I Made Giada De Laurentiis' Chicken Piccata, and I'll Never Make It … – Taste of Home

Home Recipes Ingredients Meat & Poultry Chicken
Giada De Laurentiis’ Chicken Piccata Served in a Plate and A Portrait of Giada De LaurentiisLauren Habermehl For Taste of Home, Getty Images
Giada De Laurentiis is the queen of easy, everyday Italian cooking. From comfort food favorites like her crispy sheet pan lasagna to her dreamy, soft-baked lemon ricotta cookies, we’ve never tried a recipe from her we didn’t like. Which is why we knew we had to put her 5-star chicken piccata recipe to the test.
Made in a single skillet, ready in around 30 minutes (like this one-pot sausage and basil pasta), and dripping in a beautifully indulgent lemon butter sauce with capers, it’s hard to imagine this dish will be anything less than delicious.
The origin of the word piccata is debated. Some sources claim it is derived from the French word piquant or piquancy, meaning tart or zesty. Meanwhile, other sources attribute the term to the Italian adjective piccato, which means “pounded until flat.” Both accurately describe this beloved dish in which thin, butterflied chicken breasts are dredged in flour, pan-fried, and finished in a delectable lemon butter sauce.
Don’t miss all of our piccata-inspired recipes.
Chicken piccata can be served with an array of side dishes. Popular choices include buttery mashed potatoes, angel hair pasta or crisp salad with Italian vinaigrette.
Season both sides of the chicken breasts generously with salt and pepper. Then, dredge the chicken lightly in flour and shake off any excess. Set aside.
Heat a skillet over medium-high heat. When hot, add 3 tablespoons of olive oil and 2 tablespoons of butter. Once the butter has melted and the oil starts to sizzle, add 2 pieces of chicken to the skillet. Cook for 3 minutes per side, then remove and transfer to a plate once deeply golden on both sides.
Add an additional 2 tablespoons of butter to the skillet with 2 tablespoons of olive oil. Once hot and melted, cook the remaining 2 pieces of chicken in the same way. Remove promptly to the plate with the other browned chicken.
Add the lemon juice, chicken stock and capers to the skillet and bring the mixture to a boil, scraping up any cooked-on bits (the fond) from the bottom of the pan. Taste the sauce and season with additional salt and pepper, if desired, then return the chicken (with its juices) to the pan.
Reduce the heat and simmer for 5 minutes, spooning the sauce over the chicken as it finishes cooking. Remove chicken to a serving platter. Then finish by melting the final 2 tablespoons of butter into the sauce and whisk vigorously until the sauce looks glossy and velvety.
Pour the finished sauce over the chicken and garnish with fresh parsley.
Giada De Laurentiis’ Chicken Piccata Served in a PlateLauren Habermehl For Taste of Home
Holy yum! If you’re looking for a restaurant-style chicken piccata recipe that can be on your table quickly with minimal effort, look no further. We followed Giada De Laurentiis’ chicken piccata recipe to a T, and the resulting dish was absolute perfection. The chicken was tender and juicy, and the satisfyingly rich butter sauce was perfectly balanced with just the right amount of bright lemon flavor. Buenísimo!
Our Brands
We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.
We recommend our users to update the browser.


Leave a Reply

Your email address will not be published. Required fields are marked *

On this website we use first or third-party tools that store small files (cookie) on your device. Cookies are normally used to allow the site to run properly (technical cookies), to generate navigation usage reports (statistics cookies) and to suitable advertise our services/products (profiling cookies). We can directly use technical cookies, but you have the right to choose whether or not to enable statistical and profiling cookies. Enabling these cookies, you help us to offer you a better experience.