Chicken Piccata Without Wine (Easy Recipe)

This Chicken Piccata Without Wine recipe will blow your mind!

Chicken Piccata is a classic Italian dish that is known for its tangy and flavorful sauce.

Traditionally, it is made with white wine, but if you prefer to make it without alcohol, this recipe is for you.

This version of Chicken Piccata still maintains all the deliciousness without the wine.

Chicken Piccata Without Wine

Chicken Piccata Without Wine

No Wine Chicken Piccata is a simple and delicious dish that can be made in just a few steps.

The chicken breasts are lightly seasoned, dredged in flour, and then cooked in a butter and olive oil mixture.

The sauce is made with chicken broth, lemon juice, zest, and brined capers, and finished with a creamy touch of heavy cream.

The result is a flavorful and creamy sauce that pairs perfectly with the tender and juicy chicken. This recipe is a must-try for all chicken lovers!

Ingredients

Here’s what you’ll need for this wine-free Chicken Piccata recipe:

  • 2 large chicken breasts: This will be the main protein of the dish.
  • Salt & pepper to taste: Season the chicken with salt and pepper according to your preference.
  • 1/4 teaspoon garlic powder: Adds a subtle garlic flavor to the chicken.
  • Flour (for dredging): Used to coat the chicken breasts before cooking.
  • 4 tablespoons butter, divided: Provides richness and flavor to the dish.
  • 1 tablespoon olive oil: Helps to brown the chicken and prevent sticking.
  • 1/4 cup chicken broth.
  • 1 tablespoon lemon juice + zest of 1 lemon: Adds tanginess and brightness to the sauce.
  • 1 tablespoon brined capers, drained: Gives a unique briny and salty flavor to the dish.
  • 1/2 cup heavy/whipping cream: Provides a creamy texture to the sauce.
  • Garnish (optional) chopped parsley and/or freshly grated parmesan cheese: Adds a pop of freshness and flavor as a finishing touch.

How to Make Chicken Piccata Without Wine

Follow these steps to make this version of Chicken Piccata:

  1. Season the chicken: Season the chicken breasts with salt, pepper, and garlic powder on both sides.
  2. Dredge the chicken: Pour some flour onto a plate and dredge the seasoned chicken breasts in the flour, shaking off any excess.
  3. Cook the chicken: In a large skillet, melt 2 tablespoons of butter and the olive oil over medium heat. Once the butter is melted and bubbling, add the chicken breasts to the skillet. Cook for about 5-6 minutes on each side or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  4. Make the sauce: In the same skillet, add the chicken broth, lemon juice, lemon zest, and capers. Stir well, scraping the bottom of the skillet to release any browned bits. Let the sauce simmer for about 2-3 minutes.
  5. Add the cream: Reduce the heat to low and stir in the heavy cream and remaining 2 tablespoons of butter. Cook for an additional 2-3 minutes until the sauce thickens slightly.
  6. Serve and garnish: Place the cooked chicken breasts on a serving platter and pour the sauce over them. Garnish with chopped parsley and/or freshly grated parmesan cheese if desired. Serve hot and enjoy!
See also  Chicken Risotto Without Wine Recipe

Note: For the complete list of ingredients and detailed instructions, see the recipe card below.

Tips for the Best Chicken Piccata

  • Pound the chicken breasts: To ensure even cooking and tender chicken, it’s best to pound the chicken breasts to an even thickness before seasoning and dredging. This will also help the chicken cook faster.
  • Use fresh lemon juice and zest: Fresh lemon juice and zest will give your Chicken Piccata a bright and vibrant flavor. It is recommended to use freshly squeezed lemon juice for the best results.
  • Adjust the seasoning: Taste the sauce before serving and adjust the salt, pepper, and lemon juice according to your preference. If you like a tangier flavor, add more lemon juice. Feel free to experiment with the seasonings to suit your taste buds.
  • Don’t overcook the chicken: Overcooking chicken breasts can result in dry and tough meat. It’s important to cook the chicken just until it reaches an internal temperature of 165°F (74°C). Use a meat thermometer to ensure perfectly cooked chicken.

