Spicy Brown Butter Chicken Piccata Recipe

Introduction

Spicy Brown Butter Chicken Piccata offers a delightful twist on the classic Italian dish with its nutty browned butter and a kick of chili flakes. This recipe is perfect for those who love vibrant flavors balanced with tangy lemon and savory capers.

Ingredients

• 2 chicken breasts, split and pounded
• 1 lemon, sliced into rounds
• 4 cloves garlic, sliced thinly
• 60g (4 tbsp) cold salted butter, divided
• 1 ½ tbsp capers (30g)
• 1 tsp chilli flakes
• 1 tsp fennel seeds
• ¾ cup white wine
• ½ cup chicken stock (ideally fresh or from concentrate)
• 1 tbsp olive oil
• Fresh parsley, chopped (for garnish)
• Picked dill (for garnish)
• Salt and pepper, to taste

Instructions

1. Step 1: Split the chicken breasts in half lengthwise to create four thin pieces. Place each piece between two sheets of baking paper and pound with a heavy frying pan, pot, or rolling pin until they are about 3-5 mm thick.
2. Step 2: Peel and slice the garlic cloves thinly. Slice the lemon into rounds. Set both aside.
3. Step 3: Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Season the chicken with salt and pepper.
4. Step 4: Fry the chicken breasts in the hot oil for about 2 minutes per side until golden brown. Remove the chicken from the pan and keep warm on a baking tray.
5. Step 5: In the same pan, add the lemon slices and cook for 30 seconds to 1 minute on each side until browned. Remove and set aside.
6. Step 6: Add a small knob of butter to the pan, followed by the sliced garlic, fennel seeds, chilli flakes, and capers. Sauté for 1-2 minutes until the butter browns and the garlic softens.
7. Step 7: Deglaze the pan with ¾ cup white wine, scraping up any browned bits. Let the wine reduce by half to cook off the alcohol.
8. Step 8: Add ½ cup chicken stock and reduce the liquid by about one-third to concentrate the flavors.
9. Step 9: Gradually whisk in the remaining 50 grams of cold salted butter, one piece at a time, to emulsify the sauce.
10. Step 10: Return the browned lemon slices and cooked chicken to the pan. Warm through for 2 minutes.
11. Step 11: Plate the chicken, spoon the sauce over the top, and garnish with chopped parsley and picked dill.

Tips & Variations

• For a milder heat, reduce the chilli flakes or omit them entirely.
• Substitute fennel seeds with crushed anise or omit if unavailable.
• Use fresh lemon juice for an extra burst of citrus if you prefer less lemon slices in the sauce.
• Serve with crusty bread or over pasta to soak up the flavorful sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to avoid overcooking the chicken and to maintain the sauce’s texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well for this recipe and add extra juiciness. Just adjust cooking times to ensure they are cooked through.

What if I don’t have white wine?

You can substitute white wine with extra chicken stock and a splash of white wine vinegar or lemon juice to maintain acidity.

Spicy Brown Butter Chicken Piccata Recipe

Print Recipe

★★★★★

4.8 from 148 reviews

This Spicy Brown Butter Chicken Piccata features tender, thinly pounded chicken breasts cooked to golden perfection and served with a luscious brown butter sauce infused with garlic, capers, fennel seeds, and chili flakes. Tangy lemon slices and fresh herbs add brightness and a beautiful finishing touch, creating a flavorful and elegant dish that’s perfect for a quick weeknight dinner or a special occasion.

• Author: Luna
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 2 chicken breasts, split and pounded
• Salt and pepper, to taste

For the Sauce and Garnish

• 1 lemon, sliced into rounds
• 4 cloves garlic, sliced thinly
• 60g (4 tbsp) cold salted butter, divided
• 1 ½ tbsp capers (30g)
• 1 tsp chilli flakes
• 1 tsp fennel seeds
• ¾ cup white wine
• ½ cup chicken stock (ideally fresh or from concentrate)
• 1 tbsp olive oil
• Fresh parsley, chopped (for garnish)
• Picked dill (for garnish)

Instructions

1. Prepare the Chicken: Begin by splitting the two chicken breasts in half lengthwise to create four thin pieces. Place each piece between two sheets of baking paper and pound them with a heavy frying pan, pot, or rolling pin until they are approximately 3-5 mm thick.
2. Prepare Aromatics: Peel and slice the garlic cloves into thin slices. Slice the lemon into rounds. Set both aside for later use.
3. Heat the Pan and Season Chicken: Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Season the chicken well with salt and pepper on both sides.
4. Cook the Chicken: Fry the chicken breasts in the hot oil for about 2 minutes per side until golden brown and cooked through. Remove the chicken from the pan and set it aside on a baking tray to keep warm.
5. Brown the Lemon Slices: In the same pan, add the lemon slices and cook them for 30 seconds to 1 minute on each side until browned. Remove the lemon slices and set aside.
6. Sauté Aromatics in Butter: Add a small knob of your butter to the pan, followed by the sliced garlic, fennel seeds, chilli flakes, and capers. Sauté for about 1-2 minutes, allowing the butter to brown slightly and the garlic to soften and become fragrant.
7. Deglaze with Wine: Pour in ¾ cup of white wine, scraping up any brown bits stuck to the pan. Let the wine simmer and reduce by about half, allowing the alcohol to cook off.
8. Add Chicken Stock and Reduce: Pour in ½ cup of chicken stock and continue to simmer the sauce until the liquid reduces by about one-third, concentrating the flavors.
9. Emulsify the Sauce: Gradually whisk in the remaining 50 grams of cold salted butter, one piece at a time, to emulsify and thicken the sauce, creating a silky consistency.
10. Combine Chicken and Lemon: Add the browned lemon slices and the cooked chicken back into the pan, warming everything through gently for another 2 minutes so the flavors meld together.
11. Serve and Garnish: Plate the chicken and spoon the luxurious brown butter sauce over the top. Finish with a generous sprinkle of freshly chopped parsley and picked dill for a fresh, herbaceous aroma and flavor.

Notes

• For best results, use cold salted butter and add it gradually to emulsify the sauce smoothly.
• Adjust the chili flakes amount to your preferred heat level.
• Use fresh lemon slices to add brightness; you can also squeeze a little extra lemon juice if desired.
• If white wine is not available, a dry vermouth or white grape juice can be used as a substitute, adjusting sugar accordingly.
• To keep the chicken warm before serving, loosely cover with foil.

Keywords: Chicken Piccata, Brown Butter Sauce, Spicy Chicken, Garlic Butter Chicken, Capers, Lemon Chicken, Italian Chicken Recipe