Chicken Piccata
This Chicken Piccata recipe is the perfect quick and easy weeknight chicken dinner that packs a huge flavour punch! Crispy lemon that’s juicy with a salty and lemony sauce. Serve it with a simple green salad, fries or some pasta and you’re a winner!
Nicks favourite thing…
I love how easy and quick it is to whip up this chicken dinner! It’s super tasty, filling and a crowd pleaser! It honestly feels like something delicious you could order at a restaurant but you’re eating it in the comfort of your own home!
What does it taste like?
Lemony! The chicken is crispy and coated in a delicious parmesan cheese crumb mixture. The sauce is so delicious, it’s rich and lemony and makes you just want to grab some bread and oak it up!
Serving suggestions
You can serve this with some
- Rice
- A simple salad or
- Fries!
What are the ingredients you need to make my Chicken Piccata?
Butter – I used unsalted butter.
Garlic – I would always recommend using freshly minced garlic.
Chicken stock – try and use a good quality one.
White wine – If you don’t want to use or can’t use white wine, you can replace it with more chicken stock. However, just note that the alcohol in the white wine is cooked out. Nobody’s getting drunk here lol.
Lemon – this recipe calls for lemon zest in the crumb coating and lemon juice in the sauce. Just use the same lemon.
Chicken – I use chicken breast for this recipe. Chicken thigh will also work. I would recommend using 8 chicken thighs. Don’t worry about slicing them in half.
Mayonnaise – regular egg mayo will work for this recipe.
Egg – I used a large egg.
Salt and pepper – regular salt and pepper will work. I used fine salt and freshly cracked pepper. This recipe relies on being well seasoned.
All-purpose flour – also known as plain flour
Vegetable oil – this is used for cooking the chicken.
Parmesan cheese – I would highly recommend freshly grating your own cheese. This adds loads of flavour into the crumb mixture.
Capers – Capers are little berries that are usually soaked in salt or brine. I used the ones in brine.
Parsley – freshly chopped
Let’s go through each step.
Lemon Sauce
- Add the butter and garlic to a medium sized pot on medium high heat. Cook until aromatic.
- Then add the chicken stock, white wine and lemon juice. Allow to bubble away for a couple minutes, then take off the heat and set aside.
Chicken
- Use a sharp knife to slice each chicken breast in half-length ways.
- Then cover with plastic wrap. Use a kitchen mallet to pound the thickest part to flatten it. This will ensure the chicken cooks evenly.
- Add to a large mixing bowl along with the mayonnaise, egg, garlic, pepper, salt and flour.
- Mix until everything is well combined, and the chicken is coated. Set aside in the fridge
Crumb coating
- Add the parmesan cheese, flour, salt, pepper, and lemon zest to a pie dish (or flat dish).
- Use a spoon or whisk to combine.
- Use tongs to dip each chicken slice in the crumb coating to coat the chicken.
- Place a frypan on medium heat and add 2 tbsp of butter and 1/4 cup of vegetable oil.
- Cook the chicken, 2-3 pieces at a time. Cook on each side for about 3 minutes, or until golden and you reach an internal temperature of 75C / 165F.
- Once you’ve finished cooking, wipe the frypan down with paper towels.
- Add the lemon sauce
- The chicken.
- Serve with a sprinkle of chopped parsley and capers.
My Top Tips!
Storage
Chicken Piccata can be stored in an airtight container for up to three days.
White wine
If you don’t want to use or can’t use white wine, you can replace it with more chicken stock. However, just note that the alcohol in the white wine is cooked out. Nobody’s getting drunk here lol.
Capers
Capers are little berries that are usually soaked in salt or brine. I used the ones in brine.
Chicken temperature
Cooked chicken must reach an internal temperature of 75C / 165F to be safe to eat.
Loved this Chicken Piccata? Here’s some other chicken recipes you might love!
- Chicken Souvlaki
- Crispy Chicken Burgers
- Vietnamese Chicken Salad
- Perfectly Poached Chicken
- Healthy Chicken Caesar Salad
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N x
Chicken Piccata
Serves 4
Ingredients
Lemon Sauce
- 2 tbsp unsalted butter
- 2 garlic cloves, minced
- 1/3 cup / 85 ml chicken stock
- 1/3 cup / 85 ml white wine, see notes
- 1/2 lemon juiced
Chicken
- 4 / 700 g large chicken breasts
- 2 tbsp mayonnaise
- 1 egg
- 1 garlic clove, minced
- Pinch of pepper
- 1 tsp salt
- 1 tbsp all-purpose flour
- 2 tbsp butter
- 1/4 cup / 75 ml vegetable oil
Crumb coating
- 1 cup / 100 g parmesan cheese, grated
- 1 cup / 150 g all-purpose flour
- Pinch of pepper
- 1 tsp salt
- 1 lemon zested
- 3 tbsp capers, see notes
- 2 tbsp parsley, chopped
Learn How To Make it! [VIDEO]
Instructions
Lemon Sauce
- Add the butter and garlic to a medium sized pot on medium high heat. Cook until aromatic. Then add the chicken stock, white wine and lemon juice. Allow to bubble away for a couple minutes, then take off the heat and set aside.
Chicken
- Use a sharp knife to slice each chicken breast in half length ways. Then cover with plastic wrap and use a kitchen mallet to pound the thickest part to flatten it. This will ensure the chicken cooks evenly.
- Add to a large mixing bowl along with the mayonnaise, egg, garlic, pepper, salt and flour. Mix until everything is well combined and the chicken is coated. Set aside in the fridge
Crumb coating
- Add the parmesan cheese, flour, salt, pepper and lemon zest to a pie dish (or flat dish). Use a spoon or whisk to combine.
- Use tongs to dip each chicken slice in the crumb coating to coat the chicken.
- Place a frypan on medium heat and add 2 tbsp of butter and 1/4 cup of vegetable oil. Cook the chicken, 2-3 pieces at a time. Cook on each side for about 3 minutes, or until golden and you reach an internal temperature of 75C / 165F.
- Once you’ve finished cooking, wipe the frypan down with paper towels, add the lemon sauce, some capers and the chicken. Serve.
Notes
Nutrition
