Rachael Ray’s Parmigiano-Reggiano Crusted Chicken Piccata: A Symphony of Flavors

There are some dishes that, the moment you encounter them, lodge themselves in your memory with an almost culinary gravity. For me, Rachael Ray’s Parmigiano-Reggiano Crusted Chicken Piccata is one of them. I first stumbled upon this recipe years ago, a vibrant flash of color and promise in a magazine page that I promptly tore out and tucked into my well-worn recipe binder. It wasn’t just the appeal of chicken piccata, a classic I adore for its bright, zesty notes, but the addition of that glorious, nutty Parmigiano-Reggiano crust that truly captured my imagination. The thought of that salty, umami-rich cheese transforming the chicken into something even more decadent and satisfying felt like a stroke of genius.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Yield: 4 servings
• Dietary Type: Contains Dairy, Gluten, Eggs

Ingredients

For the Chicken Crust:

• 1⁄4 cup all-purpose flour
• 2 large eggs, beaten
• 1 1⁄4 cups Parmigiano-Reggiano cheese, finely grated

For the Chicken Piccata:

• 4 boneless, skinless chicken breasts (about 6-8 ounces each), pounded to 1⁄4 inch thick
• 1 pinch salt, for seasoning the chicken
• 1⁄2 lb angel hair pasta
• 3 tablespoons extra virgin olive oil, divided
• 2 lemons: one sliced, and the juice of the other
• 2 garlic cloves, finely chopped
• 1⁄4 cup capers, drained and patted dry
• 1⁄2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 1⁄4 cup fresh flat-leaf parsley, chopped
• 1⁄2 cup chicken broth
• 2 tablespoons unsalted butter, chilled and cut into small pieces
• 5 ounces baby spinach
• Freshly ground black pepper, to taste

Equipment Needed

• Three shallow dishes or plates (for dredging)
• Large pot (for cooking pasta)
• Large nonstick skillet
• Tongs
• Whisk or fork
• Platter (for holding cooked chicken)

Instructions

This dish is a beautiful marriage of classic Italian flavors with a touch of Rachael’s signature home-cook brilliance. The key is in the preparation – getting everything ready before you start cooking ensures a smooth and efficient process, leading to a perfectly executed meal.

1. Prepare the Dredging Station: Set up your dredging station. Place the all-purpose flour on one plate. In a shallow bowl, beat the eggs until well combined. On a second plate, spread out the 1 cup of grated Parmigiano-Reggiano cheese.

2. Crust the Chicken: Working with one chicken cutlet at a time, dredge each piece first in the flour, ensuring a light, even coating. Next, dip it into the beaten eggs, letting any excess drip off. Finally, coat the chicken generously with the Parmigiano-Reggiano cheese, pressing gently to help the cheese adhere. Transfer the crusted chicken to a clean plate.

3. Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the angel hair pasta and cook according to package directions, or until al dente. This is usually a very short cooking time for angel hair, so keep a close eye on it. Drain the pasta, but be sure to reserve about a ladleful of the pasta cooking water. This starchy water is liquid gold for emulsifying sauces.

4. Sear the Chicken: In a large nonstick skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Once shimmering, carefully add the crusted chicken cutlets. Cook the chicken, turning once, until it’s a beautiful golden brown and cooked through, approximately 10 minutes in total (about 5 minutes per side). The Parmigiano-Reggiano crust should be wonderfully crisp and golden. Transfer the cooked chicken to a platter and tent it loosely with foil to keep it warm while you prepare the sauce.

5. Build the Piccata Sauce: Add the remaining 1 tablespoon of extra virgin olive oil to the same skillet (no need to wipe it clean – those browned bits are flavor!). Add the sliced lemon, finely chopped garlic cloves, and drained capers. Sauté for about 2 minutes, just until the garlic is fragrant and the capers are slightly toasted.

6. Deglaze and Reduce: Pour in the dry white wine and stir, scraping up any browned bits from the bottom of the skillet. Add the chopped flat-leaf parsley. Allow the wine to simmer and reduce for about 1 minute, intensifying its flavor.

7. Finish the Sauce: Lower the heat to a gentle simmer. Stir in the chicken broth. Let it meld with the other flavors for about 1 minute. Now, for that signature piccata silkiness: whisk in the chilled butter pieces, one at a time, until the sauce is smooth and emulsified. Finally, stir in the juice of 1 lemon, tasting and adjusting for acidity as needed. Spoon a little of this luscious sauce over the chicken on the platter.

8. Wilt the Spinach: Add the baby spinach directly to the remaining sauce in the skillet. Cook, stirring gently, until the spinach is just wilted. This will only take a minute or two.

