Chicken breast is a versatile and affordable lean protein, but it can get boring eating the same chicken dish day in and day out! Some days you’ll want to give your main dish a kick of fancy—that is when you should try this one-skillet chicken piccata. Don’t let the name fool you! It’s a very simple recipe.
The chicken breast is coated in flour and lightly pan-fried in butter. It’s then simmered in a zesty lemon-caper sauce. I used whole-wheat flour because it’s what I have, but you can easily swap in all-purpose flour instead. Clean up is easy because you’re cooking everything in one skillet. Now, I get that capers is far from basic, but you need it to give this dish it’s sophisticated flair.
I’ve made it again and again because it’s a very forgiving recipe. When I get lazy I’ll eyeball the ingredients, and it turns out just fine. If I have chicken breast that’s a little old, I’ll make this recipe because the lemon-caper combo does a good job of hiding an off-taste. Chicken piccata also goes well with most cooked pasta dishes. It’s a hit at my house! Give it a shot and let me know if it makes the cut to be in your weeknight cooking queue.
One-Skillet Chicken Piccata
- 2 skinless , boneless chicken breast (about 1 pound)
- 1/3 cup whole wheat flour
- 1/4 teaspoon salt
- 1/3 teaspoon pepper
- 1/4 teaspoon paprika (optional)
- 1 large lemon , juiced and zested
- 1/2 cup chicken broth*
- 1 tablespoon butter , divided
- 3 cloves garlic , minced
- 2 tablespoons capers
- 1/4 cup chopped Italian parsley (optional)
Butterfly the chicken breasts. You should end up with 4 thin slices of chicken breasts.
Add chicken, flour, salt, pepper and paprika to the same bowl. Toss until the chicken is well-coated. Set aside.
Heat a large skillet over medium-high heat. Add half the butter. Cook the chicken breasts for about 7-10 minutes on each side or until golden brown. Remove chicken and set aside.
Add garlic and the remaining butter to the skillet. Cook for 30 seconds.
Add lemon juice, zest, broth, and capers. Scrape the brown bits from the pan.
Let the sauce boil before adding the chicken breasts into the skillet. Turn heat to low and simmer, flipping the breasts every few minutes, until sauce reduces to desired consistency.
Recipe Notes*Note: I used 1/2 teaspoon of Knorr powdered chicken broth with 1/2 cup water.