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Giada De Laurentiis Chicken Piccata

Giada De Laurentiis Chicken Piccata - recipe card
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This classic Italian-American dish features tender chicken cutlets pan-fried to golden perfection, then finished with a bright, tangy lemon-butter sauce studded with briny capers. The light, crisp coating and silky sauce make for a quick yet elegant weeknight dinner that comes together in under 30 minutes.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1.5 lb / 680 g total), halved horizontally to create 4 cutlets
  • 1/2 cup (60 g) all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons (30 ml) extra-virgin olive oil
  • 2 tablespoons (28 g) unsalted butter
  • 1/2 cup (120 ml) low-sodium chicken broth
  • 1/4 cup (60 ml) fresh lemon juice (from about 2 lemons)
  • 2 tablespoons (20 g) capers, drained
  • 2 tablespoons (28 g) unsalted butter (for sauce)
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Place the chicken cutlets between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound them to an even thickness of about 1/4 inch (6 mm). This ensures quick, even cooking and a tender texture. Season both sides of the cutlets with the salt and pepper.
  2. Spread the flour on a wide, shallow plate. Dredge each cutlet in the flour, shaking off any excess so only a light, even coating remains. Discard any leftover flour. The thin coating helps the chicken brown and provides a base for the sauce to cling to.
  3. Set a large, heavy skillet (12-inch / 30 cm) over medium-high heat. Add the olive oil and 2 tablespoons of butter, swirling until the butter is fully melted and the foam subsides. The oil should shimmer and the butter should smell nutty but not brown.
  4. Place the floured cutlets in the skillet in a single layer; work in batches if necessary to avoid crowding. Cook without moving for 3 to 4 minutes, until the edges turn golden and the bottom is deep golden brown. Flip and cook the second side for another 2 to 3 minutes. The internal temperature should reach 165°F (74°C) on an instant-read thermometer.
  5. Transfer the cooked chicken to a plate and tent loosely with foil. Keep warm. Repeat with any remaining cutlets, adding a little more oil and butter if needed (though the original fat should be sufficient).
  6. Discard any burned bits from the skillet, but leave the browned fond—it adds flavor. Reduce the heat to medium. Add the chicken broth and use a wooden spoon to scrape up the fond from the bottom of the pan. Let the broth simmer for about 1 minute, until slightly reduced and aromatic.
  7. Stir in the lemon juice and capers. Bring to a gentle boil and cook for 30 seconds. The capers add a burst of briny brightness that balances the richness of the butter.
  8. Remove the pan from the heat. Whisk in the remaining 2 tablespoons of butter, one piece at a time, until fully melted and the sauce is smooth and glossy. The residual heat will emulsify the butter into the broth, creating a light, velvety sauce without separating.
  9. Return the chicken cutlets and any accumulated juices to the skillet. Spoon the sauce over the chicken to coat evenly. Let rest for 1 minute so the flavors meld.
  10. Garnish with the chopped fresh parsley. Serve immediately, spooning extra sauce from the pan over each cutlet. The chicken should be tender, the sauce bright and silky, and the capers provide occasional pops of saltiness.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of chicken broth to restore sauce consistency. Freezing not recommended as the sauce may separate.

Nutrition

Keywords: chicken piccata, Giada De Laurentiis, lemon chicken, capers, Italian chicken recipe, easy chicken dinner, 30-minute meal, pan-fried chicken, cutlet recipe, Italian-American, chicken breast recipe, quick weeknight dinner

Find it online: https://giadacooks.com/giada-de-laurentiis-chicken-piccata/