Chicken piccata is a delicious dish that is perfect for any occasion. These crispy pork rinds coated chicken and served in a creamy sauce are easy to make in less than 45 minutes using only one pan - and it's the perfect dish the whole family will love!
🌟 Why this recipe works
Chicken piccata is a dish that originated in Italy. It's made with chicken breast that is breaded with pork rinds and then pan-fried in a delicious creamy sauce that is made with butter, lemon juice, and capers.
The lemon cream sauce in this dish makes it so delicious and flavorful. The capers add a salty, briny flavor to the sauce that pairs perfectly with the lemon and the cream gives it a sweetness that is just heavenly.
This dish is easy to make and only takes about 45 minutes from start to finish. The best part is that you only need one frying pan to make the whole dish, which means less washing up!
It is the perfect meal for home cooks for a busy weeknight. You can serve it with pasta or potatoes, or even some steamed vegetables.
If you are looking for a delicious and easy chicken dish, you should try chicken piccata. It is sure to please the whole family!
🍽 Key ingredients
The key to make chicken piccata recipe delicious is in the creamy sauce that uses simple pantry ingredients and the crunchy pork rind crust for the chicken slices.
Boneless, skinless chicken breasts: Chicken breasts are a great choice for this dish because they are easy to work with and they cook quickly.
Pork rinds: Pork rinds make a great breading for chicken because they are crispy and delicious.
Lemon juice - The lemon juice in the sauce gives it a bright, fresh flavor.
Capers - Capers add a salty, briny flavor to the sauce that pairs perfectly with the lemon.
Heavy cream - The cream gives the sauce a delicious sweetness.
Butter - The butter in the sauce gives it a rich, creamy flavor.
Garlic - Garlic is a key ingredient in this dish, and it adds a delicious flavor to the sauce.
Chicken stock - Chicken stock helps to add depth of flavor to the sauce.
You can use bread crumbs or panko bread crumbs to substitute the pork rinds.
You can use olive oil or vegetable oil in place of the butter.
You can use milk or half and half in place of the heavy cream.
🔪 How to make
This lemon chicken piccata recipe is easy to make and only takes about 45 minutes from start to finish using my easy-to-follow instructions. The best part is that you only need one frying pan to make the whole dish!
Butterfly each chicken breast and then cut to make 4 thin chicken cutlets.
Whisk the eggs in a shallow bowl or pan. Use a food processor to finely grind the pork rinds and pour them into another shallow pan.
Dredge the chicken cutlets in the egg, then in the breadcrumbs, and set them aside on a plate.
Finely chop the garlic cloves.
Heat the butter in a large skillet over medium-high heat and fry the breaded chicken for 3-4 minutes per side until cooked through and golden brown.
Remove the crispy pan-fried chicken and cover.
Reduce heat to medium and add the minced garlic, frying for 2-3 minutes in the remaining butter.
Reduce heat to low and add chicken broth and cream. Bring to a simmer and season with salt & pepper.
Add in half the capers and cook for 2-3 minutes.
Add the fresh lemon juice and simmer for another 2-3 minutes, stirring frequently.
Place the cooked chicken back into the lemon sauce and simmer very gently for 3-4 minutes.
Serve topped with remaining capers, lemon slices, grated parmesan cheese, and freshly chopped parsley.
💭 Cooking tips
For a thicker sauce
Mix 1 teaspoon of arrowroot or corn starch with 1 teaspoon of water and pour it into the sauce. It will start to thicken instantly.
There are endless variations you can do with chicken piccata. You can add different herbs, such as thyme or rosemary, to the sauce for extra flavor. You can also add in other vegetables, such as mushrooms or tomatoes.
Herb and lemon chicken piccata
Add 1 teaspoon of dried herbs such as thyme and rosemary to the pork rinds and add 1 teaspoon of fresh herbs to the sauce to give it layers of flavor.
Chicken piccata with mushrooms
Add 8 ounces of sliced mushrooms to the pan along with the garlic. You can use shitake mushrooms, Portobello mushrooms, or maroon mushrooms.
Chicken piccata with artichokes
Add 14 ounces of chopped artichoke hearts (either canned or frozen) to the pan along with the garlic and butter.
