This post may contain affiliate links. Please read our disclosure policy.
This single serving Chicken Piccata features tender, pan-seared chicken in a bright lemon-butter sauce with capers. It’s a quick and flavorful dinner for one, made in one pan and ready in just 20 minutes.
This easy Chicken Piccata recipe makes a quick and flavorful dinner. Enjoy it on its own or pair it with buttered noodles or mashed potatoes for a complete meal. Looking for more single serving chicken recipes? Try Chicken Divan, Lemon Garlic Chicken, or Chicken Fricassee – all portioned perfectly for one!
Why You’ll Love This Recipe
- Quick and Easy: Ready in 20 minutes.
- Simple Ingredients: Made with pantry staples—no special ingredients needed.
- Minimal Cleanup: Everything cooks in one pan for easy cleanup.
- Great Flavor: Juicy chicken in a bright, tangy lemon-caper sauce tastes just as good as a restaurant version.
- Easily Doubles: Want to make Chicken Piccata for two? Double the ingredients.
Chicken Piccata is a classic Italian dish with tender, pan-seared chicken in a bright lemon-butter sauce with briny capers. It’s a simple, flavorful meal that always feels special.
In this single serving version, I skip the traditional pounded cutlets and use a boneless, skinless chicken breast sliced into strips for quicker cooking and less fuss. It’s the same great flavor, just easier to make and perfect for one.
Ingredients
If you have any ingredients leftover from this single serving Chicken Piccata recipe, check out our Leftover Ingredients Recipe Finder.
- Chicken: Use a 5-6 ounce boneless, skinless chicken breast, thinly sliced for quick cooking and easy eating. If you have extra, use it in Tuscan Chicken, Popcorn Chicken, or Chicken Parmesan.
- Flour: All-purpose flour works well. For a gluten-free option, use a measure-for-measure gluten-free flour and make sure your broth is gluten-free.
- Salt and Black Pepper: Season the chicken for flavor.
- Parmesan Cheese: Freshly shredded Parmesan melts better than pre-shredded, which contains additives that can affect texture.
- Olive Oil: Extra virgin olive oil adds rich flavor, but light olive oil can be used if preferred.
- Butter: Salted butter enhances the sauce’s flavor.
- Chicken Broth: Low-sodium broth is best for controlling salt levels. Adjust seasoning if using regular broth. Use any extra in Chicken Tortellini Soup or Risotto.
- Lemon Juice: Freshly squeezed provides the best flavor, but bottled can work in a pinch
- Capers: These add a tangy, salty punch to the sauce. Substitute with chopped green olives for a similar taste. Leftover capers can be used in a fresh tomato salad or on a smoked salmon platter.
- Parsley: Fresh parsley brightens the dish. Use any extra in Tabbouleh.
Recipe Variations
Here are a few easy ways to change up your Chicken Piccata:
- Without Flour: Skip the flour coating for a lower-carb option. The chicken will still brown nicely, and the sauce will remain just as flavorful.
- With Artichokes: Add a few quartered marinated artichoke hearts along with the capers for extra flavor.
- Creamy Version: Stir in a tablespoon of heavy cream or sour cream after adding the lemon juice for a richer sauce.
- Spicy Option: Add a pinch of red pepper flakes or chopped jalapeño (seeds removed) to the pan with the butter for extra heat.
How To Make Chicken Piccata
Follow these steps to make a flavorful small batch of Chicken Piccata. The full recipe with ingredients and instructions is in the recipe card below.
- Slice the chicken breast into thin strips, about 1/4-inch thick.
- In a bowl, mix the flour, salt, black pepper, and Parmesan cheese
- Dredge the chicken slices in the flour mixture. Make sure they are evenly coated.
- Melt butter with olive oil in a 10-inch skillet over medium heat. Once the butter sizzles, add the chicken and cook for 3 minutes on one side.
- Turn the chicken over and cook for another 3 minutes until browned and fully cooked. Transfer to a plate.
- In the same skillet, add chicken broth, lemon juice, and capers. Scrape up any browned bits from the bottom of the pan and simmer until the sauce reduces by half.
- Stir in the remaining butter to enrich the sauce.
- Place the chicken back in the pan and simmer for 2 minutes, letting it absorb the flavors.
- Spoon the sauce over the chicken and garnish with parsley.
Expert Tips
- Have Everything Ready: This recipe comes together quickly, so read through the steps and gather all your ingredients before you start cooking.
- Wine or No Wine: The recipe uses broth, but you can add a splash of white wine (about 2 tablespoons) with the broth for extra depth. Sauvignon Blanc works well with the lemon and parsley.
- Lower-Carb Option: Skip the flour and coat the chicken in grated Parmesan, salt, and pepper for a flavorful alternative.
