Martha Stewart Chicken Piccata Recipe

Are you looking for a quick, delicious dinner? This Martha Stewart Chicken Piccata Recipe is exactly what you need. It is a classic dish that tastes like it came from a fancy restaurant.

However, it is very easy to make at home. The bright lemon and salty capers create a perfect flavor. Once you learn how to make Martha Stewart Chicken Piccata Recipe, your family will ask for it every week!

What Makes This Chicken Piccata Special

This dish is special because it balances rich and bright flavors perfectly. The chicken is thin, tender, and crispy on the edges. Martha Stewart’s version focuses on using fresh ingredients.

The butter creates a silky sauce that coats the pasta or vegetables beautifully. It feels elegant but only takes about thirty minutes to finish. It is the ultimate “improvisational” meal for busy weeknights or special weekend dates.

Equipment List

• Large heavy skillet (stainless steel or cast iron)
• Meat mallet or rolling pin
• Plastic wrap or a gallon-sized bag
• Three shallow bowls for dredging
• Tongs for flipping the chicken
• Measuring cups and spoons
• Whisk
• Chef’s knife

Recipe Overview

• Recipe Name: Martha Stewart Chicken Piccata
• Servings: 4 people
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 mins
• Course: Main Course
• Cuisine: Italian-American
• Calories: 385 kcal per serving

Ingredients You Need for Martha Stewart Chicken Piccata Recip

• 2 large boneless, skinless chicken breasts (halved horizontally)
• Coarse salt and ground black pepper
• 1/2 cup all-purpose flour (for coating)
• 2 tablespoons extra-virgin olive oil
• 4 tablespoons unsalted butter (divided)
• 1/2 cup dry white wine (like Sauvignon Blanc)
• 1/2 cup chicken stock (low sodium is best)
• 1/4 cup fresh lemon juice
• 1/4 cup drained capers
• 1/4 cup fresh parsley (chopped)

Step-by-Step Guide

1. Prep the Chicken

Place chicken halves between two sheets of plastic wrap. Use a meat mallet to pound them until thin. Aim for about 1/4-inch thickness. This ensures the chicken cooks fast and stays juicy.

2. Season and Flour

Sprinkle both sides of the chicken with salt and pepper. Place the flour in a shallow dish. Dredge each piece of chicken in the flour. Shake off the extra flour so it is lightly coated.

3. Sear the Chicken

Heat the oil and 1 tablespoon of butter in a large skillet. Use medium-high heat. Place the chicken in the pan. Cook for about 3 minutes per side. It should be golden brown and cooked through.

4. Remove and Rest

Take the chicken out of the skillet. Place it on a clean plate or a warm platter. Cover it loosely with foil to keep it warm. Do not clean the pan yet! Those browned bits are pure flavor.

5. Deglaze the Pan

Add the white wine to the hot skillet. Use a wooden spoon to scrape the bottom of the pan. Let the wine simmer until it reduces by half. This removes the alcohol bite and leaves great taste.

6. Make the Sauce

Stir in the chicken stock, lemon juice, and capers. Bring the liquid to a simmer. Let it cook for about 3 to 5 minutes. The sauce should thicken slightly as it bubbles away in the pan.

7. Finish with Butter

Turn the heat to low. Add the remaining 3 tablespoons of cold butter. Whisk it into the sauce until it is creamy and smooth. This creates that famous, velvety texture Martha Stewart loves.

8. Combine and Serve

Place the chicken back into the skillet for one minute. Spoon the warm lemon sauce over the top. Garnish with plenty of fresh parsley. Serve immediately while the sauce is hot and glossy.

Expert Tips & Variations

• Keep it Cold: Use very cold butter at the end. Cold butter emulsifies better and makes the sauce thicker.
• No Wine? If you prefer not to use wine, use extra chicken stock and a splash of white vinegar.
• Even Thickness: Pounding the chicken is the most important step. It prevents the edges from drying out while the center cooks.
• Add Garlic: If you love aromatics, add one clove of minced garlic during step 5.
• Crispy Edges: Make sure your oil is hot before adding the chicken. It should sizzle immediately when it touches the pan.

Interesting Facts About Chicken Piccata

Did you know the word “piccata” is Italian? It actually means “larded” or “piquant.” In Italy, this dish was originally made with veal. Italian immigrants in America started using chicken because it was more affordable.

Now, chicken piccata is one of the most popular Italian-American dishes in the world. It is beloved for its “bright” flavor profile from the lemon and capers.

Perfect Dishes to Serve With Chicken Piccata

• Angel Hair Pasta: This thin pasta catches the lemon butter sauce perfectly.
• Garlic Mashed Potatoes: A creamy side that balances the acidity of the lemon.
• Roasted Asparagus: The green stalks add a nice crunch and color to the plate.
• Crusty Italian Bread: You will want this to soak up every drop of the extra sauce.
• A Simple Green Salad: A light vinaigrette salad cleans the palate between bites.

Storage and Reheating Tips

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezing: You can freeze the cooked chicken, but the sauce may separate when thawed.
• Reheating: Use a skillet over low heat. Add a splash of water or broth to loosen the sauce.
• Microwave: If you use a microwave, cover the dish. Heat in 30-second intervals so the chicken doesn’t get rubbery.

Nutrition Information

Nutrient	Amount
Calories	385 kcal
Protein	28g
Total Fat	22g
Carbohydrates	12g
Sodium	650mg
Iron	8%

Health Benefits

This recipe is a great source of lean protein. Chicken breast helps build muscle and keeps you full. Lemon juice provides a nice boost of Vitamin C. Using fresh parsley adds antioxidants to your meal.

If you want to make it even healthier, you can reduce the butter slightly. Serving it with a large portion of vegetables makes it a balanced and nutritious dinner choice.

FAQs about Martha Stewart Chicken Piccata Recipe

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

Yes, you can use boneless thighs. They are juicier but might take a little longer to cook. Make sure to trim the fat and pound them flat so they cook evenly.

What can I use as a substitute for capers?

If you do not like capers, try chopped green olives. They provide a similar salty and briny flavor. You could also use chopped pickles in a pinch, though the flavor will change.

Why is my sauce too thin and watery?

You may need to let the sauce simmer longer. Reducing the liquid is key to thickening it. Also, make sure you whisk in cold butter at the very end to help it emulsify.

Is this recipe naturally gluten-free?

No, because of the all-purpose flour. However, you can easily make it gluten-free! Just use a 1-to-1 gluten-free flour blend or cornstarch to coat the chicken instead.

Final Thoughts

Making this Martha Stewart Chicken Piccata Recipe is a joy for any home cook. It is fast enough for a Tuesday but fancy enough for guests.

I love how the house smells like fresh lemon and butter! Once you master the sauce, you can use it on fish or vegetables too. I hope you enjoy this bright, delicious meal as much as I do. Happy cooking!