Easy Chicken Piccata Recipe for a Crowd

This is easily one of my go-to recipes for anywhere or anytime! It is easy to make while camping or in your backyard and it can be scaled to feed as many people as you need. I call it my “Easy Chicken Piccata Recipe for a Crowd ” for a good reason, it is almost fool-proof, if you keep the easy tips (below) in mind while cooking. To date I have cooked this Chicken Piccata Recipe for groups of 25 to 110 without any changes to the recipe other than scaling for quantity.

Easy Chicken Piccata for a Crowd Recipe

Author: Gary House

Recipe type: Main dish

Prep time: 30 mins

Cook time: 45 mins

Total time: 1 hour 15 mins

Ingredients

6 skinless boneless chicken breasts, quartered, pounded ⅜ inch thick.
Salt and freshly ground black pepper
1½ cup all-purpose flour, for dredging
½ cup canola oil
2 lemons, 1 juiced, 1 sliced
1 cup dry white wine
1 cup chicken stock
1 chicken bullion cube
½ stick (4oz) unsalted butter
2 tablespoons capers with juice
2 tbs fresh parsley, chopped (optional)

Instructions

Mise en place
Trim, quarter skinless boneless chicken breast
Evenly pound all piece to uniform size, approximately ⅜ inch thick
Heat cast iron skillet
Add oil to skillet
Salt and pepper both sides of chicken breast generously
Dredge chicken breasts in flour
Place in hot oil to cook only till lightly browned on each side
Remove and place in baking dish
Repeat until all are browned
Pre-heat oven to 350°F
Remove any excess oil from skillet, if any
Pour dry white wine is skillet to deglaze, simmer until reduced by half
Add chicken stock, lemon juice and bullion cube, simmer until reduced by half
Add butter to melt
Sprinkle capers over chicken
Place lemon slices over chicken
Pour sauce over chicken
Bake in oven until the internal temperature of the thickest piece reaches 165°F
Remove and serve

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To put this into perspective and scale for a crowd: one person will eat about three pieces of Chicken Piccata. So 3 skinless boneless chicken breasts will feed 4 people, 6 skinless boneless chicken breasts will feed 8 people, 12 skinless boneless chicken breasts will feed 16 people, and 48 skinless boneless chicken breasts will feed 164 people.

Tip: Here is the formula I use: #people x 3 ÷ 4 = # of pieces of chicken to buy

All of the other ingredients are increased as needed to cook the quantity needed – yes I know, that is not very specific … just plan to double everything when the chicken quantity doubles.

Tip: Cut the chicken in half lengthwise, the cut in half crosswise.

Tip: Do not cook the chicken completely in the skillet, just cook until the sides are lightly browned.

Tip: Watch the temperature of your skillet, you don't want to burn the bits and pieces in the bottom or it will make your sauce bitter.

Tip: You can stack the cooked Chicken Piccata in the baking dish 3 -4 piece high if needed.

Tip: Don't worry if some of your Chicken Piccata piece reach higher than 165°F while baking in the oven, they will be very moist and tender despite what may seem like overcooking.

Equipment used on this recipe:

Camp Chef Somerset III Ultimate Cook Station

Camp Chef Outdoor Camp Oven

Camp Chef 12″ Seasoned Cast Iron Skillet

KitchenAid Nesting Ceramic 4-Piece Bakeware Set