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Easy CHICKEN PICCATA Week Night Chicken Dinner
Jan 31, 2026
Lemony, Buttery, Caper Topped Tender Golden Chicken. You won't be able to resist this Easy CHICKEN PICCATA Week Night Chicken Dinner.
#chickenrecipe #catherinesplates #chickendinner
Today's Recipe: https://catherinesplates.com/easy-chicken-piccata/
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0:00
Welcome back everyone. I was looking for
0:03
a real easy weekn night meal,
0:06
specifically a chicken dinner, something
0:09
that I could use chicken for. So, as I
0:12
was looking around the websites, I found
0:16
chicken picata. It is a really easy
0:20
recipe. I've never made this one before,
0:23
but as I was talking to my mom, she said
0:26
that she made chicken picata all the
0:28
time when I was young because my dad
0:31
loved it. He loved the brininess and the
0:35
saltiness of those capers. And I was
0:38
like, "Really? I I don't really remember
0:39
that." And she goes, "Yeah, because in
0:41
my mind, I thought capers were fish,
0:45
like little fish balls or something. So,
0:47
I had a hard time trying to eat that
0:49
dish when I was young, but now I want to
0:51
eat it [gasps]
0:53
because I come to find out that capers,
0:56
they're not fishy. They're little flower
0:59
buds and they they're briny and they're
1:04
saltiness. So, I'm going to talk about
1:06
that here in just a second. But the
1:09
capers, there's only four ingredients
1:11
and I found this little jar for just
1:13
$245.
1:15
It's by Goya. You can get any brand that
1:17
you want. Now, the capers, there's just
1:21
capers, water, sea salt, and acidic acid
1:24
in this little jar right here.
1:28
And I'm going to tell you what the
1:31
capers are about. They are green
1:34
unripened flower buds of the caper bush,
1:39
also known as Flender's rose. So,
1:43
nothing to do with fish for be on this
1:45
one right here. They're dried, they're
1:47
brined, and they're packed in salt,
1:49
bringing out their lemony, slightly
1:52
floral, green olive like flavor. Now, I
1:56
know my husband's going to like this
1:58
green olives. He's all on board. So,
2:01
he's excited to try this dish. Also,
2:03
he's I don't think he's I think he said
2:05
he's never tried chicken picata before.
2:09
So, we are going to try it. You're going
2:13
to need some chicken breast. Now, these
2:16
are boneless, skinless, thin sliced
2:19
chicken breast.
2:22
Yeah, not doing the work today. I'll let
2:25
the store do it. You can find them in a
2:28
package like that. Or you can take your
2:31
thick chicken breast that you get, thin
2:33
it out, and then pound it out until it's
2:36
kind of equal on all sides. So that way
2:38
it cooks evenly.
2:41
I'm not a
2:44
cut the chicken evenly. I tend to go so
2:47
thick and so thin on one side. So
2:50
anyway, if you can get them like that,
2:52
get them like that. This was $7.87
2:56
and it is a pound and a quarter worth of
3:00
these boneless, skinless, thin chicken
3:03
things. And I think I got one, two,
3:07
then looks like three of them in here.
3:10
Okay, so we've got that. And then the
3:14
chicken breasts are usually coated nice,
3:17
just a fine dust of flour, seasonings.
3:22
And then they're lightly sauteed until
3:25
golden brown and cooked through. And
3:27
then you make this delicious buttery
3:30
lemony flavored sauce with the capers
3:34
that kind of go over the chicken. So,
3:37
I'm super excited because this is what
3:39
we have here. And it's generally served
3:42
over spaghetti, which is how my mom did
3:44
it. But you can certainly serve it with
3:46
rice, mashed potatoes, any kind of
3:50
cooked starch, and then just find a
3:51
vegetable that you like. All right, you
3:53
guys. We're going to get started because
3:55
I'm super excited about this one. It's
3:57
brand new for us. It's an easy weekn
3:59
night meal. So they say, this is all you
4:02
need. We're just going to get a pan and
4:04
get started. Now, I've got a large pot
4:07
of water coming to a boil on the back
4:09
burner. Just doing that slowly and then
4:11
we'll add the spaghetti. This dish
4:13
doesn't take very long to make. So, what
4:17
I have is one cup of flour and I just
4:21
put it in a pie plate so I get big
4:23
coverage there with the chicken breast.