9. Combine and Serve: Add the reserved pasta cooking water to the skillet with the spinach and sauce. Stir it in to create a more cohesive sauce. Add the drained angel hair pasta to the skillet. Toss everything to coat the pasta evenly. Stir in the remaining 1/4 cup of Parmigiano-Reggiano cheese and toss again until it’s melted and the pasta is beautifully coated. Season with salt and freshly ground black pepper to taste.

10. Plate Your Masterpiece: Divide the pasta mixture among four plates. Top each serving of pasta with a piece of the golden, crispy Parmigiano-Reggiano crusted chicken. Spoon any remaining sauce and wilted spinach from the skillet over the chicken and pasta. Serve immediately and enjoy the symphony of textures and flavors.

Expert Tips & Tricks

• Pounding the Chicken: Don’t skip the step of pounding the chicken breasts to an even 1/4 inch thickness. This ensures they cook quickly and evenly, preventing the crust from burning before the chicken is cooked through. You can use a meat mallet, the bottom of a heavy pan, or even a rolling pin.
• Grating the Parmigiano-Reggiano: For the best crust adhesion and flavor, use a fine grater. Pre-grated cheese often contains anti-caking agents that can prevent it from melting and adhering as well.
• Hot Skillet is Key: Ensure your skillet is properly heated before adding the chicken. This creates an instant sear, which is crucial for developing that desirable golden-brown crust and preventing the chicken from sticking.
• Don’t Overcrowd the Pan: Cook the chicken in batches if necessary. Overcrowding will steam the chicken instead of searing it, resulting in a less crispy crust.
• The Magic of Pasta Water: That reserved pasta water isn’t just for thinning the sauce. Its starch content helps the sauce cling beautifully to the pasta, creating a more harmonious dish.

Serving & Storage Suggestions

This dish is best served immediately, while the chicken crust is at its crispiest and the pasta is perfectly coated in sauce. A light sprinkle of extra fresh parsley and a final grating of Parmigiano-Reggiano can elevate the presentation.

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, gently warm the chicken and pasta in a covered skillet over low heat, adding a splash of chicken broth or water if the pasta seems dry. Avoid microwaving, as it can make the crust soggy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	822.8 kcal
Calories from Fat	361 kcal	44%
Total Fat	40.1 g	61%
Saturated Fat	14.3 g	71%
Cholesterol	231.8 mg	77%
Sodium	1017 mg	42%
Total Carbohydrate	58.5 g	19%
Dietary Fiber	5.8 g	23%
Sugars	1.8 g	7%
Protein	53.8 g	107%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free Option: For a gluten-free rendition, substitute a gluten-free all-purpose flour blend for the regular flour. You can also experiment with almond flour or a gluten-free breadcrumb mixture for the crust, though the texture will differ slightly.
• Vegetarian Delight: To create a vegetarian version, substitute thick slices of eggplant or large portobello mushrooms for the chicken. Ensure they are cooked thoroughly before serving.
• Herb Variations: While parsley is traditional, feel free to experiment with other fresh herbs like chives or a hint of fresh thyme in the sauce.
• Spice It Up: For a touch of heat, add a pinch of red pepper flakes to the garlic and capers as they sauté.

FAQs

Q: Can I make the Parmigiano-Reggiano crust ahead of time?
A: While you can prepare the dredging station ahead, it’s best to crust the chicken just before cooking to ensure the cheese adheres well and doesn’t become soggy.

Q: What kind of white wine is best for this recipe?
A: A dry white wine like Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay works wonderfully. Avoid sweet wines, as they can throw off the balance of the piccata sauce.

Q: My chicken crust isn’t as golden as I expected. What could be the reason?
A: Ensure your skillet is hot enough before adding the chicken, and that you are not overcrowding the pan, which can lead to steaming rather than searing.

Q: How can I make the sauce richer or creamier?
A: For an even richer sauce, you can whisk in an additional tablespoon of butter at the end, or add a tablespoon of heavy cream along with the chicken broth.

Q: Is it okay to use lemon juice from a bottle?
A: While bottled lemon juice can be used in a pinch, fresh lemon juice will always provide a brighter, more vibrant flavor that is essential for a truly authentic piccata.

Final Thoughts

Rachael Ray’s Parmigiano-Reggiano Crusted Chicken Piccata is more than just a recipe; it’s an experience. It’s that perfect weeknight meal that feels both elegant and comforting, a testament to how simple, high-quality ingredients can be transformed into something truly special. The nutty, savory crunch of the cheese-crusted chicken paired with the bright, zesty piccata sauce and tender angel hair pasta is a combination that never fails to delight. I encourage you to gather your ingredients, embrace the process, and savor every bite. This dish is a wonderful canvas for conversation and connection, best enjoyed with loved ones, perhaps with a crisp glass of that same dry white wine you used in the sauce.