Looking for side dishes for chicken piccata? This Italian-American dish with its lemony caper sauce is great with so many things!
I love chicken piccata-perhaps because I love lemon and capers.
Perhaps because it tastes so special, but is so simple to make.
This easy chicken piccata can be served with so many simple side dishes.
But first let's talk about the star of the show!
Table of contents
FYI
Chicken piccata is an Italian-American dish that probably originated in the 1930's and is made with thinly pounded skinless chicken breasts. They are lightly dredged in flour and panfried in butter and olive oil. Lemon juice and chicken broth, along with wine and garlic are added to the pan with capers to create an addicting sauce.
I find that using a cast-iron skillet works best to achieve a golden crisp crust on the chicken. Nonstick pans are made to cook at a lower temperature which makes it harder to achieve browned chicken. Additionally the chicken pieces should not be crowded while they are frying or they will steam and not brown.
Piccata means pounded and this chicken dish is made with pounded boneless skinless chicken breasts.
Chicken piccata with its simple lemon, white wine and caper sauce is a classic Italian dish.
However, this main dish is often made with pounded veal cutlets, too!
If this is your first time making this classic dish, this recipe is an easy and delicious way to learn how!
It's so easy to make and some of you may even have all the ingredients on hand.
Just thirty minutes, and you can put this delicious dish on your table tonight!
Tips To Make Easy Chicken Piccata
I used chicken tenders, so no, I didn't have to pound!
However, if you are using boneless, skinless, chicken breasts, slice them through the middle (butterfly-style) to end up with two pieces.
Sometimes you end up with a monster of a chicken breast, so in that case you may want to slice that mother into three pieces
Yes, butterfly those chicken breasts!
Pound those chicken breasts. Don't have a meat mallet? Use a rolling pin.
Try to pound them evenly so they all cook in the same amount of time.
Shallots or garlic are used to season the sauce. Shallots are more subtle. Use what you have.
Deglaze your cast iron skillet with good white wine. Cheap wine will not highlight your dish.
Don't have white wine? Vermouth works but simmer about 1 minute longer.
What are capers?
Capers are the unopened flowerbud bud of the caper plant. The tiny green buds are pickled and used in so many great dishes.
Capers add a salty, citrus, tangy floral flavor to the lemon caper sauce.
I strongly recommend the real thing in the chicken piccata sauce. They last forever in the fridge and are great with salmon!
No capers on hand? A briny, green olive packed in water could work.
Garnish this easy chicken piccata recipe with a sprinkle of lemon zest. Or just slice some lemon slices or lemon wedges to serve on the side, in case anyone wants a fresh squeeze!
What to Serve with Chicken Piccata
Piccata chicken is such a tasty dish that simple side dishes are best.
A lovely bunch of broccolini is perfect, but sauteed spinach, roasted green beans, asparagus, baby carrots or steamed or roasted broccoli would taste great.
If you are making pasta to go with your chicken piccata, just throw the veggies into the boiling water towards the end of the pasta cooking time and that way you don't need an extra pot!
Angel hair pasta, spaghetti or even lemon garlic herb rice makes a perfect side dish.
I use wide papparadelle from Trader Joe's to soak up my sauce.
With this simple recipe it's hard to go wrong, but keep the side dishes simple and let the chicken shine.
Serve something that goes well with the lemony sauce.
Mashed potatoes, roasted potatoes, or polenta are a great way to soak up the tangy sauce.
Love bread? Garlic bread, garlic rolls or this no knead artisan bread is great.
Even if you are serving a green vegetable, a fresh Italian garden salad would be a perfect chicken piccata side.
Want an incredible started course? This Italian fennel and orange salad with a Parmesan Lava cake is incredible.
What wine with Chicken Piccata?
An unoaked Chardonnay, a Sauvignon Blanc, a fresh Pinot Grigio, or even a medium dry Rose, would all work in this easy chicken recipe.
Want bubbles?
Champagne or prosecco is perfect with piccata. A Blanc de blancs or a Brut is great; avoid anything sweet.
Why I Love This Italian Lemon Chicken
Chicken piccata is a perfect choice for your next dinner party or weeknight supper and could quickly become one of your favorite chicken recipes.
Just a few simple ingredients and you are on your way to an amazing main course.
I love lemon and capers and of course, I love Italian food.
Plus this is so simple to make and everyone loves chicken piccata.
I'd love to hear if you make this recipe!
Please share a review or rate the recipe,
and be sure to tag me on social!
Recipe
Chicken Piccata
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Total Time: 30 Minutes
- Yield: 4 Servings 1x
- Category: Main Course
- Cuisine: Italian
Description
Chicken Piccata is one of my favorite chicken dishes. Lemon, white wine and capers add so much flavor to the brown butter in this simple chicken recipe.
Ingredients
1.25 lbs boneless, skinless chicken breasts or chicken tenders
Salt, Pepper and Garlic Powder to taste
3 T olive oil and butter, divided
1 minced shallot or 3 minced garlic cloves
½ c dry white wine
2 c chicken broth (I use Better Than Bouillion)
Juice of 1 lemon
2 T drained capers
Grated Parmesan for sprinkling
Italian Parsley, chopped for garnish
Pasta or rice cooked according to package directions or another side dish of your choice
Instructions
Butterfly the chicken breasts lengthwise into two cutlets. Cover with plastic wrap or parchment and pound to a ¼ to ½" thickness with a meat mallet or rolling pin.
In a large mixing bowl or a large ziplock bag, place flour, salt and pepper. Add in the chicken and toss until dusted. Shake off the excess flour.
In a large skillet over medium-high heat add 1 T of olive oil and 1 T of butter. When it starts to foam and the foam subsides, add half of the dredged chicken in a single layer. Cook about two minutes, until light golden brown, then flip and cook the other side. Transfer the cooked chicken to a plate and return the pan to the stove. Add another tablespoon of olive oil and butter, let it brown and when the foam subsides add the remainder of the chicken. Transfer to plate when done.
Return the skillet to stove and add the final tablespoon of olive oil and butter along with the minced shallot or garlic. Saute until it begins to color, about 1 minute, then pour in the white wine. Scrape with a spoon to release the brown bits in the skillet and boil until the wine has nearly cooked away, then stir in the chicken broth. Continue cooking until the broth has reduced by about half.
Stir in the lemon juice and capers, then add the chicken, tossing to coat which will also thicken the sauce. Check for seasoning, adding more salt and pepper as necessary. Simmer for about a minute to heat the chicken through.
Garnish with chopped Italian parsley and more lemons.
Notes
If you over simmered your chicken piccata sauce do not be afraid to add more chicken broth.
More Italian Style Chicken Dishes
Marry Me Chicken with Sundried Tomatoes and Cream
Ted says
Sounds like you really dislike your husband.
Abbe says
LOL! After 42 years, sometimes I do!
Jeff the Chef @ Make It Like a Man! says
Thanks for the recipe, although I have to say that my favorite part of the post was "'I could go for prime rib' as if I ever made that." haha!
Abbe says
Hah! It's true. He always says that! My dad, however, used to make a mean prime rib!
Chef Mimi says
Beautiful! I just wish my husband ate capers…
Abbe says
No capers? Sad! I love them, but everyone has their aversions!