4:28
And what I'm going to do is go ahead and
4:29
get my burner on a medium high heat.
4:33
three tablespoons of butter. Now, I'm
4:36
using unsalted butter because
4:39
of the brininess of the capers and we're
4:42
going to be salting the chicken.
4:45
So, I'm going to try to minimize the
4:47
salt as much as I can, but this is a
4:51
lemony, buttery dish. So, we're going to
4:54
get that butter in there. We're going to
4:56
start melting that.
4:59
And then we'll add two tablespoons of
5:01
cooking oil to that also.
5:05
I'll be using
5:08
some olive oil.
5:11
One and two. We'll let that heat up all
5:15
together.
5:21
All right. To my one cup of allpurpose
5:23
flour, I'm going to crack in some salt.
5:26
A good amount. Actually, okay. We're
5:28
going to start with the pepper first.
5:30
That's what wants to go in first.
5:33
We're going to season it very well.
5:35
We'll get a nice coverage of that.
5:39
And then we'll put in some salt.
5:47
All right, let's blend that together.
5:51
We're going to take one of the thinly
5:53
cut chicken breast. We're going to place
5:56
it into the flour.
5:58
Press it down.
6:02
We're going to get the other side and
6:03
press it down. You just want a very
6:05
light coating of the flour on there.
6:11
And then you're going to pick it up.
6:13
You're going to shake it off. And then
6:15
we're going to add it to our hot skillet
6:17
with the butter and the oil in it.
6:26
Or maybe I should do all three. What do
6:27
y'all think? All three. I'll do all
6:30
three. We'll make good leftovers.
6:35
Shake it off. Shake it off.
6:42
Now, what we're going to do is allow the
6:44
chicken to cook for two to three minutes
6:46
on one side until it's golden brown and
6:49
about halfway cooked through. Then we'll
6:51
flip it over. We'll cook the other side
6:54
for an additional two to three minutes
6:56
until it is cooked through and nice and
6:58
golden brown. So, we want the chicken
7:00
nice and tender, but we are cooking the
7:02
chicken all the way through. It's not
7:05
going to cook at a different part of the
7:06
recipe. All right? So, just make sure
7:08
it's fully cooked.
7:15
And while I'm doing that, I'm just going
7:17
to take some shallots and I'm just going
7:19
to cut these up right here. These add a
7:21
nice flavor to the dish. If you don't
7:24
have shallots, you can certainly use
7:26
like red onion or you can use a yellow
7:29
onion if you want to do that.
7:31
Let me go get my cutting board. We'll
7:33
start with that.
7:35
The chicken smells good.
7:43
So, just take off the ends just like a
7:45
regular onion and peel off that outer
7:48
layer. And we're going to mince it very
7:50
finely.
7:54
All right. It's going to look like that.
7:57
All right. I'm going to run my knife
7:59
through long ways. Tuck your fingers in.
8:04
And then I'm gonna turn it around and
8:05
just run my knife through.
8:08
Very small.
8:10
Yeah, we want lots of that goodness in
8:12
there.
8:15
All right, let's turn our chicken over.
8:17
Yeah, look at that.
8:19
That's what you want to eat.
8:22
Nice and golden brown.
8:32
All right, that looks good right here.
8:35
Perfect. That was a large shallot.
8:40
Now, while you're on this side of the
8:42
chicken finishing cooking, you want to
8:45
make sure you take a kitchen thermometer
8:47
and test your chicken and make sure that
8:49
in the center of it, it is more than 165
8:52
degrees.
8:55
It's looking beautiful in there.
8:59
All right, we're going to get everything
9:00
ready to make that delicious, buttery,
9:03
lemony sauce with the capers in it. Make
9:06
sure you have a jar of this. This is a
9:10
two and a/4 ounce jar. We're going to
9:13
use them all.
9:15
Okay, maybe not all of them. We're going
9:17
to see. Okay, I've checked the
9:19
temperature of my chicken and it is
9:21
above 165.
9:23
So, I'm going to remove it.
9:26
He doesn't want that right there.
9:30
Beautiful.
9:33
Beautiful. Yes.
9:38
All right, we're going to set these
9:39
aside.
9:41
I'm going to add two tablespoon of
9:43
butter to my skillet.
9:56
All right, we're going to add in the
9:58
shallots.
