Why Can't I Use Caper in Fortnite? (And Delicious Chicken Piccata Recipe Instead!)

When it comes to quick, flavorful dinners, Chicken Piccata reigns supreme in my kitchen. It’s seriously the GOAT of easy meals. No cap – unlike using capers in Fortnite (which, trust me, just doesn’t work), this recipe is a guaranteed win. You get perfectly juicy chicken bathed in a bright, zesty lemon-caper sauce that’s so good, it’s practically illegal.

The first time I tasted Chicken Piccata, it was like a flavor explosion. That tangy lemon butter sauce with the pop of capers just sang with the tender, lightly breaded chicken. I had it at a little Italian place and knew I had to recreate it at home.

It quickly became a weeknight hero in our house. And the real test? My son, Brayden, the ultimate picky eater and Fortnite enthusiast, declared it his #2 favorite dish. Number two! I was a little offended, naturally. I mean, this is Chicken Piccata we’re talking about. But then he told me what beat it: Sloppy Joes.

Sloppy Joes. Okay, I get it. There’s a primal appeal to a messy, saucy sandwich. But still, being second only to Sloppy Joes on Brayden’s list, right after he rage-quits a Fortnite match, is high praise indeed.

And let’s be honest – if a dish is so good it can distract your kid from their Fortnite game, you know you’ve hit gold. Speaking of Fortnite, though… capers? Yeah, stick to the recipe. They’re amazing in Piccata, less so in Pleasant Park.

Equipment Needed

To whip up this incredible Chicken Piccata, having the right tools makes all the difference. Here’s a rundown of what you’ll need, including some top-notch recommendations to make your cooking experience smooth and enjoyable.

Large Skillet

A reliable skillet is crucial for even cooking and getting that beautiful sear on your chicken. A heavy-bottomed skillet is ideal for even heat distribution. The All-Clad Stainless Steel 12-Inch Fry Pan is a fantastic choice. It heats evenly, retains heat well, and is even oven-safe if you want to add a final crisp in the oven.

Meat Mallet or Rolling Pin

For uniform chicken cutlets, a meat mallet is your best friend. The OXO Good Grips Meat Tenderizer works wonders for gently pounding chicken to the perfect thickness. If you don’t have a mallet, a rolling pin will do, but a mallet offers better control.

Tongs

Tongs are essential for flipping the chicken without tearing the delicate breading. The HOTEC Stainless Steel Locking Kitchen Tongs Set, with both 9-inch and 12-inch tongs, is a great set. Perfect for cooking and serving alike.

Garlic Press

Freshly minced garlic is key for the sauce, and a garlic press makes it quick and easy. The Dreamfarm Garject Garlic Press is a game-changer. It presses unpeeled cloves and even scrapes off the garlic – mess-free!

Cutting Board and Chef’s Knife

A sturdy cutting board and sharp knife are must-haves for butterflying chicken and chopping parsley. The John Boos Block Cutting Board is a superb wooden option, durable yet gentle on knives. Pair it with a Victorinox Fibrox Pro Chef’s Knife for a versatile knife that makes prepping a breeze.

Digital Meat Thermometer (Optional but Highly Recommended)

Want perfectly cooked chicken every time? A ThermoPro Digital Meat Thermometer is your secret weapon. It gives instant readings, so no more guessing – just perfectly cooked, juicy chicken.

Ingredients Needed for the Easy Chicken Piccata Recipe

Quality ingredients elevate Chicken Piccata from good to gourmet. Here’s how to choose the best for a dish that will impress every time.

Chicken Ingredients

Boneless Chicken Breasts

Opt for high-quality, organic, or free-range chicken for the best flavor and texture. Look for breasts that are similar in size for even cooking. Fresh chicken is always preferable to previously frozen for superior texture.

All-Purpose Flour

Use a good all-purpose flour like King Arthur Unbleached All-Purpose Flour for dredging. It creates a light, crispy coating. For gluten-free, use a blend designed for all-purpose use to ensure good adhesion.

Salt and Black Pepper

Seasoning is crucial. Kosher salt is great for control, and freshly ground black pepper offers a bolder flavor than pre-ground. PRO TIP: For extra flavor, add Italian seasoning to your flour mixture.

