Chicken Piccata Recipe

Name: Chicken Piccata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Butter; 1 Tablespoon Light Oil Such As Canola; 1/2 cups Flour Plus 1 Tablespoon; 1 Tablespoon Cornstarch; 1 teaspoon Salt, Plus Extra If Needed; 2 whole Large Boneless, Skinless Chicken Breasts, Cut In Half Through The Center To Make 4 Thin Cutlets; 2 Tablespoons Dijon Mustard; 1 clove Garlic, Minced; 1/2 cups Chicken Stock, Plus A Bit More If Needed (up To A Cup); 2 Tablespoons Capers, Plus Extra For Topping; 23 pounds Pasta, Cooked To Package Directions, For Serving; 4 cups Fresh Arugula

Servings: persons

3 Tablespoons Butter
1 Tablespoon Light Oil Such As Canola
1/2 cups Flour Plus 1 Tablespoon
1 Tablespoon Cornstarch
1 teaspoon Salt, Plus Extra If Needed
2 whole Large Boneless, Skinless Chicken Breasts, Cut In Half Through The Center To Make 4 Thin Cutlets
2 Tablespoons Dijon Mustard
1 clove Garlic, Minced
1/2 cups Chicken Stock, Plus A Bit More If Needed (up To A Cup)
2 Tablespoons Capers, Plus Extra For Topping
23 pounds Pasta, Cooked To Package Directions, For Serving
4 cups Fresh Arugula

1
Preheat a large skillet to medium-high heat with the butter and oil.
2
In a shallow bowl combine the flour, reserving one tablespoon for later, with the cornstarch and salt.
3
Dredge the chicken on both sides in the flour mixture.
4
When the butter is foamy, add the chicken to the skillet and let it cook for 3-5 minutes on the first side until browned on the bottom and opaque at the edges.
5
Flip, and cook for 3 minutes more until chicken is fully cooked through.
6
If the chicken is thicker than 1/2 inch, allow another minute or two for full cooking.
7
Remove the chicken to plates for serving.
8
In the same pan, make the sauce.
9
Reduce the heat to medium-low and sprinkle the remaining tablespoon of flour over the pan drippings.
10
Whisk to combine.
11
Add the Dijon mustard and garlic, and whisk again to combine.
12
Pour in 1/2 cup chicken stock to make a sauce, whisking until smooth.
13
Add more stock to your preference to form a thin gravy.
14
Right before serving, add the capers to the sauce.
15
Taste, and add more salt if youd like.
16
Serve the chicken with pasta and arugula, drizzled with the sauce.

9992

kcal

Calories

Fat

1946

Carbs

366

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 Tablespoons Butter, 1 Tablespoon Light Oil Such As Canola, 1/2 cups Flour Plus 1 Tablespoon, 1 Tablespoon Cornstarch, and more.

Yes, Chicken Piccata falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Piccata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions