Martha Stewart Chicken Piccata Recipe

Are you looking for a quick, delicious, and fancy dinner? This Martha Stewart Chicken Piccata Recipe is the perfect choice.

It is a classic Italian-American dish that tastes like a five-star meal. You can make this Martha Stewart Chicken Piccata Recipe in less than thirty minutes.

It uses simple ingredients that bring big flavors to your table. Everyone in your family will love the bright, lemony sauce and the tender, golden chicken breasts.

What Makes This Martha Stewart Chicken Piccata Special

This dish is special because it balances rich and bright flavors perfectly. The chicken is lightly coated in flour and pan-fried until golden.

Then, a silky sauce is made in the same pan using lemon, butter, and capers. The capers add a salty pop that makes the dish exciting.

Martha Stewart’s version focuses on fresh ingredients and simple techniques. It is elegant enough for a dinner party but easy enough for a busy Tuesday night.

Equipment List

• Large non-stick skillet or stainless steel frying pan
• Meat mallet or heavy rolling pin
• Plastic wrap or a large zip-top bag
• Shallow bowls for dredging
• Tongs for flipping the chicken
• Measuring cups and spoons
• Whisk for the sauce
• Chef’s knife and cutting board

Recipe Overview

• Recipe Name: Martha Stewart Chicken Piccata
• Servings: 4
• Prep Time: 15 mins
• Cook Time: 10 mins
• Total Time: 25 mins
• Course: Main Course
• Cuisine: Italian-American
• Calories: 340 kcal per serving

Ingredients You Need for Martha Stewart Chicken Piccata Recipe

• 2 large boneless, skinless chicken breasts (about 1 pound)
• 1/2 cup all-purpose flour
• 1/2 teaspoon kosher 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 chicken stock or dry white wine
• 1/4 cup brined capers (rinsed and drained)
• 1/4 cup fresh parsley (chopped)
• Lemon slices for garnish

Step-by-Step Guide

1. Prepare the Chicken Breasts

Slice the chicken breasts in half horizontally to create four thin cutlets. Place them between two sheets of plastic wrap. Use a meat mallet to pound them to an even thickness.

2. Season and Flour the Meat

Mix the flour, salt, and pepper in a shallow dish. Dip each chicken piece into the flour mixture. Shake off any extra flour so only a thin coating remains on the meat.

3. Heat the Skillet

Place a large skillet over medium-high heat. Add the olive oil and one tablespoon of butter. Wait until the butter melts and starts to shimmer before adding the chicken to the pan.

4. Brown the Chicken

Place the chicken cutlets in the hot pan. Cook for about three minutes per side until golden brown. Once cooked through, move the chicken to a warm plate and cover it loosely.

5. Deglaze the Pan

Pour the chicken stock or white wine into the hot skillet. Use a wooden spoon to scrape up the brown bits from the bottom. These bits hold all the best flavor.

6. Add Lemon and Capers

Stir in the fresh lemon juice and the drained capers. Let the liquid simmer for about two minutes. The sauce should reduce slightly and become a bit thicker as it bubbles.

7. Finish the Sauce

Turn the heat down to low. Whisk in the remaining two tablespoons of butter until the sauce is smooth and glossy. This creates a rich texture that coats the chicken beautifully.

8. Combine and Garnish

Place the cooked chicken back into the skillet for one minute. Spoon the sauce over the meat. Sprinkle with fresh parsley and add lemon slices before serving your delicious meal.

Expert Tips & Variations

• Dry the chicken: Always pat the meat dry with paper towels before flouring. This helps the flour stick and ensures a crispy crust.
• Don’t crowd the pan: If your skillet is small, cook the chicken in two batches. Crowding makes the chicken steam instead of browning.
• Use fresh lemon: Bottled lemon juice is too bitter for this recipe. Freshly squeezed juice provides the best bright and zesty flavor.
• Add garlic: For an extra punch, sauté one clove of minced garlic before adding the liquids to the pan.
• White wine choice: Use a dry wine like Pinot Grigio or Sauvignon Blanc. Avoid sweet wines as they ruin the savory balance.
• Extra capers: If you love salty flavors, feel free to double the amount of capers used in the sauce.

Interesting Facts About Chicken Piccata

The word “piccata” actually means “larded” or “tasty” in Italian. In Italy, this dish is traditionally made with veal rather than chicken.

However, Americans started using chicken because it is more affordable and widely available. The dish became very popular in the United States during the 1930s.

It is famous for its “agrodolce” profile, which means sour and savory mixed together. Today, it remains one of the most requested recipes in Italian restaurants worldwide.

Perfect Dishes to Serve With Martha Stewart Chicken Piccata

• Angel Hair Pasta: This thin pasta is perfect for soaking up the extra lemon butter sauce.
• Mashed Potatoes: The creamy texture of potatoes balances the sharp acidity of the lemon and capers.
• Roasted Asparagus: A light green vegetable adds a healthy crunch to your dinner plate.
• Garlic Bread: Use warm bread to wipe every last drop of sauce off your plate.
• Arugula Salad: A simple salad with a light vinaigrette keeps the meal feeling fresh and light.

Storage and Reheating Tips

• Store in the fridge: Place leftovers in an airtight container for up to three days.
• Keep sauce separate: If possible, store extra sauce in a small jar to keep the chicken from getting soggy.
• Reheat on the stove: Warm the chicken in a skillet over low heat with a splash of water or broth.
• Avoid the microwave: Microwaving can make the chicken rubbery and tough. A skillet is always a better choice.
• Do not freeze: The butter-based sauce does not freeze well and may separate when thawed.

Nutrition Information

Nutrient	Amount per Serving
Calories	340 kcal
Total Fat	18g
Cholesterol	95mg
Sodium	650mg
Total Carbohydrates	12g
Protein	32g

Health Benefits

This Martha Stewart Chicken Piccata Recipe is a great source of lean protein. Chicken helps build muscle and keeps you feeling full for a long time.

Using fresh lemon juice provides a boost of Vitamin C, which is good for your skin and immune system. Parsley is also packed with antioxidants and vitamins.

Since the chicken is pan-fried with just a little oil instead of deep-fried, it is much lower in calories than many other comfort foods.

FAQs about Martha Stewart Chicken Piccata Recipe

How to make Martha Stewart Chicken Piccata Recipe if I don’t have capers?

If you do not have capers, you can use chopped green olives. They provide a similar salty and briny flavor. You can also use extra lemon zest to keep the tanginess high without the salt.

What are the essential ingredients for Martha Stewart Chicken Piccata Recipe?

The most important ingredients are chicken cutlets, lemon juice, butter, and capers. You also need flour for dredging and chicken stock or white wine to create the base of the silky sauce.

Can I use chicken thighs instead of breasts for this recipe?

Yes, you can use boneless chicken thighs. They will be more juicy but might take longer to cook. Make sure to pound them thin so they cook evenly like cutlets.

Is Chicken Piccata gluten-free?

The traditional recipe is not gluten-free because it uses all-purpose flour. However, you can easily use a gluten-free flour blend or cornstarch to coat the chicken for a similar golden crust.

Final Thoughts

Making this Martha Stewart Chicken Piccata Recipe is a wonderful way to bring joy to your kitchen. It is fast, fresh, and feels like a special treat.

The combination of lemon and butter is truly timeless. I hope you enjoy every bite of this zesty dish. Happy cooking!