Frequently Asked Questions
Yes, boneless, skinless thighs work well.
Store leftovers in an airtight container in the fridge for up to 2 days. When reheating, warm gently in a pan and add a splash of broth if needed to keep the sauce from drying out.
Yes! Just double the ingredients and use a larger pan.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serving Chicken Piccata or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Chicken Piccata For One
Equipment
Ingredients
- 1 tablespoon all purpose flour
- ½ teaspoon grated Parmesan cheese
- ⅛ teaspoon salt
- ⅛ teaspoon coarsely ground black pepper
- 1 (5 to 6-ounce) boneless skinless chicken breast -sliced into ¼-inch strips
- 2 tablespoons butter -divided
- ½ tablespoon olive oil
- ¼ cup low sodium chicken broth
- ½ tablespoon lemon juice
- 1 tablespoon capers -drained
- 1 tablespoon chopped parsley
Instructions
- Make the Coating: In a bowl, mix the flour, salt, black pepper, and Parmesan cheese.
- Coat the Chicken: Dredge the chicken slices in the flour mixture, ensuring an even coating.
- Heat the Pan: Melt 1 tablespoon of butter with olive oil in a 10-inch skillet over medium heat.
- Cook the Chicken: Once the butter sizzles, add the chicken and cook for 3 minutes on one side.
- Flip and Finish Cooking: Turn the chicken over and cook for another 3 minutes until browned and fully cooked. Transfer to a plate.
- Make the Sauce: In the same skillet, add chicken broth, lemon juice, and capers. Scrape up any browned bits from the bottom of the pan and simmer until the sauce reduces by half.
- Add Butter: Stir in the remaining butter to enrich the sauce.
- Return the Chicken: Place the chicken back in the pan and simmer for 2 minutes, letting it absorb the flavors.
- Serve: Spoon the sauce over the chicken and garnish with parsley.
Notes
- Have Everything Ready: This recipe comes together quickly, so read through the steps and gather all your ingredients before you start cooking.
- Wine or No Wine: The recipe uses broth, but you can add a splash of white wine (about 2 tablespoons) with the broth for extra depth. Sauvignon Blanc works well with the lemon and parsley.
- Lower-Carb Option: Skip the flour and coat the chicken in grated Parmesan, salt, and pepper for a flavorful alternative.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I’m not a fan of chicken or of cooking. This recipe is so easy and delicious. I’ve made it 3 times now, and it is the perfect portion for me as I’m just cooking for myself.
I’m so happy you enjoyed it.
So good, I served the recipe on a bed of spiralised zuchini/ courgette ( sprinkled with sea salt and gourmet mix of peppercorns then just seared in a hot pan of olive oil and one minced garlic clove)…works well.
I’m so glad you enjoyed the chicken piccata! Serving it over spiralized zucchini sounds like a great idea, especially with the added garlic and peppercorns. Thanks for sharing your tips!
Hi Joanie! Can you make this without slicing the chicken breast, or use a boneless skinless chicken thigh?
Hi! Yes, you can use a whole chicken breast or thigh in the chicken piccata recipe, but slicing it thinly allows the chicken to cook quicker and helps the flavors of the sauce permeate the meat.
I have some frozen cooked chicken breast that I would like to use with the sauce for this recipe. Should I make any special alterations that you can think of.. I need to use this chicken and I’m hoping it will work out. It is very good exactly as written and one of my favorites. You’ve enriched my life with your recipes. Thank you!
I’d recommend thawing the chicken first, slicing it, making the sauce as directed, and then letting the chicken warm through in the sauce. Since the chicken is already cooked, you won’t need to sear it, but letting it simmer briefly in the sauce will help it absorb the flavors. I’m so glad you enjoy the recipe—thank you for your kind words!
I sometimes use chicken tenders! I usually place them between Saran Wrap and pound them a little bit! I buy the tenders in bulk and freeze them in smaller packages to use them in many ways.
This is so good,and looks so eloquent when plated. I wiii be making this again and again. I added white wine and the Capers enhanced the flavor so much. I didn’t have a lot of sauce but it is very rich and realize you don’t need a lot. Thank you so much for the recipe.
This was delicious. I’ll be making it again. I had it with buttered noodles
I’m so happy you enjoyed it!
Made this for dinner tonight. It did not disappoint. Thank you for making it easier to cook for one. I can do it, but you take out the extra work.
Great dish, loved it. I am lazy and usually opt for yogurt or cottage cheese for dinner but I know that’s not the best. This was so easy I may change my mind!
I would leave out the capers. They are too strong of a taste. I don’t like them. lol
To each their own taste.
Super recipe.