🥗 What to serve with
This easy chicken piccata recipe is deliciously served with a simple side salad, mashed potatoes, or sauteed asparagus. You could also try serving it over some cooked pasta or rice for a heartier meal.
If you’re looking for a healthy side dish to serve with your chicken piccata, try steamed vegetables. My favorites are broccoli, asparagus, or green beans, but you can use whatever you have in your pantry.
Try these crunchy almond sauteed asparagus for a low-carb, healthy dish to go with your chicken piccata. It only takes about 10 minutes to prepare, and it’s the perfect way to add some green to your plate.
Another classic side dish that goes great with chicken piccata is mashed potatoes. They’re easy to make, and you can add any herbs or spices. Try these cream cheese mashed potatoes with a hint of garlic and green onions.
🙋 Frequently asked questions
Can I use chicken thighs instead of chicken breasts?
Yes, you can use chicken thighs instead of chicken breasts in this recipe. Just make sure to adjust the cooking time as needed.
What's the difference between chicken marsala and piccata?
Chicken piccata is made with chicken breasts that are breaded and fried, then served in a lemon butter sauce. Chicken marsala is also made with chicken breasts that are sautéed in mushrooms and Marsala white wine.
🧊 Storage and ♨️ reheating
Fridge - The chicken piccata leftovers can be stored in the fridge in an airtight container for up to 3 days.
Freezer - You can also freeze any leftovers for up to 2 months in the freezer stored in a freezer container. Note that the crispy chicken will go soggy upon thawing and reheating.
Reheating - To reheat the leftover chicken piccata, place the dish in a microwave-safe container and heat on medium-high for 3-4 minutes, or until heated through. Alternatively, you can reheat the contents in a baking dish in a preheated oven at 375 degrees Fahrenheit for 10-15 minutes.
Chicken piccata can be easily made ahead of time. The breaded chicken can be prepped and stored in the fridge for up to 12 hours before frying or frozen in an airtight container with parchment paper covering each piece.
The sauce can also be made ahead of time and stored in the fridge for up to 2 days. When you’re ready to cook, all you have to do is fry the chicken and heat up the sauce.
👪 Serving size
You can expect 5 to 6 generous servings with this chicken piccata recipe, or you can scale it to cater to more guests. It's great for making ahead to speed up the cooking time, and the crusted pork rind chicken pieces can even be frozen to save time.
This classic Italian dish is delicious and easy to prepare. It’s perfect for a weeknight meal, and the crispy pork rind crusted chicken and the creamy lemon butter caper sauce are sure to be a favorite among friends and family. So next time you’re looking for a quick and tasty dinner idea, give this chicken piccata a try!
Easy Chicken Piccata (Crispy Delicious!)
- 2 large boneless skinless chicken breasts
- 1 cup breadcrumbs (pork rinds)
- 1 egg
- 3 tablespoon butter
- 2 tablespoon minced garlic
- 1 cup chicken stock
- ½ cup heavy cream
- 1 teaspoon arrowroot - mixed into 1 tablespoon water - optional
- ¼ cup capers
- 3 tablespoon lemon juice
- ⅓ cup fresh chopped parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Butterfly the chicken breasts and then cut to make 4 thin breasts
- Whisk the egg and add it to a shallow pan. Add the breadcrumbs to another shallow pan. Dredge each chicken breast in the egg then in the breadcrumbs and set aside on a plate.
- Heat butter in a large skillet over medium-high heat and fry chicken 3-4 minutes per side until cooked through.
- Remove chicken from pan and cover.
- Reduce heat to medium, add the minced garlic and fry 2-3 minutes in remaining butter.
- Reduce heat to low and add broth and cream. Bring to a simmer and season with salt & pepper.
- Add in half the capers and cook for 2-3 minutes. For a thicker sauce, add in arrowroot & water mixture.
- Replace chicken back into the pan and simmer very gently for 3-4 minutes.
- Add lemon juice and simmer for another 2-3 minutes, stirring frequently.
- Serve topped with remaining capers and lemon slices and fresh parsley.
Leave a Reply