One Pot Chicken Piccata

There’s something about the bright, tangy pop of lemon paired with tender chicken and briny capers that instantly lifts my mood and transports me straight to a cozy Italian kitchen. This One Pot Chicken Piccata recipe is my go-to when I want a comforting dinner without the hassle of juggling multiple pans and sauces. It’s soulful yet simple, with all those zesty, buttery flavors coming together in one skillet, making cleanup a breeze. Trust me, once you make this, you’ll never want to go back to the usual two-pot routines.

One Pot Chicken Piccata: Why It Works & Ingredients

• 4 boneless, skinless chicken breasts (pounded to even thickness, about 1/2 inch)
• Salt and freshly ground black pepper, to taste
• 1/2 cup all-purpose flour (for coating)
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1/4 cup freshly squeezed lemon juice (about 2 lemons)
• 1/4 cup capers, rinsed and drained
• 1/4 cup fresh parsley, chopped

So why these ingredients? The magic lies in their balance and interaction. Butter is where the flavor sweetness comes in, enriching the sauce without overpowering the bright lemon juice. Olive oil helps get the chicken a golden crust without burning the butter. I always pound my chicken breasts flat so they cook evenly and stay juicy. The flour coating not only creates that lightly crispy exterior but also thickens the lovely lemon-caper sauce. Capers add an essential briny punch that makes the dish feel vibrant and fresh against the buttery backdrop. Plus, fresh parsley at the end brightens things up visually and flavor-wise.

This recipe nails the classic piccata experience, but by cooking everything in one pot, it’s quicker and fuss-free – no lost sauce or chicken flavors disappearing into separate pans!

One Pot Chicken Piccata

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Savor tender One Pot Chicken Piccata made easy for quick flavorpacked meals that satisfy hunger and save time

• Author: molly
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Dinner
• Cuisine: Italian

Ingredients

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4 boneless, skinless chicken breasts (pounded to even thickness, about 1/2 inch)

Salt to taste

Freshly ground black pepper to taste

1/2 cup all-purpose flour

3 tablespoons unsalted butter

2 tablespoons olive oil

3 cloves garlic, minced

1 cup low-sodium chicken broth

1/4 cup freshly squeezed lemon juice (about 2 lemons)

1/4 cup capers, rinsed and drained

1/4 cup fresh parsley, chopped

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Instructions

Sprinkle the chicken breasts with salt and pepper on both sides. Dredge them in flour, shaking off any excess.

Warm the butter and olive oil in a large skillet over medium heat until the butter is melted and starts to bubble but not brown.

Add the coated chicken breasts and cook for about 3-4 minutes per side, or until golden and cooked through. Cook in batches if needed. Set aside on a plate and tent with foil to keep warm.

In the same pan, add minced garlic and sauté for 30 seconds until fragrant without burning.

Pour in the chicken broth and scrape the bottom of the pan to loosen browned bits. Stir in lemon juice and capers.

Let the sauce cook and reduce for about 5 minutes until slightly syrupy. Return the chicken to the skillet, spoon sauce over the pieces and warm for another 1-2 minutes.

Sprinkle fresh parsley over the top before serving.

Notes

A comforting and soulful One Pot Chicken Piccata recipe blending tangy lemon, tender chicken, and briny capers in a single skillet for easy cleanup and vibrant flavor.

One Pot Chicken Piccata: Step-by-Step Instructions

1. Prepare your chicken: Sprinkle the chicken breasts with salt and pepper on both sides. Dredge them in flour, shaking off any excess. This step is key for that delicate crust and thickened sauce.
2. Heat the pan: Warm the butter and olive oil in a large skillet over medium heat until the butter is melted and starts to bubble but not brown. You want this combo because butter adds flavor and oil raises the smoke point so nothing burns.
3. Sear the chicken: Add the coated chicken breasts and cook for about 3-4 minutes per side, or until golden and cooked through. Don’t crowd the skillet—cook in batches if needed. Set the chicken aside on a plate and tent with foil to keep warm.
4. Build the sauce: In the same pan, add minced garlic and sauté for 30 seconds until fragrant (don’t let it burn). Pour in the chicken broth and scrape the bottom of the pan to loosen all those flavorful brown bits (that’s pure gold). Stir in the lemon juice and capers.
5. Simmer to thicken: Let the sauce cook and reduce for about 5 minutes; it will get slightly syrupy. Return the chicken to the skillet, spooning the sauce over the pieces and warming for another 1-2 minutes. This lets the sauce soak into the chicken, making every bite luscious.
6. Finish with parsley: Sprinkle fresh parsley over the top for that fresh herbal kick and color pop before serving.

