It’s probably safe to say that we all have chicken in our refrigerators right now. Chicken breasts are often a go-to because they’re easy and act as a blank canvas for a variety of flavors. Chicken breasts are also prone to dryness and toughness, two not-so-good results of cooking chicken. What we’re doing here today is as much about technique as it is about having some staples in your pantry so that you can turn the ordinary into something extraordinary, like Crispy Chicken Piccata.

Chicken breasts are typically thicker in the middle and thinner on the ends, which naturally results in uneven cooking times. The best technique to tackle for more even cooking is to fillet and tenderize, equalizing thickness and loosening up the meat to help increase juiciness. Chef Dom walks us through the process, from filleting to frying.

A Panko bread crust is a great way to increase exterior crispiness while ensuring a juicy interior. So often we think of breading as heavy but in the case of the Panko, we’re able to achieve something much lighter. That crispness of texture pairs beautifully with the sauce that is made in the same pan as the chicken. A little bit of white wine to deglaze and some salty-briny capers, butter, and lemon juice make a lovely sauce to pour over the top of the chicken.

A little freshness comes in the form of lemon wedges and parsley to garnish. Crispy Chicken Piccata is a weeknight wonder, giving off restaurant-style flare right in the comfort of our kitchen. Everything about this is tender, juicy, crisp, and comforting. Enjoy this with a side of our Charred Broccoli and Feta.

This recipe is featured in our online cooking class, Chicken Piccata.

Click the link above to watch the step-by-step video of how to make this recipe!

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