This one is on my list of favorite chicken recipes. I love anything lemon, and this recipe delivers on flavor. I think lemon sauce for chicken is the best idea ever, and this easy chicken piccata sauce has all that lemon flavor I love, plus a creamy consistency achieved by mixing in the butter.
I made this the best chicken piccata recipe by adding red pepper flakes and dried parsley to the sauce and breading.
What can be better than a tangy, spicy, and creamy sauce poured over well-breaded chicken breasts with parmesan cheese? If I got your attention, keep reading, and please try this amazing chicken!
What Is Chicken Piccata?
Piccata is an Italian way of cooking meat. The most common meat used in the recipe is veal, but chicken is also popular.
The recipe calls for dredging the cut of meat into flour, browning it, and then serving it with a lemon and butter sauce. Capers are sometimes added as well.
“The full recipe with ingredients can be found in the recipe card below.”
How To Make Chicken Piccata?
- The first step is to prepare the breading station. We need two shallow dishes and a plate to place the breaded chicken breasts. In the first shallow dish, whisk together the egg, one tablespoon of lemon or lime juice, cayenne pepper, and two tablespoons of white wine. Mix the flour, parmesan cheese, and one tablespoon of dried parsley in the second shallow dish.
- Pound the chicken breasts until thin, and season them with salt and pepper.
- Place the breasts first into the egg mixture to cover both sides and then into the flour mixture to cover both sides. Keep the breaded chicken breasts on the plate.
- Heat one tablespoon of oil in a large skillet and cook the breaded chicken breasts on both sides until browned, about 3 minutes on each side. Transfer to a clean plate and keep warm.
- Using a rubber spatula, scrape the bottom of the skillet to remove any burnt breading bits and pieces. Heat the remaining tablespoon of olive oil and saute the garlic and the red pepper flakes for about a minute. Pour in the wine and lemon juice, and reduce by about a fourth.
- Reduce the heat and add the butter and parsley until the butter has melted and everything is well incorporated. Season with salt and pepper. Drizzle the butter sauce over the chicken breasts and serve.
What To Serve with Chicken Piccata?
It is usually served with spaghetti, but honestly, you could serve it with whatever side dish you prefer. I like to serve it with whatever I have on hand, pasta, rice, or potatoes. Our Favorite Mushroom Rice, and Garlic Butter Rice Recipe, would both be amazing with Chicken Piccata
- Do not double-dip the chicken breasts in the egg and flour mixture. I tried that once to see if I could get a thicker breading layer, and it just fell off while cooking.
- Reduce the heat on the skillet before adding the butter. That way, you will obtain a smoother sauce. Do not heat it to a boil. You can gently simmer it if you want a thicker sauce.
- I didn’t have lemons, so I used limes, and the result was a slightly tangier sauce. I loved it.
- Don’t forget to scrape the bottom of the skillet to remove any burnt bits and pieces of bread. You don’t want them in your sauce.
- 4 boneless, skinless chicken breasts, pounded thin
- 2 tablespoon of olive oil, divided
- 2 ½ tablespoons of butter
- 1 egg
- ½ cup white wine, divided
- Salt and pepper to taste
- ⅛ teaspoon of cayenne pepper
- ½ cup all-purpose flour
- ½ cup grated Parmesan cheese
- 2 tablespoons of dry parsley, divided
- 4 tablespoons of lime or lemon juice, divided
- ¼ teaspoon of red pepper flakes
- 3 garlic cloves, minced
- Grab two shallow dishes and one plate. In the first shallow dish, whisk together the egg, 2 tablespoons of white wine, 1 tablespoon of lemon juice, and cayenne pepper. In the second shallow plate, mix the flour, parmesan cheese, and 1 tablespoon of parsley. Pound the chicken breasts until thin and season with salt and pepper.
- To bread the chicken, first, dip the seasoned chicken breasts into the egg mixture. Then, put them into the flour mixture to coat. Put all breaded breasts on the plate.
- Heat one tablespoon of olive oil and cook the chicken breasts until brown on both sides, about 3 minutes on each side. Transfer to a clean plate and keep warm.
- Using a rubber spatula, scrape the bottom of the skillet as much as you can to remove any burnt bits and pieces, add the remaining tablespoon of oil, and saute the minced garlic with the red pepper flakes for about a minute. Add the remaining white wine and lemon juice, and reduce the mixture by a fourth. Reduce heat, add the butter and remaining parsley, and let it melt. Season with salt and pepper. Pour over the chicken and serve.
Amount Per Serving: Calories: 264Total Fat: 18gCarbohydrates: 13gProtein: 8g