Golden, crispy chicken breasts lightly dredged in flour and parmesan cheese, pan fried until a soft golden crust forms and finished off in a buttery, silky, lemon garlic sauce with capers and white wine or stock! It doesn’t get any better than this easy chicken piccata for dinner!
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I made this tonight and my husband and I LOVED it! We omitted the wine, used jarred minced garlic (the horror, I know), and did everything else as it said. At the end, I threw in the “noodles” from half of a roasted spaghetti squash into the sauce and it. Was. So. Good. I WILL say that it fed my husband and I entirely with no leftovers (just the chicken and spaghetti squash), so I’m sure it COULD feed 4 ppl if you had salads and/or bread or more sides. We are 2 average sized adults, and we were perfectly stuffed on this amount.
All in all, this recipe alone will have me looking further into the recipes on this site! Thanks!
Really good but I did change a few things. For the chicken I dipped it in flour then egg then in a tempura bread crumb mixed with parmesan. For the sauce we made it thicker by adding bechamel in place of the stock and instead of garlic, we used very thinly Sliced shallots and let it cook down.
This dish was absolutely amazing and pretty easy to cook! Ive ordered chicken piccata in some very nice restaurants and this recipe was right up there with them. Thank you for sharing. Also, I love the song you attached to the video. Can I get some info on it? 🙂
So I am new to cooking and I have been trying out different ways to make my chicken breast to keep them juicy and tasty. I follow you on IG so that’s how I was able to find this recipe and it was Delicious. Mixing the oil and butter together was Genius. All the flavors complimented each other very well. Thanks for sharing this recipe.
This was absolutely delicious! Even my picky kids liked it. Only thing I didn’t do was add the capers, but I will next time! Wish I could add a picture of my finished product to show everyone. 🙂 Thank you for sharing the recipe!