Maggianos Chicken Piccata
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Maggiano’s Chicken Piccata features tender chicken breasts sautéed to perfection, topped with a zesty lemon butter sauce. It’s served over a side of pasta, offering a delicious balance of tangy and savory flavors.
What You Will ❤️ About Maggiano’s Little Italy Chicken Piccata
- 15 minute meal – This dish goes together so quickly – while you’re making the spaghetti aglio olio – you can cook everything else!
- Restaurant Favorite – There’s more to Italian food than lasagna & fettuccine alfredo! This is also an Italian favorite!
- Light Lemony Flavor – no overpowering lemon here! This is light and refreshing!
Chicken Piccata Ingredients
Chicken Piccata is a simple dish – breaded chicken cutlets in a light lemon caper sauce served over spaghetti! It’s also a beautiful dish – your guests will think they’re with a fancy chef! Here’s what you’ll need:
- Boneless skinless chicken breasts – I used large chicken breasts and butterflied them and then pounded them thin!
- Breading: flour, salt, pepper – very simple pantry ingredients here
- Fresh spinach – get a whole lot of spinach! It cooks down so much! You need two bunches or maybe 10 oz package!
- White wine – I’m not a wine drinker so I always have those mini bottles of white & red wine in my pantry. You could swap with extra chicken stock if you like! I use a dry white wine like a chardonnay or sauvignon blanc.
- Chicken stock – You can use chicken broth, stock is just a little thicker.
- Lemons – just one lemon for this – we’ll use half for juicing and half for slicing!
- Capers – if you’re not familiar they taste like tiny tiny olives
- Fresh parsley – the Italian parsley does add flavor – highly recommend it!
- Spaghetti – any long pasta would be fine – but the spaghetti holds up well with the chicken
- Parmesan cheese – I’m hosting an Italian student – if she saw me use the jarred stuff – she’d leave!
- Staples: Butter, Olive Oil, Salt, Pepper, Garlic, Red Pepper Flakes
Recipe Variations
- Veggies – you could easily add favorite sauteed vegetables like mushrooms, asparagus, diced tomatoes or zucchini to the spinach and have more veggies with the dish!
- More Lemon – it’s a fairly subtle lemon flavor – so you add some lemon zest from the lemon to your sauce
- Cream – this is a brothy sauce but Cheesecake Factory’s Chicken Piccata has cream in their sauce!
- Shrimp – if you have someone that isn’t a fan of chicken, you could saute shrimp (or other seafood favorites) and add that instead!
How to make Maggianos Chicken Piccata
This dish is easy to make – get your pasta started and then start up a large skillet! The rest of the meal is done in less than 15 minutes!
- Preheat oven to 250º or to “Keep Warm”. Cook spaghetti according to package directions.
- Butterfly & slice chicken breasts in half to 3/8 to 1/2 inch thick. Place chicken breast in a ziplock bag and pound thin with a meat tenderizer
- Mix together the flour, salt and pepper . Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture.
- Heat non-stick skillet over medium and add 1 tbsp of butter and 1 tbsp of vegetable oil
- Cook chicken breast until brown on both sides and remove from the pan. (about 3-4 min per side) Move chicken to rimmed baking sheet and cover with foil. Place in oven to keep warm or on a warm serving platter.
- Reduce heat slightly on skillet and add spinach, 3 Tbsp butter, and salt. Saute spinach until it wilts and remove from pan and set aside.
- Add wine to the pan and scrape up any browned bits to mix with the wine
- Add chicken stock, 3 tbsp butter, garlic and lemon juice to the pan. Stir until butter melts then add parsley, capers and Lemon slices. Raise heat until the mixture begins to bubble and thicken slightly. Remove from heat.
- Drain pasta and place in large bowl. Add olive oil, red pepper flakes and Parmesan cheese. Toss to coat.
- On serving plate add 1 cup coated spaghetti. Next to spaghetti, lay down 1/2 cup cooked spinach and a spoonful of chicken stock mixture. Top spinach with 2 chicken cutlets. Spoon sauce with capers, parsley and lemon slides over top of chicken and serve.
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Tips, Tricks & FAQs
How do you store and reheat leftover chicken piccata?
