Bobby Flay Chicken Piccata Recipe
If you love tangy, buttery and perfectly cooked chicken, this Bobby Flay Chicken Piccata Recipe is a must-try.
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
For the Sauce:
- 1/2 cup dry white wine
- 1 cup chicken broth
- 3 tablespoons fresh lemon juice
- 2 tablespoons capers drained
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley
Instructions
Prepare the Chicken
- Pound chicken breasts to even thickness. Season with salt and pepper, then lightly coat with flour.
Sear the Chicken
- In a large skillet, heat olive oil and 2 tablespoons butter over medium heat. Cook chicken 3–4 minutes per side until golden.
Remove Chicken
- Transfer chicken to a plate. Keep warm while preparing the sauce.
Deglaze the Pan
- Add white wine to the skillet. Scrape up browned bits from the bottom. Simmer 2–3 minutes.
Add Broth and Lemon
- Stir in chicken broth, lemon juice and capers. Simmer until sauce slightly thickens, about 5 minutes.
Finish the Sauce
- Turn off heat. Whisk in 2 tablespoons butter until smooth and glossy.
Return Chicken to Pan
- Place chicken back into the skillet. Spoon sauce over the top. Simmer 2 minutes to warm through.
Garnish and Serve
- Sprinkle chopped parsley over chicken. Serve immediately with sauce spooned on top.
Notes
- Use thin chicken cutlets for faster cooking
- Substitute white wine with additional chicken broth for alcohol-free version
- Add a splash of lemon zest for extra brightness
- Serve with pasta, mashed potatoes, or roasted vegetables
- For extra richness, add a teaspoon of heavy cream to the sauce
- Toasted breadcrumbs can be added on top for a crunchy texture