Test cook Keith Dresser makes Bridget an updated recipe for an Italian staple: Chicken Piccata.
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This is my favorite chicken piccata recipe! Comes out perfect. Thank you!
What…No wine!!!
Made it – Negative on including the pith, used a high quality organic lemon that also seemed to have a thinner skin and it still took on the unappetising pith flavor. Chicken also was not as juicy as the video suggested. Next attempt will use thigh meat, and cut out the segments sans pith aka "supremeing"
But do you really eat the lemon peels?!
Hello! We love you ladies
Can’t wait to make it.😊
This is my favorite way to eat chicken. My grandmother taught me how to cook this the same way her mother taught her how to cook it.
Can you eliminate the butter?
Vegetable oil ? Absolutely NOT
Olive oil
The lemon pith totally ruined it. After letting it simmer a while thinking that would fix the bitter, it did not. I tasted before adding lemon slices and it was good. In the future I’ll stick with juice and zest, toss out the pith like most cuisine.
This is the best recipe ever for Chicken Piccata!
Trying this tonight. I totally RELY on you guys for new recipes!!!
Edit: this turned out excellent: the chicken & the sauce. Love the simplicity. I made this with stuff I normally have in my pantry, fridge, and freezer. No ingredients that you won't use somewhere else within the next 48 hours.
I do have one small caveat. At the last minute, I discovered I needed a lemon. I went around the corner and grabbed one from a mini mart. It wasn't rotten, but neither was it fresh. The juice it yielded was just fine, but that pith was super bitter. It did not mellow at all in cooking, was inedible. I have cooked other dishes that rely on braised whole lemon pieces with the pith, and they definitely do mellow. I think the freshness of my lemon was an issue. So, if you're not certain about it how long that lemon has been in your fridge, chances are good the juice is fine, but skip the pith.
You eat the whole lemon slice too??
Thank you for this recipe. I made the mistake of overthinking it the first time I tried it by adding corn starch to the flour dredge. Big gloopy mistake…. Second time strictly by recipe and it was a huge hit.
Why no white wine?
This recipe came out horrible
I’m going to try this recipe. Thank you for sharing.
Review: followed recipe exactly except didn't add a few tablespoons of lemon juice because I figured it would be lemony enough with the lemon slices (I used a whole lemon) that was the perfect amount of lemon for me, personally. Disappointed in the sauce because it turned out quite thin even though I followed the directions. Next time I will be making a roux to thicken the sauce. Otherwise this recipe is very good. Served with baked asparagus sprinkled with parmesan
I used less lemon slices than what they showed because I was afraid of the bitterness, and it still came out overwhelmingly bitter to me. After I spent a lot effort trying to and only somewhat successfully curbing the bitterness, the flavor itself that came off from the peels was still more soapy than lemony. I don't know if it was something wrong with the lemons I had or what, but yeah I won't be using this recipe again.
I think the lemon slices would make this dish too bitter. What about adding the slices when cooking, but removing them when serving?
Just made this along with video. It came out delicious, served with rice and peas on the side. Thanks for the lesson.
Chicken looks good an the recipe easy to follow i cook my very similar i just add lemon juice and white wine , but i dont understand why that lady have to repeat everything .
with chicken thighs?
Mmmmm. Fantastic!
Not too long, not too difficult. Thank you.
✅ 👋
Fantastic dish, lots of flavor and looks so juicy and tender.
Goooood
I add a white wine to the sauce. It adds a richer flavor.
A great recipe except for this idea of the whole lemon slices–unless you have a very thin-skinned lemon, that bitter white pith is just too much, even with the supposed mellowing effect of cooking it. My husband especially felt this way. I was trying to go along with this whole idea but realized that he was right. But I like the rest of the recipe, so I'm going to zest the lemon first, then peel off the pith, and then section the actual lemon flesh (minus the seeds, as noted below). That should solve the bitter-pith problem (or BPP).
Wow that looks amazing! ❤
Best chicken piccata i have ever had
Damn, Keith needs to show them at Food Network how to REALLY cook!
Sometimes I think TV chefs/cooks are a bit overly fussy and make up issues to avoid that don’t even really exist to begin. I have NEVER pan seared flour-dredged chicken and had it turn out “gummy”. So the bit about adding the chicken back to the sauce to “rinse off some of that flour” is kinda stupid to me.
I’ve made this quite a few times to rave reviews! Tonight I tried it with flounder fillets and we loved it just as much! & no pre-prep salt & pepper just directly into the flour & proceed as directed. Soooo delicious! Awesome recipe, thanks for sharing it with us!
I have made this for my clients, friends, and family, and each time minds are blown. thank you for making me look like a rock star!