Instant Pot Chicken Piccata
Instant Pot Chicken Piccata consists of seared & dredged chicken cutlets smothered in a butter, lemon & capers Piccata sauce. This easy Chicken Piccata recipe will never fail to impress!
Print
Pin
Servings: 4 people
Calories: 418kcal
Cost: $5
Equipment
Ingredients
- 3 chicken breasts **boneless skinless. Thin breasts about ¼ inch thickness & pounded lightly.
- ¼ cup All-Purpose Flour **for dredging
- 2 tbsp Olive Oil
- 1 tbsp Butter
- ¼ tsp Paprika
- crushed black pepper **according to your preference.
- salt **according to your preference.
For the Piccata Sauce
- ¼ cups capers
- ⅓ cup white wine **best wines shared in post.
- ½ cup chicken stock **we used 1 tsp Better than Bouillon paste diluted in ½ cup hot/warm water.
- ½ tsp garlic powder
- 1 tbsp Lemon Juice
- 1 pinch Lemon zest
- 3 tbsp Butter **COLD butter a must.
Instructions
- Pound & Season Chicken: Begin by patting dry the chicken breasts with kitchen tissue and than pound them gently. This will prevent them from curling up when seared. Now, season the chicken breasts both sides with paprika, crushed black pepper & salt and rub them well.
- Dredge chicken breasts: Now, dredge the seasoned chicken breasts nicely with all-purpose flour both sides. Shake off excess flour and set them aside on a clean dry plate.
- Sear dredged chicken: Set the Instant Pot on SAUTE function & set it on HIGH heat. Add butter & oil. When it becomes hot gently add the chicken breasts and sear both sides until golden. Set them aside.
- De-glaze pot: Now, add the capers in the same pot and saute them for just 30 seconds, crush a few capers with the back of your ladle. This will help them release a lot of flavor. Pour the white wine, chicken stock and de-glaze the pot very well scraping the sides & the bottom of the pot with the help of your spatula. This will help loosen any stuck food particles & prevent the BURN error! Also, add the garlic powder & lemon zest, little salt and stir to mix well. CANCEL the SAUTE.
- Pressure Cook: Now, transfer back the seared chicken breasts into the pot and layer them in a single layer. DO NOT stir or mix. Secure the lid, seal the valve & pressure cook on HIGH for 4 mins. Once, the cooking cycle is over allow the pressure to release naturally for 5 mins and than release the rest of the pressure manually by moving the valve from the SEALING to the VENTING position. Open the lid carefully!
- Prepare Piccata Sauce: Next, fish out the cooked chicken breasts with the help of a tong and set them aside. Hit back the SAUTE function & set it on NORMAL heat. Throw in the diced fridge cold butter (important) and stir until the butter is fully incorporated into the sauce. Simmer the buttery piccata sauce for 1 minute. TURN OFF the instant pot and add the lemon juice. Mix well. Piccata sauce is ready!
- Serve Chicken Piccata: Now, transfer back the cooked chicken breasts into the pot. Coat them with the Piccata sauce. Allow them to rest for 5 mins and than serve them hot with the piccata sauce poured on top. Enjoy! Tastes best when served immediately from pot to plate!
Video
Notes
- How to make it in stove top: Instructions provided in the post.
- Thickening the piccata sauce: You can always add more butter to thicken the sauce and more stock to thin it out.
- Spicy chicken Piccata: Add red pepper flakes after adding the cold butter.
- Can I make it with chicken thighs: Yes, you can make chicken piccata with chicken thighs. The recipe would remain the same. The cook time would be 6 mins high pressure followed by 5 mins natural pressure release. Use boneless skinless chicken thighs and don't forget to lightly pound them.
- Gluten free chicken piccata: Skip dredging the chicken with flour or you can lightly coat the chicken with corn flour (naturally gluten free) and than sear the chicken cutlets.
- I don't have capers what can I use? There's no sub for capers in this recipe, capers are the star ingredient to make an amazing piccata sauce.
Nutrition Facts
Instant Pot Chicken Piccata
Amount Per Serving
Calories 418
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 9g56%
Cholesterol 140mg47%
Sodium 645mg28%
Potassium 673mg19%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 1g1%
Protein 38g76%
Vitamin A 492IU10%
Vitamin C 4mg5%
Calcium 15mg2%
Iron 1mg6%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 418kcal | Carbohydrates: 9g | Protein: 38g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 140mg | Sodium: 645mg | Potassium: 673mg | Fiber: 1g | Sugar: 1g | Vitamin A: 492IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg