Giada De Laurentiis Makes Chicken Piccata
Giada De Laurentiis Makes Chicken Piccata is a easy Italian recipe that serves 4. 350 calories per serving. Recipe by Food Network on YouTube.
Prep: 15 min | Cook: 18 min | Total: 43 min
Cost: $8.23 total, $2.06 per serving
Ingredients
- 2 pieces Chicken Breast (skinless, boneless; butterflied into 4 thin pieces)
- 0.25 cup All-Purpose Flour (light coating for dredging)
- 1 tsp Salt (kosher or table salt)
- 0.5 tsp Black Pepper (freshly ground)
- 2 tbsp Extra Virgin Olive Oil (for searing; higher smoke point than butter alone)
- 4 tbsp Unsalted Butter (softened, cut into cubes; 2 tbsp for searing, 2 tbsp for finishing sauce)
- 1 cup Low Sodium Chicken Stock (canned; can be frozen in a bag for future use)
- 1 whole Lemon (juice only; zest optional for extra aroma)
- 2 tbsp Capers (rinsed and drained; use a handful if you prefer more tang)
- 1 tbsp Flat‑Leaf Parsley (chopped; garnish)
Instructions
Butterfly the chicken breasts
Place each chicken breast on the cutting board, lay your palm on top, and slice horizontally through the middle without cutting all the way through, then open like a book and cut the remaining hinge to create two thin pieces.
Time: PT5M
Season the chicken
Sprinkle both sides of each piece with 1 tsp salt and ½ tsp freshly ground black pepper.
Time: PT2M
Lightly coat with flour
Place ¼ cup flour in a small bowl and lightly dredge each chicken piece, shaking off excess.
Time: PT3M
Heat oil and butter
Heat the large skillet over medium‑high heat, add 2 tbsp olive oil and 2 tbsp butter. Wait until the butter melts and the mixture sizzles gently.
Time: PT3M
Sear the chicken
Add the chicken pieces in a single layer (you may need to work in batches). Cook 4‑5 minutes, turning once, until golden brown.
Time: PT5M
Rest the chicken
Transfer the cooked chicken to a plate and keep warm while you finish the sauce.
Time: PT1M
Deglaze the pan
Pour 1 cup low‑sodium chicken stock into the hot skillet, scraping the browned bits from the bottom with a spatula.
Time: PT2M
Add lemon and capers
Stir in the juice of the lemon and 2 tbsp rinsed capers. Simmer for 3 minutes until the sauce reduces slightly.
Time: PT3M
Return chicken to the sauce
Place the chicken pieces back into the skillet, spoon sauce over them, and heat through for 2 minutes.
Time: PT2M
Finish the sauce with butter
Add the remaining 2 tbsp soft butter, stirring until melted and the sauce becomes glossy.
Time: PT2M
Plate and garnish
Arrange the chicken on serving plates, drizzle the pan sauce over each piece, and sprinkle with chopped flat‑leaf parsley.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 30g
- Carbohydrates
- 10g
- Fat
- 18g
- Fiber
- 1g
Dietary info: Contains gluten, Contains dairy, Low sodium, High protein
Allergens: Gluten, Dairy
Ingredient Substitutions
- Instead of Chicken Breast: Turkey Breast
- Instead of All-Purpose Flour: Gluten‑Free Flour
- Instead of Extra Virgin Olive Oil: Canola Oil
- Instead of Unsalted Butter: Margarine
- Instead of Low Sodium Chicken Stock: Homemade chicken broth, Vegetable stock
- Instead of Lemon: Lime
- Instead of Capers: Green olives, chopped
- Instead of Flat‑Leaf Parsley: Italian parsley
Equipment Needed
- Cutting Board
- Chef's Knife
- Plastic Freezer Bag
- Large Skillet
- Tongs
- Small Bowl
- Measuring Cups and Spoons
- Spatula
- Plate
- Lemon Juicer (optional) (optional)
Critical Steps — Do Not Skip
- Butterflying the chicken breasts evenly
- Ensuring the pan is hot enough before adding chicken
- Deglazing the pan to capture browned bits
- Finishing the sauce with butter for richness
Chef Tips from the Video
- Pat the chicken dry before seasoning for better browning.
