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Giada's chicken piccata recipe is absolutely delicious and so easy that it hardly takes 30 minutes to from pan to plate
Serve with pasta, spaghetti, sautéed veggies, or mashed potatoes, and enjoy a simple homemade dinner with your friends and family.
Loved it! Did add some artichoke hearts. Will make this again. Thanks. ★★★★★ Sara
Tender and juicy chicken breast cutlets served over lemony, buttery, and caper topped sauce is the ultimate comfort food that your heart and soul would crave after a long day of work.
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- Want To Save This Recipe?
- ✨ Here is why this recipe is amazing:
- 🍋 Ingredients needed:
- 📝 Ingredient notes:
- 📷 Making Chicken Piccata Like Giada
- Storage tips ❄️
- Want To Save This Recipe?
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- Want To Save This Recipe?
- 📖 Recipe
- 👩🏻🍳 Sarah Mock
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✨ Here is why this recipe is amazing:
- Ready in 30 minutes from pan to plate.
- Bright flavors of fresh lemon juice and parsley make for an easy pan sauce.
- Easy enough for a weeknight meal yet fancy enough to serve guests at a dinner party.
🍋 Ingredients needed:
Here is a visual overview of all the chicken ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
📝 Ingredient notes:
- Chicken breasts- boneless chicken breasts work best.
- Lemon Juice- fresh.
- Capers- capers can be hard to find in my town, from time to time. If you want to include a burst of salty goodness to the dish, I suggest pitted kalamata olives.
📷 Making Chicken Piccata Like Giada
1. Butterfly chicken breasts. The chicken pieces should be around ¼inch thick.
2. Season chicken with salt and freshly ground black pepper and dredge chicken in flour until well coated.
3. Heat a large skillet over medium heat, and melt 2 tablespoons butter with of olive oil.
4. When the butter and oil start to sizzle add the boneless chicken breasts without overcrowding the pan. Cook for 3-4 minutes on each side until light brown in color. Remove chicken and transfer to a plate.
5. In the same pan add chicken stock, lemon juice, and capers, deglazing the pan. Bring it to boil scraping up the brown bits from the pan. Let the sauce simmer for a few minutes until reduced to half.
6. Add the remaining 2 tablespoons butter and whisk vigorously until completely incorporated into a silky sauce.
7. Place the chicken on your serving plate (reheat the chicken in the oven if it's cold) and pour sauce over chicken. Garnished with chopped parsley.
Storage tips ❄️
You can store leftovers in an airtight container for 4 days in the refrigerator or for around 3 months in the freezer. Place the sauce and chicken in separate bags if freezing.
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- Orange Fluff Salad Recipe 🍊 Orange Jello Salad
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- Apple Cranberry Pie Recipe
See more Dessert Recipes →
📖 Recipe
Chicken Piccata (Giada's Recipe)
Sarah Mock
Giada's chicken piccata recipe is absolutely delicious and so easy that it hardly takes 30 minutes to from pan to plate.
4.69 from 60 votes
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Note From Sarah
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Prep time for the recipePrep Time 10 minutes mins
Cook time for the recipeCook Time 20 minutes mins
total time to prep and cook the recipe.Total Time 30 minutes mins
Course Chicken Recipes
Cuisine Italian
Makes 4 servings
Per Serving 292 kcal
Ingredients
- 2 skinless boneless chicken breast
- ½ cup all-purpose flour
- ¼ cup capers
- ½ cup low sodium chicken stock
- 2 tablespoons olive oil
- 4 tablespoons butter (divided)
- ½ teaspoon salt
- ½ teaspoon black pepper powder
- 2 tablespoon lemon juice
- 3 tablespoons chopped parsley
Instructions
Butterfly chicken breasts and cut them into halves horizontally. The chicken pieces should be around ¼ inch thickness. If they seem to be thick, pound them with a meat hammer to desired thickness.
2 skinless boneless chicken breast
Season chicken with salt and freshly ground black pepper and dredge chicken in all-purpose flour until well coated.
½ teaspoon salt, ½ teaspoon black pepper powder, ½ cup all-purpose flour
Put a large skillet over medium heat; melt 2 tablespoons butter with 2 tablespoons of olive oil. Add the chicken pieces without overcrowding the pan. Cook for 3-4 minutes on each side until the chicken turns light brown in color. Remove and transfer to a plate.
4 tablespoons butter, 2 tablespoons olive oil
In the same pan add chicken stock, lemon juice, and capers. Bring it to boil, scraping up the brown bits from the pan. Let the sauce simmer for a few minutes until reduced to half.
½ cup low sodium chicken stock, 2 tablespoon lemon juice, ¼ cup capers
Add the remaining 2 tablespoons of butter and whisk vigorously.
Place the chicken on your serving plate (reheat the chicken in the oven if it's cold) and pour the sauce over it. Garnished with chopped parsley.
3 tablespoons chopped parsley
Nutrition
Serving: 1cutlet and sauce | Calories: 292kcal | Carbohydrates: 13g | Protein: 15g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 758mg | Potassium: 267mg | Fiber: 1g | Sugar: 1g | Vitamin A: 382IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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About Sarah Mock
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.
Reader Interactions
Comments
Sara
Loved it! Did add some artichoke hearts. Will make this again. ThanksReply
Sarah Mock
oh! I love that tip!
Reply
Katie
So GOOD! Made it with gluten free flour. The chicken was incredibly juicy and tender. My kids raved about it and gave it a 10 out of 10!Reply
Raven
Made this last night and it has been added to my list of “often served”.Reply
Lisa
Excellent meal - easy and fast. I used almond meal instead of all purpose flour as it’s all I had, and the chicken was so juicy and delicious!!! Thank youReply
