Martha Stewart Chicken Piccata Recipe

Are you looking for a fast and delicious dinner? This Martha Stewart Chicken Piccata Recipe is the perfect choice for busy weeknights.

It is light, tangy, and tastes like a fancy restaurant meal. I love how the lemon and capers brighten up the chicken.

This Martha Stewart Chicken Piccata Recipe uses simple ingredients you likely have at home. It is a family favorite that everyone will enjoy. Learning how to make Martha Stewart Chicken Piccata Recipe is very easy and fun.

My Secret to the Perfect Chicken Piccata

The secret to this dish is all about the pan sauce. I always use fresh lemon juice rather than the bottled kind.

Fresh juice gives a bright pop that cuts through the rich butter. Another trick is to not overcook the chicken. I thin the chicken breasts out so they cook very fast.

This keeps the meat juicy and tender. Also, make sure your skillet is nice and hot. This helps you get a beautiful golden crust on the chicken.

Equipment List

• Large heavy skillet
• Meat mallet or rolling pin
• Plastic wrap or a gallon bag
• Shallow bowls for dredging
• Tongs
• Whisk
• Measuring cups and spoons

Recipe Overview

• Recipe Name: Martha Stewart Chicken Piccata Recipe
• Servings: 4 people
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 mins
• Course: Main Course
• Cuisine: Italian-American
• Calories: 340 kcal per serving

Ingredients You Need for Martha Stewart Chicken Piccata Recipe

• 2 large skinless, boneless chicken breasts (about 1 pound)
• 1/2 cup all-purpose flour
• 1/2 teaspoon coarse salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons extra-virgin olive oil
• 4 tablespoons unsalted butter
• 1/3 cup fresh lemon juice
• 1/2 cup chicken stock or dry white wine
• 1/4 cup brined capers, rinsed
• 1/4 cup fresh parsley, chopped

Step-by-Step Guide

1. Prep the Chicken

Cut the chicken breasts in half lengthwise. Place them between two pieces of plastic wrap. Use a mallet to pound them until they are thin. This ensures even cooking.

2. Season and Flour

Mix the flour, salt, and pepper in a shallow bowl. Dip each piece of chicken into the flour. Shake off any extra flour. The coating should be very light and even.

3. Sear the Meat

Heat olive oil and one tablespoon of butter in the skillet. Place the chicken in the hot pan. Cook for three minutes per side until golden brown. Remove chicken and set aside.

4. Deglaze the Pan

Add the chicken stock or wine to the empty skillet. Scrape the bottom of the pan to loosen the brown bits. Those bits hold all the flavor. Let the liquid simmer and reduce.

5. Make the Sauce

Whisk in the lemon juice and the remaining butter. Add the capers to the pan. Stir until the butter melts and the sauce looks creamy. This takes about two minutes.

6. Combine and Serve

Place the chicken back into the skillet. Spoon the sauce over the meat to coat it well. Sprinkle fresh parsley over the top. Serve immediately while the sauce is warm.

Expert Tips & Variations

• Extra Crispy: Add a little parmesan cheese to your flour mixture.
• Low Carb: Use almond flour instead of white flour for dredging.
• No Wine: You can use extra chicken broth if you prefer not to use alcohol.
• Veggie Boost: Stir in some fresh baby spinach at the end until it wilts.
• Cold Butter: Use cold butter for the sauce to make it extra glossy.

A Little Backstory on This Recipe

I remember the first time I tried to cook for a dinner party. I was so nervous and wanted everything to be perfect.

I found a version of this Martha Stewart Chicken Piccata Recipe in an old magazine. It looked so elegant yet so simple to make.

The kitchen smelled like fresh lemons and garlic. My guests absolutely loved it and asked for seconds. Since then, it has become my go-to “impressive” meal. It never fails to turn a regular Tuesday into a special occasion.

Best Recipes to Enjoy Alongside Chicken Piccata

This dish has a lot of sauce, so you need something to soak it up. I love serving it over a bed of buttery angel hair pasta.

A simple side of roasted asparagus or garlic green beans adds a nice crunch. If you want something lighter, try a crisp arugula salad with a lemon vinaigrette.

A warm piece of crusty bread is also a must-have. You will want to wipe every drop of that lemon butter sauce off your plate!

Occasion or Event Ideas

This recipe is perfect for a romantic date night at home. It feels fancy but does not keep you in the kitchen all night.

It is also great for Sunday family dinners because kids love the mild flavor. Because it cooks so fast, I often make it for lunch when friends visit.

You can easily double the recipe if you are hosting a larger group. It is a timeless dish that fits any mood or season.

Storage and Reheating Tips

• Refrigerate: Keep leftovers in an airtight container for up to three days.
• Freezing: I do not recommend freezing this because the sauce might separate.
• Microwave: Reheat on medium power so the chicken does not get rubbery.
• Stovetop: The best way to reheat is in a pan with a splash of water.
• Freshness: Add a squeeze of fresh lemon after reheating to wake up the flavors.

Nutrition Information

Nutrient	Amount per Serving
Calories	340 kcal
Total Fat	18g
Saturated Fat	8g
Cholesterol	95mg
Sodium	650mg
Carbohydrates	12g
Protein	28g

FAQs about Martha Stewart Chicken Piccata Recipe

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

Yes, you can certainly use boneless chicken thighs for this dish. Thighs stay very juicy, but they may take a few extra minutes to cook through. Make sure to trim any excess fat.

What are capers and do I really need them?

Capers are small, pickled flower buds that add a salty, vinegary punch. They are a classic part of the ingredients for Martha Stewart Chicken Piccata Recipe. If you hate them, try chopped green olives.

Why did my sauce turn out too thin or watery?

If the sauce is too thin, let it simmer for another minute or two. This allows the liquid to reduce and thicken. You can also whisk in a tiny bit more butter at the end.

Can I make this recipe ahead of time for a party?

It is best served fresh so the chicken stays crispy. However, you can prep the chicken and chop the parsley hours in advance. This makes the actual cooking process very fast when guests arrive.

Final Thoughts

I hope you love this Martha Stewart Chicken Piccata Recipe as much as I do. It is truly a bright and happy meal. The combination of lemon, butter, and capers is simply magical.

Give it a try tonight! Your kitchen will smell amazing, and your family will be very impressed.