One-Pan Chicken Piccata with Lemon Butter Sauce

You don’t need to go out to an Italian restaurant to enjoy a delicious plate of Chicken Piccata – you can make it right at home with just a few simple ingredients! This classic dish is perfect for those nights when you want something a little special but don’t want to spend hours in the kitchen. Plus, it’s a one-pan meal, which means minimal clean-up!

This Chicken Piccata recipe features juicy, tender chicken cutlets lightly pan-fried and then simmered in a buttery, tangy lemon sauce with just the right balance of flavors. Toss in some briny capers for that signature pop, and you’ve got yourself a restaurant-quality dish that’s easy, comforting, and downright delicious.

Why You’ll Love This Recipe

• Quick and Easy: Ready in under 30 minutes.
• Simple Ingredients: Uses pantry staples like chicken breast, flour, butter, and lemon.
• One-Pan Wonder: No fuss, no mess. Everything cooks in a single skillet!

Ingredients & Equipment

This chicken piccata is made with simple ingredients, most of which are pantry staples.

The main ingredient in this dish is boneless, skinless chicken breasts. We’ll dredge them in a seasoned flour mixture with salt, pepper, and garlic powder. This simple blend adds great flavor and a light, crispy texture to the chicken.

You’ll need both olive oil and butter – olive oil for pan-frying the chicken and butter as a base for our luscious sauce. The sauce also includes shallots, garlic, fresh lemon juice and zest, capers, and chicken broth to create a rich, savory finish.

You don’t need any special equipment to make a delicious chicken piccata! Just grab:

• A cutting board and sharp knife for prepping ingredients
• A medium-sized bowl for mixing the flour dredge
• A large skillet and spatula for cooking the chicken and creating the sauce

Preparation

Start by dicing the shallot and mincing the garlic.

Next, prep the chicken by slicing each breast in half horizontally to create two thin cutlets. Use a sharp knife and keep your hand steady on top as you slice through the center for even pieces.

In a medium bowl, combine the flour, salt, pepper, and garlic powder. Dredge each chicken cutlet in the mixture, ensuring they’re fully coated on both sides. Shake off any excess. We only need a light dusting.

Now you’re ready to start cooking!

Cooking

Start by heating the olive oil in a large skillet over medium heat. Once hot, add the coated chicken cutlets (in batches if needed) and cook for about 5 minutes per side, until lightly golden in spots. Avoid moving the chicken around too much so it gets a good sear. When done, transfer the chicken to a plate and set aside.

In the same skillet, add butter and shallots, sautéing until translucent. Then add the garlic and cook for another minute, scraping up any browned bits.

Pour in the chicken broth and let it simmer until reduced by half. Stir in the lemon juice, zest, and capers.

Now, add the chicken back to the pan, coat it with the sauce, and let it heat through for a few minutes.

Serving Suggestions

Chicken piccata is perfect served over a bed of spaghetti to soak up the sauce. Pair it with roasted vegetables like broccoli, mushrooms, or green beans for a complete meal. For an extra touch, sprinkle some fresh parsley on top before serving—it’s optional, but it adds a nice pop of color and flavor.

Storage and reheating

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, bake at 350°F for about 10 minutes, or until warmed through.

Substitutions

You can use onions in place of the shallot. Just dice up one small onion (white or yellow), about ⅓ cup.

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