Chicken Piccata Giada De Laurentiis
Elevate your dinner game with Giada De Laurentiis' classic Chicken Piccata, a quick yet elegant dish that's perfect for any night of the week. Thinly pounded chicken breasts are seasoned, lightly floured, and pan-fried to golden perfection before being bathed in a tangy, buttery sauce made with fresh lemon juice, chicken broth, and briny capers. The dish comes together in just 30 minutes, making it an ideal choice for busy evenings or when you're craving something gourmet without the hassle. Garnished with fresh parsley and optional lemon slices, this zesty and savory recipe pairs beautifully with pasta, rice, or sautéed veggies, offering a restaurant-quality meal right at home. Keywords: chicken piccata recipe, Giada De Laurentiis chicken, lemon caper sauce chicken, quick elegant dinner ideas.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Kosher salt
- 1 teaspoon Freshly ground black pepper
- 0.5 cup All-purpose flour
- 4 tablespoons Unsalted butter
- 3 tablespoons Olive oil
- 0.25 cup Lemon juice
- 0.5 cup Chicken broth
- 2 tablespoons Capers, rinsed
- 2 tablespoons Fresh parsley, chopped
- 4 pieces Lemon slices (optional, for garnish)
Instructions
Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet or rolling pin to an even thickness of about 1/2 inch.
Season both sides of the chicken with kosher salt and freshly ground black pepper.
Place the flour in a shallow bowl and dredge each chicken breast in the flour, shaking off any excess. Set aside.
In a large skillet, heat 2 tablespoons of the butter and 2 tablespoons of olive oil over medium-high heat until the butter has melted and the mixture is hot.
Cook the chicken breasts for 3-4 minutes per side, or until golden brown and cooked through. Depending on the size of your skillet, you may need to cook the chicken in batches. Transfer the cooked chicken to a plate and set aside.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Stir in the lemon juice, chicken broth, and capers, scraping up any brown bits from the bottom of the pan. Bring the mixture to a simmer.
Return the chicken breasts to the skillet and cook for 2-3 minutes, spooning the sauce over the chicken to coat it. Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter until the sauce becomes silky.
Transfer the chicken to a serving platter and pour the sauce over it. Garnish with chopped parsley and optional lemon slices, if desired.
Serve immediately with your favorite side dish, such as pasta, rice, or sautéed vegetables.
Nutrition Facts
Calories |
2195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.2 g | 149% | |
| Saturated Fat | 41.6 g | 208% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 716 mg | 239% | |
| Sodium | 1933 mg | 84% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 3.0 g | ||
| Protein | 225.3 g | 451% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 152 mg | 12% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2147 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
