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chicken piccata served over spaghetti on a white plate next to parsley and a white napkin
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4.82 from 11 votes

Chicken Piccata For One

This easy Chicken Piccata recipe is ready in just 20 minutes, featuring tender chicken in a rich, tangy lemon-caper sauce. It's a flavorful dish that's simple to make and perfect for a quick meal.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Dish
Cuisine: Italian
Diet: Low Lactose
Keyword: capers, chicken, chicken piccata, lemon sauce, piccata, piccata sauce
Servings: 1 serving
Author: Joanie Zisk

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
US - Metric

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

Serving: 1serving | Calories: 459kcal | Carbohydrates: 7g | Protein: 35g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 785mg | Potassium: 435mg | Fiber: 0.5g | Sugar: 0.3g | Vitamin A: 733IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 1mg

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