5 Food Network Chefs, 5 Takes on Lemony Chicken Piccata

At its core chicken piccata is a simple, satisfying dinner of tender chicken breasts and a bold, lemony sauce with capers, but when your favorite Food Network chefs are involved, of course, this humble Italian classic is taken to the next level. From white wine- and cream-spiked sauces to pasta tosses and salads on the side, read on below to find out how five of your all-time favorite stars — Ina Garten, Rachael Ray, Trisha Yearwood, The Pioneer Woman and Giada De Laurentiis — put their signature spins on this tried-and-true meal.

5. Ina’s Chicken Piccata — To make sure her chicken boasts over-the-top taste and crispy texture, she coats the meat in seasoned breadcrumbs before beginning a two-part cooking process: a few minutes on the stove then a final bake in the oven. Just a splash of white wine offers bold flavor to her silky sauce.

4. Rachael’s Chicken Piccata Pasta Toss — Instead of opting for full-size chicken breast in 30-minute meal, Rachael chops the tenders into bite-size pieces before mixing them with penne and a piccata-style lemon sauce for an all-in-one dinner.

3. Trisha’s Chicken Piccata — “You can never have too much Parmesan cheese,” Trisha says as she adds another scoop of the cheese to the flour for dredging. This adds a nutty, salty bite to her chicken, which she cooks in a buttery garlic sauce laced with fresh lemon juice.

2. The Pioneer Woman’s Chicken Piccata with Buttery Lemon Noodles — The beauty of Ree Drummond’s chicken piccata is that it comes turns out all of the elements for a complete meal — in just 16 quick minutes. After pan-frying the chicken in a creamy lemon-white wine sauce, she serves the golden-brown meat with lemon-scented pasta and a salad of crisp arugula on the side.

1. Giada’s Chicken Piccata — For Giada, classic is key in her simple-to-prepare piccata (pictured above). Just before serving, she recommends adding a final pat of butter to the sauce, which will “thicken the sauce again and give it that rich taste.”

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