One Pan, 30 Minute Chicken Piccata

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

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
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!

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