It might look simple, but the interplay between the lightly crispy chicken, the buttery, lemony, caper sauce makes every step worth it. Keep an eye on the sauce—it should coat the back of a spoon but not be too thick or gluey.

One Pot Chicken Piccata: Tips for Success

• Use fresh lemons: The bright lemon flavor is the star here. Bottled lemon juice just won’t cut it for that vibrant zing.
• Don’t skip the flour coating: This creates that restaurant-quality crust and helps thicken the sauce naturally.
• Pound chicken evenly: This avoids dry or undercooked sections and speeds up cooking.
• Control your heat: Medium heat is perfect to get a golden crust without burning the butter. If your pan gets too hot, turn it down before adding chicken.
• Reserve those brown bits: When you make the sauce, scraping those tasty browned bits off the pan is what gives the sauce rich flavor.

One Pot Chicken Piccata: Storage & Reheating

If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to 3 days. The chicken can soak up the sauce wonderfully overnight, which sometimes makes it even tastier the next day.

When reheating, avoid the microwave if possible—it tends to make the chicken rubbery. Instead, gently warm the chicken piccata in a skillet over low heat with a splash of broth or water to loosen the sauce. Cover the pan to steam it back to tender perfection without drying out the chicken.

Nutritional Information

Here’s a rough idea of what you’re working with per serving (based on 4 servings):

• Calories: 350-400 kcal
• Fat: 18-22 g (mostly from butter and olive oil)
• Protein: 35-40 g (thanks to the chicken breasts)
• Carbohydrates: 8-10 g (from flour and capers)

These numbers are estimates and can vary slightly depending on ingredient brands and portion sizes. It’s a satisfying, protein-packed dish with a moderate amount of fat, perfect for a balanced meal.

One Pot Chicken Piccata: FAQ

Can I use chicken thighs instead of breasts for this recipe?

Yes, boneless, skinless chicken thighs work well if you prefer a richer, juicier cut. They’ll take a couple more minutes to cook through and might need a slightly different timing for browning. Just keep an eye on them so they don’t overcook.

How do I make this recipe gluten-free?

You can replace the all-purpose flour with a gluten-free flour blend or almond flour for coating the chicken. The texture will differ slightly, but the flavors and sauce will stay delicious.

Can I prepare the sauce and chicken separately?

While you can cook the chicken and sauce separately, cooking everything in one pot helps the chicken absorb the sauce flavors better and makes cleanup simpler. If you prefer, you can make the sauce first and pour it over cooked chicken breasts.

What side dishes pair well with One Pot Chicken Piccata?

This dish is amazing with simple sides like garlic mashed potatoes, quinoa, or a buttery pasta that can soak up the lemony sauce. Steamed green beans or a fresh garden salad balance the richness nicely.

Is caper juice necessary in the recipe?

The caper juice adds a salty, tangy hit that complements the lemon beautifully, but if you’re sensitive to salt or brine flavors, rinsing the capers well before adding helps mellow the taste while still keeping that characteristic briny note.

Conclusion

I hope you get as much joy from making this One Pot Chicken Piccata as I do—it’s the kind of dish that feels fancy but is surprisingly easy and forgiving. The balance of tangy lemon, rich butter, and punchy capers makes every bite a little celebration. If you give it a try, I’d love to hear how it turns out for you, so don’t forget to leave a comment or rating. Cooking should feel fun and welcoming, and sharing recipes that make weeknight dinners brighter is what this is all about!