Air Fryer Chicken Piccata Recipes

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AIR FRYER CHICKEN PICCATA



Air Fryer Chicken Piccata image

Tender and crisped breaded chicken fillets are fried in the air fryer while you make a simple lemon butter sauce infused with great tang from the capers to drizzle over the top.

Provided by Rebekah Rose Hills

Time 30m

Yield 4

Number Of Ingredients 12

2 large eggs, beaten
3 tablespoons lemon juice, divided
1 teaspoon garlic powder
½ cup all-purpose flour
½ cup grated Parmesan cheese
2 tablespoons dried parsley flakes
1 teaspoon salt
1 pound skinless, boneless chicken breast halves
nonstick cooking spray
2 tablespoons butter
½ cup chicken broth
2 tablespoons capers with liquid, or more to taste

Steps:

  • Prepare your dredging station by placing the eggs, 1 tablespoon lemon juice, and garlic powder in a bowl and whisking to blend.
  • Next prepare your flour mixture by combining: flour, Parmesan cheese, parsley, and salt in a wide and shallow bowl (or pie plate) and stirring with a fork until well blended.
  • Pound your chicken fillets out (cover in plastic wrap first and use a meat mallet) until uniform and thin.
  • Preheat an air fryer to 375 degrees F (190 degrees C) according to manufacturer's instructions. Spray the bottom insert of the fryer with cooking spray.
  • Bake in the preheated air fryer until no longer pink in the centers and an instant-read thermometer inserted into the centers reads 165 degrees F (74 degrees C), about 14 minutes.
  • While chicken cooks, melt butter in a small saucepan over medium heat, then whisk in chicken broth, remaining lemon juice, and capers, starting with 2 tablespoons, adding more capers to taste. Bring the sauce to a simmer and allow to simmer and reduce slightly while the chicken cooks. Sauce will be thin.
  • Serve the chicken with the lemon butter sauce drizzled over the top.

Nutrition Facts : Calories 322.3 calories, Carbohydrate 14.7 g, Cholesterol 182.4 mg, Fat 14.1 g, Fiber 0.9 g, Protein 32.8 g, SaturatedFat 7 g, Sodium 1143 mg, Sugar 1 g

AIR FRYER CHICKEN PICCATA WITH LEMON-CAPER SAUCE



Air Fryer Chicken Piccata with Lemon-Caper Sauce image

The chicken is tender and juicy with a crispy breading with a peppery flavor. The sauce is acidic from the lemon juice and zest, with well-balanced flavors and a little brininess from the capers. The flavor from the garlic is present, but not overwhelming and works well with the lemon, white wine, and butter. Great with pasta, a side salad, or sauteed veggies.

Provided by John Somerall

Categories     Chicken Piccata

Time 50m

Yield 4

Number Of Ingredients 22

4 tablespoons unsalted butter
4 cloves garlic, minced
2 tablespoons all-purpose flour
½ cup chicken broth
½ cup dry white wine
¼ cup fresh lemon juice
2 tablespoons capers, drained
1 tablespoon finely chopped fresh parsley
1 teaspoon lemon zest
½ teaspoon kosher salt
¼ teaspoon black pepper
nonstick cooking spray
2 (8 ounce) skinless, boneless chicken breast halves
½ cup all-purpose flour
1 large egg
1 tablespoon fresh lemon juice
1 tablespoon freshly grated Parmesan cheese
1 tablespoon freshly grated Asiago cheese
1 tablespoon freshly grated Pecorino Romano cheese
1 cup seasoned bread crumbs
1 ½ teaspoons ground black pepper
1 teaspoon kosher salt

Steps:

  • Prepare the lemon-caper sauce: Melt butter in a small saucepan over medium heat. Add garlic and cook, stirring occasionally, until aromatic, about 1 minute. Whisk in flour and cook, whisking constantly, until slightly thickened, about 2 minutes.
  • Whisk in chicken broth, white wine, and lemon juice and bring to a boil. Remove saucepan from heat and whisk in capers, parsley, lemon zest, salt, and pepper. Cover to keep warm until ready to use and gently whisk before serving.
  • Prepare chicken: Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions for 10 minutes. Lightly coat the air fryer basket with nonstick spray.
  • Cut each chicken breast in half crosswise. Line a large cutting board with plastic wrap and place chicken breast halves on the cutting board; cover chicken breasts with plastic wrap. Pound each chicken breast half until 1/2-inch thick.
  • Place flour in a medium bowl. Whisk together egg and lemon juice in a second medium bowl. Stir together bread crumbs and cheeses in a third medium bowl. Sprinkle chicken breast halves evenly with pepper and salt.
  • Working in batches, dredge a piece of chicken in flour until well coated. Transfer to the egg mixture and gently toss to coat, then place in the bread crumb mixture and toss again to coat. Transfer to a sheet pan. Repeat process until all chicken has been breaded.
  • Place 2 pieces of breaded chicken in the prepared fryer basket. Spray the top side with nonstick spray, and cook until golden brown, crispy, and a thermometer inserted into thickest portion registers 165 degrees F (74 degrees C), 8 to 10 minutes. Halfway through cook time, flip chicken pieces and spray the top again. Transfer to a platter and repeat to cook remaining chicken.
  • Drizzle with lemon-caper sauce and serve immediately.

Nutrition Facts : Calories 490.7 calories, Carbohydrate 40.2 g, Cholesterol 147.2 mg, Fat 18.8 g, Fiber 2.6 g, Protein 33.7 g, SaturatedFat 9.8 g, Sodium 1661.4 mg, Sugar 2.9 g

CHICKEN PICCATA



Chicken Piccata image

For dinner tonight, try Ina Garten's classic Chicken Piccata recipe, from Barefoot Contessa on Food Network; don't forget the velvety lemon butter sauce.

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 12

2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 extra-large egg
1/2 tablespoon water
3/4 cup seasoned dry bread crumbs
Good olive oil
3 tablespoons unsalted butter, room temperature, divided
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving

Steps:

  • Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  • Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
  • Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
  • Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
  • For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

SOUTHERN FRIED CHICKEN PICCATA



Southern Fried Chicken Piccata image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 19

4 large boneless skinless chicken breast
1 cup all-purpose bleached flour
1 tablespoon seasoned salt
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon black pepper
1 cup canola oil
1 stick (8 tablespoons) unsalted butter
2 tablespoons minced garlic
One 16-ounce bottle white cooking wine
1 quart heavy whipping cream
3 lemons
One 8-ounce bag shredded cheese blend, such as Parmesan, mozzarella and provolone
1/2 cup sugar
1 3.5-ounce jar capers, drained
One bunch fresh parsley, leaves chopped
Kosher salt
1 pound fettuccine
2 tablespoons olive oil

Steps:

  • Flatten the chicken breasts with a meat mallet until approximately 1/4 inch thick. Put the flour in a bowl or container and add the seasoned salt, garlic powder, paprika and black pepper and mix to combine.
  • Heat the canola oil in a large frying pan over medium heat. Take a sprinkle of flour and put it in the fryer to test the oil. If it sizzles the oil is hot enough. Working in batches, dip the chicken in the flour mixture, coating both sides, and cook until brown, about 3 minutes per side. Remove to a plate and reserve.
  • Pour out the excess oil, leaving enough to coat the bottom of the pan. Reduce the heat to low. Add 1 tablespoon of the flour mixture used for dredging, the butter and garlic and mix together well until the butter is melted. Add the cooking wine and allow to simmer, stirring occasionally to prevent sticking, until reduced by half, 5 to 6 minutes.
  • Add the cream and simmer, stirring constantly, until thickened and reduced by half, 3 to 5 minutes.
  • Squeeze the juice of 1 1/2 of the lemons into the cream mixture, stirring constantly. Add the cheese and sugar, reduce the heat to very low, and cook until the cheese melts and the mixture begins to thicken, about 2 minutes. Remove from the heat.
  • Thinly slice the remaining 1 1/2 lemons into rounds and add them to the cream mixture. Stir in the capers and half the parsley.
  • Bring a large pot of water and 1 teaspoon salt to a boil. Let boil 7 minutes, then add the pasta and 1 tablespoon olive oil. Stir to prevent sticking and cook until al dente, about 7 minutes. Check the pasta in 5 minutes! Drain the pasta, add more oil to prevent sticking and divide among 4 plates. Top with the chicken and sauce, sprinkle with the remaining parsley and serve.