Olive Oil

A quality extra virgin olive oil adds a rich, fruity note that enhances the chicken’s sear. California Olive Ranch or Colavita Extra Virgin Olive Oil are excellent choices for flavor and cooking performance.

Unsalted Butter

Choose unsalted butter to control the dish’s saltiness. Premium butters like Kerrygold Pure Irish Butter or Plugrá European-Style Butter have a creamier texture and richer taste, adding luxury to the sauce.

Lemon Caper Sauce Ingredients

Chicken Broth

Use low-sodium chicken broth or stock to avoid overpowering the dish with salt. Homemade broth is fantastic for depth, but Swanson Natural Goodness Chicken Broth is a reliable store-bought option.

Fresh Lemon Juice

Freshly squeezed lemon juice is non-negotiable for that bright, tangy flavor. Choose lemons that feel heavy for their size and have slightly glossy skin – signs of juiciness. Rolling lemons on the counter before cutting helps release more juice.

Capers

Use non-pareil capers – they’re smaller with a milder, less intense briny flavor. Roland Non-Pareil Capers are a great choice. Rinse them under cold water to reduce excess salt before adding to the sauce.

Dry White Wine

For those who enjoy cooking with wine, a dry white wine like Sauvignon Blanc or Pinot Grigio works beautifully. The acidity complements the lemon and capers, enhancing the flavor. Substitute with extra chicken broth if you prefer to omit alcohol.

Unsalted Butter (for finishing the sauce)

A final touch of unsalted butter, like Kerrygold, emulsifies the sauce and makes it smooth and glossy. It enriches the flavors and brings everything together.

Fresh Parsley

Garnish with flat-leaf parsley for a pop of color and fresh flavor that balances the sauce’s richness. Flat-leaf parsley has better flavor than curly parsley. Wash and dry it thoroughly before chopping to avoid adding excess moisture.

Additional Ingredient Tips

Choose Juicy Lemons

Select lemons with thin skin, as they tend to be juicier, making it easier to get all the juice you need.

Add a Touch of Heat

A pinch of red pepper flakes (though not traditional) can add a subtle kick and make the sauce even more dynamic.

Consider a Creamy Finish

For a richer sauce, stir in a splash of heavy cream at the end. This creates a decadent, velvety lemon-butter-caper cream sauce.

How to Make Chicken Piccata

Making restaurant-quality Chicken Piccata at home is easier than you think! These key steps will guide you to piccata perfection.

Step 1: Prepare the Chicken

Butterfly and pound the chicken breasts to an even thickness. This ensures even cooking and tender chicken.

Tip: Place chicken between plastic wrap or parchment paper to prevent splattering. Use a meat mallet or rolling pin to gently pound until about ½-inch thick. This makes the chicken cook uniformly and more tender.

Step 2: Season and Dredge

Season chicken on both sides with salt and pepper, then lightly coat in flour. The flour helps create a golden, crispy crust.

Tip: Shake off excess flour to prevent clumping and burning in the pan. You want a thin, even layer of flour.

Step 3: Sear the Chicken

Heat a large skillet over medium-high heat with olive oil and butter. When butter is melted and oil shimmers, add chicken.

Tip: Don’t overcrowd the skillet. Cook in batches if needed for even browning. Overcrowding steams the chicken, preventing crispiness.

Cook chicken 3-4 minutes per side, until golden brown and cooked through but still juicy. Transfer to a plate and loosely cover with foil to keep warm.

Step 4: Make the Sauce

In the same skillet, pour in white wine (if using) and scrape up browned bits (fond) from the bottom. These bits are flavor gold!

Tip: If not using wine, use extra chicken broth. For better deglazing, add a splash of lemon juice to lift the fond.

Add chicken broth, fresh lemon juice, and capers to the skillet. Simmer and reduce slightly for about 5 minutes to concentrate flavors.

Tip: Taste the sauce as it reduces. Add more lemon juice for a more intense lemon flavor. If too tart, add a tiny pinch of sugar to balance.

Step 5: Finish the Sauce

Stir in remaining butter, melting it into the sauce for a smooth, glossy finish.

Tip: Add butter slowly, stirring constantly (“mounting”). This emulsifies the sauce for a luxurious texture. If sauce separates, whisk briskly to recombine.

