A classic chicken piccata dish with a twist: brandy. Bringing our favorite dish to a new level of savor.

I should follow my rule of always having all the ingredients on hand, and tonight, we did not have any white wine at the house.

Brandy  chicken piccata

Plenty of red, that for sure, but white, not a bottle in sight for my chicken dinner.

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I had to come up with something on the spot. Therefore, I decided to use brandy instead of white wine. It was delicious!

We all love chicken, what there is not to love: easy to prepare, rich meat, and most of all cost effective.

In this Article

What is brandy?

Brandy is a spirit produced by distilling from wine or fermented fruit mash aged on wooden barrels. Of course, alcohol volume is slightly higher, around 35 to 60% alcohol per volume.

Unlike wine or whiskey, which are tightly controlled, brandy can be distilled with any fruit base.

Brandy is a beautiful after-dinner drink served at room temperature in a small balloon-type glass. Often used as a key ingredient in several delicious mixed drinks.

The brandy with chicken broth, garlic, capers, and lemon juice, your typical piccata sauce, was just out of this world. One of our favorite chicken recipes.

When not in use, seal the opened brandy bottle and place it in a dark cabinet away from heat and light.

Brandy Chicken Piccata

What are Capers?

Also known as Capparis spinosa. There is such a thing as caper berries.

Capers are little flower buds that are now mature yet. They grow wild across the Mediterranean and parts of Asia.

Green in color and pea-sized are found either marinating with sea salt or with white vinegar.

I prefer the capers under sea salt, as the flavor has not been diverted too much. However, ensure that you rinse them well under cold water before using them in your cooking. The salt content can make a mess of any recipe.

This excellent brandy chicken piccata makes a fantastic chicken salad for a light lunch if you have any leftovers.

Of course, you can use this brandy recipe to make veal piccata.

We had a mixed green salad on the side. Mashed potatoes, pasta with lemon sauce, and roasted vegetables are great side dishes too.

Here are a few helpful tips for the ingredients needed

Chicken: There is something so flavorful about chicken thighs. Therefore, they will always be my first choice. You can also bake this dish using chicken breasts, which take longer to cook. Please adjust accordingly.

Brandy: Christian Brothers makes an excellent, cost-effective brandy that can use with so many cooking and baking applications. However, use your favorite or the one you have on hand.

Lemon: One of the main ingredients for this chicken recipe. With each bite, the citric acid from the lemon gives it a gentle kick that lingers on your palate. Roll the lemon with the palm of your hand to extract as much juice as you can when squeezing it.

Garlic: Always use fresh garlic for an optimum taste. The garlic on jars has extra acidity added for preservation, and I found them to be very intense in flavor. Sometimes it can even change the flavor of your dish altogether.

Capers: Something that is always a staple in my kitchen. Buy the one under salt, which will have a deeper natural flavor. Do rinse them generously before adding them to your cooking.

Brandy Chicken Piccata

Equipment needed

Skillet: I cannot recommend Le Creuset enough. They cook the best, even due to the cast iron. Make the best sauces, thanks to the enamel. I understand they are a costly investment, but you will love them dearly once you cook with one.

Cooking tongs Easy to turn your chicken over, and will not leave a marking on your chicken.

A Chef Giangi Pick
Le Creuset Classic Cast Iron Handle Skillet, 9"
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02/19/2024 04:05 am GMT

Cooking tips and step-by-step instructions to make this fantastic recipe of Brandy Chicken Piccata

My number one recommendation, anytime you work with alcohol, is always to make sure that the heat is off when adding alcohol to any dishes that you are cooking on the stove.

Tuck away any loose clothing and keep children away.

Now, on to the recipe. Having all the ingredients ready will make this dish a breeze to cook.

