California Pizza Kitchen Chicken Piccata Recipe: 1 Minute to a Deliciously Simple Chicken Piccata

California Pizza Kitchen’s Chicken Piccata is beloved for its bright flavors and zesty, savory sauce. While the restaurant’s exact recipe is proprietary, you can easily recreate a similar dish at home using classic piccata techniques. Here’s how you can make a restaurant-quality Chicken Piccata inspired by California Pizza Kitchen:

Ingredients:

1. 2 boneless, skinless chicken breasts
2. Salt and freshly ground black pepper
3. 1/2 cup all-purpose flour (for dredging)
4. 2 tablespoons olive oil
5. 2 tablespoons unsalted butter (divided)
6. 2 cloves garlic, minced
7. 1/3 cup dry white wine (or low-sodium chicken broth)
8. 1/4 cup fresh lemon juice (about 2 lemons)
9. 1/3 cup chicken broth
10. 2 tablespoons capers, rinsed
11. 2 tablespoons chopped fresh parsley
12. Sliced lemon, for garnish

Instructions:

1. Slice each chicken breast in half horizontally so you have 4 thin cutlets. Gently pound each piece to even thickness. Season both sides with salt and pepper.
2. Dredge chicken in flour, shaking off excess.
3. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add chicken and cook 3–4 minutes per side, until golden and cooked through. Transfer to a plate and tent loosely with foil.
4. Add garlic to the same pan and sauté for 30 seconds, then add wine; simmer for 2–3 minutes, scraping up browned bits.
5. Stir in lemon juice, chicken broth, and capers. Simmer for 2–3 minutes until slightly reduced.
6. Return chicken to pan and simmer 2 minutes, turning to coat. Add remaining tablespoon of butter and spoon sauce over the chicken.
7. Garnish with parsley and lemon slices. Serve immediately over angel hair pasta or with sides of your choice.

As a designer, I always look for ways to elevate both the experience and the presentation. For a true restaurant look, consider arranging the chicken atop a bed of brightly colored vegetables or pasta, and drizzle extra lemony sauce just before serving. For those who enjoy visualizing their plating or want to experiment with tablescape settings, designing a virtual mock-up before your meal can be helpful. For instance, using a home designer tool lets you plan your dinner setting with the same attention to detail as your menu, ensuring both culinary and visual harmony for your guests.

Tips 1:

For extra tenderness, marinate the chicken in a mixture of olive oil, lemon juice, and a pinch of salt for 30 minutes before dredging and cooking. Always use fresh lemon juice for that distinctive vibrant flavor. And don’t skip the capers—they add the characteristic briny kick that distinguishes chicken piccata!

FAQ

Q: Can I make chicken piccata ahead of time?

A: Yes, you can prep the chicken and sauce ahead, but for best texture, reheat chicken gently in the sauce before serving.

Q: What can I use instead of white wine?

A: Substitute with extra chicken broth and a dash more lemon juice for tanginess.

Q: Can I use chicken thighs instead of breasts?

A: Absolutely—just ensure they’re boneless and pounded thin for even cooking.

Q: What are good sides for chicken piccata?

A: Angel hair pasta, roasted asparagus, or a light salad pair wonderfully.

Q: How do I prevent the chicken from getting soggy?

A: Sear until fully golden before saucing, and only add sauce right before serving to maintain a crisp texture.