Are you looking for a quick and elegant dinner tonight? This Martha Stewart Chicken Piccata Recipe is the perfect solution for your busy evening. Many people search for the Martha Stewart Chicken Piccata Recipe because it is so zesty and fresh.
It is a classic Italian-American dish that everyone in your family will truly love. Today, I will show you how to make Martha Stewart Chicken Piccata with very simple steps. This guide makes the Martha Stewart Chicken Piccata Recipe easy for any home cook.
My Story With This Comforting Chicken Piccata
I used to think that fancy lemon chicken was only for expensive restaurants. Then, I found Martha Stewart’s version of this dish and gave it a try. I remember the first time I smelled the lemon and butter in my own kitchen.
It was a warm Tuesday evening, and I wanted something special but fast. The bright yellow lemons and salty capers looked so beautiful in the pan.
My family finished their plates in record time and asked for seconds immediately! Now, this dish is my go-to meal when I want to feel a bit fancy at home.
Equipment List
- Large non-stick skillet or stainless steel frying pan.
- Meat mallet or a heavy rolling pin.
- Plastic wrap (for pounding the chicken).
- Tongs for flipping the chicken.
- Small whisk and a shallow bowl.
- Measuring spoons and liquid measuring cups.
Recipe Overview
- Recipe Name: Martha Stewart Style Chicken Piccata
- Servings: 4 People
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Course: Main Course
- Cuisine: Italian-American
- Calories: 310 kcal per serving
Ingredients for Martha Stewart Chicken Piccata Recipe
- 2 large boneless, skinless chicken breasts (halved horizontally).
- 1/2 cup all-purpose flour (for dredging).
- 1/2 teaspoon fine sea salt.
- 1/4 teaspoon freshly ground black pepper.
- 2 tablespoons extra-virgin olive oil.
- 3 tablespoons unsalted butter (divided).
- 1/3 cup fresh lemon juice.
- 1/2 cup low-sodium chicken broth.
- 1/4 cup brined capers (drained and rinsed).
- 1/3 cup fresh flat-leaf parsley (chopped).
Instruction for Martha Stewart Chicken Piccata Recipe
1. Prepare the Chicken Breasts
Place the chicken halves between two sheets of plastic wrap. Use a meat mallet to pound them to an even thickness. This ensures the chicken cooks very quickly and stays juicy.
2. Season and Dredge
Mix the flour, salt and pepper in a shallow bowl. Coat each piece of chicken lightly in the flour mixture. Shake off any extra flour so the coating is thin and even.
3. Sear the Chicken
Heat the olive oil and one tablespoon of butter in a large skillet. Cook the chicken over medium-high heat for three minutes per side. Remove the golden chicken and set it aside.
4. Deglaze the Skillet
Pour the chicken broth and lemon juice into the hot skillet. Use a wooden spoon to scrape up the brown bits from the bottom. These bits add amazing flavor to your sauce.
5. Add Capers and Simmer
Stir in the drained capers and let the liquid simmer for a few minutes. The sauce should reduce slightly and become a bit thicker. The smell will be very bright and citrusy.
6. Finish the Sauce
Whisk in the remaining two tablespoons of butter until it melts completely. This makes the sauce glossy, rich and very smooth. The butter balances the sharp acid from the lemons.
7. Combine and Serve
Place the cooked chicken back into the skillet for one minute. Spoon the sauce and capers over the meat. Garnish with fresh parsley and serve your masterpiece while it is hot.
Cooking Tips and Simple Recipe Variations
- Dry the Meat: Always pat the chicken dry with paper towels before flouring it. This helps you get a perfectly crispy brown crust.
- Cold Butter Secret: Use cold butter at the very end of the sauce making. It creates a much creamier emulsion that won’t separate.
- Wine Twist: You can replace half of the chicken broth with dry white wine. This adds a more complex and sophisticated flavor.
- Veal Piccata: Use the same method with thin veal cutlets for a traditional variation.
- Extra Veggies: Stir in some fresh baby spinach at the end for a healthy green boost.
- Gluten-Free Option: Use almond flour or a gluten-free blend to coat the chicken breasts.
Little History Behind This Comfort Food
The word “Piccata” is an Italian term that refers to meat that is sliced thin. While it started in Italy with veal, it became very popular with chicken in America.
Italian immigrants adapted their recipes based on what was available in local markets. Martha Stewart helped simplify this dish for modern home kitchens everywhere.
She focused on fresh ingredients and quick techniques that save time. It represents the perfect mix of old-world tradition and new-world speed. Today, it is a symbol of elegant home cooking that anyone can master.
What to Serve With This Dish
This chicken has a lot of delicious sauce that you won’t want to waste. I love serving it over a bed of buttery angel hair pasta. It also goes perfectly with fluffy white rice or creamy mashed potatoes.
For a lighter side, try some roasted asparagus or a simple arugula salad. A piece of crusty Italian bread is essential for dipping into the lemon butter sauce. You can also serve it with sautéed green beans for a classic look.
Occasion or Event Ideas
- Weeknight Dinner: It is fast enough to make after a long day at work.
- Dinner Parties: The presentation looks professional and will surely impress your guests.
- Anniversary Meal: It feels romantic and special without keeping you in the kitchen all night.
