One Pan, 30 Minute Chicken Piccata

Chicken piccata cutlets in a lemon caper sauce on a white plate with parsley

5 from 3 votes

One Pan, 30 Minute Chicken Piccata

This classic one-pan chicken piccata features tender, pan-seared chicken cutlets in a rich lemon-caper butter sauce made with white wine and chicken broth, all ready in just 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Main Course

Cuisine: Italian

Keyword: The Cooking Mawma

Servings: servings

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!

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