Dylan Dreyer's Chicken Piccata Recipe

Jennifer Segal

15 May, 2024

Discover Dylan Dreyer's tantalizing Chicken Piccata recipe with a personal twist – a burst of flavor for your taste buds!

Dylan Dreyer Chicken Piccata

Creator: Dylan Dreyer
Cuisine: Italian
Category: Main Course
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Servings: 4
Calories: 350 calories

Dylan Dreyer's Chicken Piccata is a cherished family recipe that combines the classic Italian flavors of Chicken Piccata with a heartfelt, personal touch. This dish is known for its juicy, flavorful chicken breasts bathed in a delectable lemony sauce with capers.

Dylan shares that it's not only a household favorite but also a dish that holds special memories, like capturing her son's joy while enjoying it during the pandemic.

The recipe starts with thin chicken breasts seasoned with salt, pepper, and garlic powder, then coated in a seasoned flour mixture. The chicken is pan-fried to a golden brown, creating a delightful texture.

The sauce is where the magic happens, as it's infused with the zesty brightness of lemon juice, the brininess of capers, and the depth of garlic. White wine and chicken broth add complexity, and a touch of pasta water can be included for extra silkiness.

Dylan's unique twist involves serving the Chicken Piccata over a bed of raw baby spinach, allowing the heat from freshly cooked pasta to wilt the greens.

The result is a heartwarming and delectable dish that not only tantalizes the taste buds but also captures the essence of home-cooked comfort.

Whether enjoyed with family or guests, Dylan Dreyer's Chicken Piccata is a celebration of flavor and togetherness.

Recipe

Explore the delightful Dylan Dreyer Chicken Piccata recipe with a twist – a flavor-packed culinary journey you won't want to miss!

Ingredients

6 pieces thin chicken breast
Kosher salt and freshly ground black pepper
Garlic powder
1 cup flour
Olive oil
1/4 cup capers
5 cloves garlic, thinly sliced
1/4 cup white wine
1 lemon, juiced
1/4 cup chicken broth
1/4 cup pasta water (optional)
2 tablespoons herb-infused butter (made with thyme, rosemary, or tarragon)
A mix of sautéed wild mushrooms (cremini, shiitake, oyster)
Quartered artichoke hearts
Homemade fresh pasta
Zesty gremolata (lemon zest, garlic, fresh parsley)
Raw baby spinach for serving

Method Instructions

Season each piece of chicken on both sides with salt, pepper, and garlic powder. Add flour to a shallow bowl and season it with salt, pepper, and garlic powder; mix to combine.
Dredge the chicken in seasoned flour and shake off the excess.
Add a few glugs of olive oil to a pan and set it over medium-high heat.
Add the chicken to the pan and brown on both sides. Remove from the pan and set aside.
Coat the pan with a little more olive oil. Add capers and garlic, stirring constantly to avoid burning the garlic. Add white wine to deglaze the pan and scrape off the bits stuck to the bottom. Add lemon juice and chicken broth. Add pasta water, if using. Bring to a boil, then let it simmer until reduced down a bit. Season with salt and pepper. Turn off the heat and stir in herb-infused butter. Add sautéed mushrooms and quartered artichoke hearts. Add the cooked chicken to the pan and coat it in the sauce.
Place raw baby spinach on the bottom of a dish, drizzle with olive oil, and season with salt and pepper. Add hot, homemade fresh pasta right from the pot so the extra pasta water wilts the spinach on the plate. Top with chicken, sautéed mushrooms, and artichoke hearts. Sprinkle zesty gremolata on top. Enjoy your elevated twist on Chicken Piccata!

Recipe Video

Dylan Dreyer Chicken Piccata

This is a video about Dylan Dreyer Chicken Piccata.

