Looking to impress your dinner guests—or just treat yourself to a restaurant-worthy meal at home? Giada De Laurentiis’ Chicken Piccata might just be the ticket. Known for her effortless approach to Italian cooking, Giada delivers a recipe that’s not only packed with bold flavors but also easy enough to whip up on a busy weeknight. With a 40-minute prep-to-plate time and ingredients you likely already have, this dish proves why it’s a timeless favorite.
The charm of Chicken Piccata
Why is this dish so beloved? According to Giada herself, it’s a trifecta of speed, simplicity and universal appeal. “This is a classic for a reason,” she writes in her cookbook. “It takes less than twenty minutes to prepare, uses ingredients straight from the pantry, and is pretty much universally enjoyed. What’s not to love?”
And she’s right. Chicken Piccata strikes the perfect balance of tangy, savory and buttery goodness. At it’s core, this one-pan dish features pan-fried chicken cutlets. The magic lies in the sauce which the chicken simmers in—a bright, lemony concoction enriched with capers for little bursts of briny flavor. Plus, Giada’s tip to use a mix of olive oil and butter for frying the chicken adds an extra layer of richness to the dish.
What you’ll need to make it
If you’ve got a well-stocked pantry, you’re halfway there! Here’s what you’ll need:
- Chicken breasts: Skinless and boneless, seasoned with salt and pepper.
- Flour: For dredging the chicken to achieve that golden, lightly crisped coating.
- Butter and olive oil: The dream team for frying and flavor.
- Chicken broth: To deglaze the pan and form the base of the sauce.
- Lemon juice: Freshly squeezed for that signature tang.
- Capers: The “little salt nuggets” Giada insists are essential.
Cooking tips from Giada herself
What sets Giada’s recipe apart is her attention to detail and easy-to-follow tips:
- Mix your fats: Using a combination of butter and olive oil for frying not only prevents burning but also enhances the flavor.
- Don’t overcook the chicken: Brown it lightly, but only cook it partway before setting it aside. This keeps the chicken juicy while it finishes in the sauce.
- Taste as you go: If the sauce reduces too much, add a splash of chicken broth to keep things saucy and prevent it from becoming too intense.
How to make Giada’s De Laurentiis’ Chicken Piccata
Serve this chicken dish over pasta, rice, or even zucchini noodles for a low-carb option. Want to make it extra fancy? Garnish with fresh parsley or thin lemon slices. Any leftovers can be kept in the fridge for up to four days. Just reheat them in a saucepan over low heat. Here’s Giada’s official recipe.
Ingredients:
- 2 skinless and boneless chicken breasts, butterflied and then cut in half
- Sea salt and freshly ground black pepper
- All-purpose flour, for dredging
- 6 Tbs. unsalted butter
- 5 Tbs. extra-virgin olive oil
- ⅓ cup fresh lemon juice
- ½ cup chicken stock
- ¼ cup brined capers, rinsed
- ⅓ cup fresh parsley, chopped
Directions:
- Total Time: 40 minutes
- Yield: 4 servings
- First, prep the chicken. Season the chicken breasts with salt and pepper. Then, dredge them lightly in flour, shaking off the excess.
- In a large skillet over medium high heat, melt two tablespoons of butter with three tablespoons of olive oil. When the butter and oil start to sizzle, add two pieces of chicken and cook for three minutes. When chicken is browned, flip and cook other side for three minutes. Remove and transfer to plate.
- Melt two more tablespoons butter and add another two tablespoons olive oil. When butter and oil start to sizzle, add the other two pieces of chicken and brown both sides in same manner. Remove pan from heat and add the chicken to the plate.
- In the same pan, deglaze with chicken broth, then add the lemon juice, stock and capers. Return to stove and bring to a boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for five minutes, spooning the sauce over it as it finishes cooking. The chicken is done when it feels firm to the touch.
- Remove chicken to a plate. Add the remaining two tablespoons butter to the sauce and whisk vigorously. Pour sauce over the chicken and garnish with parsley.
