Maggiano's Chicken Piccata
This homemade version of Maggiano's famous chicken piccata brings together tender chicken breasts with a tangy, lemony caper sauce, minus the alcohol. It's a flavorful, easy-to-make dish perfect for a weeknight dinner or special occasion.
Equipment
- Skillet or sauté pan
- Measuring spoons and cups
- Tongs or spatula
Ingredients
- For the Chicken Piccata:
- 4 boneless skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup all-purpose flour for dredging
- 2 tablespoons olive oil
- 1/2 cup chicken broth low-sodium
- 2 tablespoons fresh lemon juice
- 2 tablespoons capers drained
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 cup chopped fresh parsley for garnish
Instructions
Prepare the Chicken:
- Season the chicken breasts with salt and pepper on both sides. Dredge each chicken breast lightly in flour, shaking off any excess.
Cook the Chicken:
- Heat olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for about 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Make the Sauce:
- In the same skillet, add the chicken broth, lemon juice, capers, garlic powder, and onion powder. Stir to combine, scraping up any brown bits from the bottom of the pan. Let the sauce simmer for 2-3 minutes to thicken slightly.
Combine and Serve:
- Return the chicken to the skillet, spoon some of the sauce over each breast, and cook for an additional 1-2 minutes to heat through.
- Garnish with freshly chopped parsley.
Serve:
- Serve the Maggiano's-inspired chicken piccata over pasta, rice, or alongside a fresh green salad for a complete meal.
Notes
- For a gluten-free version, you can substitute the all-purpose flour with a gluten-free flour blend.
- This dish pairs well with a side of sautéed vegetables or roasted potatoes for extra flavor and texture.
