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 dish in 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?
Giada De Laurentiis’ Chicken Piccata Recipe
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
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
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!
The post I Made Giada De Laurentiis’ Chicken Piccata, and I’ll Never Make It Another Way Again appeared first on Taste of Home.