Crispy Panko Crusted Chicken Piccata Soup
Crispy Panko Crusted Chicken Piccata Soup is exactly the comfort food recipe you are looking for that is still light and balanced. A creamy lemon garlic broth with pasta and capers creates the base of this soup. It's then topped with panko crusted chicken breast for an elevated texture and flavor bomb! This recipe is simple to make in 30 minutes with wholesome ingredients.
Servings: 4
Ingredients
- 1.5 lbs Chicken breasts or chicken cutlets
- 1 large Egg + 2 tbsp water
- 1 cup Panko breadcrumbs
- 2 tsp Italian seasoning
- 1-2 tbsp Avocado oil or olive oil
- 1 cup Diced onion
- 3 cloves Garlic, crushed
- 3 tbsp All-purpose flour
- 2 tbsp Capers + the juice of capers
- 2 large Lemons
- 40 oz Chicken broth
- 8 oz Orecchiette pasta (or your personal favorite)
- 1 cup Milk
- Fresh parsley for garnish
Instructions
- Heat a large skillet to medium high heat. Prepare the chicken while the skillet warms up. If you are not using chicken cutlets, pound the chicken breast so it's pretty thin, about 1/2 inch.
- Whisk the egg in a bowl with a bit of water. In a separate bowl, mix together the panko with Italian seasoning. Prepare each chicken breast by dipping in the egg mixture first, then panko. Add 1 tbsp of oil to the skillet and place each chicken breast in the skillet. Cook for 4-5 minutes on the first side until brown and crispy, then flip over and cook on the other side for 3-4 minutes or until the chicken temperature reaches 165 degrees F.
- Keep the chicken warm and off to the side, keep the skillet hot. Add in the additional oil if needed, then toss in the diced onion and garlic. Sauté for 3-4 minutes, then sprinkle in flour and coat the onion mixture. Now add in the 2 tbsp caper juice, and the juice of 2 lemons and mix to create a thick paste with the onion. Pour in the chicken broth.
- Bring the mixture to a boil, then add the pasta. Cook until al dente, about 10 minutes, or according to package directions of your pasta. Remove the pot from heat and pour in the milk. Stir in the capers. Pour into individual bowls and slice the chicken. Top each bowl with chicken and fresh parsley.