Chicken Piccata is a classic Italian-American dish known for its bright, lemony flavors and tender chicken. This Pioneer Woman Chicken Piccata inspired recipe brings a touch of home-style comfort to this elegant dish, making it perfect for a weeknight family dinner or a special occasion. If you’re looking for a flavorful, easy-to-make meal that will impress everyone at the table, look no further than this delightful chicken piccata recipe.
Chicken Piccata Recipe
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This recipe takes simple ingredients and transforms them into a restaurant-quality meal right in your own kitchen. The combination of lemon, butter, and capers creates a vibrant sauce that perfectly complements the pan-fried chicken breasts. Inspired by the hearty and approachable cooking style of the Pioneer Woman, this dish is designed to be both delicious and straightforward to prepare.
Prep Time: 15 minutes
Cook Time: 25 minutes
Serves: 4-6
Ingredients
- 4 boneless, skinless chicken breasts, about 6-8 ounces each
- Salt and freshly ground black pepper to taste
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 5 tablespoons unsalted butter, divided
- 1 (14.5 ounce) can chicken broth
- 1 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 2 fresh lemons, juiced
- 3/4 cup heavy cream
- 1/4 cup capers, drained
- 1/4 cup chopped fresh parsley, for garnish
- Cooked angel hair pasta, for serving (optional)
Instructions
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Prepare the Chicken: Season both sides of the chicken breasts generously with salt and pepper. Place flour in a shallow dish and dredge each chicken breast in the flour, ensuring it’s evenly coated. Shake off any excess flour.
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Sear the Chicken: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter is melted and the skillet is hot, carefully add the floured chicken breasts. Cook for about 5-7 minutes per side, or until golden brown and cooked through. Ensure the internal temperature reaches 165°F (74°C). Remove chicken from the skillet and set aside, keeping warm.
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Make the Piccata Sauce: Reduce the heat to medium. Pour the white wine into the skillet, scraping up any browned bits from the bottom of the pan – this adds tons of flavor to your sauce! Let the wine reduce slightly for about 2 minutes.
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Add Broth and Lemon: Pour in the chicken broth and the juice of 2 lemons. Season with a little more salt and pepper to taste. Bring the sauce to a simmer and let it reduce by about half, whisking occasionally. This will concentrate the flavors and thicken the sauce slightly.
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Finish the Sauce: Reduce the heat to low. Stir in the remaining 3 tablespoons of butter until melted and incorporated into the sauce, creating a richer, more velvety texture. Add the heavy cream and capers. Let the sauce gently simmer for another 2-3 minutes, allowing the flavors to meld together. Do not boil after adding cream.
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Combine and Serve: Return the cooked chicken breasts to the skillet and coat them with the luscious piccata sauce. Sprinkle with fresh parsley. Serve immediately over angel hair pasta, if desired, or alongside your favorite sides.
Golden and flavorful chicken piccata in a skillet, ready to be served.
Close-up of chicken piccata with lemon caper sauce, showcasing the texture and vibrant colors.
Serving suggestion for chicken piccata: plated chicken breast topped with parsley and lemon sauce, ready to eat.
Serving Suggestions
This Chicken Piccata Pioneer Woman style recipe is fantastic served with:
- Angel Hair Pasta: A classic pairing that perfectly soaks up the delicious lemon-caper sauce.
- Mashed Potatoes: Creamy mashed potatoes provide a comforting base for the tangy sauce.
- Roasted Asparagus or Green Beans: Add a healthy side of vegetables to balance the richness of the dish.
- Crusty Bread: For soaking up every last bit of the flavorful piccata sauce.
A complete and satisfying meal featuring chicken piccata with asparagus and white wine, perfect for a family dinner.
Tips for the Best Chicken Piccata
- Pound the Chicken: For even cooking, pound the chicken breasts to an even thickness of about 1/2 inch. This also helps tenderize the chicken.
- Don’t Overcook the Chicken: Chicken piccata is best when the chicken is tender and juicy. Overcooking will result in dry chicken. Use a meat thermometer to ensure it reaches 165°F (74°C) and remove it from the heat promptly.
- Fresh Lemon Juice is Key: Freshly squeezed lemon juice provides the brightest, most vibrant flavor. Avoid using bottled lemon juice if possible.
- Adjust the Sauce to Your Taste: If you prefer a tangier sauce, add a bit more lemon juice. For a richer sauce, you can increase the amount of butter or heavy cream.
- Make it Ahead: You can prepare the piccata sauce ahead of time and store it in the refrigerator for up to 2 days. Gently reheat the sauce before adding the cooked chicken.
Enjoy this delightful Pioneer Woman Chicken Piccata recipe! It’s a guaranteed crowd-pleaser that brings a touch of sunshine to any meal.