- Combine olive oil with butter to get a higher smoke point and richer flavor.
- Swap a splash of white wine for part of the stock for a brighter sauce.
- Add the parsley right before serving to preserve its fresh aroma.
Troubleshooting
Chicken turns out dry
Thin pieces cook quickly; remove from heat as soon as they are golden brown and internal temperature reaches 165°F.
Sauce is watery
Allow the sauce to reduce a bit longer or whisk in a teaspoon of flour or an extra tablespoon of butter.
Capers are too salty
Rinse capers thoroughly under cold water and pat dry before adding to the sauce.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze cooked chicken and sauce separately for up to 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Freeze extra chicken stock in ice‑cube trays for quick use.
- Season and flour the chicken ahead of time; keep refrigerated and cook within 2 hours.
- Rinse capers and store in a small container for up to a week.
Frequently Asked Questions
What is the cultural significance and history of Chicken Piccata in Italian cuisine?
Chicken Piccata originates from the Italian word “piccata” meaning “pounded” or “flattened,” referring to the thinly sliced meat. It became popular in the United States as an Italian‑American classic, celebrated for its bright lemon‑caper sauce that highlights the Mediterranean palate.
What are the traditional regional variations of Chicken Piccata in Italian cooking?
In Southern Italy, piccata is often made with veal (veal piccata) and may include white wine or vinegar. Northern versions sometimes add fresh herbs like thyme or use butter instead of olive oil. The lemon‑caper combination remains the hallmark across regions.
How is Chicken Piccata traditionally served in Italy?
Traditionally, Chicken Piccata is served hot, drizzled with its buttery lemon‑caper sauce, alongside a simple side such as sautéed greens, roasted potatoes, or a light pasta tossed with olive oil. It is often garnished with fresh parsley for aroma.
What occasions or celebrations is Chicken Piccata associated with in Italian culture?
Chicken Piccata is a versatile weeknight dinner but is also served at family gatherings and festive occasions because its bright flavors feel celebratory without requiring extensive preparation.
What authentic ingredients are essential for traditional Chicken Piccata versus acceptable substitutes?
Authentic ingredients include fresh lemon juice, capers, butter, olive oil, and a light stock. Substitutes can include white wine for part of the stock, gluten‑free flour for the coating, or a dairy‑free butter alternative, though the classic flavor relies on butter and capers.
What common mistakes should I avoid when making Chicken Piccata at home?
Common errors include overcooking the thin chicken pieces, letting the butter burn before adding the stock, and using too much salt from the stock. Keep the pan hot but not smoking, and finish the sauce with cold butter for a smooth texture.
Why does this Chicken Piccata recipe use both olive oil and butter instead of just one fat?
Olive oil raises the smoke point, allowing a quick sear without burning, while butter adds the rich, nutty flavor that defines piccata. Combining them gives the best of both worlds—high heat tolerance and depth of taste.
Can I make Chicken Piccata ahead of time and how should I store it?
Yes, you can prepare the chicken and sauce up to a day ahead. Store the cooked chicken and sauce separately in airtight containers in the refrigerator. Reheat gently on the stovetop, adding a splash of stock if the sauce thickens too much.
What texture and appearance should I look for when making Chicken Piccata?
The chicken should be golden‑brown on the outside while remaining moist and tender inside. The sauce should be glossy, slightly thickened by the flour and butter, and speckled with tiny capers.
What does the YouTube channel Food Network specialize in?
The YouTube channel Food Network specializes in a wide range of cooking shows, recipe demonstrations, and culinary tips from professional chefs, covering cuisines from classic American comfort food to international specialties.
How does the YouTube channel Food Network's approach to Italian cooking differ from other cooking channels?
Food Network often blends professional chef techniques with approachable home‑cook tips, featuring clear step‑by‑step visuals and production values that make classic Italian dishes like piccata feel both authentic and accessible to a broad audience.
Last updated: September 2, 2026
