Maggiano's Chicken Piccata
If you’ve ever dined at Maggiano’s Little Italy, you know their Chicken Piccata is one of the standout dishes on the menu. Picture this: tender, pan-seared chicken breasts, draped in a velvety lemon-butter sauce, dotted with briny capers, and garnished with fresh parsley. It’s the kind of dish that tastes like it requires hours of work in the kitchen, but guess what? You can recreate the magic of Maggiano’s Chicken Piccata at home with this simple and straightforward recipe!
This Italian-American classic is all about balance – the tangy zing of lemon, the richness of butter, the subtle saltiness from the capers, and the perfectly cooked chicken all come together in each bite. It’s the ultimate dinner for impressing guests or treating yourself to a fancy meal without having to make a reservation. Plus, this homemade version allows you to control everything, from the ingredients to the portion sizes, so you can enjoy this flavorful dish while being mindful of Maggiano's Chicken Piccata nutrition.
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Why You'll Love This Recipe
- Bursting with flavor: The combination of fresh lemon juice, butter, and capers makes the sauce tangy, savory, and luxurious all at once.
- Easy to make: This restaurant-quality dish takes less than 40 minutes from start to finish.
- Perfect for entertaining: The presentation is elegant, yet the recipe is simple enough to impress your guests without stress.
- Maggiano’s-inspired: Enjoy the same flavors from one of your favorite Italian restaurants without leaving the house!
Ingredients for Maggiano's Chicken Piccata
To create this delicious dish, you’ll need a handful of basic ingredients, many of which you likely already have in your kitchen.
- 4 boneless, skinless chicken breasts
- 1/4 cup all-purpose flour (for dredging)
- 2 tablespoons olive oil
- 1/2 cup chicken broth
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1/4 cup capers, rinsed and drained
- 1/4 cup unsalted butter
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Optional Ingredients:
- 1/2 teaspoon garlic powder (for extra flavor)
- 1 tablespoon white wine (to deglaze the pan and enhance the sauce’s richness)
How to Make Maggiano's Chicken Piccata
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Prepare the chicken: Begin by pounding the chicken breasts to about 1/2 inch thickness to ensure even cooking. Season both sides of each chicken breast with salt and pepper, then lightly coat each piece in flour. Shake off any excess flour.
- Cook the chicken: Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken breasts to the pan and cook for 3-4 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Create the lemon-butter sauce: In the same skillet, add the chicken broth, scraping up any flavorful browned bits from the bottom of the pan. Stir in the lemon juice and capers, bringing the mixture to a simmer. Allow the sauce to reduce slightly, then whisk in the butter until the sauce is smooth and glossy. If using, add the white wine and garlic powder at this point for extra depth of flavor.
- Finish the dish: Return the cooked chicken to the skillet and spoon the sauce over the chicken breasts. Simmer for an additional 3-5 minutes, allowing the chicken to absorb some of the sauce. Garnish with freshly chopped parsley before serving.
Pro Tips
- Pounding the chicken: Make sure your chicken breasts are uniform in thickness to ensure even cooking. This step helps prevent overcooking.
- Use fresh lemons: The bright, zesty flavor of freshly squeezed lemon juice is key to this dish, so don’t opt for bottled lemon juice.
- Deglaze the pan properly: Scraping up those brown bits after cooking the chicken adds a ton of flavor to your sauce, so don’t skip this step!
- Keep the sauce smooth: When adding butter to the sauce, do so off the heat to avoid it separating. This keeps your sauce rich and velvety.
Nutrition Facts (per serving)
- Calories: 410
- Total Fat: 26g
- Saturated Fat: 12g
- Cholesterol: 125mg
- Sodium: 650mg
- Carbohydrates: 9g
- Fiber: 1g
- Sugars: 1g
- Protein: 33g
Note: Nutritional values can vary based on the specific brands of ingredients you use. Adjust accordingly, especially if you make swaps like low-sodium broth or use less butter.
Serving Suggestions
Maggiano's Chicken Piccata is delicious on its own, but it pairs wonderfully with a few classic side dishes:
- Pasta: Serve over angel hair pasta or fettuccine to soak up all that luscious lemon-butter sauce.
- Vegetables: Roasted or steamed asparagus, broccoli, or green beans add a nice crunch and balance to the rich sauce.
- Mashed potatoes: For something heartier, creamy mashed potatoes are perfect for absorbing every drop of the tangy sauce.
You can also garnish with extra lemon slices for added freshness and color!
There you have it – your very own homemade Maggiano’s Chicken Piccata that’s just as flavorful and satisfying as the restaurant version! With its tender chicken, bright lemon-butter sauce, and salty capers, this dish is a delightful combination of tangy, rich, and savory flavors that will have everyone at the table coming back for seconds.
Now that you know how easy it is to recreate this restaurant-quality dish, you’ll never need to wait for a reservation at Maggiano’s to enjoy it! So, grab your ingredients, fire up the stove, and get ready to impress your friends, family, or even just yourself with this delicious and iconic Chicken Piccata recipe of So Damn Delish. Bon appétit!
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Easy Maggiano's Chicken Piccata with Lemon Butter Sauce and Capers
Enjoy a restaurant-quality Maggiano’s Chicken Piccata at So Damn Delish! This easy recipe features tender chicken in a lemon-butter sauce with capers.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup all-purpose flour (for dredging)
- 2 tablespoons olive oil
- 1/2 cup chicken broth
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1/4 cup capers, rinsed and drained
- 1/4 cup unsalted butter
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Prepare the chicken: Begin by pounding the chicken breasts to about 1/2 inch thickness to ensure even cooking. Season both sides of each chicken breast with salt and pepper, then lightly coat each piece in flour. Shake off any excess flour.
- Cook the chicken: Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken breasts to the pan and cook for 3-4 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Create the lemon-butter sauce: In the same skillet, add the chicken broth, scraping up any flavorful browned bits from the bottom of the pan. Stir in the lemon juice and capers, bringing the mixture to a simmer. Allow the sauce to reduce slightly, then whisk in the butter until the sauce is smooth and glossy. If using, add the white wine and garlic powder at this point for extra depth of flavor.
- Finish the dish: Return the cooked chicken to the skillet and spoon the sauce over the chicken breasts. Simmer for an additional 3-5 minutes, allowing the chicken to absorb some of the sauce. Garnish with freshly chopped parsley before serving.
Notes
- Pounding the chicken: Make sure your chicken breasts are uniform in thickness to ensure even cooking. This step helps prevent overcooking.
- Use fresh lemons: The bright, zesty flavor of freshly squeezed lemon juice is key to this dish, so don’t opt for bottled lemon juice.
- Deglaze the pan properly: Scraping up those brown bits after cooking the chicken adds a ton of flavor to your sauce, so don’t skip this step!
- Keep the sauce smooth: When adding butter to the sauce, do so off the heat to avoid it separating. This keeps your sauce rich and velvety.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 410
- Sugar: 1g
- Sodium: 650mg
- Fat: 26g
- Saturated Fat: 12g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 125mg
