published May 06, 2024, updated Aug 14, 2024 This chicken piccata recipe takes just 30 minutes to make! Even so, we’re not cutting any corners when it comes to flavor, texture, or presentation. My menu of Italian recipes varies from authentic (zuppa toscana, tagliatelle bolognese) to inventive (stuffed lasagna roll-ups). Chicken piccata is authentic, for sure, but is at its roots an Italian-American meal. It sprung up around the 1930s and contains many of the bright, fragrant ingredients associated with Southern Italy, including salty capers and just the right amount of lemon juice! It’s a very easy and forgiving recipe, much like the similar chicken marsala. Everything is made in one pan, from the fried cutlets to the sauce, and is easy to season and adjust if it’s too salty, acidic, or bland. A more Italian version of this recipe can be made with veal, but it’s usually made with tender chicken breasts.
Recommended Tools
Citrus Juicer – Using the right tool will help you get every last drop of juice out of your lemons and limes. Skillet – As a one-pan recipe, your pan of choice should be something that you can use to sear the meat, make the sauce, and simmer all within 30 minutes.
Storing and Reheating
Leftover chicken piccata can be refrigerated and reheated within 4 days. To reheat, return the meat and sauce to the pan. Warm over medium heat — don’t let the temperature get too high and dry out the chicken! Stir, spooning the warming sauce over the cutlets and flipping them over to help them warm through. Love this recipe? Share it with the world on Pinterest.
