As a mom, you’re constantly on the lookout for a quick, easy and wholesome meal your husband and finicky kids will devour.
I get it. You work all day. Regardless if you work 9 to 5, part-time or you’re a stay at home mom (which is even harder and more demanding than some annoying boss). You’re constantly on the go, either dropping the kids off at school, sitting in line in the carpool, or driving across town to take your kiddos to soccer or gymnastics.
By the time you get home, there’s homework to help with, baths to start, and the dog to walk. If your day wasn’t busy enough, your evening routine becomes a little more hectic.
That’s the reason dinner needs to be quick, easy and something the kiddos won’t complain about.
Sure, chicken piccata may not sound ”kid-friendly”; however, due to this recipe not having wine as an ingredient, it makes this chicken piccata dish unique. No wine equals a kid-friendly meal. Once your kiddo’s taste it, they’ll ask for seconds and will be begging you to make it over and over again.
Odds are there won’t be any leftovers. Just in case there are, I’ll be sharing with you how to store your leftovers (from a food safety perspective) and how to reheat them.
When was the last time you made something earth-shatteringly delicious?
Well, if you haven’t, you’re in for a mind-blowing experience once you taste this chicken piccata.
The sheer simplicity and flavor of this dish will have your family wondering if this was from a 5-star restaurant. Once you show them the dirty dishes in the sink, they’ll know you made it.
This dish will make you a rock star in the kitchen!
I swear, it tastes better than the chicken piccata I’ve eaten at any restaurant. Even my 3-year old grandson asks me to make this for him whenever he comes over. Of course, I oblige.
I stumbled upon this recipe several years back during one of my meal planning sessions. I had never made chicken piccata before but I was intrigued and up for the challenge. If I had known how easy this was to make, I would have made it years earlier.
Superhero Cooking Tip: Want to avoid sprinkling flour all over your counter? Placing parchment paper on the counter before dredging the chicken will reduce your clean up time.
Print & make the worlds best chicken piccata recipe
The Worlds Best Chicken Piccata
- 2 large boneless, skinless chicken breasts
- 4 tbsp butter
- 2 tbsp olive oil
- 1 fresh lemon, juiced
- 2 tbsp capers
- 1 tbsp caper juice
- salt, pepper
Butterfly the chicken breasts and pound thin.
Salt and pepper to taste.
Dredge in flour.
In a large skillet, melt 2 tablespoons butter and olive oil on medium-high heat.
Once the butter and oil start to bubble, add the chicken breasts and reduce the heat to medium. Cook on each side for 6 minutes, or until golden brown.
Remove the chicken from the skillet heat and set aside.
In the same pan, add the capers, chicken stock, and lemon juice. Mix together while scraping the bottom of the skillet, lifting up the browned flour from the chicken until it reaches a low boil.
Return the chicken back to the skillet and cover for 5 minutes on medium heat.
Remove the chicken and place on plates. Put the saucepan back on the stove.
While the saucepan is on the stove, put in the remaining butter and whisk it into the sauce. Make sure to scrape the pan to get all the stuck flour off the bottom of the pan.
Before serving, spoon the sauce over the chicken.
This recipe can also serve 4 by splitting each of the butterflied chicken breasts.
So what makes this chicken piccata recipe so insanely delicious?
It’s the caper juice. Most recipes will tell you to drain the juice from the capers when you measure them out, but I’ve found, the caper juice kicks this recipe up several notches.
Even if you don’t want to use the capers, make sure you use the juice.
Also, use the juice from a fresh lemon. Using imitation juice from a plastic shaped lemon will make your chicken taste funky.
Favorite side compliments
Try making some jasmine rice and broccoli with grass-fed butter. Don’t forget to drizzle whatever sauce is left over the rice, along with some of those yummy capers.
Made too much and have leftovers?
The proper way to store your leftovers
The most important thing to know about saving your leftovers is to make sure they’re put in an airtight container and refrigerated within 2 hours. To play it safe, as soon as it’s time to clean up the dishes, put the leftover chicken piccata in the refrigerator.
To ensure the integrity of your leftovers, make sure they are stored in a food-grade container. It can be glass or plastic. Please make sure the seal is closed properly. When placing it in the refrigerator, place it on one of the top two shelves. Don’t store your leftovers in the side door of the refrigerator as that’s the warmest spot In the fridge.
If you’re plum out of storage containers, you can store it in a zipper freezer bag. Make sure it’s sealed properly, and the excess air has been released from the bag.
All leftovers must be eaten within 3 days. Time does have a funny way of slipping past us, so you’ll need to put a date on your leftovers. There are two options that work well.
- Use a sticky note. Jot down the day you put the leftovers in the fridge, along with a throw out date. Make sure you don’t make the toss out date longer than 3 days.
- Use printable stickers. You can buy those here in my Etsy shop.
Whichever you decide, all leftovers that have been sitting in your refrigerator for more than 3 days must be discarded.
The proper way to reheat
I know you’re probably thinking you’ll just pop the leftovers in the microwave and call it a day. While you can do that, the heat may not distribute throughout the chicken and you’ll probably bite into a cold spot or two. Ick! Not to mention it will probably be dried out and really tough to eat. I would highly advise not reheating via the microwave.
The best way to reheat chicken piccata is by doing is slow and on a low heat in the oven. If you don’t have any of the sauce left, you can add in a few tablespoons of chicken broth. By adding the broth or sauce during the reheating process it will keep your chicken moist and delicious.
You can reheat your chicken piccata on the stove. When doing so, you’ll want to put the leftovers in a saucepan with the leftover sauce or chicken broth. Cover the pan and heat it on medium until it reaches an internal temperature of 165°.
Can I make this chicken piccata dish ahead of time?
You can, but I wouldn’t recommend it. Due to the fact, the chicken is covered in flour it’s not going to taste the same simply due to the flour is going to get absorbed into the chicken, making it taste….weird.
- Place the chicken in an airtight container if you decided to prepare it ahead of time.
- Don’t put it on a plate covered with aluminum foil.
- Use it within 2 days.
- f it goes on day 3 and you remembered it sitting in the refrigerator – throw it out.
Do you have a favorite tip when it comes to making chicken piccata? Share with a comment.
Until we meet again,