  • Clean and pat dry the chicken thighs and remove any extra fat tissue that may be noticeable.
  • Be generous with your salt and pepper seasonings.
  • Use a large skillet where all your chicken pieces can cook without overlapping.
  • Start by sauteing your chicken skin down. Please do not touch it for about 5 to 6 minutes. Turning them prematurely will separate the chicken from the skin and will not have a beautiful golden color.
  • Shake the skillet; if the chicken moves with no resistance and no juices run, you can turn it over.
  • Turn off or down the heat under the skillet and add the brandy and chicken broth. Please turn on the heat, and bring it to a boil while keeping a watchful eye over your skillet.
  • Scrape brown bits when adding the chicken broth to the pan. They add a bit more flavor. your dish.
  • Add the garlic. Cook until soft and the liquid has half evaporated.
  • Add the lemon, capers, and parsley and finish the cooking process.
  • Lower the heat and add the butter and lemon slices.

A richer texture and the last piece of butter made it all bind well together. I love it better than the original classic and look forward to preparing it again.

Brandy Chicken Piccata

Storing and reheating instructions

If you have leftovers, this dish will store well in the refrigerator for several days.

Please bring it back to room temperature before reheating.

I use two methods: stove top and oven.

Stovetop:

  • place the chicken in a skillet, add a couple of tablespoons of water or chicken stock and one tablespoon of butter, cover, and reheat over medium-low heat for a few minutes.
  • Turn occasionally, and be careful it will not burn.
  • Add more water if needed it.

Oven:

  • Turn on your oven at 325F.
  • Place your chicken piccata in an oven-proof dish with a couple of tablespoons of water or chicken stock.
  • Spread butter on one side of aluminum foil which you will place over the chicken.
  • Place your dish in the oven even if the oven has not reached the desired temperature, and reheat for 15 to 20 minutes.
Brandy Chicken Piccata


Brandy Chicken Piccata

5 from 13 votes
Brandy Chicken Piccata
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
A classic chicken piccata dish with a twist: brandy.  Bringing our favorite dish to a new level of savor.

Ingredients 

  • 8 chicken tighs, skin on
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • ½ cup brandy
  • 1 tablespoon garlic, minced
  • ¼ cup sodium-free chicken stock
  • ¼ cup fresh lemon juice
  • 1 tablespoon capers, drained
  • 2 tablespoons unsalted butter
  • flat-leaf parsley, chopped
  • fresh lemon slices
  • salt
  • pepper

Instructions

  • Season the chicken tights all over with salt and pepper. In a large skillet over medium-high heat add 1 olive oil and 2 tablespoons butter.
  • Sauté the chicken tights skin down for 5 – 6 minutes per side if the skin feels some resistance when shaking the skillet, cook it a bit longer. Turn them over and sauté the other side until nicely browned, and no juices are running, 5 to 6 minutes. 
  • Lower the heat under the skillet. Add the brandy and chicken broth to the pan and put it back on the heat and bring it to a boil. Add minced garlic. Cook until garlic is slightly brown and liquid half evaporated about 2 minutes.
  • Add lemon juice, parsley, and capers and continue cooking for another 3 to 5 minutes. 
  • Finish the sauce with butter and lemons slices. Once the butter melts and thickens the sauce, it is ready to serve.
  • Garnish with chopped fresh parsley and serve.

Notes

Storing and reheating instructions
If you have leftovers, this dish will store well in the refrigerator for several days.
Please bring it back to room temperature before reheating.
I use two methods: stove top and oven.
Stovetop:
  • place the chicken in a skillet, add a couple of tablespoons of water or chicken stock and one tablespoon of butter, cover, and reheat over medium-low heat for a few minutes.
  • Turn occasionally, and be careful it will not burn.
  • Add more water if needed it.
Oven:
  • Turn on your oven at 325F.
  • Place your chicken piccata in an oven-proof dish with a couple of tablespoons of water or chicken stock.
  • Spread butter on one side of aluminum foil which you will place over the chicken.
  • Place your dish in the oven even if the oven has not reached the desired temperature, and reheat for 15 to 20 minutes.

Nutrition

Calories: 707kcal | Carbohydrates: 2g | Protein: 37g | Fat: 52g | Saturated Fat: 17g | Cholesterol: 252mg | Sodium: 253mg | Potassium: 494mg | Vitamin A: 525IU | Vitamin C: 6.5mg | Calcium: 22mg | Iron: 1.5mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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