Giada Chicken Piccata Recipe

Giada's chicken piccata recipe is absolutely delicious and so easy that it hardly takes 30 minutes to from pan to plate

Serve 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 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 all the chicken ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

📝 Ingredient notes:

• Chicken breasts - boneless chicken breasts work best.
• Lemon Juice - fresh.
• Capers - capers can be hard to find in my town, from time to time. If you want to include a burst of salty goodness to the dish, I suggest pitted kalamata olives.

📷 Making Chicken Piccata Like Giada

1. Butterfly chicken breasts. The chicken pieces should be around ¼ inch thick.

2. Season chicken with salt and freshly ground black pepper and dredge chicken in flour until well coated.

3. Heat a large skillet over medium heat, and melt 2 tablespoons butter with of olive oil.

4. 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.

5. 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.

6. Add the remaining 2 tablespoons butter and whisk vigorously until completely incorporated into a silky sauce.

7. Place the chicken on your serving plate (reheat the chicken in the oven if it's cold) and pour sauce over chicken. Garnished with chopped parsley.

❄️ 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)

Sarah Mock

Giada's chicken piccata recipe is absolutely delicious and so easy that it hardly takes 30 minutes to from pan to plate.

4.66 from 44 votes

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Note From Sarah

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!

Prep time for the recipePrep Time 10 minutes mins

Cook time for the recipeCook Time 20 minutes mins

total time to prep and cook the recipe.Total Time 30 minutes mins

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Course Chicken Recipes

Cuisine Italian

Makes 4 servings

Per Serving 292 kcal

Ingredients

 

US CustomaryMetric

1x2x3x

• ▢ 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

US CustomaryMetric

Instructions

 

• 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 all-purpose flour
• 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 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 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 tablespoons chopped parsley

Nutrition

Serving: 1cutlet and sauceCalories: 292kcalCarbohydrates: 13gProtein: 15gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 66mgSodium: 758mgPotassium: 267mgFiber: 1gSugar: 1gVitamin A: 382IUVitamin C: 4mgCalcium: 15mgIron: 1mg

Nutrition Disclosure

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.

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👩🏻‍🍳 Sarah Mock

CEO/Owner/Founder/Culinary Blogger

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.