Every time I make Maggiano’s Chicken Piccata, I’m transported back to that bustling evening at Maggiano’s with my family, where laughter echoed over clinking glasses. We had gathered to celebrate my mother’s birthday, and this dish was the star of the evening.
Since then, I’ve added my own twist to this beloved classic, incorporating a hint of roasted garlic and fresh basil, giving it a slightly bolder flavor that my family adores.
What Makes This Recipe Special
This version of Maggiano’s Chicken Piccata stands out because of its harmonious blend of traditional simplicity with my personal touch of roasted garlic. The garlic adds a subtle depth, while the fresh basil leaves provide a burst of freshness, making this dish not just a meal but an experience.
Equipment List:
- Large skillet
- Measuring cups and spoons
- Cutting board
- Chef’s knife
- Lemon juicer
- Whisk
Ingredients List:
- Boneless, skinless chicken breasts, pounded to even thickness — 4
- All-purpose flour, use gluten-free flour for a GF option — ½ cup
- Salt and freshly ground black pepper — to taste
- Olive oil — 4 tablespoons
- Fresh lemon juice — 1/3 cup
- Chicken stock — 1/2 cup
- Capers, rinsed — 1/4 cup
- Unsalted butter — 3 tablespoons
- Roasted garlic paste — 2 tablespoons
- Chopped fresh basil leaves — 1/4 cup
- Lemon slices — for garnish
Maggiano’s Chicken Piccata Recipe – Step by Step Guide
Step 1:
Season the chicken breasts with salt and pepper, then dredge in flour, shaking off excess.
Step 2:
In a large skillet, heat olive oil over medium heat. Add chicken and cook until golden on both sides, about 4-5 minutes per side. Remove chicken from skillet and set aside.
Step 3:
In the same skillet, add lemon juice, chicken stock, and capers. Bring to a simmer, scraping up any browned bits from the pan. Stir in butter and roasted garlic paste until butter is melted and sauce is creamy.
Step 4:
Return chicken to the skillet. Simmer until chicken is cooked through and sauce has thickened, about 5 minutes. Stir in fresh basil and adjust seasoning with salt and pepper.
Step 5:
Plate the Maggiano’s Chicken Piccata and generously spoon the sauce over the top. Garnish with lemon slices and a sprinkle of fresh basil.
Chef’s Tips
- Allow the flour-coated chicken to rest for about 10 minutes before frying to ensure a beautifully golden and crispy exterior.
- Use a cast iron skillet if available for even heat distribution and better browning of your Maggiano’s Chicken Piccata.
- Always opt for fresh lemon juice over bottled for a vibrant, tangy kick that elevates the caper sauce.
- Add a splash of white wine to the sauce after deglazing the pan to introduce an extra layer of complexity and richness.
- Let the chicken rest for a few minutes after cooking. This simple step ensures that the chicken retains its juiciness and tenderness.
Sides & Pairings Suggestions
A well-chosen side dish or drink can elevate this Chicken Piccata from a simple meal to a memorable dining experience. Consider these thoughtfully selected pairings to complement the dish:
- Creamy, buttery mashed potatoes with a hint of garlic make the perfect base to absorb the piccata sauce.
- Lightly steamed to retain a bit of crunch, asparagus offers a fresh contrast to the dish’s rich flavors.
- Choose a Chardonnay with good acidity to cut through the buttery sauce and balance the meal.
- A simple salad adds color and freshness to your plate, enhancing the overall meal.
- Ideal for mopping up the delicious caper-infused lemon butter sauce, ensuring nothing goes to waste.
Store & Leftovers
Store leftover chicken piccata in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat. For a new meal, chop up leftovers and toss them into a creamy pasta or make a chicken piccata sandwich with arugula and a spread of mayo.
Nutritional Breakdown
Each serving of Maggiano’s Chicken Piccata approximately contains:
- Calories: 350
- Carbohydrates: 18g
- Protein: 28g
- Fat: 18g
- Sodium: 470mg
- Sugar: 1g
Encouragement to Share
If you try out this Maggiano’s Chicken Piccata recipe, don’t forget to share your masterpiece! Tag #santarecipes on Instagram or leave a comment with your tweaks and experiences. There’s nothing more satisfying than seeing others enjoy and customize my recipes. Bon appétit!
Maggiano’s Chicken Piccata Recipe
Equipment
- Large skillet
- Measuring cups and spoons
- Cutting Board
- Chef's knife
- Lemon juicer
- Whisk
Ingredients
- Boneless, skinless chicken breasts, pounded to even thickness 4
- All-purpose flour, use gluten-free flour for a GF option ½ cup
- Salt and freshly ground black pepper to taste
- Olive oil 4 tablespoons
- Fresh lemon juice 1/3 cup
- Chicken stock 1/2 cup
- Capers, rinsed 1/4 cup
- Unsalted butter 3 tablespoons
- Roasted garlic paste 2 tablespoons
- Chopped fresh basil leaves 1/4 cup
- Lemon slices for garnish
Instructions
- Season the chicken breasts with salt and pepper, then dredge in flour, shaking off excess.
- In a large skillet, heat olive oil over medium heat. Add chicken and cook until golden on both sides, about 4-5 minutes per side. Remove chicken from skillet and set aside.
- In the same skillet, add lemon juice, chicken stock, and capers. Bring to a simmer, scraping up any browned bits from the pan. Stir in butter and roasted garlic paste until butter is melted and sauce is creamy.
- Return chicken to the skillet. Simmer until chicken is cooked through and sauce has thickened, about 5 minutes. Stir in fresh basil and adjust seasoning with salt and pepper.
- Plate the Maggiano's Chicken Piccata and generously spoon the sauce over the top. Garnish with lemon slices and a sprinkle of fresh basil.
Notes
- Allow the flour-coated chicken to rest for about 10 minutes before frying to ensure a beautifully golden and crispy exterior.
- Use a cast iron skillet if available for even heat distribution and better browning of your Maggiano’s Chicken Piccata.
- Always opt for fresh lemon juice over bottled for a vibrant, tangy kick that elevates the caper sauce.
- Add a splash of white wine to the sauce after deglazing the pan to introduce an extra layer of complexity and richness.
- Let the chicken rest for a few minutes after cooking. This simple step ensures that the chicken retains its juiciness and tenderness.