Variations

  • Lemon Caper Chicken Piccata: For a more intense lemon flavor, you can add additional lemon zest and capers to the sauce. This will give the dish a tangy and briny kick.
  • Mushroom Chicken Piccata: If you want to add some earthy and savory flavors to the dish, sauté some sliced mushrooms in the pan after cooking the chicken. Once the mushrooms are cooked, proceed with the recipe as directed.
  • Gluten-free Chicken Piccata: To make this recipe gluten-free, you can use a gluten-free flour blend or almond flour instead of all-purpose flour for dredging the chicken. Make sure to check that all the other ingredients you use are also gluten-free.
  • Dairy-free Chicken Piccata: If you need a dairy-free version, you can substitute the heavy cream with coconut milk or a non-dairy cream alternative. This will give the sauce a creamy texture without the use of dairy products.
See also  Chicken 65 Without Corn Flour (Best Recipe)

What to Serve With Chicken Piccata

  • Pasta: Serve the Chicken Piccata over cooked pasta, such as linguine or spaghetti, for a classic combination. The pasta will soak up the delicious sauce, making it even more flavorful.
  • Rice or Quinoa: For a lighter option, you can serve the Chicken Piccata over cooked rice or quinoa. These grains will absorb the sauce and provide a nutritious base for your meal.
  • Roasted Vegetables: Pair the Chicken Piccata with a side of roasted vegetables, such as asparagus, broccoli, or Brussels sprouts. The roasted vegetables will add a deliciously charred flavor and provide a colorful and nutritious accompaniment.
  • Salad: Balance out the richness of the Chicken Piccata with a fresh and refreshing salad. A simple green salad with a tangy vinaigrette or a Mediterranean salad with olives and feta cheese would be a great choice.

Storage Tips

  • Refrigeration: If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over low heat, adding a little chicken broth or cream to prevent drying out.
  • Freezing: Chicken Piccata can be frozen, but it’s best to freeze the chicken and sauce separately. Place the cooked chicken breasts in a freezer-safe container or bag, and store the sauce in a separate container. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop.
  • Note: The sauce may separate slightly upon thawing and reheating, but a gentle stir should bring it back together.
  • Serve with fresh lemon wedges: When serving leftovers, squeeze fresh lemon juice over the dish to add a burst of freshness and acidity.
  • Note: It’s important to note that the texture and quality of the chicken may change slightly after freezing and reheating, but it will still be tasty.
Chicken Piccata Without Wine

Chicken Piccata Without Wine

Chicken Piccata without wine is a delicious and tangy Italian dish made with tender chicken breasts cooked in a creamy lemon and caper sauce. This version of Chicken Piccata omits the white wine but still delivers all the flavors and richness you expect from this classic dish. Serve it over pasta, rice, or with roasted vegetables for a satisfying and flavorful meal.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 455 kcal

Instructions
 

  • Season the chicken: Season the chicken breasts with salt, pepper, and garlic powder on both sides.
  • Dredge the chicken: Place flour on a plate and dredge the seasoned chicken breasts in the flour, shaking off any excess.
  • Cook the chicken: In a large skillet, melt 2 tablespoons of butter and the olive oil over medium heat. Once the butter is melted and bubbling, add the chicken breasts to the skillet. Cook for about 5-6 minutes on each side or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  • Make the sauce: In the same skillet, add the chicken broth, lemon juice, lemon zest, and capers. Stir well, scraping the bottom of the skillet to release any browned bits. Let the sauce simmer for about 2-3 minutes.
  • Add the cream: Reduce the heat to low and stir in the heavy cream and remaining 2 tablespoons of butter. Cook for an additional 2-3 minutes until the sauce thickens slightly.
  • Serve: Place the cooked chicken breasts on a serving platter and pour the sauce over them. Garnish with chopped parsley and/or freshly grated parmesan cheese if desired. Serve hot and enjoy!

Notes

  • Pound the chicken breasts to an even thickness before cooking for even cooking and tenderness.
  • Adjust the seasoning and lemon juice according to your taste preference.
  • Be careful not to overcook the chicken breasts to avoid dryness.
  • Variations: Add more lemon zest and capers for a tangier flavor. You can also try adding cooked mushrooms to the sauce for an additional twist.
  • Serve with pasta, rice, or roasted vegetables for a complete meal.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months. Thaw and reheat