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One-Pan Chicken Piccata Dinner Recipe for Date Night

One Pan Chicken Piccata Recipe

One Pan Chicken Piccata

If you love lemon and capers, this simple One Pan Chicken Piccata is a perfect choice for a cozy, romantic dinner. The bright lemon sauce and briny capers pair beautifully with tender chicken, making this an easy yet elegant meal any night of the week.

Real Clean Food One Pan Chicken PiccataMakes 2 servings

Ingredients:

  • 2 (6 ounce) chicken breasts, butterflied and pounded thin
  • Sea salt and pepper, to taste
  • 1 Tbsp avocado oil or olive oil
  • 4 Tbsp gluten-free flour (for dredging)
  • 1 Tbsp ghee or clarified butter
  • 1 clove fresh garlic, chopped
  • 1/4 cup dry white wine (optional)
  • 1/2 cup organic chicken broth
  • 1 fresh lemon, juiced
  • 1 Tbsp raw honey
  • 2 Tbsp capers
  • 1 Tbsp parsley, chopped
  • 4 Tbsp shaved fresh Parmesan cheese, for garnish
  • 1 cup cooked brown rice, to serve

Eat Clean One Pan Chicken Piccata Recipe

Instructions:

Heat the oil and ghee in a large pan over medium heat.

Season the chicken breasts with sea salt and pepper, then dredge or lightly coat all sides with the gluten-free flour.

Sauté the chicken until golden brown, about 2–3 minutes per side. Remove the chicken from the pan and set aside.

In the same pan, add the chopped garlic and sauté until fragrant, about 1 minute.

Pour in the white wine (if using) to deglaze the pan, scraping up any browned bits from the bottom.

Add the chicken broth, lemon juice, honey and capers. Stir and simmer until the sauce reduces by about half, roughly 2–3 minutes, until it becomes slightly thickened and glossy.

Return the chicken to the pan and toss to coat in the sauce, warming through for a minute or two.

Sprinkle the shaved Parmesan over the chicken and stir in the chopped parsley.

Serve the chicken and sauce over cooked brown rice with your favorite vegetables on the side.

Enjoy!

❤ Rachel

One Pan Chicken Piccata Recipe Eating Clean

CleanFoodCrush One pan Chicken Piccata

One Pan Chicken Piccata Recipe

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Ingredients

  • 2 6 ounce chicken breasts, butterflied and pounded thin
  • Sea salt and pepper to taste
  • 1 Tbsp avocado oil or olive oil
  • 4 Tbsp gluten-free flour
  • 1 Tbsp ghee or clarified butter
  • 1 clove fresh garlic, chopped
  • 1/4 cup dry white wine (optional)
  • 1/2 cup organic chicken broth
  • 1 fresh lemon, juiced
  • 1 Tbsp raw honey
  • 2 Tbsp capers
  • 1 Tbsp parsley, chopped
  • 4 Tbsp shaved fresh Parmesan, to garnish
  • 1 cup cooked brown rice, to serve

Instructions

  • Heat the oil and ghee in a pan over medium heat.
  • Season the chicken with salt and pepper and coat with flour.
  • Sauté until golden brown, about 2–3 minutes per side, then set aside.
  • In the same pan, add garlic and cook about 1 minute.
  • Add wine to deglaze the pan.
  • Add broth, lemon juice, honey and capers. Simmer until reduced by half, about 2–3 minutes.
  • Return chicken to the pan and toss to coat in the sauce.
  • Season with Parmesan and stir in parsley.
  • Serve with cooked brown rice and your favorite vegetables.


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