- Spring Brunches: The lemon flavor is perfect for sunny weekend gatherings.
- Celebratory Lunch: It is a light yet satisfying meal for a graduation or birthday.
Storage and Reheating Tips
- Fridge Storage: Keep leftovers in an airtight container for up to 3 days.
- Freezing: You can freeze the cooked chicken in its sauce for 2 months.
- Microwave Reheat: Heat on medium power for 2 minutes to avoid overcooking the chicken.
- Stovetop Reheat: Warm it in a small pan with a splash of water or broth.
- Sauce Care: If the sauce separates, whisk in a tiny bit of warm water to fix it.
Nutrition Information
| Nutrient | Amount Per Serving |
| Calories | 310 kcal |
| Total Fat | 16g |
| Saturated Fat | 7g |
| Cholesterol | 85mg |
| Sodium | 540mg |
| Total Carbohydrates | 12g |
| Protein | 28g |
Is This Dish Good for You?
Chicken piccata is a wonderful choice for a high-protein and relatively light meal. By using skinless chicken breasts, you keep the lean protein content very high.
The lemon juice and parsley provide a nice boost of Vitamin C to your diet. Capers are low in calories but add a huge punch of flavor without extra fat.
Since it is pan-seared rather than deep-fried, it is much healthier than many other chicken dishes. You can easily control the salt and butter to fit your personal health goals.
Martha Stewart Chicken Piccata Recipe
Ingredients
- 2 large boneless skinless chicken breasts (halved horizontally).
- 1/2 cup all-purpose flour for dredging.
- 1/2 teaspoon fine sea salt.
- 1/4 teaspoon freshly ground black pepper.
- 2 tablespoons extra-virgin olive oil.
- 3 tablespoons unsalted butter divided.
- 1/3 cup fresh lemon juice.
- 1/2 cup low-sodium chicken broth.
- 1/4 cup brined capers drained and rinsed.
- 1/3 cup fresh flat-leaf parsley chopped.
Instructions
Prepare the Chicken Breasts
- Place the chicken halves between two sheets of plastic wrap. Use a meat mallet to pound them to an even thickness. This ensures the chicken cooks very quickly and stays juicy.
Season and Dredge
- Mix the flour, salt and pepper in a shallow bowl. Coat each piece of chicken lightly in the flour mixture. Shake off any extra flour so the coating is thin and even.
Sear the Chicken
- Heat the olive oil and one tablespoon of butter in a large skillet. Cook the chicken over medium-high heat for three minutes per side. Remove the golden chicken and set it aside.
Deglaze the Skillet
- Pour the chicken broth and lemon juice into the hot skillet. Use a wooden spoon to scrape up the brown bits from the bottom. These bits add amazing flavor to your sauce.
Add Capers and Simmer
- Stir in the drained capers and let the liquid simmer for a few minutes. The sauce should reduce slightly and become a bit thicker. The smell will be very bright and citrusy.
Finish the Sauce
- Whisk in the remaining two tablespoons of butter until it melts completely. This makes the sauce glossy, rich and very smooth. The butter balances the sharp acid from the lemons.
Combine and Serve
- Place the cooked chicken back into the skillet for one minute. Spoon the sauce and capers over the meat. Garnish with fresh parsley and serve your masterpiece while it is hot.
Notes
- Dry the Meat: Always pat the chicken dry with paper towels before flouring it. This helps you get a perfectly crispy brown crust.
- Cold Butter Secret: Use cold butter at the very end of the sauce making. It creates a much creamier emulsion that won’t separate.
- Wine Twist: You can replace half of the chicken broth with dry white wine. This adds a more complex and sophisticated flavor.
- Veal Piccata: Use the same method with thin veal cutlets for a traditional variation.
- Extra Veggies: Stir in some fresh baby spinach at the end for a healthy green boost.
- Gluten-Free Option: Use almond flour or a gluten-free blend to coat the chicken breasts.
FAQs about Martha Stewart Chicken Piccata Recipe
Can I use chicken thighs instead of breasts?
Yes, you can use boneless thighs for a more tender and fat-rich flavor. Make sure to trim any excess fat and pound them flat like the breasts.
What if I don’t have capers?
If you lack capers, you can use chopped green olives or even diced pickles. You want something salty and acidic to mimic that unique caper taste.
Why is my chicken tough?
Chicken usually becomes tough if it is overcooked or sliced too thick. Pounding the meat to an even thickness is the best way to prevent this.
Can I make the sauce ahead of time?
It is best to make the sauce fresh in the same pan as the chicken. This allows you to use the flavorful bits left behind after searing.
Final Thoughts
Making the Martha Stewart Chicken Piccata Recipe will truly transform your dinner routine. It is a dish that proves simple ingredients can create a very luxurious experience.
Once you know how to make Martha Stewart Chicken Piccata, you will have a reliable favorite. The bright lemon and salty capers make every single bite exciting and fresh.
This recipe is fast, delicious and brings a touch of class to your table. I hope you enjoy cooking and eating this amazing chicken dish today!
Hi! I’m Livy Lane, the creator of LivyCooks.com. I share easy, delicious recipes anyone can make at home. Let’s cook, taste and enjoy every bite together!