Chicken Piccata with Olive-Caper Parmesan Crust

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Ingredients

Chicken:

  • 2 lbs chicken breast fillets

  • Salt and pepper, to taste

Sauce:

  • 1 onion, finely chopped

  • 50 ml white wine

  • 250 ml hot water

  • 1 teaspoon chicken bouillon powder

  • 240 g heavy cream

  • 1 tablespoon mustard

  • 50 g capers, rinsed

  • 70 g kalamata olives, rinsed and halved

Crust:

  • 100 g sourdough bread, torn into chunks

  • 60 g butter, at room temperature

  • 40 g Parmesan cheese, grated

  • 2 cloves garlic, finely chopped

  • 1 teaspoon dried thyme

  • Freshly ground pepper, to taste

  • Fresh parsley, finely chopped (for garnish)


Directions

  1. Prep the Crust

    • Blitz sourdough in a food processor until coarse crumbs form.

    • Add butter, Parmesan, garlic, thyme, and pepper. Pulse until combined but still a bit chunky.

    • Add the fresh parsley and pulse to combine. Set aside.

  2. Cook the Chicken

    • Season chicken fillets with salt and pepper.

    • Heat a drizzle of oil in a large oven-safe skillet over medium-high heat.

    • Sear chicken 2–3 minutes per side until lightly golden (they’ll finish cooking in the oven). Transfer to a plate.

  3. Make the Sauce

    • In the same skillet, reduce heat to medium. Add onion and cook until softened (about 4 minutes).

    • Pour in white wine, scraping up browned bits from the pan. Simmer until reduced by half.

    • Dissolve the bouillon powder in the hot water. 

    • Stir in cream, mustard, capers, and olives. Let it bubble gently for 3 to minutes until slightly thickened.

    • Taste and season with pepper (salt only if needed, capers and olives add saltiness).

  4. Assemble and Bake

    • Return chicken to the pan, nestling into the sauce.

    • Spoon crust mixture evenly over each chicken breast.

    • Transfer skillet to a preheated oven at 400°F.

    • Bake 10 to 12 minutes, or until chicken reaches 165°F internal temperature and crust is golden.

  5. Finish and Serve

    • Garnish with chopped parsley over the top before serving.

    • Spoon extra sauce from the pan over each portion.

    • Serve with buttered pasta, mashed potatoes, or crusty bread to soak up the sauce.





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