Chicken Piccata comes together in around 30 minutes and is made with plant based chicken, lemon juice, and capers in a creamy sauce. It is seriously the most amazing comfort food that the whole family will love.
Reasons to make Chicken Piccata
Making Chicken Piccata is really easy and the result tastes like you know it from a fancy restaurant. You can make it at home easily. More delicious, more budget friendly.
You can serve it up as it is, but adding some pasta is amazing. Spaghetti, fettuccini, or linguini.
Tanginess: Yes I use 2 ingredients that makes all the difference: lemon juice and capers
What you need for this Chicken Piccata Recipe
As main ingredient, I use vegan chicken. Depending on the size of your filets, you can cut them thinner or leave them the way you get them.
Flour is for breading and I use all purpose flour.
Lemon juice and capers: as I mentioned before this is for a great tang.
Hot sauce gives a little bit of a spicy kick.
Vegan parmesan you can use your favorite from the store or my Vegan Parmesan Cheese (3 ingredients, 1 min).
Olive oil is here for cooking the chicken and adds so much savory flavor.
For a lot of richness, creaminess and buttery flavor that we all know and love, you need non dairy heavy cream and butter.
Finally, I add parsley for garnish and it really adds a great and fresh flavor to this Chicken Piccata.
How to make Chicken Piccata
Start with breading the chicken.
In a bowl combine salt and pepper with flour, then simply dip the chicken into the flour until it is fully covered.
As an alternative, you can also add chicken into a Ziploc bag with the flour mixture, close and shake back and fourth.
Heat olive oil in a pan. When hot, add chicken and cook it properly for around 6 minutes. Remove from pan.
Now, to making the sauce. In the same pan heat butter and add garlic. Cook for 1 minute, then whisk in lemon juice, hot sauce, capers, parmesan, and heavy cream.
Let simmer for 2 minutes more.
Add chicken back to pan and cook for 5 minutes more, garnish with parsley.
Now, your Chicken Piccata is ready to serve, so good.
Tips and tricks
Leftovers are great for 3 days. Reheat them on medium heat on the stove or use your microwave.
If you want to freeze Chicken Piccata you can absolutely do that, but add the fresh parsley just before serving. It really makes a better texture.
I could imagine it is also great with bread or baguette. Even Focaccia. Just dip into sauce and enjoy.
Other recipes to try
- 14 oz vegan chicken
- 1/2 cup non dairy heavy cream
- 1/3 cup flour
- 4 cloves garlic, pressed
- 3 tsp capers
- 1 lemon, juiced
- 1/2 cup vegan parmesan
- 2 Tbs parsley
- 1 dash hot sauce
- 2 Tbs non dairy butter
- 3 Tbs olive oil
- salt, pepper to taste
- In a bowl, combine salt and pepper with flour. Dip the chicken into the flour until it is fully covered. Alternatively you can add chicken into a Ziploc bag with flour mixture, close and shake back and fourth.
- Heat the olive oil in a pan. When hot, give the floured chicken into it cook properly for around 6 minutes. Flip once. Remove from pan.
- In the same pan, heat butter. Add garlic and cook for 1 minute.
- Now also mix in lemon juice, hot sauce, capers, parmesan, and heavy cream.
- Cook for 2 minutes more, then return the chicken to the pan with the sauce.
- Let cook for another 5 minutes, then sever garnished with parsley.
- Leftovers can be stored for 3 days in the fridge. Reheat them on medium heat on the stove or use your microwave.
- To freeze Chicken Piccata: you can absolutely do that, but add the fresh parsley just before serving. It really makes a better texture.
- I could imagine it is also great with bread or baguette for dipping.
Nutrition Information:Yield: 4 Serving Size: 1 piece
Amount Per Serving: Calories: 460Total Fat: 23gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 548mgCarbohydrates: 13gFiber: 1gSugar: 1gProtein: 30g