Exquisite yet easy to make, this air fryer chicken piccata recipe always has a spot on the dining table whenever the meal calls for something simple yet elegant. There's nothing quite like it—juicy, tender chicken drenched in a lemony sauce filled with zesty sparks and tangy goodness. All you'll need is 30 minutes in the kitchen and a couple of Italian food staples.
Is Air Fryer Chicken Piccata Good for You?
Yes, our air fryer chicken piccata recipe is healthy.
Although the chicken is often pan-fried in piccata recipes, ours uses an air fryer, which significantly reduces the oil usage and therefore, limits the overall amount of saturated fat. We also monitored the sodium levels with careful use of salt and cheese to make sure they didn't go over the acceptable limit set by our health guidelines.
Nutrient-wise, this dish is a great source of protein thanks to the chicken, providing around 44.6 g per serving. But that's not all chicken is good for. This white meat also offers choline and vitamin B12, both of which play an important role in brain development.
Main Ingredients
- Chicken breasts
We went with boneless and skinless cuts to keep the preparation to a minimum. You can also use boneless skinless chicken thighs if you want a tad bit more flavor.
- Heavy cream
This is not a traditional ingredient, but we like to experiment with our recipes, and adding the cream enriches both the taste and texture.
- Chicken broth
Along with heavy cream, chicken broth is another ingredient that sets the base for the sauce. It imparts a softly savory tone as well as diluting the heavy cream's thick consistency.
- Capers
It wouldn't be a piccata dish without capers and its distinctively sour, tangy taste. Here, we’ve used the store-bought variety for easy usage and convenience.
- Lemon juice
All it takes is a squeeze or two to give the dish that signature zesty brightness. Make sure to save a couple of slices for garnishing later on as well.
- Fresh herbs
We use parsley, both for imparting a subtly fragrant undertone to the dish and adding a pop of color to the presentation. Feel free to sprinkle in anything else that you prefer, such as dill, oregano, or sage.
- Seasonings
Keeping the lemony sauce as the central flavor, we keep the seasoning relatively simple by using only salt and pepper.
How to Store and Reheat the Leftovers
If you have a leftover serving of chicken piccata, here’s how we suggest you store it:
- Keep the salad, chicken, and sauce separately: This will keep each item fresh and retain their texture better.
- Keep your foods in airtight containers: This will keep them staying food for approximately three to five days. When you're ready to eat it again, remove it from the fridge, and give the chicken and sauce a quick reheat in the microwave or on the stovetop.
Side Dishes
Laden with vibrant and enticing flavors, this chicken piccata only needs a simple side dish to complete the meal. If you're big on fresh and light flavors, this apple salad is the one to go with. For something a bit more filling and creamy, make a bowl of mashed potatoes and enjoy it with some of the lemony sauce.
And hey, once you're done with this air fryer chicken piccata and still want a few more Italian dishes on the meal rotation, don't forget to check out our Chicken Florentine Soup and Tuscan Chicken.
How to make Air Fryer Chicken Piccata
Exquisite yet easy to make, this air fryer chicken piccata recipe always has a spot on the dining table whenever the meal calls for something simple yet elegant.
- by Luna Regina, 2024-03-03
- cook TIME 15 mins
- prep TIME 10 mins
- total TIME 25 mins
- COURSE Main course
- CUISINE American
- SERVINGS servings
- CALORIES 485 kcal
INGREDIENTS
- 23 oz skinless boneless chicken breast
- 1 1/4 cup breadcrumbs
- 3 tbsp unsalted butter (divided into 1 tbsp, 2 tbsp)
- 3 tbsp all-purpose flour
- 2 medium eggs (beaten)
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tbsp garlic (minced)
- 1/4 cup unsalted chicken broth
- 2 tbsp parsley (finely chopped)
- 1/4 cup wine white (2 fl oz)
- 1 tsp grated lemon zest
- 1 tsp lemon juice (freshly squeezed)
- 0.25 oz caper (drained)
- 1 oz cashew (toasted)
- 4 oz red apple (cut into cubes, core removed)
- 0.5 oz dried cranberries
- 0.5 oz feta cheese (crumbled)
- 3 oz escarole lettuce (chopped)
INSTRUCTIONS
Prepare the breading station: Prepare 3 large deep dishes. Individually, add 2 medium eggs, 1 1/4 cup breadcrumbs, and 3 tbsp all-purpose flour into each dish.
Season the breadcrumbs: Add 1 tbsp unsalted butter to the breadcrumbs and mix well with a fork.
Coat the chicken: Dip 23 oz skinless boneless chicken breast into the all-purpose flour, and shake off some flour. Continue to dip the floured chicken into the beaten egg and allow the excess to drip. Finally, put the chicken into breadcrumbs. Gently squeeze to encase the chicken entirely in the breadcrumbs. Carefully shake off the excess breadcrumbs and set aside. Repeat with the remaining chicken.
Cook the chicken: Put the breaded chicken into the basket of an air fryer. Cook at 375 °F for 20 minutes.
Make the piccata sauce: While you wait for the chicken to cook, add 2 tbsp unsalted butter to a small pan over medium heat and sauté 1 tbsp garlic for 30 seconds. Add 1 tsp all-purpose flour and whisk to dissolve into the butter.
Add 1/4 cup white wine, whisk well. Then, add 1/4 cup unsalted chicken broth and whisk vigorously to combine.
Add 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp lemon juice, 0.25 oz caper, 1 tsp grated lemon zest, and 1 tsp parsley. Give it a stir and turn off the heat. Set aside.
Garnish and serve: Sprinkle chopped parsley over the chicken and transfer it to a serving platter. Serve with a side of mixed salad consisting of 4 oz red apple, 3 oz escarole lettuce, 1 oz cashew, 0.5 oz dried cranberries, and 0.5 oz feta cheese. Pour the piccata sauce over the chicken just before serving to preserve the crispy crust.
NUTRITION
Luna Regina
Writer, Author