This Chicken Piccata Recipe was made in my Instant Pot and it’s SO easy and packed with flavor! You can also easily make this in a skillet too, the versatility is amazing.
Ok, so last week I hit you guys up with a little round up of 25 Instant Pot Recipe Ideas for your arsenal. If you’re new around here, I bought my Instant Pot in December and have been using it pretty much all the time ever since. It’s basically a 7-1 cooker…it pressure cooks, slow cooks, sautés, steams etc. I have been using the pressure cook feature mostly, but am glad to say that it has now completely replaced my old slow cooker and I’ve loved steaming rice in it as well.
Anyhow, today I am using it for an easy dinner recipe that yes, can just as easily be done in a skillet…so if you don’t own an Instant Pot no worries here. BUT I wanted to see if making meat in the pressure cooker that I did NOT want to shred was an option…like to make a chicken breast that actually stays in breast form. Make sense?
Well. It worked. AND I am happy to report that making this Chicken Piccata recipe in the pressure cooker gave me the most delicious, tender chicken I have ever made. It was soft, but not shreddable, which to me is the perfect texture for a dish like this one!
One Recipe, Two Ways! Instant Pot Chicken Piccata OR Skillet Chicken Piccata
Chicken Piccata is one of my most favorite chicken dinners. It’s not one I make that often at home because I have children who *claim* they don’t like lemon. Meanwhile, they have no problem with Sour Patch Kids, lemonade or basically any other artificially flavored lemon item. BUT if they see me squeezing lemon into any baked good or dinner item they suddenly become allergic. It’s intensely annoying.
But I am gong to keep trying. Eventually I will wear them down…it’s a skill my husband tells me I have a black belt in.
How to Make Chicken Piccata
This chicken recipe is easy with just a few steps, whether you make it in the Instant Pot OR skillet.
First, you coat your chicken breasts lightly in flour. You’re going to brown the chicken using the sauté setting on your pot (or in a hot skillet). To be honest, the Instant Pot doesn’t really save a lot of time for this recipe, but it does produce a very tender chicken breast.
Once your chicken is browned, just place the browned chicken in the Instant Pot (or skillet) and pour in a simple fresh lemon juice, chicken broth, sherry, basil, oregano and capers…
You will cook the chicken on high pressure for 10 minutes in the Instant Pot, and about the same in the skillet. Once the chicken is cooked, you will add a little sour cream to the sauce to thicken it up and make it slightly creamy.
You can serve this Chicken Piccata recipe on top of pasta (so good) or on it’s own (also good).
I feel like this Instant Pot Chicken Piccata recipe makes enough sauce for about 8- ounces of pasta, depending on how “saucy” you like your pasta!
This is a healthy and easy chicken recipe, that is packed with flavor, and perfect for a weeknight dinner.
This Chicken Piccata is an easy chicken recipe, that can be made in the skillet or in your Instant Pot!
PrintInstant Pot Chicken Piccata
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Yield: serves 4-6 1x -
Category: Chicken -
Method: Instant Pot
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Cuisine: Dinner
Yield:
Category:
Method:
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PinDescription:
This Instant Pot Chicken Piccata can be made in the skillet as well!
Ingredients:
- 1 1/2 pounds boneless chicken breasts, trimmed (6 breasts)
- 1/2 cup all purpose flour plus 1 tablespoon, divided
- 2 teaspoon kosher salt, divided
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 3/4 cup chicken broth
- 1/3 cup fresh lemon juice
- 2 tablespoons cooking sherry
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 3 ounces capers, drained
- 1/4 cup sour cream
- lemon slices for garnish
Instructions
- Place 1/2 cup flour and 1 teaspoon salt in a large zip-top bag.
- Place the chicken breasts in the bag and shake to coat in flour. Shake off any excess flour and transfer to a plate.
- Heat your Instant Pot to saute for 30 minutes. When the pot comes to temperature coat the bottom of the pot with olive oil. Working 2 pieces at a time brown the chicken breasts on both sides. When browned, transfer to a clean plate.
- When all the chicken is browned add the garlic to the pot and cook until softened (about 1 minute) stirring constantly. Add in the chicken broth, lemon juice, sherry, basil and oregano. Add the chicken back to the pot and nestle into the liquid. Top with the capers.
- Place the lid on the pot and set to pressure cook on high for 10 minutes.
- While the chicken is cooking mix together the sour cream and remaining 1 tablespoon of flour in a separate bowl. Set aside.
- When the 10 minutes is up release the pressure and remove the chicken from the pot placing on a serving platter.
