Chicken Piccata Recipe

Prepare chicken

If chicken breasts are thick, butterfly each breast or pound between plastic wrap to about 1/2-inch thickness. Pat dry with paper towels and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

Set up breading station

Place flour in a shallow dish. In a second dish, whisk 2 eggs with 2 tbsp milk. In a third dish combine 1 cup panko, 1/4 cup grated Parmesan, and 1/2 tsp Italian seasoning. Press each chicken piece into flour (shake off excess), dip into egg wash, then press into panko mixture to coat evenly, pressing firmly so crumbs adhere.

Cook chicken

Heat a large skillet over medium-high heat and add 2 tbsp olive oil and 2 tbsp butter. When butter foams, add the breaded chicken (work in batches if needed) and cook 3–4 minutes per side until golden-brown and internal temperature reaches 165°F (74°C). Transfer cooked chicken to a plate and tent loosely with foil to keep warm.

In the same skillet used for chicken, lower heat to medium and add 1 tbsp olive oil and 3 tbsp butter. Add 2 cloves minced garlic and sauté 30 seconds until fragrant (do not brown). Pour in 1/2 cup chicken broth and scrape up browned bits from the pan using a wooden spoon. Simmer 2–3 minutes to reduce slightly.

Stir in 3 tbsp fresh lemon juice and 2 tbsp drained capers. Simmer 1–2 minutes more. Season with 1/4 tsp salt and 1/4 tsp black pepper. Remove from heat and stir in 2 tbsp chopped parsley.

Finish with butter

Off heat, swirl in an additional tablespoon of cold butter (if desired) to slightly thicken and gloss the sauce. Return chicken to the pan and spoon sauce over each piece to rewarm for 1 minute before serving.

Cook potatoes

Place 1 lb peeled and cubed potatoes in a pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil, then simmer 12–15 minutes until fork-tender. Drain well and return to the hot pot for 1 minute to evaporate excess moisture.

Whip potatoes

Mash or use a hand mixer/ricer to break up potatoes, then add 2 tbsp butter and 1/4 cup whole milk. Whip until smooth and fluffy. Season with 1/2 tsp salt and 1/4 tsp black pepper to taste. Keep warm until plating.

In a bowl combine 4 oz baby arugula and 1 cup halved cherry tomatoes. Whisk together 1 tbsp olive oil and 1 tbsp lemon juice, then toss with the salad. Season with 1/4 tsp salt and 1/4 tsp black pepper. Toss lightly and set aside.

Divide whipped potatoes between plates. Place a panko-crusted chicken breast next to the potatoes. Spoon lemon caper sauce generously over the chicken and around the plate. Add a small mound of arugula & tomato salad alongside. Garnish with lemon wedges and sprinkle 1 tbsp chopped parsley over the chicken. Serve immediately.