Dinner

Gordon Ramsay Chicken Piccata Recipe

Gordon Ramsay Chicken Piccata Recipe
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This delicious Chicken Piccata is a quick and easy meal perfect for busy nights. With a creamy, tangy sauce and crispy, golden chicken, it’s a dish everyone will love. Made with simple ingredients like chicken, lemon, and capers, it’s a versatile recipe you can easily adapt to suit your taste. Enjoy it with pasta for a complete meal!

Ingredients Needed:

  • 4 boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 120g all-purpose flour
  • 60ml olive oil
  • 240ml chicken broth
  • 120ml white wine
  • 30ml lemon juice
  • 30g capers, drained
  • 30g butter
  • Fresh parsley, chopped, for garnish
  • Pasta, cooked according to package instructions, for serving

How To Make Chicken Piccata Recipe?

  1. Preheat the Oven: Set your oven to 95°C (200°F) to keep the chicken warm later.
  2. Season the Chicken: Season the chicken breasts with salt and pepper on both sides.
  3. Dredge the Chicken: Place the flour in a shallow dish, then dredge each chicken breast in the flour, shaking off any excess.
  4. Cook the Chicken: Heat 30ml (2 tbsp) of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 2-3 minutes on each side until golden brown.
  5. Keep the Chicken Warm: Transfer the chicken to a baking sheet and place it in the preheated oven to keep warm.
  6. Make the Sauce: In the same skillet, add the remaining 30ml (2 tbsp) olive oil, chicken broth, white wine, lemon juice, and capers. Bring to a boil and cook for 5-7 minutes until the sauce thickens and reduces.
  7. Finish the Sauce: Stir in the butter until it’s fully melted and the sauce is smooth.
  8. Serve: Place the chicken on a serving platter, pour the sauce over the top, and garnish with chopped parsley. Serve hot with pasta.
Gordon Ramsay Chicken Piccata Recipe
Gordon Ramsay Chicken Piccata Recipe

Recipe Tips:

  • Use fresh chicken: Fresh chicken breasts give better flavor and texture. Frozen ones can turn out dry.
  • Don’t overcrowd the pan: Cook the chicken in batches if needed to ensure it cooks evenly and crisps up.
  • Let the sauce simmer: Allow the sauce to cook for 5-7 minutes so it thickens and develops great flavor.
  • Add butter last: Stir in the butter at the end to keep the sauce creamy and smooth.
  • Taste and adjust: Taste the sauce and add more salt, pepper, or lemon juice as needed to perfect the flavor.

How To Store & Reheat Leftovers?

  • Refrigerate: Let the Chicken Piccata cool to room temperature, then store it in an airtight container in the fridge for up to 2 days.
  • Freeze: You can freeze Chicken Piccata for up to 1 month. Place the chicken and sauce in a freezer-safe container.
  • Reheat: Reheat in a skillet over low heat, stirring occasionally, and add chicken broth to keep the sauce smooth.

Nutrition Facts:

  • Calories: 270 kcal
  • Total Fat: 7g
  • Saturated Fat: 3g
  • Cholesterol: 70mg
  • Sodium: 450mg
  • Total Carbohydrate: 28g
  • Dietary Fiber: 2g
  • Sugars: 2g
  • Protein: 24g
Gordon Ramsay Chicken Piccata Recipe
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Gordon Ramsay Chicken Piccata Recipe

Recipe by Gordon RamsayCourse: DinnerCuisine: Italian-AmericanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes
Calories

270

kcal

This delicious Chicken Piccata is a quick and easy meal perfect for busy nights. With a creamy, tangy sauce and crispy, golden chicken, it’s a dish everyone will love. Made with simple ingredients like chicken, lemon, and capers, it’s a versatile recipe you can easily adapt to suit your taste. Enjoy it with pasta for a complete meal!

Ingredients

  • 4 boneless, skinless chicken breasts

  • Salt and pepper, to taste

  • 120g all-purpose flour

  • 60ml olive oil

  • 240ml chicken broth

  • 120ml white wine

  • 30ml lemon juice

  • 30g capers, drained

  • 30g butter

  • Fresh parsley, chopped, for garnish

  • Pasta, cooked according to package instructions, for serving

Directions

  • Preheat the Oven: Set your oven to 95°C (200°F) to keep the chicken warm later.
  • Season the Chicken: Season the chicken breasts with salt and pepper on both sides.
  • Dredge the Chicken: Place the flour in a shallow dish, then dredge each chicken breast in the flour, shaking off any excess.
  • Cook the Chicken: Heat 30ml (2 tbsp) of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 2-3 minutes on each side until golden brown.
  • Keep the Chicken Warm: Transfer the chicken to a baking sheet and place it in the preheated oven to keep warm.
  • Make the Sauce: In the same skillet, add the remaining 30ml (2 tbsp) olive oil, chicken broth, white wine, lemon juice, and capers. Bring to a boil and cook for 5-7 minutes until the sauce thickens and reduces.
  • Finish the Sauce: Stir in the butter until it’s fully melted and the sauce is smooth.
  • Serve: Place the chicken on a serving platter, pour the sauce over the top, and garnish with chopped parsley. Serve hot with pasta.

Notes

  • Use fresh chicken: Fresh chicken breasts give better flavor and texture. Frozen ones can turn out dry.
  • Don’t overcrowd the pan: Cook the chicken in batches if needed to ensure it cooks evenly and crisps up.
  • Let the sauce simmer: Allow the sauce to cook for 5-7 minutes so it thickens and develops great flavor.
  • Add butter last: Stir in the butter at the end to keep the sauce creamy and smooth.
  • Taste and adjust: Taste the sauce and add more salt, pepper, or lemon juice as needed to perfect the flavor.

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