Have you ever savored the exquisite flavors of Chicken Piccata and found yourself longing to enjoy it again? Whether you have prepared a delightful homemade version or have some leftovers from a restaurant, knowing how to reheat Chicken Piccata to perfection is key in recreating that unforgettable culinary experience.
In this guide, we will delve into the art of reheating Chicken Piccata, exploring the best techniques and methods to ensure that each bite is as tantalizing as the first. So, let’s unravel the secrets of reviving the flavors of this beloved Italian dish and embark on a journey to savor the brilliance of reheated Chicken Piccata.
What is Chicken Piccata?
Chicken Piccata is a classic Italian dish consisting of thin chicken breast cutlets sautéed in olive oil and served in a lemon butter garlic sauce. To make Chicken Piccata, chicken breast fillets are pounded thin, then dredged in flour and egg and cooked in olive oil. The lemon butter sauce is made from fresh lemon juice, butter, parsley, capers, and white wine. The tangy lemon juice is the key ingredient that gives the sauce a bright zesty flavor. The capers provide a briny, salty accent.
Chopped parsley adds fresh herbal notes. The sauce is poured over the chicken cutlets, which are usually served with a side of pasta or rice. The ingredients of Chicken Piccata are simple, but when prepared well and all the components are balanced, it results in a very flavorful dish that will impress anyone who appreciates the vibrant tastes of Italian cuisine. Overall, Chicken Piccata is a classic, delicious, andcrowd-pleasing meal.
How To Reheat Chicken Piccata – The best ways
When it comes to reheating Chicken Piccata, there are a few methods you can choose from depending on your preferences and available equipment. Here are some of the best ways to reheat Chicken Piccata while maintaining its delicious flavors:
How To Reheat Chicken Piccata in A Conventional Oven
Reheating Chicken Piccata in a conventional oven is an excellent method to ensure even heating and maintain its delicious flavors. Here’s a step-by-step guide on how to do it:
Preheat the oven to 350 F. Allow the oven to fully preheat before adding your leftovers.
Remove the chicken cutlets and lemon butter sauce from the refrigerator and allow them to sit at room temperature for 10 to 15 minutes. This will allow for more even reheating.
Place the chicken cutlets in a single layer on a foil-lined baking sheet or in a casserole dish. Do not stack the cutlets on top of each other.
Pour the lemon butter sauce over the top of the chicken cutlets. Use a pastry brush to baste the sauce over the chicken and coat all sides.
Tent the baking sheet with foil and seal the edges to create an air-tight tent over the cutlets. This will help the chicken retain moisture as it reheats.
Place the baking sheet on the middle rack of the preheated oven. Reheat for 10 minutes.
Remove foil tent and baste the chicken again with the lemon butter sauce. Re-cover with foil and continue reheating.
Check on the chicken after 5 more minutes. It is done when the chicken reaches an internal temperature of 165 F and the sauce is bubbling. Baste with sauce again and continue reheating in 5 minute intervals until the chicken is heated through.
Once reheated, remove foil tent and baste the chicken cutlets once more with the steaming lemon butter sauce. Serve immediately with your favorite sides like rice, pasta or sautéed vegetables.
Use leftover reheated Chicken Piccata within 3 to 4 days. Do not re-reheat leftovers. Discard if left at room temperature for over 2 hours.
How To Reheat Chicken Piccata in The Microwave
Reheating Chicken Piccata in the microwave is a quick and convenient method. Here’s a step-by-step guide on how to do it effectively:
Remove the chicken cutlets and lemon butter sauce from the refrigerator and let them sit at room temperature for 10 to 15 minutes. This will help them reheat more evenly in the microwave.
Place the chicken cutlets in a microwave-safe dish in an even layer. Do not stack the cutlets on top of each other.
Pour the lemon butter sauce over the cutlets and use a pastry brush to coat all sides of the chicken in the sauce. Work the sauce in between the cutlets as well. This will add moisture as it reheats.
Cover the dish with a microwave-safe plate or vented plastic wrap. Poke a few holes or vents in the plastic wrap to allow steam to release.
Microwave the cutlets in 30 second bursts, checking in between. Start with 2 to 3 minutes total for 2 chicken cutlets. The time will depend on your microwave wattage.
After the initial microwave time, remove cover and baste the cutlets again with the lemon butter sauce. Replace cover.
