Looking for the best chicken piccata? Right here it is! After all my travels to Italy, I’m doing it the Italian way. Simple. Delicious. Easy!
Typical chicken piccata, a delicious Italian dish, is chicken that is sauteed then served with lemon, parsley and a butter sauce. Sounds yummy,
There’s nothing about this chicken piccata soup that’s not fabulous. And, you’ll think you’re eating the traditional dish, but using a spoon so as not to miss one bit of the broth!
Lemon Chicken Piccata Recipe
Lemons really offer this dish a pop of fresh citrus.
Before I put those lemon slices in, I’ll twist and wring them over the skillet to get some drops of the lemon in there.
Those thinly sliced lemons will cook. And, we both love to even eat the tender lemon rinds. Yes, they’re delicious and give you another burst of citrus!
Easy Chicken Piccata
Excellent Italian dishes are typically easy, fresh and simple. The value and happiness lies in the ingredients.
For this dish, I would definitely recommend using Cooks Venture boneless skinless pasture-raised chicken breasts and then slicing them lengthwise in halves. Pasture-raised chicken not only is more nutrient packed for you, but it flat out tastes better. As my Chefs in Italy told me when learning to cook the real Italian way, ‘these chicken never see a pen in their lives’. And, that’s the gospel low down on the best chicken and eggs!
Be sure to use any of my discount codes to save some bucks. Just jump over to Cooks Venture for these deals on your orders.
First Time Buyers use this link. Code ALLY15 Get $25 off your order.
Repeat Buyers use this link. Code ALLY10 Get $10 off your order.
Chicken Piccata and Pasta
You can certainly eat this chicken piccata as an entree with or without pasta. Pops and I love to eat it with linguine or spaghetti. It just reminds us of Italy where we’ve traveled multiple times. We’ve probably spent a combined year in Italy over the years eating our way through Tuscany and more beautiful locations.
PIccata is an Italian way of preparing food (particularly meat or fish), It means that meat or fish is sliced and sauteed in a sauce containing lemon, butter, and spices.
Easy Chicken Piccata Pasta
Italian food isn’t complicated. I learned that a long time ago after many travels to Italy and watching chefs cook and taking cooking classes.
For instance, if you love a simple authentic Italian red sauce, then here’s how I learned to make it at The Cooking Touch in Florence Italy.
Likewise for Tuscan Chicken Liver Pate. Yep, those adorable chefs introduced me to their magic as we cooked, sipped wine, laughed, made pasta!
Healthy Chicken Piccata
What’s going to make this chicken piccata extra healthy is the bone broth you choose to use.
I suggest you take a peek at Kettle and Fire Chicken Bone Broth. It’s made with pasture-raised chickens, simmered 14+ hours and is full of nutrients. Hey, I even warm up this bone broth and sip it like coffee! The collagen is so great for my skin, hair and nails.
Be sure to use my code ALLYSKITCHEN at checkout and get 20% off your entire order. Keep your pantry stocked. You’ll be obsessed with using it in your recipes. I know I am.
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Best Chicken Piccata Recipe
Chicken Piccata is certainly a classic recipe. But, I’ve turned this iconic classic into a soup!
Yes, why don’t you take a look at my Chicken Piccata Soup recipe. Just another way to enjoy these fabulous flavors.
- 6 chicken breast filets, boneless, skinless, thin cut
- 1 tsp. sea salt
- 1 tsp. coarse ground pepper
- 1 cup flour, all-purpose, divided
- 6 Tbl. butter, unsalted, divided
- 3 Tbl. extra virgin olive oil, divided
- 16 oz. chicken bone broth
- 1/3 cup half and half, half cream and half whole milk
- 2 garlic cloves, peeled and thinly sliced
- 1/3 cup capers with about 4 Tbl. juice
- 1/2 large lemon, washed well, cut into very thin slices
- Fresh Italian parsley for garnish
- Additional salt and pepper to taste
- Coat one side of each piece of chicken with salt and pepper.
- Put two-thirds cup of the flour in a pie plate. Dredge each piece of chicken well. Shake off excess. Put on a plate.
- In a large cast iron skillet over medium high heat, put three tablespoons of butter and two tablespoons of olive oil. Blend together. Butter and olive oil should be sizzling.
- Put three pieces of the chicken in the skillet. Do not crowd. Brown each side about 3 minutes (you want a golden brown). When done, remove to a clean plate and repeat with the remaining dredged chicken filets.
- Reduce heat to medium. Add the remainng butter and olive oil. Grab your whisk. Put in the flour and whisk into this mixture working out all the little lumps.
- Slowly add the chicken bone broth with one hand and whisking into the rue paste with the other hand.
- Reduce heat to medium low. The mixture should the thickening. Add the half and half and blend well. Add the garlic, capers and lemons (twist them to squeeze out a little juice into the mixture) and blend well. Throw in those sliced twisted lemons.
- One piece at a time, put the chicken into the skillet and cover each with the gravy sauce. Cover with a lid and cook about 20 minutes on LOW.
- Check occassionally to see if you need to add any more bone broth depending upon the thickeness of the gravy.
- Serve with pasta and garnish with fresh flat Italian parsley.
Be sure to check my COOKS VENTURE discount specials in the text above. The quality of your chicken makes a huge difference in achieving the true Italian flavors and tastes. These special discounts like $50 OFF your very first order (Code: AK50) can also be found on the left side bar of the recipe!
If adding mushrooms to your chicken piccata, include them in step #7. Your skillet will be getting pretty full!