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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
- 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
Instructions
- Pat dry, cut in half horizontally and butterfly chicken breasts. Pound thin (about 1/4 inch thick) and season both sides with salt and pepper.
- Place all purpose flour in a bowl with salt, pepper, and garlic powder. Dredge each chicken cutlet into the flour and shake off excess flour. Set chicken aside.
- In a deep pan, add olive oil on medium-high heat. Once oil is heated, cook chicken on each side for 2 minutes, until browned. Repeat until all chicken is browned. Remove chicken and set aside.
- Add shallots and saute for about 30 seconds. Deglaze pan with white wine and chicken broth. Add lemon juice. Reduce down for about 2 minutes or until half the liquid is absorbed. Add capers, salt and pepper and mix.
- Add chicken back in pan and cook another 2-4 minutes. Remove chicken from pan and place on a serving dish, leave sauce in pan.
- Reduce heat to low and add cold butter. Keep stirring continuously until you create a velvety sauce once butter is fully melted. If needed, add 1/2 tbsp flour for thickness. Pour over chicken on serving platter. Finish with parsley. 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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