chicken Piccata Ingredients

See what each ingredient brings to the table in this fast and easy chicken recipe.

Chicken Ingredients

Chicken: Start with boneless, skinless chicken breasts so that you don’t have to take any time removing bones or skin first and are able to pound it to a thin, even thickness.

Coating: All-purpose flour, salt, and white pepper are used to season the chicken while creating a crispy jacket for it. No white pepper? You can use regular pepper—you’ll just see the pepper flecks in the crispy coating.

Vegetable Oil: Use vegetable or canola oil for this recipe because they have a high smoke point and clean flavor. We don’t recommend using olive oil as it can burn before the chicken is done. It also adds an olive flavor that can interfere with the taste of this dish.

Piccata Sauce Ingredients

Chicken Broth: We like regular chicken broth for this recipe. The salt and fat in it adds just the right flavor with the other ingredients.

Worcestershire Sauce: This condiment adds so much punch in just one simple ingredient. Garlic, soy sauce, seasonings and molasses are just a few of the flavors in it. It’s worth a trip to get this if you don’t have it on hand. Without it, the sauce just won’t be the same.

Dried Marjoram: It has a delicate, oregano-like flavor. If you don’t have marjoram, you could use 1/8 teaspoon dried oregano leaves or 1/4 teaspoon dried thyme leaves or crushed sage leaves.

Lemon Juice: This adds a brightness to the sauce, just like a cheerful friend can boost your mood. Only use fresh lemon juice—the bottled stuff just isn’t the same.

Parsley: It not only adds pretty color to the sauce, but a fresh flavor as well. You can use either Italian parsley or regular parsley. Chop just the leaves and discarding the stems. We prefer to use Italian parsley, as it has a prettier appearance when chopped.

What to Serve with Chicken Piccata

Create a beautiful and hearty dinner with side dishes that add color and texture. Choose a few from this list of favorites and dinner is done:

Crispy Parmesan-Ranch Roasted Veggies: Red potatoes, bright-green broccoli, and red onion wedges are pan roasted together for a simple veggie and potato dish in one.

Honey-Glazed Carrots: The honey-glazed baby carrots are a nice contrast of flavors next to the puckery lemon flavor in the chicken piccata.

Roasted Parmesan Asparagus: Fresh asparagus and simple seasonings with grated Parmesan are oven roasted and ready in minutes.

Spring Roasted Potato Salad: Baby Yukon gold potatoes, asparagus, and arugula in a simple vinaigrette makes a delicious side to the crispy chicken.

Au Gratin Potatoes: Thinly sliced potatoes in a silky cheddar cheese sauce with a bread crumb topping is a comforting side for a chilly evening.

Baked Macaroni and Cheese: A quick scratch cheese sauce blankets penne pasta in rich, delicious flavor. Individual servings, so no one can claim they got less than someone else.

Storing and Reheating Chicken Piccata

For the crispiest coating and the most tender, moist chicken, it’s best if this dish is served right after it is prepared. If you do find yourself with leftovers, you can keep them in the fridge for a few days.

Refrigerator Storage: Place the chicken and sauce in separate airtight food-safe storage containers. Cover and refrigerate them no longer than 3 days.

Reheating Directions: Wrap a piece of chicken in a paper towel and place it on a microwavable plate. Microwave on Medium (50%) about 1 minute or until hot. Keep warm while microwaving the sauce.

Place the sauce in a microwavable cup. Stir in an additional tablespoon of chicken broth if sauce is too thick. Cover and microwave about 20 to 30 seconds or until heated through. Unwrap chicken, top with sauce.

Freezer Storage: Is not recommended for this recipe.

More Delicious Chicken Recipes

It’s true--everyone is a winner, winner with a great chicken dinner recipe. Try one of these delicious recipes next from our list of top-rated chicken recipes:

Chicken Marsala: This surprisingly easy dish is made with tender chicken breasts and a blend of Marsala wine, mushrooms, and seasonings, for extravagant flavor without a lot of work.

Chicken Parmesan-Stuffed Shells:  Cleverly stuffed pasta shells covered with a crispy bread crumb topping.

Oven-Fried Chicken Tenders: Your fresh chicken with a crispy Parmesan coating, oven-fried rather than deep fried, for an amazing all-family dinner.

Classic Chicken Pot Pie: It’s comfort food at its best. Chicken and veggies in a luscious, rich “gravy,” all tucked inside a flaky pie crust wrapper.