A delicious recipe by Giada De Laurentiis is this easy-to-make Chicken Piccata, taking only 35 minutes to prepare, using chicken breasts, lemon juice, capers, chicken stock, and fresh parsley.

To make Giada’s Chicken Piccata, season the chicken, dredge it in flour, and cook it in a skillet with butter and olive oil for 6 minutes per side. Add the lemon juice, capers, and chicken stock to make the sauce, and finish with fresh parsley.

I’ve made this dish countless times for family dinners, and it never fails to impress. The lemony sauce with capers is a hit every single time. Try it out and let me know how you liked it in the comments below!

Can I Make Chicken Piccata Ahead of Time?

Absolutely, you can make Giada’s Chicken Piccata ahead of time. Cook the chicken and make the sauce separately, then store them in the fridge. When you’re ready to eat, reheat the chicken and sauce, combine them, and you’ll have a delicious meal ready in no time.

Giada De Laurentiis Chicken Piccata Ingredients

• 1 tbsp of sea salt
• 1 tbsp of freshly ground black pepper
• 1 cup of all-purpose flour
• 6 tbsp of unsalted butter
• 5 tbsp of extra-virgin olive oil
• 1/3 cup of fresh lemon juice
• 1/2 cup of chicken stock
• 1/4 cup of brined capers, rinsed
• 1/3 cup of fresh parsley, chopped
• 2 skinless, boneless chicken breasts, butterflied and then cut in half

How To Make Giada De Laurentiis Chicken Piccata

1. Season the Chicken: Start by seasoning the chicken breasts with sea salt and freshly ground black pepper.
2. Dredge the Chicken: Coat the chicken pieces in all-purpose flour, then shake off any excess.
3. Heat the Skillet: In a large skillet over medium-high heat, melt 2 tablespoons of unsalted butter with 3 tablespoons of extra-virgin olive oil.
4. Cook the Chicken: When the butter and oil start to sizzle, add two pieces of chicken. Cook for 3 minutes on each side until browned. Remove and transfer to a plate.
5. Cook the Remaining Chicken: Melt 2 more tablespoons of butter and add another 2 tablespoons of olive oil to the skillet. When sizzling, add the other two pieces of chicken. Brown on both sides, then transfer to the plate with the other cooked chicken.
6. Prepare the Sauce: Remove the skillet from heat. Add 1/3 cup of fresh lemon juice, 1/2 cup of chicken stock, and 1/4 cup of rinsed capers.
7. Simmer the Sauce: Return the skillet to the stove. Bring the mixture to a boil, scraping up brown bits from the pan for extra flavor. Check for seasoning.
8. Simmer the Chicken: Return all the chicken pieces to the pan and simmer for 5 minutes.
9. Finish the Sauce: Remove the chicken to a platter. Add the remaining 2 tablespoons of butter to the sauce and whisk vigorously.
10. Serve the Dish: Pour the sauce over the chicken and garnish with 1/3 cup of chopped fresh parsley.

How Do I Prevent My Chicken From Getting Soggy?

To keep the chicken crispy, make sure your oil and butter are sizzling before adding the chicken. Don’t overcrowd the pan; cook in batches if needed. This ensures a nice golden crust on your chicken every time you make Giada’s Chicken Piccata.

Recipe Tips

• Butterfly the Chicken: To ensure the chicken cooks evenly and stays tender, always butterfly the chicken breasts before cooking. This step helps the chicken cook faster and more uniformly, giving you perfectly cooked chicken every time.
• Season Generously: Don’t be shy with the salt and pepper; they bring out the best in the chicken. Seasoning the chicken thoroughly before dredging in flour makes a huge difference in flavor.
• Sizzle Check: Wait until the butter and oil start to sizzle before adding the chicken. If you add the chicken too soon, it won’t get that beautiful golden crust we all love.
• Scrape the Pan: When making the sauce, always scrape up those brown bits from the bottom of the pan. They add incredible depth and flavor to your sauce, making it extra delicious.

Recipe Variations

• Lemon-Thyme Twist: Add fresh thyme to the sauce for an aromatic touch. The fresh herbs bring a unique and delightful twist to the classic recipe, enhancing the lemony flavor beautifully.
• Garlic Lover’s Delight: If you love garlic, toss a few minced cloves into the pan with the lemon juice and capers. The garlic will add a savory depth to the sauce, making it even more irresistible.
• Vegetarian Option: Replace the chicken with thick slices of cauliflower for a veggie-friendly twist. The cauliflower steaks cook up beautifully and soak in all the delicious flavors of the piccata sauce.
• Spicy Kick: For those who enjoy a bit of heat, add a pinch of red pepper flakes to the sauce. The subtle spice adds a nice kick without overpowering the delicate flavors of the dish.

What To Serve With Chicken Piccata

Serve your Chicken Piccata with roasted Brussels sprouts, lemon herb couscous, grilled zucchini, garlic Parmesan polenta, and a mixed greens salad with balsamic vinaigrette.

You can also pair it with a creamy mushroom risotto, caramelized onion tart, and roasted red pepper quinoa.

How To Store Leftover Chicken Piccata

In The Fridge:

To store leftover Chicken Piccata in the fridge, place the chicken and sauce in an airtight container. Ensure the container is sealed tightly to maintain freshness and prevent any odors from affecting the food. Store in the refrigerator for up to 3 days to enjoy later.

In The Freezer:

Chicken Piccata can be stored in the freezer by placing the chicken and sauce in a freezer-safe container. Make sure to leave some space at the top to allow for expansion as it freezes. Label the container with the date, and store it for up to 2 months.

How To Reheat Leftover Chicken Piccata

Reheat your leftover Chicken Piccata by placing it in a skillet over medium heat, adding a splash of chicken stock to keep it moist. Heat for about 10 minutes, turning occasionally until warmed through.

Alternatively, reheat in the microwave on medium power for about 3 minutes, stirring halfway through.

Check out More Giada Recipes:

• Giada De Laurentiis Chicken Sorrentino
• Giada Chicken Piccata Meatballs
• Giada De Laurentiis Chicken Pastina Soup