Continue to microwave in 30 second increments, checking and basting at each interval. The chicken is reheated through when it reaches an internal temperature of 165 F and the sauce is bubbly.
Once reheated, baste the chicken with the sauce once more and let it sit covered for 1 to 2 minutes before serving. This will allow the temperature to distribute evenly and the chicken will finish cooking in the residual heat.
Serve the reheated Chicken Piccata immediately with your favorite sides. Do not re-reheat any leftovers. Use within 3 to 4 days.
How To Reheat Chicken Piccata in A Skillet
Reheating Chicken Piccata in a skillet is a stovetop method that allows you to achieve even heating and maintain the texture and flavors of the dish. Follow these steps to reheat Chicken Piccata in a skillet:
Remove the chicken cutlets and lemon butter sauce from the refrigerator and let them sit at room temperature for 10 to 15 minutes. This will ensure even reheating.
Heat 1 to 2 tablespoons of olive oil in a skillet (nonstick pan preferably) over medium heat.
Place the chicken cutlets in a single layer in the skillet. Do not overlap the cutlets.
Pour the lemon butter sauce over the cutlets. Use a spoon to coat the tops of the cutlets evenly with the sauce.
Cover and cook for 3 to 5 minutes until the sauce is bubbling and the bottom of the cutlets are lightly browned.
Flip the chicken cutlets over. Cover and continue cooking for 3 to 5 minutes more until the chicken reaches an internal temperature of 165 F.
Remove cover, turn the heat up to medium-high and continue cooking, basting frequently with the lemon butter sauce, until the chicken is heated through and the sauce has slightly reduced, about 2 to 3 minutes.
Baste the cutlets with the sauce again, turn off the heat and let them sit covered in the skillet for 1 to 2 minutes before serving. This will allow the temperature to distribute and the chicken to finish cooking.
Serve the reheated Chicken Piccata immediately with your favorite sides. Do not re-reheat any leftovers. Use within 3 to 4 days.
How To Reheat Chicken Piccata by Searing
Reheating Chicken Piccata by searing is an alternative method that can add a delicious crust to the chicken while ensuring it is heated through. Follow these steps to reheat Chicken Piccata by searing:
Remove the chicken cutlets and lemon butter sauce from the refrigerator and let them sit at room temperature for 10 to 15 minutes. This will ensure the cutlets reheat evenly.
Heat 2 tablespoons of olive oil in a skillet (cast iron skillet preferred) over medium-high heat. Add 1 tablespoon of butter to the oil.
Coat both sides of the chicken cutlets in the lemon butter sauce. Use a spoon or pastry brush to evenly coat the cutlets in the sauce.
Carefully add the cutlets to the hot skillet in a single layer. Do not overlap the cutlets.
Sear the cutlets until the bottom is deeply golden brown, about 3 to 4 minutes. Flip only once while searing.
Once flipped, sear the other side until deeply browned and the chicken reaches an internal temperature of 165 F, another 3 to 4 minutes.
Remove the cutlets to a platter and cover to keep warm. Add 2 to 3 tablespoons of white wine or broth to the skillet.
Use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Whisk the wine in the skillet and simmer until slightly reduced, about 1 minute.
Remove skillet from the heat and whisk in 2 to 3 tablespoons of cold butter until the sauce is creamy. Pour the sauce over the chicken cutlets.
Serve the seared chicken cutlets immediately with the lemon butter cream sauce. Do not re-reheat leftovers. Use within 3 to 4 days.
How to Reheat Chicken Piccata Using an Air Fryer
Reheating Chicken Piccata using an air fryer is a fantastic option to achieve a crispy exterior while keeping the inside moist and flavorful. Here’s a step-by-step guide on how to reheat Chicken Piccata using an air fryer:
Remove the chicken cutlets and lemon butter sauce from the refrigerator and let them sit at room temperature for 10 to 15 minutes. This will help them reheat more evenly in the air fryer.
Coat the chicken cutlets generously in the lemon butter sauce. Use a spoon or pastry brush to coat all sides of the cutlets evenly.
Spray the air fryer basket with cooking spray. This will prevent the cutlets from sticking as they reheat.
Add the cutlets to the air fryer basket in a single layer. Do not overlap the cutlets.
Set the air fryer to 360 F. Cook the cutlets for 3 to 5 minutes, shaking the basket once during cooking, until the cutlets reach an internal temperature of 165 F.