- Whisk in the sour cream to the liquid and cook for 1 minute. The liquid will be very hot, you don’t need to heat the pot.
- Pour the sauce over the chicken and serve warm over pasta if desired.
Notes:
Optional Skillet Directions:
Follow all the directions for the Instant Pot, except brown the chicken in a large skillet over medium-high heat. Continue steps with garlic and adding the liquid to the skillet. Nestle the chicken back in the skillet, top with capers and cover the skillet. Turn the heat down to medium-low and simmer for 10 minutes, or until chicken is cooked through. Follow the remaining instructions as directed above.
adapted from food.com
Keywords:: chicken recipe, instant pot, skillet recipe, instant pot recipe, chicken piccata, lemon, easy chicken recipe
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Heat the Instapot on Sautee for 30 MINUTES??
I was wondering do you pound chicken first? When I make it on the stove I have to pound the chicken down . I’m excited to try it I. My I insant pot !
You certainly can, although I never do. I just slice the chicken to the thickness that I like!
I made this last night and I’m making it again tonight! We loved it and it’s so easy!
This recipe is definitely a keeper! We loved it, and I’ll be fixing it again soon. Thank you!
The sauce was thinner than I expected and not creamy. I followed the recipe step-by-step. Good flavor though next time I’d use less lemon juice.
★★★★
I made this tonight & it was so good! The lemon & sour cream combo had such a great flavor! I added dry pasta to bottom of pot after browning the chicken. (a combo of rigatoni & macaroni noodles to use up partial boxes.) I increased the broth to a total of 2 & 1/2 C. to cook the pasta at the same time. It was so flavorful! I didn’t have capers so I added frozen peas after I cooked it as they “cook” when added to hot meals. We don’t like mushy peas. 🙂 Thank you so much for… Read more »
Thanks DebbieH for the instructions for cooking the pasta at the same time. I bought myself an Instant Pot for Christmas 🙂 and, though I’ve only used it a couple of times, I’m thrilled with it. My husband does most of the cooking since he’s now retired, so I’m always looking for simple recipes that won’t scare him off. This Chicken Piccata looks like a real winner.
Hi Debbie ? how much pasta did you use? I want to make this, but will be cooking it together, as you did. Did you just put the browned chicken breast on top of the pasta?
I want to try this but it would be helpful to know the pasta to broth ratio. Any tips?
How long should it cook in the IP?
Recipe says 10 minutes on HIGH pressure. I made it tonight & it was sooo good!
Made it in the Instant Pot last night. Fantastic! I first made Jasmine rice (1:1 ratio) which turned out absolutely perfect. This recipe impressed us both. I’ve made Chicken Picatta many times conventionally. Although the crust is missing from the chicken, it more than makes up for it in taste and convenience. Thank you!
Love hearing this!! Thank you!
What would the cook time difference be if only making half the recipe? THANKS!
This looks really tasty. Do you really preheat the IP for 30 minutes before browning??
Linda, no…you set it to sauté and I believe the default sets it at 30 minutes but when the pot comes to temperature “HOT”, then you add the olive oil and brown chicken. 🙂
I made this with my pressure cooker and it was delicious! I added a handful of shredded parmesan cheese and served it over angel hair pasta. I’m still dreaming about it weeks later!
YAY!! So happy you liked it!!
I make this a lot in a skillet. I buy sliced chicken breast instead of using a whole breast. How long would you suggest doing it in the IP? I’m worried about it overcooking the chicken.
I used chicken tenderloins & they weren’t dry at all cooking them at the 10-minute time.
I am going to make this recipe tonight. I don’t have an instant pot so I am going to use the skillet method and I’m also going to use light sour cream. I’m sure it’s going to turn out delicious.
Awesome! Let me know how you like it!
Why is it necessary to change the names of kitchen equipment – “Instant Pot” – call it what it is — a pressure cooker.
Well, it actually is more than just a pressure cooker…it slow cooks, sautes, steams, is a rice cooker, yogurt maker.. it does multiple things, which I suppose is why it’s not just called a Pressure Cooker 🙂
This looks delicious. I’ve so got to get one of those pots!
This looks too good to pass up and an Instant Pot sounds like the best way to make an easy dinner!
With the disclaimer “there are no dumb questions” here goes. What is a caper and what does it taste like? The recipe looks scrumcious – but those little things?!?
hahaha! I think it’s actually a tiny little flower bud, but it kind of tastes like an olive!
Thank you! I’m not very adventurous but what the hey – picture is enticing!