Chicken Piccata is a delightful dish with roots in Italian cuisine, specifically from the Lombardy region in Northern Italy. Traditionally, the dish was made with veal, known as “piccata di vitello al limone” (veal piccata with lemon). The term “piccata” comes from the Italian word “piccare,” meaning “to prick” or “to pierce,” which refers to the method of tenderizing the meat.
The dish gained popularity in the United States through Italian immigrants who adapted the recipe to use more readily available chicken instead of veal. Chicken Piccata features thin slices of chicken breast, dredged in flour, sautéed, and served in a tangy sauce made from lemon juice, butter, capers, and sometimes white wine or chicken stock.
This Italian-American adaptation has become a beloved classic, known for its bright, zesty flavors and simple yet elegant preparation.
Choose Your Pasta
Chicken Piccata pairs wonderfully with several types of pasta, each bringing its own unique texture and ability to soak up the delicious lemon-butter-caper sauce. Here are a few great options:
Linguine: This long, flat pasta is perfect for capturing the sauce, ensuring each bite is flavorful
Spaghetti: A classic choice, spaghetti’s thin strands allow the sauce to cling well, making for a balanced and satisfying dish
Fettuccine: Slightly wider than linguine, fettuccine offers a hearty bite and holds up well to the rich sauce
Penne: If you prefer a shorter pasta, penne’s tubular shape is excellent for trapping the sauce inside, providing bursts of flavor with every bite
Ultimately, the best pasta for Chicken Piccata is one that you enjoy and that complements the dish’s bright, tangy flavors.
Chicken Piccata
Ingredients
- 2 lbs chicken cutlets boneless, skinless, butterflied and pounded to 1/2"
- 1/2 tsp black pepper
- 1 tsp salt
- 1 cup flour
- 12 tbsp butter
- 4 tbsp olive oil extra virgin
- 1 shallot finely chopped
- 6 cloves garlig minced
- 1 1/2 cup chicken stock
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 2 tbsp capers
- fresh parsley garnish
Instructions
- Season the Chicken: Sprinkle the chicken all over with salt and pepper. Place the flour in a shallow bowl. Dip each piece of chicken into the flour, turning to coat, and shake off any excess. Discard the flour once all the chicken is dredged.
- Cook the Chicken: Heat 3 tablespoons of butter and 2 tablespoons of oil in a large skillet over medium-high heat until the butter has melted. Add half of the chicken and cook until golden brown and cooked through, about 2-3 minutes per side. Repeat with the remaining chicken, adding more butter and oil to the skillet as needed. Transfer the cooked chicken to a serving platter.
- Prepare the Sauce: Add the shallot to the pan and cook, stirring occasionally, until soft and fragrant, about 2 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute more. Stir in the stock and simmer until the liquid is reduced by half, about 4-5 minutes. Reduce the heat to low, then stir in 4 tablespoons of butter, capers, lemon zest, lemon juice, and the remaining ½ teaspoon of salt.
- Serve: Pour the sauce over the chicken and garnish with parsley before serving