Main Dishescarlsbadcravings5.0
Chicken Piccata (Stuffed or Traditional)
Chicken Piccata is an easy family favorite and this recipe brings it to you two ways: stuffed with asparagus and Parmesan or authentic thinly sliced, golden cutlets - both irresistibly delicious! This Chicken Piccata recipe is uber simple to make yet looks super impressive! Thinly sliced chicken OR Parmesan asparagus stuffed chicken is dredged in flour, lightly pan fried until golden, then drenched in a sultry, creamy lemon, butter caper sauce. Serve this one pot Chicken Piccata over pasta, potatoes or rice with a big green salad and breadsticks and you have one of the most tantalizing dinners of all time!
👥 3 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- whisk
- skillet
- pan
📝 Preparation Steps
1
CHICKEN
2
Preheat oven to 425ºF.
3
Partially cut the chicken breasts in half through the equator to create a pocket, leaving one side intact. It should open and hinge like a book.
4
Whisk the flour and all seasoning together in a shallow dish. Close the chicken and dredge each breast in the mixture then transfer to a dry surface.
flour3 tablespoons
5
Open the chicken and add 3-4 asparagus pieces inside each chicken breast then evenly top with Parmesan cheese. Fold chicken closed and secure with toothpicks. Rub extra flour mixture over the top to fix smudges.
flour3 tablespoons
6
Melt the butter in the olive oil in a large (12-inch) cast iron skillet over medium-high heat. Once hot, add chicken and cook for ⏱️ 3-4 minutes per side or until nicely browned (it won’t be cooked through). Transfer chicken to a plate, don't wipe out skillet.
olive oil3 tablespoons
7
SAUCE
8
If needed, drain oil from skillet so you are left with about 1 tablespoon. Add shallot and sauté while scraping up the drippings for ⏱️ 2 minutes or until softened. Add garlic and sauté ⏱️ 30 seconds.
9
Whisk chicken broth with cornstarch and add to skillet along with heavy cream, lemon juice, capers, salt and pepper. Simmer until reduced by half and slightly thickened, about ⏱️ 4-5 minutes.
cornstarch1 tablespoonlemon juice (to taste)3 tablespoonscapers (drained)3 tablespoons
10
BAKE
11
Add chicken back to pan and cover with foil.
12
Bake at 425 degrees F for ⏱️ 15-20 minutes, or until the internal temperature reaches 165˚F. Serve with pasta (I love linguine), rice or mashed potatoes.
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