This is my “award-winning” (family given title) chicken piccata. This lightly breaded chicken dish with a buttery lemon caper sauce is the essence of Italian cuisine. The fresh citrus notes paired with rich butter, tangy capers and juicy chicken is the perfect match. This was hands down my mom’s favorite recipe of mine and I have only practiced it for about 8 years to nail down my best version. This is not traditional chicken piccata but it is very close with a few minor modifications to the sauce. I have to say, this is the dinner you want to cook for your friends. And the best part is it is all cooked in 1 pan!
First, you want to thin out your chicken. I like using a meat pounder or even a rolling pin works just fine. I like to flatten mine out to about 1/2 inch thick. I also find this helps with even cooking and a faster cook time. Lightly dredge your chicken into flour. It is best to season with a little salt and pepper! This will lightly coat the chicken in flour for a better texture and will aid in a thicker sauce.
When the chicken is coated brown in a pan with equal parts butter and olive oil. You will cook the chicken about 6-8 minutes a side depending on your size and thickness of chicken breasts. Once cooked and golden brown, set aside.
For the sauce in the same pan of the chicken, add your diced shallots and garlic. Keep all of the brown bits from the chicken still in the pan! Note, this is not the traditional sauce. I added a couple of modifications but personally after years of making this dish, this was the most flavorful version yet! Then once your garlic and shallot are translucent and fragrant, add 1/2 cup chicken broth and a squeeze of lemon juice.
Let this reduce by half. Once is has reduced, lower the heat to low and add your cold butter and gently whisk in. The butter will help thicken the sauce and give it a rich flavor. Finally add a small jar of drained capers! The the sauce simmer for 1-2 minutes then add your chicken back in. Coat in the sauce and serve immediately.
My Easy and Famous 1-Pan Chicken Piccata
Equipment
- Large Skillet
- Meat Pounder or Rolling Pin
- Tongs
- Whisk
Ingredients
For the Chicken:
- 4 chicken breasts halved and pounded to ½ inch thick
- 1 cup all-purpose flour
- Salt and pepper to taste
- 2 tbsp butter
- 2 tbsp olive oil
For the Sauce:
- 1 shallot diced
- 2 garlic cloves minced
- ¾ cup chicken broth
- 4 tbsp cold butter
- 1 small jar capers drained
- Juice of ½ lemon
Instructions
1️⃣ Prep the Chicken
- Slice chicken breasts in half and pound to ½-inch thickness for even cooking. Season with salt and pepper.
2️⃣ Dredge in Flour
- Coat both sides of the chicken in flour, shaking off excess. This helps create a light crust and thickens the sauce later.
3️⃣ Cook the Chicken
- Heat butter and olive oil in a large pan over medium-high heat. Cook chicken for 6-8 minutes per side, until golden brown and cooked through (165°F). Remove from the pan and set aside.
4️⃣ Sauté Shallots & Garlic
- In the same pan, keeping the brown bits, add shallots and garlic. Sauté for 1 minute until fragrant and translucent.
5️⃣ Make the Sauce
- Pour in chicken broth and lemon juice. Let simmer until reduced by half.
6️⃣ Add Butter & Capers
- Reduce heat to low and whisk in cold butter to thicken the sauce. Stir in capers and let simmer for 1-2 minutes.
7️⃣ Coat the Chicken & Serve
- Return chicken to the pan, spooning the sauce over the top. Serve immediately with pasta, mashed potatoes, or a side of roasted vegetables.
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