Easy Chicken Piccata

Easy Chicken Piccata is made in just one pan with juicy chicken breasts and an extra creamy sauce with capers. This easy chicken recipe is ready in just 30 minutes so it's perfect for a busy weeknight.

Why I Love This Recipe

• One-Pan: Hello easy clean up!
• Simple Ingredients: Only a handful of easy to find ingredients.
• Creamy Sauce: Use staple spices to make a cajun spice blend.

Ingredients You'll Need for Chicken Piccata:

Only easy to find ingredients are needed to make this easy one-pan chicken piccata:

• Boneless, Skinless Chicken Cutlets - or you can use breasts that you slice in half to make cutlets
• All-Purpose Flour - You'll use this to coat the chicken and to start the creamy sauce
• Canola Oil and Unsalted Butter - I like to use both for best flavor and browning of the chicken
• Chicken Stock - or broth
• White Wine - You can swap in more broth if you don't want to cook with wine
• Lemon Juice - Freshly squeezed is best!
• Heavy Cream - Just a few tablespoons makes the sauce nice and creamy without being heavy
• Capers - You'll drain the capers from their brine
• Fresh Parsley

How To Make Chicken Piccata

1. Brown Chicken - Start by seasoning the chicken pieces with salt and pepper then dredges both sides in flour. In a large skillet (pictured is a 12-inch cast iron), heat up the canola oil and butter over medium heat. Add the chicken in a single layer (you may need to work in two batches depending on your skillet size). Cook for about 4-5 minutes per side until the chicken is brown and cooked (internal temp of 165 degrees F) and remove from pan.
2. Cream Sauce - Reduce the heat to medium-low and add a little more butter to what's left in the pan. Whisk in the flour until lightly browned - about 1 minute. Slowly whisk in the chicken stock, wine, and lemon juice. Bring the sauce to a boil and reduce heat to a simmer. Allow to simmer, while stirring occasionally, for about 2-3 minutes until thickened. Stir in the heavy cream, parsley, and capers. Taste and season with salt and pepper to taste.
3. Serve - Return the chicken to sauce and sprinkle with a little extra parsley before serving.

Recipe Notes and Tips:

• Salt to Taste - Capers are pretty salty and as is chicken stock/broth, so I recommend tasting the sauce and only adding salt as needed.
• Skillet Size - Pictured is a 12-inch cast iron skillet, this dish could be cooked in a smaller 10-inch skillet as well. I liked the 12-inch because I had more room to brown the chicken but you can cook the chicken in batches as well.

Storage, and Reheating:

• Storage - Leftover chicken and sauce can be stored in an airtight container in the fridge for up to 4 days.
• Reheating - Leftovers can be reheating in a skillet on the stove. If you need to loosen up the sauce, you can add a splash of broth or water and whisk well while warming.

How To Serve

I love to serve chicken piccata with pasta, rice, or lots of veggies. Anything that you want to help soak up that creamy sauce. Crusty bread is another great option to dip in the sauce.

Other One Pot Recipes:

I love one pot recipes because they're not only delicious but make clean up super easy.

• One-Pot Lemon Chicken Pasta - flavorful, and comes together in about 30 minutes
• Instant Pot Penne Bolognese - A one pot pasta made in your instant pot!
• One-Pot Creamy Sun Dried Tomato Pasta - A creamy, vegetarian friendly one pot pasta recipe.
• Creamy Pesto Chicken - Cream Cheese makes this one pot pesto pasta nice and creamy. 
• One-Pot Creamy Cajun Chicken Pasta - Grab your favorite cajun spice blend to make this slightly spicy yet creamy pasta recipe.

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