I remember when Giada De Laurentiis first appeared on the Food Network. It was 2003, and I was new in my career as a Registered Dietitian and completely obsessed with food. I loved watching the chefs cook, but De Laurentiis quickly became a favorite.
I liked her approach to food and cooking, which felt casual and fun. I’d jot down notes during each episode, always including a number that represented how hungry I felt after watching. The day she made chicken piccata I marked my notes with 10, the highest hunger score I gave.
After seeing the capers, butter, and lemon, I knew it would be a dish I’d be making on repeat. I think you should, too!
How To Make Giada’s 20-Minute Chicken Piccata
Most of us know “piccata” as an Italian cooking preparation where meat, often veal, is pounded thin, then cooked and served with a lemon-butter sauce. Giada’s version begins with chicken, which she butterflies instead of pounding, then seasons with salt and pepper. After a quick dusting in flour, she cooks the chicken in a mixture of butter and oil until golden on both sides.
She removes the chicken from the pan. then adds a combination of chicken stock, lemon juice, and rinsed capers. She then stirs, scraping the bottom of the pan to release any “fond,” or stuck-on bits that help create a flavorful sauce.
The chicken is added back for a few more minutes to help thicken the sauce (thanks to the flour coating) before it’s transferred to a platter. The sauce is finished with a bit of butter before it’s poured over the cooked chicken.
Simply Recipes / Sara Haas
Why I Love Giada’s Piccata Recipe
Of course, I love that the dish is simple to make and requires only a few ingredients. I also love how quickly it comes together—less than 20 minutes!
But what I love most is how flavorful and beautiful the dish is. It’s easily something you’d spend upwards of $15 for at a restaurant, made for a fraction of the cost. It’s delicious with roasted potatoes, but my family enjoys it served over pasta and tossed with extra sauce. I always serve it with a salad to round out the meal, and everyone leaves the table happy.
Tips for Making Giada’s Chicken Piccata
- Keep things dry. Chicken breast is often wet right out of the package, which makes preparing it and cooking it a challenge. Before you get to work, pat the chicken dry with clean paper towels. This will make butterflying easier and minimize splattering when cooking.
- Don’t use a nonstick skillet. Save your nonstick skillet for eggs! I prefer a stainless steel skillet to make this dish because it helps create that delightful golden exterior on the chicken and the delicious fond you need to make the sauce.
- Use a timer. I almost always multitask when I cook, but since this chicken cooks quickly, I recommend staying nearby or keeping track with a timer.
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