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One-Pan Chicken Piccata 🍗
Chicken piccata taught me that a handful of simple ingredients can taste downright elegant. Lightly dredged chicken cutlets get a bright lemon-butter sauce with briny capers, all in one pan in about 30 minutes. It is the dinner I make when I want the table to feel a little fancy without actually working for it. Lovely over pasta, rice, or a big pile of greens. Buon appetito!
Servings: 4 servings
Calories: 395kcal
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Ingredients
For Chicken
- 3 chicken breasts butterflied and pounded thin, seasoned with salt and pepper
- 1 cup all purpose flour plus 1 tsp salt, pepper and garlic powder
- 3 tbsp olive oil
For Sauce
- 1/2 cup dry white wine such as pinot grigio
- 1 cup chicken broth/stock
- 1 shallot diced
- 1/4 cup lemon juice
- 3 tbsp capers, rinsed
- 1 tsp salt and pepper
- 6 tbsp cold butter, cut into cubes
- handful of parsley, chopped
For serving options
- White rice
- Potatoes
- Salad
Instructions
- Prep the chicken: Pat the chicken breasts dry. Slice each breast in half horizontally to create thin cutlets. If needed, gently pound the chicken to about ¼-inch thick. Season both sides with salt and pepper.
- Dredge the chicken: Add the flour to a shallow bowl and season with salt, pepper, and garlic powder. Coat each chicken cutlet lightly in the flour, shaking off any excess.
- Sear the chicken: Heat the olive oil in a large, deep skillet over medium-high heat. Once hot, add the chicken and cook for about 2 minutes per side, or until golden brown. Work in batches if needed. Transfer the chicken to a plate and set aside.
- Make the sauce: Reduce the heat to medium and add the shallots to the same skillet. Sauté for about 30 seconds, until fragrant. Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the lemon juice and simmer for about 2 minutes, or until the sauce has slightly reduced.
- Add the capers: Stir in the capers and season the sauce with salt and pepper to taste.
- Finish cooking the chicken: Return the chicken to the skillet and simmer in the sauce for 2–4 minutes, or until the chicken is cooked through. Transfer the chicken to a serving platter, leaving the sauce in the pan.
- Finish the sauce: Reduce the heat to low. Add the cold butter and stir continuously until completely melted and the sauce is smooth, glossy, and slightly thickened. If you prefer a thicker sauce, whisk in up to ½ tablespoon flour, making sure no lumps remain.
- Serve: Pour the lemon-caper butter sauce over the chicken and finish with fresh parsley. Serve as desired (white rice is my favorite!) immediately and enjoy!
Nutrition
Calories: 395kcal | Carbohydrates: 27g | Protein: 4g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 1105mg | Potassium: 112mg | Fiber: 1g | Sugar: 2g | Vitamin A: 536IU | Vitamin C: 7mg | Calcium: 21mg | Iron: 2mg
Tried this recipe?Let us know how it was!
Tips for Making This Recipe
- Pound the chicken thin so it cooks fast and stays tender.
- Dredge lightly in flour for a golden crust that thickens the sauce.
- Scrape up the browned bits when you add the lemon and broth.
- Swirl in cold butter off the heat for a glossy sauce.
- Do not skip the capers; that briny pop is what makes it piccata.
Frequently Asked Questions
What goes well with chicken piccata?
Angel hair pasta, mashed potatoes, rice, or a simple green salad all soak up the sauce.
Can I use chicken breasts whole?
Slice them into thin cutlets so they cook quickly and evenly.
No white wine?
Use extra broth with a little more lemon; the sauce stays bright.
Can I make it ahead?
It is best fresh, but you can reheat gently with a splash of broth.
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Another amazing recipe! This was my first attempt at chicken piccata and it did not disappoint! It was so easy to make on a week night and delicious over fresh pasta. Next time, I will double the sauce and toss the pasta in it before serving.
Thank you for your beautiful words, Kristi!! Ilm so glad your family loved it. LOVE the double the sauce idea — I could drink it, so I get it LOL. I appreciate you taking the time to leave a review <3 xoxo
Such a classic and absolutely delicious!