Have you ever wandered through an Italian restaurant menu and wondered about that chicken piccata dish everyone seems to love? Well, I’ve been there too! After cooking and eating my fair share of this delicious meal, I’m excited to share everything about what chicken piccata tastes like and why it’s become such a beloved dish in both restaurants and home kitchens.
The Flavor Profile of Chicken Piccata
Chicken piccata has an unmistakable taste that creates a perfect harmony of flavors Here’s what makes this dish so special
The Main Flavor Components
- Zesty and Bright: The lemon juice adds a tart, refreshing acidity that cuts through the richness
- Buttery and Rich: The sauce has a velvety texture from the butter that coats your palate
- Savory and Briny: Capers provide little bursts of saltiness that balance the acidity
- Tender and Juicy: The chicken itself is succulent and absorbs all these wonderful flavors
When I first tried chicken piccata, I was struck by how these simple ingredients created such a complex taste experience The dish is simultaneously
- Tangy from the lemon
- Savory from the chicken and seasonings
- Rich from the butter
- Salty from the capers
- Slightly herbaceous from parsley garnish
Fresh Chicken Piccata: A Taste Experience
Fresh chicken piccata is truly like “a savory and juicy piece of heaven,” as many food enthusiasts describe it. The chicken is typically lightly coated in flour and pan-fried until it develops a golden-brown exterior while remaining tender inside.
The sauce is where the magic happens – it’s a delicate balance of:
- Tart lemon juice
- Creamy butter
- Savory chicken broth (or sometimes white wine)
- Briny capers
- Sometimes a touch of cream for extra richness
Each bite delivers a perfect balance of these flavors. The tanginess of the lemon brightens the dish, while the butter creates a silky mouthfeel that makes you want to lick the plate clean (not that I’ve done that… much).
Traditional vs. Creamy Versions
There are two main ways to prepare chicken piccata:
Traditional Piccata
The classic version uses:
- Chicken cutlets
- Lemon
- Butter
- Capers
- Chicken broth or white wine
- No cream
Creamy Piccata
A richer variation includes:
- All the traditional ingredients
- Heavy cream added to the sauce
- Results in a thicker, more decadent sauce
I personally love both versions for different occasions. The traditional style feels lighter and more appropriate for warmer months, while the creamy version is my go-to comfort food during colder seasons.
What Does Chicken Piccata Look Like?
Before we taste with our mouths, we taste with our eyes! Chicken piccata is visually appealing with:
- Golden-brown chicken cutlets
- A light, shiny sauce with a pale yellow hue (from the lemon and butter)
- Green specks from the capers and chopped parsley
- Sometimes served over pasta or alongside potatoes
The dish has a sophisticated yet unfussy appearance that makes it perfect for both casual family dinners and more elegant occasions.
How Chicken Piccata Differs from Regular Chicken
If you’re wondering what sets chicken piccata apart from other chicken dishes, here’s the breakdown:
- Preparation method: Chicken piccata uses thin cutlets dredged in flour and pan-fried, unlike baked or grilled chicken preparations
- Distinctive sauce: The lemon-butter-caper sauce is the defining characteristic
- Flavor profile: The bright, tangy flavor stands in contrast to many other chicken dishes that might be more straightforwardly savory
As one food enthusiast puts it, “The difference between chicken piccata and regular chicken is that it is lightly coated in flour and then cooked in a buttery sauce with lemon, garlic, and capers. This gives it a rich and savory flavor that sets it apart from more basic chicken dishes.”
Storing and Enjoying Leftover Chicken Piccata
One thing I’ve discovered about chicken piccata is that many people believe it tastes even better the next day! Here’s what you need to know about enjoying leftovers:
How Long Does It Last?
Leftover chicken piccata will stay fresh in the refrigerator for 3-4 days when stored properly in an airtight container.
Does Chicken Piccata Taste Good the Next Day?
Absolutely! Many chefs and home cooks agree that chicken piccata often tastes better the following day as the flavors have had time to meld together. The chicken absorbs more of the sauce, becoming even more flavorful.
