Chicken Picata
Delicious chicken piccata features tender cutlets in a tangy lemon and caper sauce, perfect for a quick, flavorful Italian-inspired meal suitable for any occasion.
Ingredients
Instructions
- Chop and sauté garlic, onions, green onions, and parsley. Remove from pan.
- Make thin chicken cutlets. Dredge in a mixture of flour, salt, and pepper.
- Fry the chicken cutlets in a mixture of olive oil and butter over medium-high heat. Remove from pan.
- Pour white wine into the hot pan to glaze. Add chicken broth, lemon juice, and capers.
- Stir while heating to combine and thicken the sauce.
- Return chicken cutlets and sautéed onion mixture to the pan. Cook until the gravy thickens.
- If the sauce is too thick, add additional chicken broth to thin it.
Tips & Substitutions
For a richer flavor, consider using homemade chicken broth instead of store-bought. If you're out of white wine, a splash of apple cider vinegar can work as a substitute. Adding more lemon juice can brighten the dish, while a pinch of red pepper flakes can add a nice kick. To save time, you can use store-bought chicken cutlets. This dish pairs beautifully with Italian recipes like Fettucini And Spinach.
Serving Suggestions
Serve Chicken Picata over a bed of pasta for a hearty meal, or alongside steamed vegetables for a lighter option. It also pairs well with a fresh salad or crusty bread to soak up the delicious sauce. Consider serving with a glass of white wine or a light Italian red for the perfect dining experience.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over low heat with a splash of chicken broth to prevent drying out. Cover to retain moisture and heat until warmed through. You can also microwave in short intervals, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Picata contains roughly 122 calories, with 4g protein, 15g carbohydrates, and 6g fat. It is a good source of vitamin C (13% of the Daily Value) and iron (12% of the Daily Value). Note that it is relatively high in sodium, at 537mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken thighs instead of cutlets?
Yes, chicken thighs work well in this recipe. They may take a bit longer to cook than cutlets, so ensure they are cooked through to an internal temperature of 165°F. Thighs will add more moisture and flavor to your dish.
What can I substitute for parsley?
If you're out of parsley, you can use fresh basil or cilantro as a substitute. Both herbs will offer a fresh flavor, but keep in mind that they will slightly alter the taste profile of the dish.
Is it necessary to use flour for dredging?
While dredging in flour helps create a nice crust on the chicken and thickens the sauce, you can omit it for a gluten-free version. You can also use cornstarch or almond flour for dredging instead, which will yield a similar effect.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).