Parmesan Chicken Picatta
Juicy chicken breasts coated in Parmesan and bread crumbs, then pan-fried to perfection and served with a savory wine sauce—an elegant, flavorful dish perfect for any occasion.
Ingredients
Instructions
- Rinse chicken breasts with water; do not dry.
- Coat chicken with combined Parmesan cheese and bread crumbs.
- Heat oil in skillet over medium-high heat.
- Brown chicken for 5 minutes on each side or until lightly browned and tender.
- Remove chicken to platter.
- Keep warm.
- Reduce heat to medium.
- Add wine to skillet; stir to loosen drippings.
- Remove from heat and serve over chicken.
Tips & Substitutions
For a crispier texture, consider using panko breadcrumbs instead of regular bread crumbs. You can also substitute the dry wine with chicken broth for a non-alcoholic option. Ensure the chicken breasts are of even thickness for uniform cooking; consider pounding them slightly if they vary in size. To enhance flavor, marinate the chicken in lemon juice or Italian herbs before coating.
Serving Suggestions
Serve the chicken picatta over a bed of pasta, such as Light Fettuccine Alfredo, to create a hearty meal. Pair with a side of steamed vegetables or a fresh salad for a balanced plate. A sprinkle of additional Parmesan cheese and a squeeze of fresh lemon juice can enhance the dish further, adding brightness and flavor.
Storage & Reheating
Leftover Parmesan Chicken Picatta can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a skillet over low heat, adding a splash of water or broth to keep it moist. Cover with a lid to warm through without drying out. Avoid microwave reheating for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Parmesan Chicken Picatta contains roughly 417 calories, with 41g protein, 21g carbohydrates, and 17g fat. It is an excellent source of protein (82% of the Daily Value), and a good source of iron and calcium.
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 breasts?
Yes, you can use boneless, skinless chicken thighs as a substitute. They will provide a juicier texture and richer flavor. Just adjust the cooking time slightly, as thighs may take a couple of minutes longer to cook through compared to breasts.
What type of wine should I use for the recipe?
A dry white wine like Sauvignon Blanc or Chardonnay works best for this dish, adding depth to the sauce without being overpowering. If you prefer a non-alcoholic option, chicken broth can be used instead, offering a savory flavor that complements the chicken.
Can I prepare this dish in advance?
While it's best served fresh, you can prepare the chicken and coating ahead of time. Store the coated chicken in the refrigerator and cook just before serving. Alternatively, you can make the sauce and reheat it when ready to serve, ensuring you maintain the best texture for the chicken.
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).