Mohamed Shili This delicious Pioneer Woman Chicken Piccata recipe is made with chicken breasts, salt, pepper, flour, butter, and olive oil, and takes around 35 minutes to cook and serves 4. Serve your Chicken Piccata with Fettuccine Alfredo, roasted veggies, lemon garlic herb rice, and smashed potatoes.
To make this Chicken Piccata, Ree Drummond starts by seasoning the chicken breasts and dredging them in flour before sautéing them in a mixture of butter and olive oil.
It doesn’t matter if you are making her Spinach Mushroom Quiche, Hamburger Potato Casserole, or this Chicken Piccata, Pioneer Woman recipes are always straightforward and packed with flavor.
Pioneer Woman Chicken Piccata Ingredients
- 4 Chicken Breasts (boneless, skinless)
- Salt and Pepper (for seasoning)
- 1 cup Flour
- 4 tbsp Butter
- 4 tbsp Olive Oil
- 2 Lemons
- 1 cup Dry White Wine
- 1 cup Low-Sodium Chicken Broth
- 1 cup Heavy Cream
- 1 bunch Parsley (chopped)
How To Make Pioneer Woman Chicken Piccata
- Preparation: Season both sides of the chicken breasts with salt and pepper. Spread flour on a plate and dredge each chicken breast, ensuring they are well-coated.
- Cook Chicken: In a large skillet, melt 2 tbsp of butter along with 2 tbsp of olive oil over medium heat. Add the chicken and cook for about 3 minutes on each side until they turn golden brown. If the chicken is thick, give it an extra minute or two. Remove the chicken and set it aside on a plate.
- Make Sauce: Without cleaning the skillet, pour in the dry white wine and low-sodium chicken broth. Cut the lemons in half and squeeze the juice directly into the skillet. Use a whisk to stir, making sure to scrape any bits from the bottom of the pan. Allow the mixture to simmer for a few minutes until it starts to reduce.
- Add Cream: Once the sauce has reduced a bit, pour in the heavy cream. Whisk the mixture well and let it heat up for a couple of minutes. Taste the sauce and adjust the seasoning with more salt, pepper, or even a bit more broth or cream if needed.
- Final Touch: Chop a bunch of parsley and stir it into the sauce. Place the cooked chicken on serving plates. Spoon the creamy lemon sauce over the chicken and garnish with additional chopped parsley.
What To Serve With Chicken Piccata
Buttered noodles, roasted veggies, and lemon garlic herb rice are excellent side dishes to serve with Chicken Piccata. These sides complement the creamy and tangy flavors of the main dish, making for a well-rounded meal.
How To Store Chicken Piccata
In The Fridge:
Store leftover Chicken Piccata in an airtight container in the fridge for up to 3 days. Make sure the sauce and chicken are stored together to keep the chicken moist.
In The Freezer:
Freeze Chicken Piccata in a sealed container, separating the sauce and chicken. It can be stored for up to 2 months. Thaw in the fridge before reheating.
How To Reheat Chicken Piccata
To reheat, place the Chicken Piccata in a skillet over low heat. Add a small amount of chicken broth or water to keep it moist. Heat until it reaches an internal temperature of 165°F.
Check out More Recipes From Pioneer Woman:
Pioneer Woman Chicken Piccata
Description
This delicious Pioneer Woman Chicken Piccata recipe is made with chicken breasts, salt, pepper, flour, butter, and olive oil, and takes around 35 minutes to cook and serves 4. Serve your Chicken Piccata with Fettuccine Alfredo, roasted veggies, lemon garlic herb rice, and smashed potatoes.
Pioneer Woman Chicken Piccata Ingredients
How To Make Pioneer Woman Chicken Piccata
- Preparation: Season both sides of the chicken breasts with salt and pepper. Spread flour on a plate and dredge each chicken breast, ensuring they are well-coated.
- Cook Chicken: In a large skillet, melt 2 tbsp of butter along with 2 tbsp of olive oil over medium heat. Add the chicken and cook for about 3 minutes on each side until they turn golden brown. If the chicken is thick, give it an extra minute or two. Remove the chicken and set it aside on a plate.
- Make Sauce: Without cleaning the skillet, pour in the dry white wine and low-sodium chicken broth. Cut the lemons in half and squeeze the juice directly into the skillet. Use a whisk to stir, making sure to scrape any bits from the bottom of the pan. Allow the mixture to simmer for a few minutes until it starts to reduce.
- Add Cream: Once the sauce has reduced a bit, pour in the heavy cream. Whisk the mixture well and let it heat up for a couple of minutes. Taste the sauce and adjust the seasoning with more salt, pepper, or even a bit more broth or cream if needed.
- Final Touch: Chop a bunch of parsley and stir it into the sauce. Place the cooked chicken on serving plates. Spoon the creamy lemon sauce over the chicken and garnish with additional chopped parsley.
