Sandra This Bobby Flay Chicken Piccata Recipe is a tangy and buttery recipe, which is made with tender chicken breasts and briny capers. It’s the perfect 30-minute meal, ready in about 30 minutes.
Bobby Flay Chicken Piccata Recipe Ingredients
- 2 skinless and boneless chicken breasts, butterflied and then cut in half
- Sea salt and freshly ground black pepper
- All-purpose flour, for dredging
- 6 tablespoons unsalted butter (divided)
- 5 tablespoons extra-virgin olive oil (divided)
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock
- 1/4 cup brined capers, rinsed
- 1/3 cup fresh parsley, chopped
How To Make Bobby Flay Chicken Piccata Recipe
- Prep the chicken: Season the butterflied chicken breasts generously with sea salt and freshly ground black pepper. Dredge each piece in the all-purpose flour, making sure to shake off any excess flour so the coating is light and even.
- Cook the first batch: In a large skillet, melt 2 tablespoons of the butter with 3 tablespoons of the olive oil over medium-high heat. Once the fat is shimmering, add 2 pieces of chicken. Cook for about 3 minutes on each side until they are golden brown and cooked through. Transfer the cooked chicken to a plate.
- Cook the second batch: Add 2 more tablespoons of butter and the remaining 2 tablespoons of olive oil to the skillet. Cook the remaining chicken pieces for 3 minutes on each side until browned. Transfer them to the plate with the first batch.
- Make the sauce: Add the fresh lemon juice, chicken stock, and rinsed capers to the hot pan. Bring the liquid to a boil. Use a wooden spoon to scrape up the “fond” (the browned bits stuck to the bottom of the pan) for extra flavor. Check the seasoning and adjust if necessary.
- Simmer and finish: Return all the chicken pieces to the pan and let them simmer in the liquid for 5 minutes to heat through. Remove the chicken to a serving platter. Whisk the remaining 2 tablespoons of butter into the sauce until it melts and emulsifies (thickens slightly). Pour the sauce over the chicken and garnish with chopped fresh parsley.
Recipe Tips
- Why butterfly the chicken? Butterflying (cutting the breast horizontally almost all the way through and opening it like a book) creates a uniform thickness. This ensures the chicken cooks evenly and quickly without drying out.
- Shake off the flour: Do not skip shaking off the excess flour. If you leave too much flour on the meat, it will absorb the oil and become gummy rather than creating a crisp, golden crust.
- Rinsing Capers: Capers are packed in a very salty brine. Rinsing them prevents the sauce from becoming overly salty, allowing the lemon and butter flavors to shine.
- The Butter Finish: Whisking cold butter into the sauce at the very end (a technique called monter au beurre) gives the sauce a glossy sheen and a velvety texture that coats the chicken perfectly.
What To Serve With Bobby Flay Chicken Piccata
The sauce is the star of this dish, so serve it with sides that can soak up the lemon-butter goodness.
- Angel Hair Pasta: A classic pairing that cooks in minutes.
- Roasted Potatoes: Crispy edges work well with the sauce.
- Steamed Asparagus: The lemon complements the green veg perfectly.
- Crusty Bread: Essential for mopping up the sauce.
How To Store Bobby Flay Chicken Piccata Recipe
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat gently in a skillet over low heat. Add a splash of chicken stock or water if the sauce has thickened too much in the fridge. Avoid the microwave if possible, as it can make the chicken rubbery.
- Freeze: You can freeze the cooked chicken and sauce for up to 3 months. Thaw in the refrigerator overnight before reheating.
Bobby Flay Chicken Piccata Recipe Nutrition Facts
- Calories: 550
- Total Fat: 38g
- Saturated Fat: 14g
- Cholesterol: 115mg
- Sodium: 650mg
- Total Carbohydrates: 12g
- Dietary Fiber: 1g
- Sugar: 1g
- Protein: 35g
Nutrition information is estimated per serving.
FAQs
Can I use chicken thighs?
Yes, boneless, skinless chicken thighs are a delicious and juicy alternative. You may need to pound them slightly to ensure even thickness, and they might take a minute or two longer to cook per side.
Is this recipe gluten-free?
As written, it contains flour. To make it gluten-free, simply swap the all-purpose flour for a 1:1 gluten-free flour blend or cornstarch for the dredging step.
Why is my sauce too thin?
If the sauce is too thin after adding the final butter, remove the chicken again and let the sauce boil for another minute or two to reduce. The reduction concentrates the flavors and thickens the liquid.
Try More Recipes:
- Bobby Flay Chicken Enchiladas Recipe
- Bobby Flay Chicken Marinade Recipe
- Bobby Flay Chicken Scarpariello Recipe
Bobby Flay Chicken Piccata Recipe
Description
This Bobby Flay Chicken Piccata Recipe features golden, pan-fried chicken cutlets bathed in a bright lemon-butter sauce studded with savory capers.
Ingredients
Instructions
- Season chicken with salt/pepper; dredge in flour.
- Melt 2 tbsp butter and 3 tbsp oil in skillet.
- Fry 2 pieces chicken (3 mins/side); remove.
- Add 2 tbsp butter and 2 tbsp oil; fry remaining chicken; remove.
- Add lemon juice, stock, and capers to pan; boil and scrape bits.
- Return chicken to pan; simmer 5 minutes. Remove chicken.
- Whisk remaining 2 tbsp butter into sauce.
- Pour sauce over chicken and garnish with parsley.
Notes
- Butter: Use unsalted butter so you can control the salt level, especially since capers are naturally salty.
- Heat Management: Don’t let the pan get too hot when melting the butter, or the milk solids will burn. Medium-high is the sweet spot.
- Acid: Fresh lemon juice is non-negotiable; bottled juice will make the dish taste artificial.
Bobby Flay Chicken Piccata Recipe