AIR-FRYER CHICKEN PICCATA POCKETS



Air-Fryer Chicken Piccata Pockets image

My husband loves chicken piccata. I tried making it in a puff pastry pocket with a bit of cream cheese, and it tasted sensational. When he took leftovers to work, everyone asked what smelled so amazing. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

1 package (8 ounces) cream cheese, softened
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons capers, drained
1 large shallot, finely chopped
1 sheet frozen puff pastry, thawed
4 chicken tenderloins, cubed
1 large egg, well beaten
1 tablespoon water
4 thin lemon slices
2 tablespoons chopped fresh parsley

Steps:

  • Preheat air fryer to 425°. Beat cream cheese, lemon juice, salt and pepper on medium speed until well combined. Fold in capers and shallot., Unfold puff pastry; roll into a 12-in. square. Cut into 4 smaller squares. Spread cream cheese mixture over squares to within 1/4 in. of edges; top with chicken., Fold a corner of each pastry square over chicken, forming a triangle. Pinch triangle edges to seal and flatten with fork for tighter seal. Whisk egg and water; brush over pastry pocket, including edges. Discard leftover egg mixture. Pierce each pocket twice with a fork to vent., Place in a single layer on greased tray in air-fryer basket. Cook until golden brown, 18-25 minutes. Remove from air fryer; cool 5 minutes. Serve pockets with lemon slices and parsley.Freeze option: Cover and freeze unbaked pockets on a waxed paper-lined baking sheet until firm. Transfer to an airtight container; return to freezer. To use, cook as directed, increasing time about 5 minutes.

Nutrition Facts : Calories 564 calories, Fat 38g fat (16g saturated fat), Cholesterol 120mg cholesterol, Sodium 669mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 5g fiber), Protein 18g protein.

COPYCAT AIR FORCE ONE VEAL OR CHICKEN PICCATA



Copycat Air Force One Veal or Chicken Piccata image

This recipe had been sitting in my recipe box for several years waiting for me to give it a try and I am so glad I finally got around to tasting it. The magazine clipping claims that this is a recipe used by the chef on the US President's official plane, Air Force One. This is so very juicy and so scrumptious.

Provided by HeatherFeather

Categories     Chicken

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs veal cutlets or 1 1/2 lbs boneless skinless chicken breasts, pounded very thin
3 large eggs
1/2 cup milk
2 cups Italian seasoned breadcrumbs
2 teaspoons fresh lemon zest, finely grated
2 tablespoons sweet unsalted butter, to taste
salt, to taste
black pepper, to taste
1 lemon, juice of

Steps:

  • Whisk together eggs and milk in a small bowl and set aside.
  • Mix bread crumbs and lemon zest together in a shallow bowl.
  • Heat a large skillet over medium heat and melt some butter in it (as much or as little as you prefer- use less if using a nonstick skillet).
  • While butter is melting, dip veal pieces into egg mixture, then coat with crumbs mixture.
  • Pan fry in melted butter until cooked through, just a few minutes per side (time will vary based on how thinly you have pounded your cutlets)- until cooked through and no longer pink inside, but still juicy.
  • Season with salt& pepper to taste.
  • Sprinkle with a bit of fresh lemon juice to taste and serve immediately.

Nutrition Facts : Calories 401.8, Fat 16.9, SaturatedFat 7.3, Cholesterol 211.9, Sodium 842.2, Carbohydrate 29.3, Fiber 2.1, Sugar 2.7, Protein 31.5

EASY CHICKEN PICCATA RECIPE BY TASTY



Easy Chicken Piccata Recipe by Tasty image

Here's what you need: large, boneless, skinless chicken breast, salt, pepper, flour, butter, chicken broth, lemon, caper

Provided by Tasty

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 8

1 large, boneless, skinless chicken breast
salt, to taste
pepper, to taste
flour, as needed
3 tablespoons butter
½ cup chicken broth
1 lemon, Juiced
2 tablespoons caper

Steps:

  • Butterfly the chicken breast and pound it thin. Salt and pepper to taste.
  • Dredge each piece in flour, shaking off the excess.
  • In a skillet over high heat, melt three Tbsp. butter, and brown the chicken, the browner and crispier the better, 3-5 minutes on each side.
  • Remove chicken from the skillet, and, in the same pan, add chicken stock, lemon, and capers.
  • Boil until the sauce reduces by ⅓, and return the chicken to the skillet.
  • Spoon sauce over the chicken several times.
  • Serve immediately, with the remaining sauce poured over the chicken.
  • Enjoy!

