This post was written in a paid partnership with Manitoba Chicken Producers. As always, all opinions are my own and I only promote products and services that I use and love.
My favorite part of this chicken piccata recipe is that the sauce is made with basic pantry staples that I always have on hand, so I can make this any night of the week without having to go to the store.
Boneless skinless chicken breasts, lemons, chicken broth, Dijon mustard, garlic, shallot, thyme. Add these to your list of go-to ingredients because they can be used in so many more recipes, like lemon basil orzo, rice pilaf or one-pan chicken souvlaki. This recipe also contains capers, which I love because they add a nice burst of tangy flavour to the sauce.
Easy Weeknight Meal
Hands-free meals allow you to tackle other everyday tasks while you wait for dinner to be ready. You can make this chicken piccata a hands-free weeknight meal by baking the chicken on a sheet pan and spending only 5 minutes cooking the sauce. Since the chicken breasts are pounded thin for this recipe, they will cook quickly.
No matter how you decide to cook the chicken, always check for doneness with a meat thermometer. Perfectly cooked boneless skinless chicken breasts should read 165°F or 74°C when the probe is inserted in the thickest part of the breast.
Meal Prep Tips for Chicken Piccata
I love this meal leftover! You can cook the chicken, sauce and pasta or rice and simply reheat it for nights when you are rushed but want a flavourful, filling meal.
I like to cook and freeze extra rice to use on busy nights when we don’t have a lot of time to cook.
If you only wanted to prep part of this meal ahead of time, you could either cook the chicken or the sauce, then reheat it as needed.
Serving Chicken Piccata to a Crowd
A great strategy for serving this to a crowd, as I mentioned earlier, is baking the chicken on a sheet pan. This allows you to mingle with your guests as it bakes. Again, you could make the sauce earlier in the day and simply reheat it before serving.