Easy Chicken Piccata with Lemon and Capers

Easy Chicken Piccata with Lemon and Capers

Pan fried chicken that is moist, buttery, lemony, and full of flavor is how I would describe chicken piccata. Before developing this recipe, I often associated it with dry chicken that held little flavor, but I could not have been more wrong! I love this classic Italian chicken recipe for the ease in which it is constructed and how much depth there is in the chicken and the lemon caper sauce.

This recipe uses the zesty caper and sour lemon to create a delightfully bright piccata sauce, that, when reduced, is thick, creamy, and comforting. This chicken piccata can be completed in one pan, preferably a stainless steel, which allows you to practice your deglazing skills. It is amazing how a few simple ingredients can be transformed in a such a nourishing meal that is rich in flavor and never gets old.

This post will walk you through making this easy chicken piccata recipe that uses chicken thighs and mirin!

Notes and Tips for Super Tasty Chicken Piccata:

• I use chicken thighs for my chicken piccata, but most recipes will call for chicken breast. I have used both and prefer thighs for their moisture and flavor.

• This dish can easily be made gluten free. Sub cassava flour or any preferred brand for regular flour. I usually make this dish gluten free and have never noticed a difference! I prefer the texture of the floured only chicken in the sauce.

• Chicken piccata goes wonderfully with noodles! I love thing rice noodles but any type will do. It makes for a delicious pasta dish by mixing the reduced sauce with your favorite noodles. Though not a traditional pairing, it is worth trying!

• This chicken piccata recipe does not use cream. I think the sauce is bright and creamy without adding any cream to it. If you want to add a dash at the end for added creaminess, sub 2-4 Tbs of cream or whole milk for the suggested butter.

Should I Rinse My Capers?

• It is best practice to rinse and drain your capers. The liquid that capers come in can hold a very strong acidic flavor and take over your dish. If you want to add a dash of caper juice when you add the lemon, it will increase the acidity of the dish and give a slightly more vinegar taste.

Do I Need Fresh Lemons?

• Fresh lemons are preferred. Not only do you get to use the bright zest of the whole lemon but the fresh juice really makes a difference in your final dish.

What Is Best to Serve With Chicken Piccata:

Chicken Piccata goes great with so many different foods! Grab the recipes below for some of my favorite dishes to pair with.

• My Kale Salad Recipe is a delicious kale salad recipe that uses romaine lettuce to make it light and delicious!

• My Tuscan Kale and White Bean Soup is a great pairing for a cozier night! This soup has white beans and lots of kale.

• My Lemon Basil Rice is the perfect pairing for this dish! Try serving your chicken piccata on a bed of lemon basil rice.

• My Roasted Bell Pepper Pesto Pasta is a delicious pasta recipe that uses bell peppers and olives to make a fun pesto. It would great with chicken piccata!

Let me know what you choose in the comments below!

Why Does This Recipe use Mirin?

• Mirin is used in this recipe as a replacement for white wine. Traditional chicken piccata uses wine to cook this sauce and deglaze the pan. As someone who does not usually keep wine on hand, I like to use mirin as a replacement. Mirin is a sweet Japanese cooking wine that has a very low alcohol content and is used for marinades and cooking. It makes a great pairing for the chicken stock and capers.

Why Does This Recipe Use Cassava Flour?

• Traditional chicken piccata dredges the chicken in flour before pan searing. I like to use cassava flour to keep the integrity of the recipe while making this meal without gluten. The purpose of the flour is to help keep the chicken moist and to help thicken the sauce as it simmers and reduces. The cassava flour achieves all of that and you will hardly notice a difference. You can use regular flour if you wish!

Ingredients For Chicken Piccata with Mirin:

Recipe: Serves 4

• 2 lb skinless, boneless chicken thighs (about 6 thighs)
• 1/2 cup cassava flour or regular flour for dredging the chicken
• 2 cloves garlic Fresh garlic is preferred.
• 1 shallot You can also use one small red onion
• 3-5 Tbs oil Olive oil or butter works best
• Juice and Zest of 1 lemon
• 1 cup chicken broth You can also use vegetable stock.
• 3 Tbs Mirin
• 1/4 cup capers, rinsed and drained of the brine
• 2 Tbs Butter This is mixed into the reduced sauce at the end to thicken it.

