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Photo Credit: Elizabeth Newman

Chicken Piccata


This is a great and tasty way to serve chicken FAST.

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Chicken Piccata

Servings

4 servings

Prep Time

5 minutes

Cook Time

15 minutes

Calories

509

Author:

Giada De Laurentiis

Image of Chicken Piccata

Ingredients

  • 4 skinless boneless chicken breasts (halved crosswise)
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • All purpose flour (for dredging)
  • 4 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • ½ cup reduced-sodium chicken broth
  • 1/3 cup fresh lemon juice (from about 2 lemons)
  • ¼ cup drained capers (rinsed)
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Sprinkle the chicken with the salt and pepper. Dredge the chicken in the flour to coat lightly. In a large sauté pan, melt 2 tablespoons of butter with 2 tablespoons of oil over medium-high heat. Add the chicken and cook just until brown, about 3 minutes per side. Using tongs, transfer the chicken to a plate.
  2. Add the broth, lemon juice and capers to the same pan. Bring the broth mixture to boil over medium-high heat, scraping up the brown bits from the bottom of the pan for extra flavor. Return the chicken to the pan and simmer until just cooked through, about 5 minutes. Using tongs, transfer the chicken to a platter. Whisk the remaining 2 tablespoons of butter into the sauce. Pour the sauce over the chicken, garnish with the parsley, and serve.

Nutrition

Nutrition

Nutrition Serving Size
4 servings
per serving
Calories
509
Amount/Serving % Daily Value
Fat
25.6 grams
39%
Saturated Fat
9.8 grams
49%
Trans Fat
0.5 grams
0%
Cholesterol
229.1 milligrams
76%
Sodium
631.9 milligrams
26%
Carbs
4.7 grams
2%
Fiber
0.6 grams
2%
Sugar
0.6 grams
Protein
62.4 grams
100%
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3 reviews & comments

  • Author's avatar image
    Jan Wilbanks
    ★★★★★
    ★★★★★

    Such bright flavors. My family loves this.

  • Author's avatar image
    William Adams
    ★★★★★
    ★★★★★

    I have been using Giada's older recipe for chicken piccata for probably 15 years. It is the first of her recipes I tried and one of my most successful. I'm making her panetone French toast for Xmas morning as has become our tradition. I have yet to try on of her recipes that hasn't turned out well. I'm looking forward to try this streamlined version confident it will become my go to.

  • Author's avatar image
    Pascale Senejoux

    I’ve made this one and it’s super easy, moist and delicious!

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