Monday Night Dinner: Chicken Piccata Recipe and Guide
Turn everyday ingredients into a zesty, creamy skillet feast perfect for busy nights.
Monday Night Dinner: Classic Chicken Piccata for a Quick, Restaurant-Quality Meal
If you’ve ever needed a quick but memorable weeknight dinner that doesn’t skimp on flavor, look no further than Chicken Piccata. With its golden, tender chicken cutlets, luscious tangy lemon sauce, and a kiss of cream, this Italian-inspired recipe transforms humble ingredients into a dish worthy of both family tables and date nights. Ready in about 30 minutes, it’s one of those rare meals that combine comfort, elegance, and ease all in one skillet.
Why Chicken Piccata Should Be Your Go-To Weeknight Dinner
- Fast and Simple: Most steps take only a few minutes, making it ideal when time is tight.
- Big Flavor: The combination of lemon, wine, and cream delivers a bold sauce that elevates basic chicken breasts.
- Crowd Pleaser: Family members and guests alike love this tangy, creamy chicken-and-pasta classic.
- Flexible: Easily adaptable for dietary preferences or ingredient swaps.
Ingredients You’ll Need
This version sticks closely to tradition, with a creamy twist and plenty of aromatic notes. Gather these ingredients before you begin:
- 4 boneless, skinless chicken breasts (about 2 lbs.)
- 1 tsp. kosher salt (plus more to taste)
- 1/2 tsp. black pepper (plus more to taste)
- 1/3 cup all-purpose flour
- 2 Tbsp. butter (divided use)
- 4 Tbsp. olive oil (divided use)
- 3/4 cup dry white wine
- 1/2 cup low-sodium chicken broth
- 3 Tbsp. fresh lemon juice
- 1/2 cup heavy cream
- 1 Tbsp. chopped fresh parsley (plus more for serving)
- 2 Tbsp. capers (optional)
- 8 oz. angel hair pasta
Tip: If you love extra brightness, add a little grated lemon zest. For a more traditional, non-creamy sauce, you can skip the cream entirely or reduce the amount.
Step-by-Step Directions and Helpful Tips
1. Prepare Your Workspace and Ingredients
- Start a large pot of water simmering for your pasta—get it ready, but don’t cook the pasta yet.
- If your chicken breasts are especially thick, place them between layers of plastic wrap and gently pound them until about ½ inch thick for even cooking.
2. Season and Dredge the Chicken
- Pat the chicken breasts dry with paper towels. Sprinkle both sides with kosher salt and black pepper.
- Lightly dredge each breast in flour, shaking off excess. This not only creates a golden crust but also helps the sauce cling to the chicken later.
3. Sear the Chicken for Golden Perfection
- Heat 1 tablespoon butter and 2 tablespoons olive oil in a large skillet over medium heat.
- Fry 2 breasts at a time, about 3 minutes per side, until golden and just cooked through. Adjust time if your breasts are thicker or thinner.
- Transfer the seared chicken to a plate. Add the remaining butter and olive oil and repeat with the other 2 breasts.
Pro Tip: Watch the pan closely. If the oil and butter start to brown too quickly, reduce the heat slightly. A deep golden crust is good; black is not.
4. Build the Lemon-Wine Sauce
- After all chicken is cooked and removed from the skillet, lower the heat slightly.
- Pour in the white wine, chicken broth, and fresh lemon juice. Whisk and scrape up all the flavorful browned bits from the bottom.
- Increase heat to medium. Let the sauce bubble and reduce until it thickens by about half, concentrating the flavors (usually 4-6 minutes).
- Taste and adjust the salt and pepper as needed.
5. Creamy Finish and Bright Accents
- Turn heat to low. Stir in the heavy cream and whisk until the sauce is silky and slightly thickened, just 1-2 minutes.
- Stir in chopped parsley and capers if using. Taste the sauce—it should be tangy with balanced richness. Adjust with extra broth or cream if the lemon is too strong for your personal taste.
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6. Cook and Serve with Pasta
- Bring your pot of water to a boil and cook the angel hair pasta until just al dente (usually about 2 minutes, do not overcook).
- Drain pasta well. Using tongs, place a nest of pasta on each plate, add chicken beside or on top, then spoon sauce over both.
- Finish with extra parsley and serve immediately for maximum flavor and texture.
Pro Tips and Troubleshooting
- Cutlets or Pounded Chicken: Flattening the chicken allows for rapid, even cooking. If you use small cutlets instead of large breasts, adjust cooking time accordingly.
- Sauce Strength: The sauce base is powerfully tangy. Always taste before serving—add more cream or broth if needed to mellow out the acidity.
- Capers Are Optional: They add briny depth but can be omitted for a smoother sauce if preferred by kids or those who dislike their flavor.
