This chicken piccata recipe made with lemon, salty capers and chilies for a spicy twist, all simmered in white wine sauce for a quick and easy meal. You'll be surprised just how easy it is to make, and it is guaranteed to impress.
Lemon Chicken Piccata with a Spicy Twist
We're cooking up classic Chicken Piccata in the Chili Pepper Madness kitchen, my friends. We love lemon chicken piccata, and it's one of Patty's favorite dishes.
You may ask, though - is chicken piccata spicy? No, chicken piccata is not a spicy dish, but that doesn't mean we can't make it spicy!
Why You'll Love MY Chicken Piccata Recipe
I make my chicken piccata very similar to the classic way, but with the inclusion of chili peppers and extra spices for added flavor and a touch of heat. I think most recipes are better with a touch of spiciness to them.
I suggest using only slightly spicy peppers, ones that will not overwhelm your palate or the delicate balance of flavors with your typical lemon chicken piccata. Use just enough to let your taste buds know they're alive and kicking.
I'm using mildly spicy rocoto peppers and a bit of chili powder to introduce some new elements of flavor and a tad bit of heat.
I'm filing this one under "Quick and Easy Recipes" because you'll have this done in under 30 minutes and you will love it. Seriously, take a break from all that meal planning and make yourself something yummy that takes practically no work at all.
Let's talk about how to make chicken piccata, with a spicy twist!
Chicken Piccata Ingredients
- Chicken Breasts. Use skinless, boneless chicken breast.
- Paprika. Use cayenne for extra spicy.
- Chili Peppers. I'm using rocoto peppers, but use peppers with a heat level y you prefer, like sweet Italian peppers or fresno chilies.
- Flour.
- Butter.
- Olive Oil.
- Fresh Lemon Juice.
- Dry White Wine.
- Capers.
- Chopped Green Onion. For serving.
How to Make Chicken Piccata (with a Spicy Twist!) - the Recipe Method
Flatten, Season, and Flour the Chicken. Pound the chicken breasts slightly flat with a tenderizer.
Add flour to a wide bowl and add half the chili power along with salt and pepper to your taste. Coat the chicken breasts in the seasoned flour.
Cook the Chicken. Heat a large skillet to medium-high heat. Add 2 tablespoons butter and melt. Swirl it around the pan.
Add the chicken to the pan along with your chili pepper slices. Cook for 4-5 minutes, then flip everything and cook another 4-5 minutes, or until the chicken is cooked through and the peppers are nicely browned.
Remove the chicken breasts and peppers and set them aside.
Make the Lemon Piccata Sauce. Add remaining butter, olive oil, lemon juice, white wine and capers to the hot pan. Swirl and scrape up the flavorful bits from the bottom of the pan. Add a bit more chili powder and salt and pepper to your taste.
Simmer the Chicken. Return to heat and bring to a boil. Taste for seasonings and adjust as desired. Add chicken, reduce heat and simmer about 5 minutes.
Serve. Serve with green onions and extra chili powder sprinkled over the top. Add extra lemon slices to make it look pretty!
Boom! Done! Let me know what you think of my personal spin on classic chicken piccata. Curious how you enjoy it! Spice it up, my friends!
Recipe Tips & Notes
The Chili Peppers. If you can't find rocoto chili peppers, substitute them for any Italian pepper or even any sweet pepper you can find. Go for a red pepper, as the LOOK of the dish will be amazing, and don't we eat with our eyes first?
Green peppers are fine, too, for a milder version.
The Additional Spices. Use paprika or cayenne, though don't overdo it. The sauce consists of oil, butter and lemon and it's not super delicate, especially with the capers, but you really only want a hint of that spice.
Let the combination do the work. Really, though, with the chili powder and the peppers, it's a nice balance.
Patty's Perspective: For something so simple, it is surprising how much I do love this meal. Considering how fast it is put together, from start to plate, you'll be surprised by how much flavor it has.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Zesty Chicken Piccata Recipe with Capers and Chilies
Ingredients
- 2 skinless, boneless chicken breasts
- 1-2 teaspoons chili powder - Paprika or Cayenne is good or be like me and use a spicy habanero powder
- Salt and pepper to taste
- 3-4 rocoto peppers – or other medium sized chili peppers sliced into rings (Sweet Italian peppers are great! Or any sweet pepper)
- 1/2 cup flour
- 4 tablespoons butter
- 2 tablespoons olive oil
- Juice from 1-2 lemons depends on how lemony you want it!
- ½ cup dry white wine
- 2 tablespoons capers with some of the brine
- Chopped green onion for serving
Instructions
- Pound the chicken breasts slightly flat with a tenderizer.
- Add flour to a wide bowl and add half the chili power along with salt and pepper to your taste. Coat the chicken breasts in the seasoned flour.
- Heat a large skillet to medium-high heat. Add 2 tablespoons butter and melt. Swirl it around the pan.
- Add the chicken to the pan along with your chili pepper slices. Cook for 4-5 minutes, then flip everything and cook another 4-5 minutes, or until the chicken is cooked through. Remove the chicken and peppers and set aside.
- Add remaining butter, olive oil, lemon juice, white wine and capers. Swirl and scrape up the flavorful bits from the bottom of the pan. Add a bit more chili powder and salt and pepper to your taste.
- Return to heat and bring to a boil. Taste for seasonings and adjust as desired. Add chicken, reduce heat and simmer about 5 minutes.
- Serve with green onions and extra chili powder sprinkled over the top. Add extra lemon slices to make it look pretty!
Nutrition Information
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