This 30 Minute Chicken Piccata for Two recipe, starring yummy white wine and fresh lemon and parsley, is easy, fast and tasty! Perfect for date night or a weeknight - because tasty doesn’t have to take long!
Tasty? OMG YES.
Date-night worthy? DUH! It has wine in it! Wine = Romantic!
Weeknight worthy? Anything that tastes this good and comes together this fast needs to be in your weeknight meal roster.
Scalable? Yep! Just go on and double everything up! Or maybe triple the sauce components because, let’s be honest, sometimes you both wanna be a sauce hogs.
What goes great with this meal? Sautéd rapini!
At the moment I can’t get enough of rapini: plain blanched and sautéd in oil, or with added garlic, chillies, chilli flakes, lemon… or any combination of those. You name it, I’m there and half the rapini is already gone.
With this 30 Minute Chicken Piccata, rapini sautéd in a little oil, garlic and lemon and you’re golden, it’s a perfect pairing.
Maybe rapini isn’t your thing? Too bitter? Or you don’t want the extra dishes?
I still got your side covered!
Make more of the piccata sauce so that you can drizzle some over microwaved vegetables!
Yep you read right! I love microwaving veggies!
I love this dish with broccoli and/or green beans! For a great how to on “micro-steaming” certain vegetables check out: The Food Lab: How to Steam Vegetables in the Microwave!
Hope you enjoy!
30 MINUTE CHICKEN PICCATA FOR TWO
- 1/4 cup + 1 tbsp. all-purpose flour
- 2 boneless skinless chicken breasts if needed use a tenderizer to even out the meat
- Salt and pepper
- 2 tbsp. vegetable or canola oil
- 2 shallots sliced
- 1 garlic clove minced
- 1/2 cup chicken broth
- 1/2 cup white wine
- 2 tbsp. lemon juice
- 1 tbsp. butter
- 2 tbsp. fresh parsley chopped
In a bowl, prepare a flour mixture of 1/4 cup flour, salt and pepper.
In a medium sized pan on medium high heat, heat the oil.
When hot, dip the chicken into the flour mixture to get a nice coating and place in the pan.
Cook each side until nicely browned and cooked through, about 10 minutes (5 minutes each side) and when a thermometer reads 165F.
Once cooked, remove chicken from pan and let rest covered with aluminum foil.
Next, bring down the heat to medium and add the shallots and garlic until fragrant and softened, about 2 minutes.
Mix in the remaining flour and mix until well dissolved.
Add the broth, wine and lemon juice. Let simmer until slightly thickened, about 5 minutes.
Melt butter into the sauce.
Next, return chicken and juices to pan and covering the chicken with the piccata sauce.
Sprinkle with parsley. Serve.
If you find the chicken breasts very thick, butterfly them and tenderize with a meat mallet or pounder to make them even.
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