This Chicken Piccata is so easy that it can easily become a staple on your meal rotation. What’s not to love about chicken cutlets dredged in a Panko breadcrumb mixture served with a lemon-caper sauce? This classic recipe can be made in just 20 minutes.
Funny story about making this meal. You know how people say they must have a hole in their beer when they drink too fast? Well I measured out the wine and turned my back to grab the chicken broth out of the fridge, and the measurement was different. My Dad wasn’t here to mess with me and I swear I poured the right measurement.
As it turns out, there was a hole in my measuring glass and it was leaking all over the counter. Whoooops!
What does Piccata mean?
Piccata is typically a thin slice of meat, (chicken, veal, or pork) that is dredged in flour and then browned on each side. It is usually served with some sort of sauce. The sauce in this recipe is a creamy, lemony, caper sauce that is light and delicious and perfect with the crispy chicken.
Tips for making this Easy Chicken Piccata:
Chicken Piccata is known for being an easy recipe that comes together quickly. While it doesn’t typically have a full egg wash chicken, there is something I just love about nice crispy chicken. I put my spin on this classic dish by making a few changes. Here’s what I did:
- Use Panko breadcrumbs in addition to a flour coating. This gives the chicken cutlets a nice crispy crust that is truly irresistible.
- Add Parmesan cheese to the Panko breadcrumbs giving the coating a creamier, saltier flavor. Are you surprised I’m adding cheese? 😉 Don’t lie!
- Use non-fat plain Greek yogurt instead of an egg. The consistency of the Greek yogurt is thick and creamy which acts as a great binding agent (similar to a scrambled egg) for the breadcrumb mixture.
What are Capers?
HA! Well I could have used this fact several years ago. For the longest time, I thought capers were fish eggs so I avoided them at all costs. As it stands, capers are not fish eggs!!! Capers are actually flower buds. They are often pickled and give off a salty flavor. They pair nicely with olivey, lemony dishes.
What should I serve with my Chicken Piccata?
I like to serve this recipe with both the buttered noodles and a fresh arugula salad. I made Hemisfare long pasta spirals and added butter and olive oil so the noodles didn’t stick together. Other suggestions would be:
- Smashed sweet potatoes
- Steamed vegetables
Will this recipe make it into your menu rotation? It’s quick, easy, delicious and definitely worth giving a try.
Easy Chicken Piccata
- 1-1½ lbs boneless skinless chicken breast cutlets
- salt + pepper
- ¼ cup flour
- ⅓ cup non-fat Greek yogurt
- ⅓ cup Panko breadcrumbs
- ¼ cup Parmesan cheese
- 1 tbsp butter
- 1 tbsp flour
- ¾ cup low sodium chicken broth
- ⅓ cup white wine
- 1 tbsp lemon juice
- 2 tbsp capers drained
- Mix together the Panko breadcrumbs and Parmesan cheese, set aside. Season each chicken cutlet with salt and pepper. Coat chicken in flour, dredge in Greek yogurt and then coat in Panko mixture.
- Heat 2 tbsp avocado oil in a non stick skillet. Transfer chicken cutlets to the skillet and cook for 3-4 minutes on each side depending on thickness.
- Remove the chicken from the skillet and set aside. Time to make the sauce.
- Using the same skillet, melt the butter and add 1 tbsp of flour to make the rue. Gradually add chicken broth and wine. Lastly add the lemon juice and capers. Bring to a boil and simmer for a few minutes until sauce thickens. Return chicken to the skillet and coat evenly with sauce.
- Time to plate! Grab a scoop of noodles. Place chicken cutler on top and drizzle with some extra sauce + capers. Add a side salad and serve.
I’d love to hear from you once you get the chance to make this recipe. Leave a comment below with your review or any modifications you made! And don’t forget to tag @rightbackspatula on Instagram if you take any pictures!