Nutrition Facts : Calories 488 calories, Carbohydrate 20 grams, Fat 34 grams, Fiber 2 grams, Protein 24 grams, Sugar 4 grams

CREAMY CHICKEN PICCATA RECIPE BY TASTY



Creamy Chicken Piccata Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, salt, pepper, all-purpose flour, olive oil, dry white wine, unsalted butter, garlic, caper, lemon juice, chicken stock, heavy cream, fresh flat-leaf parsley, angel hair pasta

Provided by Kiano Moju

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 boneless, skinless chicken breasts
salt, to taste
pepper, to taste
⅔ cup all-purpose flour
4 tablespoons olive oil
⅓ cup dry white wine
2 tablespoons unsalted butter
2 cloves garlic, chopped
2 tablespoons caper
3 tablespoons lemon juice
1 ½ cups chicken stock
⅓ cup heavy cream
2 tablespoons fresh flat-leaf parsley, chopped
8 oz angel hair pasta, cooked, for serving

Steps:

  • Butterfly each chicken breast. Lay a piece of parchment paper on top and pound to about ¼ inch (6 mm) thick. Season generously on both sides with salt and pepper.
  • Cut each breast in half lengthwise so you have 4 pieces of chicken.
  • Add the flour to a wide, shallow dish. Dredge each piece of chicken in flour, shaking off the excess.
  • Heat the olive oil in a large skillet over medium heat. Fry the chicken until golden brown, about 3-4 minutes per side. Remove the chicken from the pan and set aside.
  • Pour the white wine into the pan and cook until reduced by half, about 1 minute.
  • Add the butter, garlic, and capers and cook until fragrant, about 2 minutes.
  • Stir in the lemon juice and chicken stock and cook for 5 minutes, until the sauce has slightly thickened.
  • Stir in the cream, then return the chicken to the pan.
  • Sprinkle with the parsley and turn the chicken to coat in the sauce. Simmer for 2 minutes, until the sauce thickens slightly, then remove from the heat.
  • Serve the chicken and sauce over angel hair pasta.
  • Enjoy!

Nutrition Facts : Calories 908 calories, Carbohydrate 87 grams, Fat 45 grams, Fiber 3 grams, Protein 35 grams, Sugar 5 grams

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From icookfortwo.com


CHICKEN PICCATA RECIPE - READY IN 20 MINUTES! - MOM ON TIMEOUT
2020-10-04 Remove chicken and add the rest of the ingredients (chicken broth, white wine, capers, lemon juice, lemon zest, Dijon mustard, and cornstarch) to the skillet, whisking to combine. Simmer for just a few minutes until the sauce thickens slightly. Add the chicken back to the skillet and spoon sauce over top the chicken.
From momontimeout.com


BEST CHICKEN PICCATA RECIPE - HOW TO MAKE CHICKEN PICCATA - DELISH
2021-10-28 Preheat oven to 400º. Prep roasted garlic: Slice off the top of the head of garlic (about 1/4"). Drizzle cut side with olive oil and roast until …
From delish.com


AIR FRYER PORK PICCATA • HIP FOODIE MOM
2020-10-21 Using your air fryer: Turn your air fryer on and set to 390 degrees. Let air fryer pre-heat. When ready, place the pork either into the air fryer drawer or on the air fryer racks. Close and cook for about 12 to 14 minutes, rotating the trays or flipping the pork, halfway through. While the pork is cooking, make your sauce.
From hipfoodiemom.com


CHICKEN PICCATA PASTA RECIPE - NINJAKITCHEN.COM
Season chicken with salt and pepper and coat in flour, shaking off excess. Brush both sides of chicken with melted butter. Stir Parmesan cheese, capers, remaining chicken broth, remaining lemon juice, and lemon zest into the cooked pasta. Place reversible rack in the higher position in the pot over the pasta, and place chicken on rack.
From ninjakitchen.com


CHICKEN PICCATA PASTA - RECIPES | PAMPERED CHEF US SITE
Carefully add the broth and pasta to the pan. Cook until the pasta is tender, 7–8 minutes, stirring occasionally. Zest the lemon to measure 1 tbsp (15 mL). Juice the lemon to measure 2 tbsp (30 mL). Add the cream cheese, zest, and juice to the pan. Stir until the cream cheese is fully incorporated. Add the chicken and artichokes to the pan.
From pamperedchef.com


CHICKEN PICCATA RECIPE - KRISTINE'S KITCHEN
2021-09-29 Add salt and pepper to taste, if needed. Return the chicken to the pan and cook in the sauce until the internal temperature reaches 165° F. Remove chicken to a clean serving plate. Add the remaining 1 tablespoon of butter to the skillet and whisk/stir for 1 minute. Remove sauce from heat.
From kristineskitchenblog.com


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