10:03
We're going to cook these down for two
10:05
to three minutes.
10:10
Woo! They smell delicious in there. I'm
10:13
going to lower the heat down to a
10:15
medium.
10:17
All right, we're going to add in one
10:18
tablespoon of minced garlic. We're going
10:22
to cook that for one minute. Give it a
10:24
good stir.
10:29
All right, I'm going to bring the heat
10:30
back up to a medium high. I just did
10:32
that so I cuz the pan was pretty hot.
10:35
Want to bring the temperature down just
10:36
a little bit.
10:40
Now, we're going to stir in 1 and 1/2
10:42
cups of chicken broth.
10:48
Now, this part here will take about four
10:50
to five minutes because we want to bring
10:52
this to a simmer. So, we'll bring it on
10:54
to high heat
10:57
and we want to reduce this by half.
11:02
It'll be a little thicker.
11:06
Oh, that looks delicious. We're going to
11:08
lower the heat down to a low
11:13
and then we're going to add in
11:17
four tablespoons of butter.
11:20
Y'all, this would be a perfect meal for
11:24
Valentine's Day.
11:26
We're going to let that melt in.
11:29
Now, I've washed off a lemon over here.
11:32
We're going to cut it in half first.
11:34
Let's get some zest out of it. Take it
11:37
all off.
11:41
Remember, this is a lemony, buttery,
11:44
caper topped chicken, so it needs that
11:46
lemon. We're going to put some lemon in
11:48
it. We're going to cut the lemon in
11:50
half. Roll it first
11:55
to help us loosen up that juice in
11:57
there.
12:03
squeeze.
12:06
I think half the lemon will do.
12:09
We're going to give that a taste.
12:12
Now, what I'm going to do is take the
12:14
capers.
12:17
We're going to use about half the jar
12:20
here. So, 1 oz. I'm just going to drain
12:23
these.
12:26
M. They are briney.
12:29
All right. Let's see what we need in
12:31
here.
12:41
That looks good.
12:44
All right, we're going to stir these in.
12:49
Now is a good time to grab your spoon.
12:55
Give this a try.
13:01
Oo.
13:02
Wow, that's delicious.
13:15
All right, we're going to add our
13:17
chicken back in. Give it a nice coating
13:19
of that sauce and let it simmer for five
13:22
minutes. Get those flavors all activated
13:24
into the chicken. Now, if you need to,
13:27
you can add a little slurry to the sauce
13:31
to help thicken that up.
13:36
All right, I had simmered it for just a
13:38
few minutes to get that sauce nice and
13:41
thick. Look at that
13:45
color here. A little vibrancy with some
13:47
fresh parsley.
13:53
And then I'm going to slice some lemons.
13:56
And we'll add that in there. I'm going
13:58
to slice them. And then I'm just going
14:00
to half them. See? Right there.
14:04
There. And right there. What do you all
14:08
think of my easy chicken picata? An easy
14:11
weekn night meal. Chicken dinner. Very
14:14
simple. Valentine's Day. Make that for
14:17
your honey or your sweetie.
14:24
All right,
14:25
let's add some more sauce. I got my
14:27
chicken picotta on my rice.
14:31
Look at that sauce. I'm telling you
14:33
what. Let's go in. Can y'all see that?
14:36
Oh.
14:40
All right. Look at that.
14:44
Let's get some spaghetti with that bite.
14:51
All right.
14:53
You know that's my bite.
15:20
That chicken is nice and tender.
15:24
I'm going to try the capers.
15:29
Mhm.
15:31
Wow.
15:34
What was I missing all these years? What
15:37
took me so long to make? Easy chicken
15:41
picata. Let me tell you you guys.
15:48
Who wouldn't want that? I think that's
15:51
Thomas's right there. [laughter]
15:53
Then you have that delicious
15:56
sauce.
15:58
Yeah.
16:00
All right, you guys. Woo. Go check this
16:02
one out. You can find these this recipe
16:05
and all my other recipes on my recipe
16:07
blog kathern'splates.com.
16:09
Look up easy chicken pakata and make
16:11
your own. If you haven't made something
16:14
special in a long time, this one's it.
16:18
It's delicious and I love it on the
16:19
spaghetti. Perfect. All right, you guys.
16:23
Thumbs up on this one. If you're new to
16:24
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16:33
I'll see y'all on the next episode. Bye.
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