Updated: Dec. 21, 2023
Giada's chicken piccata from Everyday Italian is so easy and delicious, you'll want to eat it every day!
Giada De Laurentiis is the queen of easy, everyday Italian cooking. From comfort food favorites like her crispy sheet pan lasagna to her dreamy, soft-baked lemon ricotta cookies, we’ve never tried a recipe from her we didn’t like. Which is why we knew we had to put her 5-star chicken piccata recipe to the test.
Made in a single skillet, ready in around 30 minutes (like this one-pot sausage and basil pasta), and dripping in a beautifully indulgent lemon butter sauce with capers, it’s hard to imagine this dish will be anything less than delicious.
What does piccata mean?
The origin of the word piccata is debated. Some sources claim it is derived from the French word piquant or piquancy, meaning tart or zesty. Meanwhile, other sources attribute the term to the Italian adjective piccato, which means “pounded until flat.” Both accurately describe this beloved dishin which thin, butterflied chicken breasts are dredged in flour, pan-fried, and finished in a delectable lemon butter sauce.
Don’t miss all of our piccata-inspired recipes.
What do you serve with chicken piccata?
Chicken piccata can be served with an array of side dishes. Popular choices include buttery mashed potatoes, angel hair pasta or crisp salad with Italian vinaigrette.
Giada De Laurentiis’ Chicken Piccata Recipe
Lauren Habermehl For Taste of Home, Getty Images
Ingredients
- 2 boneless skinless chicken breasts, butterflied and cut in half
- Sea salt and freshly ground black pepper
- All-purpose flour, for dredging
- 6 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock
- 1/4 cup brined capers, rinsed
- 1/3 cup fresh parsley, chopped
Directions
Step 1: Dredge
Season both sides of the chicken breasts generously with salt and pepper. Then, dredge the chicken lightly in flour and shake off any excess. Set aside.
Step 2: Cook
Heat a skillet over medium-high heat. When hot, add 3 tablespoons of olive oil and 2 tablespoons of butter. Once the butter has melted and the oil starts to sizzle, add 2 pieces of chicken to the skillet. Cook for 3 minutes per side, then remove and transfer to a plate once deeply golden on both sides.
Add an additional 2 tablespoons of butter to the skillet with 2 tablespoons of olive oil. Once hot and melted, cook the remaining 2 pieces of chicken in the same way. Remove promptly to the plate with the other browned chicken.
Step 3: Finish the sauce
Add the lemon juice, chicken stock and capers to the skillet and bring the mixture to a boil, scraping up any cooked-on bits (the fond) from the bottom of the pan. Taste the sauce and season with additional salt and pepper, if desired, then return the chicken (with its juices) to the pan.
Reduce the heat and simmer for 5 minutes, spooning the sauce over the chicken as it finishes cooking. Remove chicken to a serving platter. Then finish by melting the final 2 tablespoons of butter into the sauce and whisk vigorously until the sauce looks glossy and velvety.
Step 4: Serve
Pour the finished sauce over the chicken and garnish with fresh parsley.
Here’s What I Thought
Lauren Habermehl For Taste of Home
Holy yum! If you’re looking for a restaurant-style chicken piccata recipe that can be on your table quickly with minimal effort, look no further. We followed Giada De Laurentiis’ chicken piccata recipe to a T, and the resulting dish was absolute perfection. The chicken was tender and juicy, and the satisfyingly rich butter sauce was perfectly balanced with just the right amount of bright lemon flavor. Buenísimo!
FAQs
Thanks! Hi Mary, While this dish is best when served right after it's prepared, I think you could get away with cooking it ahead. The chicken won't be quite as crispy as when it's just cooked, but you can reheat it in the oven before serving (and reheat the sauce on the stove).
What does giada serve with chicken piccata? ›
Chicken piccata can be served with an array of side dishes. Popular choices include buttery mashed potatoes, angel hair pasta or crisp salad with Italian vinaigrette.
What does piccata mean in Italian? ›
Piccata, though, is an Italian word meaning larded. It seems to be a translation of the French word pique (sharp, as in piquant). When used in a reference to a way of preparing food (particularly meat or fish) it means sliced and sauteed in a sauce containing lemon, butter, and spices.
Why does chicken taste different after reheating? ›
Occurrence of warmed-over flavor
The iron is released by the heat of cooking, or by mechanical grinding. The free iron then acts as a catalyst, or promoter, of oxidation reactions. The reactions break down some of the fats in the meat to form primary oxidation products.
Can chicken be reheated a second time? ›
If food has been hygienically prepared, cooled quickly after cooking (or reheating) and stored cold, reheating more than once should not increase the risk of illness. However, prolonged storage and repeated reheating will affect the taste, texture, and sometimes the nutritional quality of foods.
What is chicken piccata called in Italy? ›
Piccata di pollo, or Chicken Piccata, isn't a particularly common dish in Italy, where scaloppine are typically made with veal.
What is the difference between chicken Milanese and piccata? ›
yes, breaded… fried then finished with sautéed mushrooms, wine, parmesan cheese, and parsley. Look…if you add capers…it's piccata…if you bread the chicken…it's Milanese (or Milanesa).
Is chicken marsala or piccata healthier? ›
Chicken Marsala has the least carbohydrates per 100 grams. Chicken Piccata has the least sugar per 100 grams. Chicken Francese has the most fiber per 100 grams. Chicken Cordon Bleu has the most protein per 100 grams.
What is a substitute for lemon juice in chicken piccata? ›
When cooking savory dishes, lime juice and orange juice make a good substitute for lemon juice. Replace the lemon juice with lime juice in equal amounts (e.g. 1 teaspoon for 1 teaspoon). Or, you could substitute the lemon juice with half as much white wine or white vinegar.
What is the best wine to use for chicken piccata? ›
In addition to Sauvignon Blanc, other white wines with similar characteristics can also complement chicken picatta wonderfully. Look for wines such as Pinot Grigio, Vermentino, or Albariño, all of which boast crisp acidity and citrusy flavors that marry well with the dish's bold, bright flavors.
Chicken piccata is distinctly Italian-American, so a crisp and refreshing Italian lager like a Peroni Nastro Azzurro is a great pairing with its notes of citrus and palate-cleansing qualities. For wines, consider a sauvignon blanc, Vermentino, or Chenin blanc.
Can chicken be prepared ahead of time? ›
Chicken is one of the best meats for meal prep because it's inexpensive and lasts for up to four days in the fridge after you've cooked it, so we're here to make sure that when it comes to chicken, your prep is perfect.
Can you partially cook chicken ahead of time? ›
Never brown or partially cook meat or poultry to refrigerate and finish later because any bacteria present would not have been destroyed. It is safe to partially cook meat and poultry in the microwave or on the stove only if the food is transferred immediately to the hot grill to finish cooking.
Can I reheat chicken in white wine sauce? ›
Reheat, covered in the oven at 160C/320F for 20-25 minutes or on the hob until the chicken is piping hot throughout. You may need to add a splash of cream or stock to loosen up the sauce a little.
Can you reheat chicken that was cooked the day before? ›
If you let it cool before popping it in the fridge, you can safely reheat it. Defort the stored chicken before reheating it. For defrosting, do not leave the chicken outside for a long time. It is safe to cook immediately; otherwise, it will cause bacteria growth which causes food poisoning.
Lauren Habermehl For Taste of Home