Giada's chicken piccata recipe is absolutely delicious and so easy that it hardly takes 30 minutes to from pan to plate.
Serve Giada's chicken piccata with pasta, spaghetti, sautéed veggies, or mashed potatoes, and enjoy a simple homemade dinner with your friends and family.
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.
✨ Here is why this recipe is amazing:
- Ready in 30 minutes from pan to plate.
- Bright flavors of fresh lemon juice and parsley make for an an easy pan sauce.
- Easy enough for a weeknight meal yet fancy enough to serve guests at a dinner party.
🍋 Ingredients needed:
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
📝 Ingredient notes:
- Chicken breasts - boneless, skinnless works best. I prefer to butterfly and separate the breast into two planks instead of pounding them thin.
- Lemon Juice - fresh is best. Often I will say to use bottled if fresh is not available but in this recipe fresh is required.
- Capers - capers can be hard to find in my town, from time to time. If you want to include the burst of salty goodness to the dish, I suggest pitted kalamata olives.
- You can add garlic in the sauce while cooking it for extra flavor.
- Chicken - a common substitution for the sliced chicken cutlet is veal If you are new to cooking veal, you need to check out my sous vide veal chops recipe. The perfect cooking technique for this delicate cut of meat. Also you can make Pork Piccata.
🔪 How to make Giada's chicken piccata, basic instructions
- Butterfly chicken breasts, season and dredge chicken in flour.
- Brown each piece of dredged chicken in butter, both sides.
- Add the sauce ingredients to the same pan, reduce by half.
- Place the chicken on your serving plate and pour the sauce over it.
📷 Making chicken piccata like Giada, photo instructions
- Butterfly chicken breasts and cut them into halves horizontally. The chicken pieces should be around ¼th inch thickness.
- Season chicken with salt and pepper and dredge chicken in all-purpose flour until well coated.
- Heat a large skillet over medium heat; melt 2 tablespoons of 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.
- In the same pan add chicken stock, lemon juice, and capers, deglazing the pan. Bring it to 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 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 the sauce over it. Garnished with chopped parsley.
❄️ Storage Tips
You can store the chicken Piccata in an airtight container for 4 days in the refrigerator or for around 3 months in the freezer. Place the sauce and chicken in a separate bag if freezing.
♨️ Reheating Instructions
To reheat, thaw the chicken overnight in the fridge (if previously frozen) and then heat the chicken and sauce together in the oven until heated through.
👩🍳 Chef Tip
If they seem to be thick, gently pound the chicken breasts between two pieces of plastic wrap with a meat hammer to desired thickness.
Giada's Chicken Piccata
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
- 2 skinless boneless chicken breast
- ½ cup all-purpose flour
- ¼ cup capers
- ½ cup low sodium chicken stock
- 2 tablespoons olive oil
- 4 tablespoons butter divided
- ½ teaspoon salt
- ½ teaspoon black pepper powder
- 2 tablespoon lemon juice
- 3 tablespoons chopped parsley
- Butterfly chicken breasts and cut them into halves horizontally. The chicken pieces should be around ¼th 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 pepper and dredge chicken in all-purpose flour until well coated.½ teaspoon salt, ½ teaspoon black pepper powder, ½ cup all-purpose flour
- Put a large skillet over medium heat; melt 2 tablespoons of 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 tablespoons butter, 2 tablespoons 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 properly.
- 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 tablespoons chopped parsley
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.
Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®
👩🏻🍳 Sarah Mock
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.