- Watch Your Pan: If the oil and butter mixture starts to smoke, your heat is too high. Medium is usually perfect.
- Make-Ahead: The sauce can be made ahead and gently reheated, but chicken is best cooked fresh for ideal texture.
Recipe Variations and Customizations
| Variation | How to Adapt |
|---|---|
| No-Wine Version | Replace the white wine with extra chicken broth and a splash of apple cider vinegar for brightness. |
| Gluten-Free | Use gluten-free all-purpose flour and ensure your chicken broth is certified gluten-free. |
| Lighter Option | Skip the cream for a leaner, sharper sauce. Use more broth as needed to keep the sauce fluid. |
| Vegetarian Piccata | Swap the chicken for thin-sliced firm tofu or seared cauliflower steaks. Use vegetable broth instead of chicken broth. |
Perfect Pasta and Sides
The classic pairing is angel hair pasta for speed and delicacy. However, these accompaniments also work beautifully:
- Linguine or spaghetti for a heartier plate
- Lemon rice or simple risotto for extra comfort
- Steamed green beans, asparagus, or arugula salad for a fresh touch
- Crusty Italian bread to mop up any extra sauce
Serving and Presentation Suggestions
- Plate pasta first in a tidy mound, then nestle chicken against or atop.
- Drizzle sauce sparingly—it’s tangy and intense, so a little goes a long way.
- Garnish with extra chopped parsley, a few capers, and twist of lemon zest for color and aroma.
- Serve immediately to preserve the crispy edge of the chicken and the silkiness of the sauce.
Nutrition Information (Approximate)
| Serving Size | 1 chicken breast + pasta + sauce |
| Calories | ~600-700 |
| Protein | 40-50g |
| Fat | 25-35g (with cream) |
| Carbohydrates | 45-55g |
| Sodium | Varies depending on broth and added salt; use low-sodium broth to reduce |
Note: Nutrition values may vary depending on specific products and serving size.
Frequently Asked Questions (FAQ)
Q: Can I make chicken piccata without cream?
A: Absolutely. The traditional Italian version skips the cream. The sauce will have a sharper, brighter lemon flavor. Increase the broth quantity a bit so the sauce isn’t too reduced or intense.
Q: What if I don’t have white wine?
A: Substitute with extra chicken broth and a splash of apple cider vinegar or lemon juice for acidity. The depth from wine enhances the sauce, but it’s tasty without.
Q: How do I avoid overcooking the chicken?
A: Flattening the breasts ensures even, fast cooking. Sear only until golden and internal temperature reaches 165°F. Overcooking will dry out the meat, so monitor closely—3 minutes per side is usually enough for pounded pieces.
Q: Can chicken piccata be made ahead and reheated?
A: Reheat gently to preserve texture. For best results, cook pasta and assemble just before serving, but you can prepare sauce and chicken up to a day ahead.
Q: Is this recipe kid-friendly?
A: Yes! You may wish to omit the capers and use a little less lemon to suit milder palates. The cream balances much of the tanginess.
Printable Chicken Piccata Recipe
Ingredients: - 4 boneless skinless chicken breasts (about 2 lbs.) - 1 tsp. kosher salt - 1/2 tsp. black pepper - 1/3 cup all-purpose flour - 2 Tbsp. butter, divided - 4 Tbsp. olive oil, divided - 3/4 cup dry white wine - 1/2 cup low-sodium chicken broth - 3 Tbsp. lemon juice - 1/2 cup heavy cream - 1 Tbsp. chopped parsley, plus more for serving - 2 Tbsp. capers (optional) - 8 oz. angel hair pasta Directions: 1. Simmer water for pasta; pound chicken if thick. Sprinkle both sides with salt and pepper, dredge in flour. 2. Heat 1 tbsp butter + 2 tbsp olive oil in skillet. Cook 2 chicken breasts at a time, about 3 min per side, until golden. Transfer to plate. 3. Add remaining butter/oil. Cook remaining chicken. Remove to plate. 4. Lower heat. Add wine, broth, and lemon juice to pan. Whisk and scrape bottom. Simmer and reduce by half. 5. Reduce heat. Add heavy cream; whisk until thickened. Adjust seasonings. Add parsley/capers. 6. Cook pasta till al dente. Drain. 7. Plate pasta, top with chicken, spoon over sauce. Garnish with parsley.
Final Thoughts: Why You’ll Make This Again and Again
This chicken piccata recipe is a staple not just for Mondays, but for any time when you crave something bright, comforting, and easy. The luscious cream balances the signature lemon tang, pasta soaks up every bit of luxurious sauce, and the technique is so reliable you’ll soon make it from memory. Whether you serve it for family or guests, this is one dish that proves restaurant-quality doesn’t mean complicated or time-consuming.
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