A few weeks ago my dear friends the Giovagnoni’s were on my blog cooking up some irresistible oven roasted Brussels sprouts. But that’s not all I had when I visited them in Colorado – they also made Chicken Piccata.
This chicken piccata recipe is such a simple and satisfying weeknight meal, I suggest you make this soon – it will become your go-to for a satisfying weeknight meal.
But, first, a recap. If you remember I met Chirs and Becky on the brink of their dating relationship. And then they got married.
Their wedding is one of my all time favorites. They wrote their own vows which left all guests teary-eyed and praising God.
And Becky killed it in her dress.
Like I said. Killed. It.
Then came the babies!! Becky and Chris have two of the most loveable, adorable children. I love being around them!
Cara is the big older sister. She is so excitable – which I LOVE! Whenever I am around her there are way too many squeals (from both myself and Cara).
She wears her smile like a boss. All day. Everyday.
And Tyce, the younger brother. Oh Tyce. His facial expressions melt me. I simply cannot get enough.
I pulled this image from Facebook because every time I pointed my camera at him I got this:
Like I said – facial expressions. Love!
It is such an experience to go over to their home for dinner. Becky and Chris are both in the kitchen which makes it so inviting. Cara makes you feel like the most special human being in the world when she smiles at you and Tyce will just stare up at you with all his thoughts coming to life in his expressions and you just want him to follow you around everywhere.
Their home is Italian to the nines. Inviting. Good food. Flowing wine. Enough laughter to make you believe you are going to wake-up the next day with a six-pack. I am always ready to go back for more!
Now, that chicken piccata. This recipe is adapted from none other than the Italian queen, Giada.
This chicken piccatta recipe is the best kind of flavor bomb in your mouth. Yes, a flavor bomb.
It has this addictive lemony, tart taste once it hits your taste buds but then you quickly receive the creaminess of the sauce and the burst of little capers bring a saltiness that makes you say things like “flavor bomb.”
Flavorful Chicken Piccata Recipe
This recipe calls for 2 skinless boneless chicken breasts, butterflied and then cut in half. But Becky uses chicken thighs which saves on time and money. She used two packages of organic chicken thighs from Costco (about 8-10 thighs).
If you use chicken thighs be sure to pound them out until they are thin. This will help them get browned and crispy when you fry them.
Place a large fry pan or skillet on medium high heat. Once the pan is properly heated, add 2 tablespoons of butter and 3 tablespoons of olive oil.
Meanwhile, season the chicken thighs with salt and pepper and dredge it in flour. Shake off any excess.
(Insert mental image. Raw chicken pictures are just not appetizing.)
Note: I have tried this recipe without the flour (due to Paleo) and it still tasted amazing but you need to make sure you get the chicken crisp on each side. The flour helps do that – it also helps soak in the yummy sauce. I have not tried dredging it in almond flour or coconut flour but that would be your alternative if you want to go Paleo.
When the butter and oil start to sizzle, add as many thighs as will fit in your pan without crowding. Cook until the chicken is nice and golden brown, about 3 to 4 minutes.
When the chicken is browned, flip and cook on the other side for 4-5 minutes (checking to make sure it is browned).
See those ones in the back? They were ready to be flipped because they were nice and brown. The front one was still browning.
Once done, remove the thighs and transfer to a plate.
Now melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When the butter and oil start to sizzle, add the remaining chicken thighs and repeat. Then add the these thighs to the plate where the other ones are hanging out.
See how golden brown these thighs are? Not to mention how irresistible that butter and oil coating look. You go chicken thighs. You go.
Now for the sauce, remove your pan from the heat.
Into the pan add 1/3 cup lemon juice, 1/2 cup chicken stock and 1/4 cup capers, drained.
YOU MUST MAKE SURE TO DRAIN CAPERS. Jarred capers are in a brine that is very salty. I made the mistake once of adding the capers in with their juice. We ended up ordering pizza…you’ve been warned.
Now, return your pan to the stove on medium heat and bring the liquid to a boil. Be sure to scrap up the brown bits from the pan (left by the chicken thighs) for extra flavor.
Taste the sauce once it comes to a boil and add any salt or pepper that might be missing.
Return all the chicken to the pan and simmer for 5 minutes.
Remove the chicken to the platter.
To finish off the sauce and bring in that creaminess that will complement the bright lemon, add 2 tablespoons of butter and whisk vigorously to incorporate.
Pour the sauce over the chicken. Garnish with parsley (optional).
Serve with bread to sop up all that juice.
Or serve with pasta and drizzle the sauce and chicken over the pasta.
OR if you are on Paleo, serve with roasted broccoli. The florets in the broccoli do an excellent job of receiving that juice which means your broccoli just turned into a flavor explosion 🙂
If you want more of the Giovagnoni family checkout Becky’s blog!
What is your favorite Italian dish? Have you found a way to turn it Paleo?
Flavorful Chicken Piccata Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- 2 skinless and boneless chicken breasts, butterflied and then cut in half or two packages of chicken thighs pounded out very thinly
- Sea salt and freshly ground black pepper
- All-purpose flour, for dredging
- 6 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock
- 1/4 cup brined capers, rinsed
- Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
- In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil.
- When butter and oil start to sizzle, add as many chicken pieces that will fit in the pan.
- Cook for 3-5 minutes until chicken is golden brown.
- When chicken is browned, flip and cook other side for 5 minutes.
- Remove and transfer to plate.
- Melt 2 more tablespoons butter and add another 2 tablespoons olive oil.
- When butter and oil start to sizzle, add the other pieces of chicken and brown both sides in same manner.
- Remove pan from heat and add chicken to the plate.
- Into the pan add the lemon juice, stock and capers.
- Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor.
- Once the liquid comes to a boil. return all the chicken to the pan and simmer for 5 minutes.
- Remove chicken to platter.
- Add remaining 2 tablespoons butter to sauce and whisk vigorously.
- Pour sauce over chicken and garnish with parsley.
To make this paleo, omit dredging the chicken in flour or use almond flour as a substitute. Serve with roasted broccoli. If not paleo, serve with bread or over pasta.