Store leftovers in an airtight container (I like these glass ones) in the refrigerator for up to a week. Reheat in the microwave for 1-2 minutes. If you want to crisp up the chicken separately – reheat the chicken in the air fryer at 250º for 4 minutes.
Is there a way to make my chicken cutlets a little crispier?
Yes – beat an egg and dip the chicken in egg after the flour and then dredge in flour mixture again.
Get Heather’s NEW cookbook – Air Fryer Cooking for One today!
More Italian Dinner Recipes
- Italian Sausage & Broccolini Pasta
- Air Fryer Chicken Parmesan
- Olive Garden Chicken Scampi
- Shrimp Fettuccine Alfredo
- Air Fryer Lasagna Rolls
- Olive Garden Fettucini Alfredo
What to serve with Chicken Piccata
Maggianos Chicken Piccata
Maggiano's Chicken Piccata features tender chicken breasts sautéed to perfection, topped with a zesty lemon butter sauce. It's served over a side of pasta, offering a delicious balance of tangy and savory flavors.
Equipment
- Hex-Clad 12" skillet
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Ingredients
- 1 lb boneless skinless chicken breasts
- 1/3 cup flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp butter
- 1 tbsp olive oil
- 6 cups fresh spinach
- 3 tbsp butter
- 1/4 tsp salt
- 1/4 cup white wine
- 1 cup chicken stock
- 3 tbsp butter
- 1 tsp minced garlic
- 1 tbsp lemon juice 1/2 lemon
- 1/2 lemon sliced
- 3 tsp capers
- 1/4 cup fresh parsley
- 1/2 lb spaghetti
- 2 tbsp olive oil
- 1 tbsp minced garlic
- 1/8 tsp crushed red pepper flakes
- 1/2 cup Parmesan cheese grated
Instructions
- Preheat oven to 250º or to “Keep Warm”. Cook spaghetti according to package directions.1/2 lb spaghetti
- Butterfly & slice chicken breasts in half to 3/8 to 1/2 inch thick. Place chicken breast in a ziplock bag and pound thin with a meat tenderizer1 lb boneless skinless chicken breasts
- Mix together the flour, salt and pepper . Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture.1/3 cup flour, 1/2 tsp salt, 1/2 tsp pepper
- Heat non-stick skillet over medium and add 1 tbsp of butter and 1 tbsp of vegetable oil1 tbsp butter, 1 tbsp olive oil
- Cook chicken breast until brown on both sides and remove from the pan. (about 3-4 min per side) Move chicken to rimmed baking sheet and cover with foil. Place in oven to keep warm or on a warm serving platter.
- Reduce heat slightly on skillet and add spinach, 3 Tbsp butter, and salt. Saute spinach until it wilts and remove from pan and set aside.6 cups fresh spinach, 3 tbsp butter, 1/4 tsp salt
- Add wine to the pan and scrape up any browned bits to mix with the wine1/4 cup white wine
- Add chicken stock, 3 tbsp butter, garlic and lemon juice to the pan. Stir until butter melts then add parsley, capers and Lemon slices. Raise heat until the mixture begins to bubble and thicken slightly. Remove from heat.1 cup chicken stock, 3 tbsp butter, 1 tsp minced garlic, 1 tbsp lemon juice, 1/2 lemon, 3 tsp capers, 1/4 cup fresh parsley
- Drain pasta and place in large bowl. Add olive oil, red pepper flakes and Parmesan cheese. Toss to coat.2 tbsp olive oil, 1 tbsp minced garlic, 1/8 tsp crushed red pepper flakes, 1/2 cup Parmesan cheese
- On serving plate add 1 cup coated spaghetti. Next to spaghetti, lay down 1/2 cup cooked spinach and a spoonful of chicken stock mixture. Top spinach with 2 chicken cutlets. Spoon sauce with capers, parsley and lemon slides over top of chicken and serve.
Notes
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 0.25dishCalories: 745kcalCarbohydrates: 59gProtein: 40gFat: 39gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 138mgSodium: 1116mgPotassium: 966mgFiber: 4gSugar: 3gVitamin A: 5317IUVitamin C: 29mgCalcium: 199mgIron: 4mg
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