Carefully remove the basket from the air fryer. Baste the cutlets again with the lemon butter sauce. Return to the air fryer.
Continue cooking in 2 minute intervals, basting at each interval, until the chicken is heated through and reaches 165 F internal temperature. Total cooking time will be 6 to 10 minutes.
The chicken cutlets are done when they reach the proper internal temperature and are lightly golden brown. Baste once more with sauce and serve immediately.
Do not re-reheat leftovers. Use reheated leftovers within 3 to 4 days. Discard if left unrefrigerated for over 2 hours.
How To Reheat Chicken Piccata Using A Toaster Oven
Reheating Chicken Piccata using a toaster oven is a convenient and effective method. Follow these steps to reheat Chicken Piccata using a toaster oven:
Remove the chicken cutlets and lemon butter sauce from the refrigerator and let them sit at room temperature for 10 to 15 minutes. This will allow for even reheating.
Adjust the toaster oven rack to the middle position and preheat to 350 F.
Coat both sides of the chicken cutlets generously in the lemon butter sauce. Use a spoon or pastry brush to evenly coat all surfaces of the cutlets.
Place the cutlets on a foil-lined toaster oven tray in a single layer. Do not overlap the cutlets.
Bake the cutlets for 5 minutes, then remove and baste again with lemon butter sauce. Return to the toaster oven.
Continue baking in 3 minute intervals, removing to baste at each interval, until the chicken reaches an internal temperature of 165 F, about 12 to 15 minutes total.
The cutlets are done when they reach 165 F internal temperature and the lemon butter sauce is bubbling. Baste once more with sauce, tent with foil and let rest for 2 minutes before serving.
Serve the reheated Chicken Piccata immediately with your favorite sides. Do not re-reheat leftovers. Use within 3 to 4 days.
How To Reheat Chicken Piccata in A Broiler
Reheating Chicken Piccata using a broiler is a great option if you want to achieve a crispy and golden brown exterior. Follow these steps to reheat Chicken Piccata using a broiler:
Remove the chicken cutlets and lemon butter sauce from the refrigerator and let them sit at room temperature for 10 to 15 minutes. This will allow for even reheating under the broiler.
Adjust an oven rack so that it is positioned 6 to 8 inches from the broiler element. Preheat the broiler to high.
Coat both sides of the chicken cutlets generously in the lemon butter sauce. Use a spoon or pastry brush to evenly coat all surfaces of the cutlets.
Place the cutlets on a foil-lined broiler pan. Do not overlap the cutlets.
Broil for 2 to 3 minutes, until the tops start to bubble and lightly brown. Remove and baste cutlets again with lemon butter sauce.
Return to broiler and continue cooking in 1 minute intervals, basting at each interval, until the chicken reaches an internal temperature of 165 F. Total cooking time will be 6 to 8 minutes.
Watch the broiler closely. The cutlets can burn easily due to the sugar in the lemon butter sauce. Once they reach the proper temperature, remove, tent with foil and let rest for 2 minutes.
Baste the cutlets one last time with the lemon butter sauce. Serve immediately with your favorite sides. Do not re-reheat leftovers. Use within 3 to 4 days.
How To Reheat Chicken Piccata In A Slow Cooker
Reheating Chicken Piccata in a slow cooker is a gentle and convenient method that helps retain moisture and flavors. Follow these steps to reheat Chicken Piccata in a slow cooker:
Remove the chicken cutlets and lemon butter sauce from the refrigerator and let them sit at room temperature for 10 to 15 minutes. This will allow them to reheat evenly in the slow cooker.
Coat the chicken cutlets generously with the lemon butter sauce. Use a spoon or pastry brush to evenly coat all sides of the cutlets.
Place the cutlets in a single layer in the slow cooker. Do not overlap the cutlets.
Pour any remaining lemon butter sauce over the top of the cutlets.
Cover and cook on Low for 2 to 3 hours until the chicken reaches an internal temperature of 165 F.
Carefully remove the lid, baste the cutlets with the sauce in the slow cooker and recover.
Check the internal temperature of the thickest cutlet after 30 minutes. Continue reheating in 30 minute intervals until the chicken reaches 165 F. Total cooking time will be 3 to 4 hours.
Once the chicken reaches the proper internal temperature, turn off the slow cooker, baste once more with sauce and serve. Do not re-reheat leftovers. Use within 3 days.
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