Chicken piccata is an Italian-American staple for good reason. That bright, buttery sauce of lemon, capers, and white wine is hard to resist. But if you’ve ordered it a hundred times, the dish can start to feel predictable. The good news? A few simple changes to the protein or pasta pairing can turn a familiar classic into something worth getting excited about again. Read more in our new blog.
What proteins work well in chicken piccata besides chicken?
Piccata isn’t married to chicken. The lemon-caper sauce that defines the dish pairs beautifully with several other proteins, each bringing its own texture and flavor profile.
Salmon is one of the most popular swaps. The rich, fatty texture of the fish stands up well to the acidity of the sauce. At Nico Ristorante, the Salmon alla Piccata is served with roasted potatoes, broccolini, and a mustard caper reduction—a heartier, more refined take on the traditional preparation.
Shrimp is another natural fit. Jumbo shrimp absorb the garlic, wine, and lemon flavors quickly, making for a dish that feels lighter without sacrificing flavor. You’ll find this approach reflected in Nico’s Linguine Scampi, tossed with jumbo shrimp, white wine, sofrito, and crushed red pepper, or the Fusilli Con Gamberoni, which combines shrimp with zucchini and vodka sauce for extra depth.
Veal brings a more delicate, tender bite to the dish and is a classic choice in traditional Italian kitchens. Sea bass is a great option if you want something flakier and slightly sweeter than chicken. Nico’s Chilean Sea Bass, served in a velvety white wine sauce with mashed potatoes and broccolini, shows how well the fish holds up in a similarly styled preparation.
What Else Can You Do Besides Swapping Out The Protein?
The protein is only half the story. What you pair it with—or toss it into—matters just as much.
Wild mushrooms add an earthy depth that balances the sauce’s acidity. Capers and olives intensify the briny, savory notes already present in a piccata dish. Artichokes contribute a slightly nutty flavor and satisfying texture, while peas and other vegetables round out the plate with color and freshness.
For something richer, a truffle cream sauce can completely transform the dish. Nico’s Rigatoni Di Nico is a great example: shrimp, scallop, peas, and mushrooms are all brought together in a truffle cream sauce that adds luxury without overwhelming the other ingredients. Similarly, the Lobster alla Boscaiola combines pappardelle pasta with artichokes, wild mushrooms, peas, and deshelled lobster, proving that a few well-chosen additions can turn a simple sauce into a memorable dish.
How does Nico put its own spin on piccata-style dishes?
Nico takes the foundation of piccata-style cooking and builds on it with high-quality proteins and thoughtfully layered pasta components. At Nico, dishes like Salmon alla Picata and Pollo Limoncello showcase how a few thoughtful twists can transform a familiar favorite.
Come Try Our Salmon Piccata at Nico in the North End Today!
Reserve your table with us on our website or call 617-742-0404.