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Recipe Tags: Dylan Dreyer Chicken Piccata, Dylan Dreyer Chicken Piccata Recipe, Recipe

Servings

You can serve Dylan Dreyer's Chicken Piccata in a delightful and visually appealing way to make it even more enjoyable. Here's a serving suggestion:

Plate Presentation: Start by placing a handful of raw baby spinach on each serving plate. Drizzle the spinach with a bit of olive oil and season with a pinch of salt and pepper. This will serve as the fresh, vibrant base for your dish.
Fresh Pasta: Place a portion of your freshly cooked pasta on top of the bed of spinach. The heat from the pasta will gently wilt the spinach, creating a lovely contrast in texture and flavor.
Chicken: Lay a piece of the golden-brown, pan-fried chicken breast on the pasta. The crispy chicken provides a delicious centerpiece for the dish.
Sauce: Spoon the flavorful Chicken Piccata sauce, enriched with lemon, capers, garlic, and your personalized twists, over the chicken. Ensure that the sauce is generously drizzled over the chicken and pasta for an extra burst of flavor.
Garnish: To add a final touch of freshness and color, sprinkle some zesty gremolata (a mixture of lemon zest, garlic, and fresh parsley) over the dish. This garnish not only adds a pop of green but also enhances the overall aroma.
Sides: If desired, you can serve the dish with additional sides such as a lemon wedge for extra zest, a few extra capers, or a slice of crusty bread to mop up the delicious sauce.
Enjoy: Now, your beautifully presented Dylan Dreyer Chicken Piccata is ready to be enjoyed. Serve it to your guests or savor it with your family, and don't forget to savor the wonderful flavors and memories it brings to the table.

Tips

Thin Chicken Breasts: Using thin chicken breasts ensures that they cook quickly and evenly. You can also butterfly regular chicken breasts to make them thinner.
Proper Seasoning: Season the chicken with salt, pepper, and garlic powder on both sides. This step is crucial for flavor, so be generous with your seasonings.
Flour Coating: When coating the chicken with flour, make sure to shake off any excess. A light dusting of flour helps create a crispy outer layer when pan-frying.
Pan Temperature: When browning the chicken, make sure your pan is hot, but not smoking. Medium-high heat is a good starting point. You want a nice golden brown color without burning the chicken.
Sauce Deglazing: When adding white wine to the pan, use it to deglaze and scrape off any browned bits stuck to the bottom. This adds depth to the sauce.
Lemon Juice: Freshly squeezed lemon juice is key to that bright, tangy flavor. Avoid using bottled lemon juice for the best taste.
Pasta Water: The optional pasta water can be added to the sauce if you want a slightly thinner consistency. It can help bind the sauce to the pasta.
Balance Flavors: Taste the sauce before turning off the heat and adjust the salt and pepper as needed. The sauce should have a balanced and vibrant flavor.
Gremolata: Don't forget to sprinkle the zesty gremolata over the dish just before serving. It adds a burst of freshness and aroma.
Customize: Feel free to experiment with the personalized twists we discussed earlier, such as herb-infused butter, mushrooms, and artichoke hearts, to make the dish your own.
Pair with Wine: If you're serving this dish to guests, consider pairing it with a crisp white wine like Sauvignon Blanc or Pinot Grigio for a perfect match.

Ingredient Substitutes

If you need to substitute ingredients in Dylan Dreyer's Chicken Piccata recipe due to dietary restrictions, personal preferences, or ingredient availability, here are some options:

Chicken: If you prefer or need a different protein, you can use turkey cutlets, veal cutlets, or even firm tofu for a vegetarian version.
Flour: For a gluten-free version, you can substitute all-purpose flour with gluten-free flour or almond flour.
Butter: To make the dish dairy-free, you can use a dairy-free butter substitute or replace it with olive oil.
White Wine: If you don't cook with alcohol, you can use chicken broth or a mixture of broth and white wine vinegar as a substitute for the white wine.
Pasta: You can choose any type of pasta you prefer, such as whole wheat pasta, gluten-free pasta, or even zucchini noodles for a low-carb option.
Spinach: Feel free to substitute the baby spinach with arugula or another leafy green of your choice.
Mushrooms: If you're not a fan of mushrooms or want to avoid them, simply omit them from the recipe.
Artichoke Hearts: If you don't have artichoke hearts or prefer not to use them, skip this ingredient.
Gremolata: If you don't have fresh parsley, you can use other fresh herbs like cilantro or chives for the gremolata.
Capers: If capers are not to your liking, you can replace them with green olives or omit them entirely.
Lemon Zest: If you don't have fresh lemons for zesting, you can use lemon juice for both the sauce and the gremolata.