Return chicken to skillet, spooning sauce over each piece. Simmer in sauce for 2 minutes to absorb flavors and stay tender.

Step 6: Plate and Garnish

Transfer chicken to plates and spoon more sauce over. Garnish with fresh parsley and extra lemon slices for color and freshness.

Tip: For an extra touch, zest lemon over chicken before serving. It adds a bright, aromatic note.

Serving Suggestions

Chicken Piccata is versatile. Here are some delicious pairings:

Pasta: Angel hair or spaghetti are perfect for soaking up the sauce. Toss pasta with olive oil and garlic for extra flavor.
Vegetables: Roasted or sautéed asparagus, green beans, or broccoli are great sides.
Potatoes: Garlic mashed potatoes or roasted baby potatoes are ideal for sauce-soaking.
Crusty Bread: Essential for mopping up every last drop of sauce!

Pro Tips for the Best Chicken Piccata

Preheat the skillet properly: Hot skillet = good sear and prevents sticking.
Control sauce consistency: Too thick? Add broth. Too thin? Simmer longer.
Use fresh ingredients: Fresh lemon juice and herbs make a huge flavor difference. Avoid bottled lemon juice – fresh is key.

Frequently Asked Questions About Chicken Piccata

Can I make Chicken Piccata without wine?

Absolutely! Substitute white wine with extra chicken broth. Wine adds acidity and depth, but extra lemon juice can create a similar effect. The flavor will be slightly different but still delicious.

How do I keep the chicken from getting dry?

Don’t overcook it! Sear 3-4 minutes per side until golden, then finish cooking in the sauce for just a couple minutes. Pounding chicken evenly also prevents dryness.

Can I prepare Chicken Piccata ahead of time?

Yes, cook chicken and sauce separately, then refrigerate. Reheat sauce, add chicken, and simmer until heated through when ready to serve. This helps maintain texture and flavor.

What can I use if I don’t have capers?

Chopped green olives are a good substitute with a similar briny flavor. A few dashes of vinegar can also replicate the tanginess. It won’t be exactly the same, but still flavorful.

Is Chicken Piccata gluten-free?

Traditional Piccata isn’t gluten-free due to flour dredging. Make a gluten-free version by substituting all-purpose flour with a gluten-free flour blend or almond flour. Ensure broth and other ingredients are also gluten-free.

Chicken Piccata Recipe

Course: Dinner
Cuisine: American, Italian
Keyword: chicken piccata, weeknight dinner

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Servings: 4
Calories: 230kcal

Easy chicken piccata in a zesty lemon-caper sauce, perfect for a quick, flavorful dinner that’s easy to prepare.

Print Recipe

Equipment

Large skillet
Meat mallet
Tongs
Garlic press
Cutting board and chef’s knife
Digital meat thermometer

Ingredients

For the Chicken:

2 boneless skinless chicken breasts
1 cup All-purpose flour for dredging
Salt and black pepper for seasoning
1 tbsp Italian seasoning
3 tablespoons olive oil
2 tablespoons unsalted butter

For the Lemon Caper Sauce:

1 cup chicken broth low-sodium recommended
⅓ cup fresh lemon juice (about 2 lemons)
¼ cup capers drained and rinsed
⅓ cup dry white wine (optional, can substitute with more chicken broth)
2 tablespoons unsalted butter for finishing the sauce
Fresh parsley chopped (optional, for garnish)

Instructions

Prepare the Chicken: Butterfly and pound chicken breasts to even thickness. Season both sides with salt and pepper.
Dredge the Chicken: Coat each piece in flour, shaking off any excess.
Cook the Chicken: Heat olive oil and 2 tablespoons butter in a skillet over medium-high heat. Sauté chicken for 3-4 minutes per side until golden brown. Remove from skillet and set aside.
Make the Sauce: In the same skillet, add white wine (if using), scraping up any brown bits. Add chicken broth, lemon juice, and capers. Simmer for about 5 minutes to reduce sauce.
Finish the Sauce: Stir in remaining butter until melted. Return chicken to skillet and spoon sauce over the top. Cook for an additional 2 minutes.
Garnish and Serve: Plate chicken and drizzle with sauce. Sprinkle with parsley and serve with pasta, rice, or crusty bread.

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