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Chicken Piccata in a frypan

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!

Close up of Chicken Piccata in a frypan

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?

Ingredients image for 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

Instructional image for Chicken Piccata 01

  1. Add the butter and garlic to a medium sized pot on medium high heat. Cook until aromatic.
  2. 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

Instructional image for Chicken Piccata 02

  1. Use a sharp knife to slice each chicken breast in half-length ways.
  2. Then cover with plastic wrap. Use a kitchen mallet to pound the thickest part to flatten it. This will ensure the chicken cooks evenly.

Instructional image for Chicken Piccata 03

  1. Add to a large mixing bowl along with the mayonnaise, egg, garlic, pepper, salt and flour.
  2. Mix until everything is well combined, and the chicken is coated. Set aside in the fridge

Crumb coating

Instructional image for Chicken Piccata 04

  1. Add the parmesan cheese, flour, salt, pepper, and lemon zest to a pie dish (or flat dish).
  2. Use a spoon or whisk to combine.

Instructional image for Chicken Piccata 05

  1. Use tongs to dip each chicken slice in the crumb coating to coat the chicken.
  2. Place a frypan on medium heat and add 2 tbsp of butter and 1/4 cup of vegetable oil.

Instructional image for Chicken Piccata 06

  1. 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.
  2. Once you’ve finished cooking, wipe the frypan down with paper towels.

Instructional image for Chicken Piccata 07

  1. Add the lemon sauce
  2. The chicken.

Instructional image for Chicken Piccata 08

  1. Serve with a sprinkle of chopped parsley and capers.

Close up of juicy chicken

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.

Extreme close up of crumbed chicken and capers for Chicken Piccata

Close up of crumbed chicken with butter sauce

Loved this Chicken Piccata? Here’s some other chicken recipes you might love!

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Chicken Piccata in a frypan

Chicken Piccata

Serves 4

5 from 1 vote
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 35 mins
Course: Main Course
Cuisine: Italian

Ingredients

Lemon Sauce

  • 2 tbsp unsalted butter
  • 2 garlic cloves minced
  • 1/3 cup chicken stock
  • 1/3 cup white wine see notes
  • 1/2 lemon juiced

Chicken

  • 4 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 vegetable oil

Crumb coating

  • 1 cup parmesan cheese grated
  • 1 cup all-purpose flour
  • Pinch of pepper
  • 1 tsp salt
  • 1 lemon zested
  • 3 tbsp capers see notes
  • 2 tbsp parsley chopped


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

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.

Nutrition

Calories : 427kcal
Carbonhydrates: 34g
Protein: 15g
Fat: 25g
Saturated Fat: 13g
Polyunsaturated Fat: 4g
Monounsaturated Fat : 7g
Trans Fat : 1g
Cholesterol: 92mg
Sodium: 1868mg
Potassium : 211mg
Fiber: 3g
Sugar : 2g
Vitamin A: 799IU
Vitamin C: 32mg
Calcium: 337mg
Iron: 3mg
Nutrition Disclosure

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