How To Make Chicken Piccata:

1. Prepare all your ingredients.

2. Start by piling your chicken thighs on a plate. This allows easy access for the dredging process.

3. Slice your garlic, set aside. If minced the garlic can easily burn.

4. Dice your shallot, set aside.

5. Rinse and drain the capers, set aside.

6. Zest and juice the lemon. Set aside

7. On a plate mix together the flour and a healthy pinch of salt and pepper.

2. Cook the Chicken Piccata

1. Over medium heat pour 3-5 Tbs of olive oil and allow to heat.

2. While your skillet is heating, dredge each chicken thigh in your seasoned flour.

3. When your oil is hot, add the chicken thighs to the skillet. Your should hear a sizzle upon contact. It is also important not to overcrowd the chicken. Cook in two batches if necessary.

4. Flip the chicken after about 3 minutes or when the sides are starting to brown. This timing may change based on size of the thighs, be sure to watch for the sides just starting to brown.

5. Continue to flip your chicken every few minutes until both sides are golden brown and the chicken thighs are cooked 85-90%. The final cooking will happen when the sauce is simmering. Remove the chicken to a plate.

6. Add the chopped garlic and shallot to your skillet. This step may require additional olive oil if the skillet is dry. If the garlic and shallot are smoking, turn the skillet down to medium-low heat. Sauté for 3-4 minutes or until they begin to take on color.

   3. Deglaze and Season

7. Deglaze your pan with the stock, mirin, and lemon juice. Stir the liquid around and scrape the bottom of the pan to remove all the crispy bits that may be sticking. Allow the sauce to simmer and thicken for about 3-4 minutes.

8. Add your chicken back in with the capers and lemon zest and spoon the liquid around until all pieces are covered.

9. Allow the chicken to finish cooking in the simmering liquid. This should take about 5-6 minutes. Continue to simmer the sauce until it reaches desired thickness. I usually simmer mine for another 8-10 minutes.

10. Right before serving swirl in 2 Tbs of butter to your pan and allow to meld with your sauce.

11. Taste and adjust salt, lemon, ect. Enjoy!

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Easy Chicken Piccata

Yield: 3-4 servings

Prep time: 15 MinCook Time: 30 MinTotal time: 45 Min

Ingredients

• 2 lb skinless, boneless chicken thighs (about 4-6 thighs)
• 1/2 to 3/4 cup cassava flour
• Salt
• Pepper
• 2 cloves garlic
• 1 shallot or small red onion
• 3-5 Tbs oil
• Juice and Zest of 1 lemon
• 1 cup chicken broth
• 3 Tbs Mirin
• 1/4 cup capers, rinsed and drained
• 2 Tbs Butter

Instructions

When ready to cook:

1. Remove your chicken thighs from the fridge and arrange on a plate.
2. Slice the garlic into thin slices. Do not mince or will burn.
3. Dice your shallot, set aside.
4. Rinse and drain your capers, set aside.
5. Zest and Juice your lemon, set aside
6. In a shallow bowl or plate mix your flour with a healthy pinch of salt and pepper.
7. Bring a large skillet up to medium-high heat with 3-5 Tbs of oil. The oil should cover the pan as it will be used to sear the chicken.
8. While your pan is heating, dredge each of your thighs in the seasoned flour.
9. Add the chicken thighs to the hot pan, ensuring they are not overcrowded, and that there is sizzling upon contact.
10. Flip your chicken after 3 minutes or until the sides are just starting to brown.
11. Sear the other side, adding more oil if necessary. Flip your chicken twice more so that each side is seared twice.
12. When both sides have been browned remove the chicken onto a clean plate. The thighs will not be all the way cooked at this point but should be about 85% there. If your chicken is still very raw in the middle, let it cook an additional few minutes on each side.
13. Turn the heat down on your skillet to medium and add your garlic and shallot. Sauté for 3 min or until the garlic is just starting to turn golden.
14. Deglaze your pan with the chicken broth, mirin, and lemon juice. Once the initial sizzle has stopped, turn your heat down slightly and allow to simmer for 3-4 minutes.
15. Add the chicken thighs back into the sauce with the capers and lemon zest. Spoon sauce around until all the chicken is covered.
16. Allow the chicken to finish cooking (about 5-6 minutes) or until no more pink is visible in the center of your largest thigh.
17. Swirl in the 2 Tbs of butter and allow the sauce to simmer until desired thickness is achieved.
18. Taste and adjust for levels of lemon or salt.
19. Enjoy!

https://itsbetterwithbutter.com/dinner-delights/chicken-piccata

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