Since this recipe was originally posted, Killing Thyme has shifted it’s focus to the pesco-vegetarian diet. I’ve decided to keep a few popular meat recipes in my index for your convenience, including this one.
The first time I made a Classic Chicken Piccata something went amiss, and by amiss I mean it was $^&#ing terrible. I had added lemon slices into the sauce during the simmering process because the photo of the recipe I was following had cooked sliced lemons on the platter. Unfortunately, little did I know, cooking the pith of a lemon results in a very bitter flavor–so my Chicken Piccata was all bitterness and zero lemon-y freshness.
Needless to say… I was pretty pithed off.
Since learning my lesson, I usually skip the aesthetics of adding lemon slices. You can add them to the serving platter while plating, but it’s not a necessary step in the cooking process like I was once led to believe. But hey–a valuable lesson indeed! Because the Chicken Piccata that emerges from my kitchen these days is bangin’. So bangin’ in fact that I’ve had to come up with ways to enjoy this dish as a pescetarian. I’ll be posting my shrimp-y spin on this dish in the near future (and I have a delicious vegetarian version in the works that will be included in my e-cookbook this fall!), but for now you get the classic–my husband’s faaaaaavorite.
I like to serve this over spaghetti, and when doing so, I always make a bit of extra sauce so that I can toss the noodles into it.
Feel like changing it up?
Check out my Chicken Piccata with Orange and Wheat Beer Glaze. Same idea, but rather than use lemons, I used oranges; instead of white wine, a nice Belgian Whit.
If you make this dish, snap a photo and post it on Instagram with the hashtag #killingthyme!
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Classic Chicken Piccata
- 2 boneless skinless chicken breasts - butterflied, then sliced the whole way through.
- Kosher salt and freshly ground black pepper
- 1 cup of all-purpose flour
- 4 tablespoons of butter
- 2 tablespoons of extra virgin olive oil
- 1/3 cup fresh lemon juice
- 1 cup of chicken stock
- 1/2 cup of dry white wine
- 1/4 cup brined capers
- 1/3 cup freshly chopped parsley
- Season the chicken breasts with Kosher salt and pepper.
- Dredge the chicken in flour. Shake off excess flour and set aside.
- In a large skillet over medium heat, melt 3 tablespoons of butter with 2 tablespoons olive oil.
- When the butter and oil start to sizzle, add the chicken and cook for approx. 3 minutes.
- Once the chicken is browned, carefully flip and cook the other side for another 3 minutes.
- Transfer the chicken to a plate. Set aside.
- Remove skillet from heat and add the lemon juice, chicken stock, capers, and white wine.
- Return to heat and bring to a boil. Scrape up the brown bits from the pan for extra flavor.
- Check for seasoning.
- Return the chicken to the pan and simmer for approx. 5 minutes or until the interior of the chicken reaches 165 degrees F.
- Transfer the chicken to a platter.
- Add remaining tablespoon of butter to sauce. Add another splash of wine and/or stock if needed. Whisk vigorously.
- Drizzle the sauce over chicken and garnish with fresh chopped parsley.
- Serve on it's own or over pasta.