CHICKEN PICCATA for an easy 20-min dinner recipe!
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Chicken piccata is an Italian-American favorite and one of the easiest weeknight dinner recipes to make at home. Thinly sliced …
Who doesn't love a quick and easy dinner recipe that's loaded with flavor?! What are some more of your go-to dinner recipes? Let me know in a comment below! xo – Lisa
What garlic press do you recommend?
Mai mangiate in Italia ma conosco le "Scaloppine al limone"!
Love your recipes!!! Especially because theyโre healthy and gluten-free.
Thank you for this lovely recipe, Lisa. I made it tonight for my husband and I, for dinner, and we both thought it was restaurant quality. I used broth in place of wine. We put the chicken piccata on a bed of spaghetti and soaked up all of that beautiful, tasty sauce. It was delish!๐ my husband says its one of the best dishes I've ever made!
One of my favorite meals for sure… I want to know where you got you plates and serving dishes… I love the white I have white ones too yet they are older and Pier 1 doesn't exist anymore so looking for new ones
Making this one tonight. Looks good so far!!!
Oh my goodness… I made it right away and it was absolutely the most delicious chicken I have ever tasted in my life!!! Thank you!!!!
One of my favorites!. I've never made it at home out of concern that I, frankly, couldn't do it. After watching this video, I think I can๐. Are the steps and other ingredients the same if using veal?
This looks delicious! Would it work made dairy-free without the cheese and butter for those of us with allergies?
Love your recipes and have been subscribed for a long time now! Iโve found your recipes super helpful as someone who also struggles with an auto immune disorder. Just a question for your other recipes that use mayo- do you use your home made Mayo in all of them? Keep up the great work.
This is very impressive, thank you so much, it is very much appreciated.
Thank God that throughout your California Speak Phrase Upswing… you didn't tell the Plebs how you bopped from LA Jolla to Rome to "re-shoot" how the Tony's do it WITH GLUTEN. OMFG, girlfriend…
Looks delicious, Lisa. Thank you for sharing. I had to laugh about the hole in the chicken. Done that a few times lol.
This looks amazing and I canโt wait to make it!
Do you have a recipe for risotto?
Looks delish! I love chicken piccata. Also, this is so random but Iโve always loved the way you say butter ๐ง ๐
Yummmm! Going to make this! ๐๐
Mmmmm. Yummy ๐. And very beautiful. Like usually โค
i love your recipie lisa
I make mine very similar but I actually take lemon slices and cut them in to very small wedges and cook that with the chicken in the sauce. Adds a nice texture and extra bit of lemon.
Thanks for sharing.
The capers and lemon and garlic mixture (without all the breading) is also delicious on wild caught salmon.
This is going to go in rotation at my kitchen for sure.
Thank you for another great (quick/heathy/delicious) recipe, Lisa!๐๐ป๐๐ป๐๐ป
Lovely recipe ๐
Hello, is capers absolutely necessary here, or can I substitute it with something that has similar taste? ๐
Food is not just sustenance; it's an art form. These dishes are a masterpiece! ๐จ๐ฝ
Amazing! Again!!!!! My mouth is watering!!!!!! X
I made this for dinner tonight. So delicious!! We had it with your german potato salad – also amazing!!
This chicken piccata is really cool recipe. i loved this Italian style of making chicken. keep sharing more and a lot of love from planet ayurveda
Love this! Can you make it without the cheese to be dairy free?
Parallel*
Looks good but…what's the point of a "nice golden crust", when your going to finish cooking it in a liquid. Now you have a nice gooey/mushy crust.
Anyone??
My mom loves chicken. My dad loves capers. I will make this for them next time I see them! Thanks โค
How do you clean the wood board when you cut meat? Yours is huge and must be heavy to wash?
I canโt wait to make this soon!!
Yum!
My chicken burned at the bottom so my sauce was black ๐
In addition to not flipping the chicken early, you need to let the stainless steel pan get hot. Not sort of warm. Hot. The heat causes the metal to expand slightly which fills in minuscule fissures and pores in the metal. Then add your fat (butter, oil, lard, etc.). Let that get warm and THEN add your protein. With practice, this will become nearly a non-stick pan experience every time.
Gonna put this on the menu for this weekend! Thanks for posting!!
I made it, we just ate it for dinner and it was so amazing! We will be having this often thank you so much! It really is restaurant quality.
Awesome recipe !
Thank you for giving alcohol free substitutions!
Hola hermosa eso se ve delicioso ๐ lo prepararรฉ โค