Best Ways to Reheat
For best results when reheating:
-
Oven method (recommended): Preheat to 350°F, place the chicken piccata on a baking sheet, cover with foil, and bake for about 15 minutes or until hot throughout.
-
Stovetop method: Place in a skillet over medium-low heat and cook until heated through, stirring occasionally.
-
Microwave method: Place in a microwave-safe dish, cover with a damp paper towel, heat for one minute, stir, then heat for another minute.
I prefer the oven method because it helps maintain the texture while evenly warming the dish.
Freezing Chicken Piccata
It’s worth noting that chicken piccata doesn’t freeze well. The taste can change drastically, especially if you’ve made it with wine, butter, or lemon. For the best experience, I recommend enjoying it fresh or as refrigerated leftovers.
What to Serve with Chicken Piccata
To create a complete meal, pair your chicken piccata with complementary sides. Some popular options include:
- Pasta (especially angel hair or spaghetti)
- Mashed potatoes
- Risotto
- Roasted or sautéed green beans
- Simple side salad
- Garlic butter noodles
I particularly love serving it over a bed of pasta that can soak up all that amazing sauce. Adding a sprinkle of freshly grated Parmesan cheese takes it to a whole new level of deliciousness!
Making Chicken Piccata at Home: Quick Tips
If you’re inspired to try making chicken piccata yourself (which I highly recommend!), here are some tips:
-
Slice the chicken properly: Cut chicken breasts in half lengthwise to create thinner cutlets that cook quickly and evenly.
-
Don’t skip the dredging: The light flour coating helps the chicken brown beautifully and slightly thickens the sauce.
-
Use fresh lemon juice: The bottled stuff just doesn’t compare to freshly squeezed lemon juice.
-
Balance the flavors: Taste as you go and adjust the lemon, butter, and capers to your preference.
-
Don’t overcook the chicken: Since you’re using thin cutlets, they cook quickly. Overcooked chicken will be dry and tough.
Frequently Asked Questions
Can you make chicken piccata in advance?
Yes! You can prepare chicken piccata up to four days in advance and store it in the refrigerator. This actually allows the flavors to develop more fully.
What’s the difference between chicken piccata and chicken francese?
While both dishes feature lemon and butter sauces, chicken francese is dipped in egg before flour and has a slightly different sauce without capers.
Is chicken piccata healthy?
Traditional chicken piccata contains butter, which adds fat and calories. However, it’s relatively light compared to many cream-based dishes. You can make healthier versions by reducing the butter and using more olive oil.
Can I make chicken piccata without capers?
Yes, though it will change the flavor profile. Some recipes substitute olives or even pickles for a similar briny note.
Final Thoughts
Chicken piccata is one of those magical dishes that proves you don’t need a long list of exotic ingredients to create something extraordinary. The bright, tangy, buttery flavor profile with those little pops of brininess from the capers creates a truly unforgettable taste experience.
Whether you’re enjoying it at a restaurant or making it at home, chicken piccata delivers a sophisticated yet comforting flavor that’s sure to please even picky eaters. It’s no wonder this Italian-American classic has stood the test of time and continues to be a favorite on dinner tables everywhere!
So next time you’re wondering what to cook for dinner, consider chicken piccata – your taste buds will thank you!
How to make chicken piccata
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cut chicken breasts in half lengthwise to make thinner cutlets. Sprinkle them with salt & pepper and garlic powder, then dredge them in the flour. Brown on both sides. Remove them from the pan and add the chicken broth, lemon juice, butter, and capers, scraping up the brown bits.
Stir in the cream. Return the chicken to the pan, and simmer until the sauce has reduced and the chicken is cooked through. Easy peasy!
Can I make it without cream?
- You can definitely make chicken piccata without cream! If you do so, increase the chicken broth to 3/4 cup. You could even do a half chicken broth/half white wine mix.
- I don’t recommend subbing the cream for something like milk or half-and-half for a couple of reasons. The acidity of the lemon will likely curdle the sauce, and the sauce won’t thicken as well. Either omit it completely or use heavy cream.