Learning how to make chicken piccata is a fantastic way to sharpen your cooking skills. It teaches essential techniques that will elevate your culinary repertoire.

Whenever I’m in the mood for homemade chicken piccata, I turn to the brilliant Chef John. His recipes never fail, and they not only guide me step-by-step but also introduce new cooking techniques along the way.

If you’re just starting out in the kitchen, chicken piccata is an excellent dish to master. It incorporates a variety of techniques that will come in handy in many other recipes.

Tenderizing poultry or meat with a meat mallet is a great way to ensure even cooking.

No meat mallet? Don’t worry, you can easily substitute with common household items.

Seasoning and coating poultry or meat in flour before browning is key to achieving the perfect crispy exterior.

#Protip: Follow Chef John’s method and sprinkle flour onto a plate (a pie plate works great to minimize mess) and add more as needed, so you don’t have to discard leftovers.

Pan-frying.

The pan and oil are at the perfect temperature when you hear that sizzle as soon as the chicken hits the pan, according to Chef John.

Making a pan sauce involves deglazing the pan with wine to capture all the delicious browned bits from cooking.

#Protip: For a silky smooth sauce, always use cold butter to give it that creamy finish.

Watch the full video here. Serve this flavorful, zesty, and savory dish over hot rice, your favorite pasta, or mashed cauliflower.

Enjoy your cooking adventure!