Here is my take on a classic Italian favorite: chicken piccata. This mouthwatering Italian dish features tender chicken cutlets that are lightly coated in flour, pan-fried to golden perfection, and bathed in a zesty lemon-caper sauce. But in this twist, we are using chicken thighs and adding a splash of cream to give it a smooth finish.
Chicken thighs retain their moisture better, making them inherently juicer. And they are often more affordable than boneless, skinless chicken breast, making them an economical choice for budget-conscious cooks. Plus, I find adding a little cream helps to balance the acidity of the lemon and capers perfectly.
To cook this chicken piccata recipe responsibly, I recommend finding a local, organic supplier of free-range chicken and batch-making the stock yourself, which you can use in other recipes or freeze for later.
FAQs
Can I use chicken breasts for this chicken piccata recipe?
Absolutely! While I love the added flavor and juiciness of the chicken thighs, chicken breast will work just as well. You can either butterfly them or gently pound them with a rolling pin to achieve even thickness.
Can I make the sauce ahead of time?
You can make the sauce in advance, but I recommend serving it fresh for the best flavor. The sauce comes together relatively quickly, with the most time-consuming part being reducing the white wine.
What does chicken piccata taste like?
Chicken piccata has a delightful tartiness from the lemon juice and the brininess of the capers. To balance out that tang, I decided to add heavy cream, giving it a more traditional-style sauce consistency.
What can I serve with chicken piccata?
Just place a piece of your golden, crispy chicken on a plate and generously spoon that creamy lemon-caper sauce over the top. It is fantastic on its own, but you can also serve it alongside mashed potatoes, a crisp salad, or some al dente pasta.
Can I freeze chicken piccata?
You can freeze chicken piccata, but we would recommend freezing the chicken and the sauce separately. When you are ready to cook, defrost both the chicken and sauce. Once thawed, bake the chicken for about 8 minutes at 400F while warming the sauce in a saucepan. Then add in the chicken as normal.
How do I store chicken piccata?
Put the chicken piccata in an airtight container in the fridge, and it will keep for 3 to 5 days.
