Giada's chicken piccata recipe is absolutely delicious and so easy that it hardly takes 30 minutes to go from pan to plate.
Serve with pasta, spaghetti, sautéed veggies, or mashed potatoes, and enjoy a simple homemade dinner with your friends and family. Wouldn't marinated mozzarella balls pair so beautifully with this recipe?
Loved it! Did add some artichoke hearts. Will make this again. Thanks. ★★★★★ Sara
Tender and juicy chicken breast cutlets served over lemony, buttery, and caper topped sauce is the ultimate comfort food that your heart and soul would crave after a long day of work.
Ingredients needed:
Recipe Card?
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The chicken tasted fabulous! Would not change anything in the recipe. Thank you!
- ★★★★★ H. Tsai
Thank you so much for this recipe!! It was the best chicken piccata I've ever had either at home or out at a restaurant. The lemon was not overpowering, and the ingredients were spot on to make a fabulous meal. I served it with mashed potatoes and green beans
- ★★★★★ Janet T.
Make Chicken Piccata Like Giada
- Butterfly chicken breasts. The chicken pieces should be around ¼ inch thick.
- Season chicken with salt and freshly ground black pepper and dredge the chicken in flour until well coated.
- Heat a large skillet over medium heat, and melt 2 tablespoons butter with of olive oil.
- When the butter and oil start to sizzle add the boneless chicken breasts without overcrowding the pan.
- Cook for 3-4 minutes on each side until light brown in color. Remove chicken and transfer to a plate.
- In the same pan add chicken stock, lemon juice, and capers, deglazing the pan. Bring it to a boil scraping up the brown bits from the pan. Let the sauce simmer for a few minutes until reduced to half.
- Add the remaining 2 tablespoons of butter and whisk vigorously until completely incorporated into a silky sauce.
- Place the chicken on your serving plate (reheat the chicken in the oven if it's cold) and pour sauce over the chicken. Garnish with chopped parsley.
Now that you have mastered this technique, you can apply it to smothered chicken with a pan gravy. Same method, similar ingredients.
Did you make this recipe?
Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah
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Storage Tips
You can store leftovers in an airtight container for 4 days in the refrigerator or for around 3 months in the freezer. Place the sauce and chicken in separate bags if freezing.
Chicken Piccata (Giada's Recipe)
Ingredients
Method
- Butterfly chicken breasts and cut them into halves horizontally. The chicken pieces should be around ¼ inch thickness. If they seem to be thick, pound them with a meat hammer to desired thickness.2 skinless boneless chicken breast
- Season chicken with salt and freshly ground black pepper and dredge chicken in all-purpose flour until well coated.½ Teaspoon salt, ½ Teaspoon black pepper powder, ½ Cup Flour, All Purpose
- Put a large skillet over medium heat; melt 2 tablespoons butter with 2 tablespoons of olive oil. Add the chicken pieces without overcrowding the pan. Cook for 3-4 minutes on each side until the chicken turns light brown in color. Remove and transfer to a plate.4 Tablespoon Butter, 2 Tablespoon olive oil
- In the same pan add chicken stock, lemon juice, and capers. Bring it to boil, scraping up the brown bits from the pan. Let the sauce simmer for a few minutes until reduced to half.½ Cup low sodium chicken stock, 2 Tablespoon Lemon Juice, ¼ Cup capers
- Add the remaining 2 tablespoons of butter and whisk vigorously.
- Place the chicken on your serving plate (reheat the chicken in the oven if it's cold) and pour the sauce over it. Garnished with chopped parsley.3 Tablespoon chopped parsley
Nutrition
Nutrition Discolure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
Notes
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 15 years Sarah helps the home cook prepare her recipes with professional results.
Christine says
The dish was great. I made it just as directed. However if you want me to folllow up with other recipes, quit coving half the directions with ads. So annoying
Sarah Mock says
Thanks for letting me know Christine. I try and have my ads as minimal as possible. The BEST way to skip all ads is to print the recipe card. I hope that helps.
Janet Tangi says
Thank you so much for this recipe!! It was the best chicken piccata I’ve ever had either at home or out at a restaurant. The lemon was not overpowering, and the ingredients were spot on to make a fabulous meal. I served it with mashed potatoes and green beans
Sarah Mock says
That is wonderful to hear Janet! I find that different lemons can have different acidities and that can affect the overall flavor of the dish. I am glad you found one that was the perfect balance for you.
~Sarah
Hubert Tsai says
The chicken tasted fabulous! Would not change anything in the recipe. Thank you!
Sara says
Loved it! Did add some artichoke hearts. Will make this again. Thanks
Sarah Mock says
oh! I love that tip!
Katie says
So GOOD! Made it with gluten free flour. The chicken was incredibly juicy and tender. My kids raved about it and gave it a 10 out of 10!
Raven says
Made this last night and it has been added to my list of “often served”.
Lisa says
Excellent meal - easy and fast. I used almond meal instead of all purpose flour as it’s all I had, and the chicken was so juicy and delicious!!! Thank you