Chicken piccata is a dish that is typically made with chicken breasts that are pounded thin and then pan-fried. However, there are many different variations of this dish, so it’s important to choose one that you will enjoy. Here are some of the best recipes for chicken piccata:

  1. Chicken Piccata with Lemon and Capers: This recipe features lemon and capers, which give the chicken a delicious flavor.
  2. Chicken Piccata with Garlic and Parsley: This recipe uses garlic and parsley to give the chicken a unique flavor.
  3. Chicken Piccata with Lemon, Capers, and Basil: This recipe also includes lemon juice and capers, as well as basil leaves for added flavor.
  4. Chicken Piccata with Pine Nuts: This recipe uses pine nuts instead of capers to give the chicken a more savory flavor. ..

I made this the best chicken piccata recipe by adding red pepper flakes and dried parsley to the sauce and breading. What can be better than a tangy, spicy, creamy sauce poured over well-breaded chicken breasts with parmesan cheese? If I got your attention, keep reading, and please try this amazing chicken!

What Is Chicken Piccata?

Piccata is an Italian way of cooking meat. The most common meat used in the recipe is veal, but chicken is also popular. The recipe calls for dredging the cut of meat into flour, browning it, and then serving with a lemon and butter sauce. Capers are sometimes added as well. “The full recipe with ingredients can be found in the recipe card below.”

How To Make Chicken Piccata?

What To Serve with Chicken Piccata?

It is usually served with spaghetti, but honestly, you could serve it with whatever side dish you prefer. I like to serve it with whatever I have on hand, being pasta, rice, or potatoes.

Cooking Tips

 Chicken Piccata Recipe   Yield:  4 - SERVINGS   Prep Time:  15 minutes    Cook Time:  20 minutes    Total Time:  35 minutes     What can be better than a tangy, spicy and creamy sauce poured over well breaded chicken breasts with parmesan cheese?      			Print		     Ingredients   						4 boneless, skinless chicken breasts, pounded thin					  						2 tablespoon of olive oil, divided					  						2 ½ tablespoons of butter					  						1 egg					  						½ cup white wine, divided					  						Salt and pepper to taste					  						⅛  teaspoon of cayenne pepper					  						½ cup all-purpose flour					  						½ cup grated Parmesan cheese					  						2 tablespoons of dry parsley, divided					  						4 tablespoons of lime or lemon juice, divided					  						¼ teaspoon of red pepper flakes					  						3 garlic cloves, minced					     Instructions Grab two shallow dishes and one plate.  In the first shallow dish, whisk together the egg, 2 tablespoons of white wine, 1 tablespoon of lemon juice, and cayenne pepper.  In the second shallow plate, mix the flour, parmesan cheese, and 1 tablespoon of parsley. Pound the chicken breasts until thin and season with salt and pepper. To bread the chicken.  First, dip the seasoned chicken breasts into the egg mixtureThen, put them into the flour mixture to coat.  Put all breaded breasts on the plate.Heat one tablespoon of olive oil and cook the chicken breasts until brown on both sides, about 3 minutes on each side.  Transfer to a clean plate and keep warm.Using a rubber spatula, scrape the bottom of the skillet as much as you can to remove any burnt bits and pieces, add the remaining tablespoon of oil and saute the minced garlic with the red pepper flakes for about a minute.  Add the remaining white wine and lemon juice, and reduce the mixture by a fourth.  Reduce heat, add the butter and remaining parsley and let it melt.  Season with salt and pepper.  Pour over the chicken and serve.     © Toprecipes    					Cuisine: 				 				American			 / Category: Main Dish