Imagine a restaurant-quality meal that's ready in just 35 minutes, packed with tangy lemon, buttery sauce, and perfectly golden chicken - without the hassle of multiple pots and pans! This One Pan Chicken Piccata is your ticket to an impressive dinner that looks like you've spent hours in the kitchen, but actually comes together with minimal effort. Whether you're trying to impress a date, your family, or just treat yourself to a gourmet meal, this recipe is about to become your new weeknight superstar.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 boneless chicken breasts
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 1/4 cup lemon juice
- 1 cup chicken broth
- 1/4 cup capers
- 2 tablespoons butter
- 2 tablespoons chopped parsley
Instructions
- Begin by preparing your ingredients. Take the 4 boneless chicken breasts and pat them dry with paper towels. Season both sides generously with salt and pepper.
- On a large plate, spread out the 1/2 cup of all-purpose flour. Dredge each chicken breast in the flour, ensuring they are evenly coated. Shake off any excess flour and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the floured chicken breasts to the skillet. Cook for about 5-7 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside on a plate.
- In the same skillet, add 1/4 cup of lemon juice and 1 cup of chicken broth, scraping the bottom of the pan to release any browned bits. This will add flavor to your sauce. Bring the mixture to a simmer.
- Once the broth is simmering, stir in the 1/4 cup of capers. Let the mixture cook for about 3-4 minutes, allowing it to reduce slightly.
- Lower the heat and add 2 tablespoons of butter to the skillet. Stir until the butter is melted and the sauce is well combined.
- Return the cooked chicken breasts to the skillet, spooning the sauce over the top. Let them simmer in the sauce for an additional 2-3 minutes to absorb the flavors.
- Before serving, sprinkle the chopped parsley over the chicken for a fresh touch. Serve the chicken piccata hot, drizzled with the lemon butter sauce, alongside your choice of sides.
Tips
- Pat the chicken breasts completely dry before flouring - this ensures a crispy, golden exterior.
- Use a meat mallet to pound chicken breasts to an even thickness (about 1/2 inch) for consistent cooking.
- Don't rush the browning process - let the chicken develop a beautiful golden crust for maximum flavor.
- Use fresh lemon juice for the brightest, most vibrant sauce.
- Check the chicken's internal temperature with a meat thermometer to ensure it reaches 165°F.
- Let the chicken rest for a few minutes after cooking to keep it juicy.
- If the sauce is too thin, you can create a quick slurry with cornstarch to thicken it.
- Fresh parsley is key - it adds a bright, fresh finish to the rich sauce.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 35g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 120mg
