Jul 14 2026
Restaurants›GIA MIA Geneva›Chicken Piccata Recipe

Chicken Piccata Recipe

Inspired by GIA MIA Geneva
Time1h
Serves2

12-oz. Airline Chicken Breast | Lemon. Crispy Potatoes | Artichoke | Carrots Broccolini | Shallots | Capers

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Chicken

Piccata Sauce

Vegetables

Crispy Potatoes

Method

Chicken

  1. 1

    Season and dredge the chicken

    Season the airline chicken breasts with salt and pepper. Dredge lightly in flour on all sides, shaking off excess.

  2. 2

    Sear the chicken

    Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken skin-side down until golden and crispy, about 4–5 minutes. Flip and cook another 4–5 minutes until internal temperature reaches 165°F. Remove and rest on a plate.

Piccata Sauce

  1. 3

    Make the sauce base

    In the same pan used for the chicken, reduce heat to medium and add shallots and garlic. Sauté for 1–2 minutes until fragrant.

  2. 4

    Deglaze and simmer

    Add white wine to deglaze the pan, scraping up browned bits. Let simmer for 2–3 minutes until slightly reduced. Add chicken stock, lemon juice, and capers. Simmer another 3–4 minutes to blend flavors.

  3. 5

    Finish with butter

    Reduce heat to low and swirl in cold butter cubes one at a time until sauce is glossy and emulsified. Return chicken to pan and spoon sauce over to coat.

Vegetables

  1. 6

    Blanch and sauté vegetables

    Bring a pot of salted water to a boil. Blanch broccolini and carrots for 2 minutes, then transfer to ice water to cool. Drain well.

  2. 7

    Sauté vegetables

    In a large skillet, heat olive oil over medium heat. Sauté artichokes, broccolini, and carrots for 5–6 minutes until tender and slightly caramelized. Season with salt and pepper.

Crispy Potatoes

  1. 8

    Roast potatoes

    Preheat oven to 425°F (220°C). Toss halved baby potatoes with olive oil, salt, pepper, and rosemary. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and crispy.

More from GIA MIA Geneva