One Skillet Chicken Piccata

This is one of those one skillet meals I can fix on a weeknight when I’m in that Italian food mood plus it’s gluten free!  Paul is a rice man and this is right up his alley.  The chicken, rice and all the liquids and flavors are cooked together in one skillet and served from that skillet!  So easy!  Add a beautiful Italian salad that you can prepare during the 20 minute cooking time and you’ll have your family at the table in no time.

Traditionally, Chicken Piccata is made with a breast that has been butterflied, flattened with a mallet and dredged in a flour mixture then fried.  The sauce is made separately and poured over the chicken.  Here, I cut the chicken breasts or tenders into bite size pieces to speed up the process of making this a weeknight meal.  I also prefer to not coat the pieces in flour and fry in order to keep it quick and gluten free without sacrificing any flavors!  If anything, the chicken has more flavor since it’s cooked in the broth and lemon juice.  Delicious!

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Here’s how I make it.

One Skillet Chicken Piccata

One Skillet Chicken Piccata

In a large skillet over medium high heat, brown the chicken breast pieces in oil for 2 minutes.  Reduce the heat to medium low, add the chopped onion and salt.  Cook with the chicken pieces for 3 minutes until the onions are tender.

When making one skillet/one pot dishes, I really prefer to cut the chicken into bite size pieces rather than leave them whole.  They will cook much faster for a weeknight meal and easier to serve!

One Skillet Chicken Piccata

Add the butter and rice, stir and cook 1 minute to toast them a bit.

One Skillet Chicken Piccata

Add the garlic, black pepper, capers, lemon juice and lemon zest, white wine and chicken stock.

Bring to a boil over medium high heat, stir well to make sure the rice is not sticking to the bottom, then reduce heat to a low simmer.  Cover and cook 20 minutes or until the rice is tender.

NOTE:  Do not lift the lid for the first 15 minutes.  The rice will not cook evenly if you keep lifting the lid to stir.

ANOTHER NOTE:  So what is a good white wine to use in this dish?  I prefer to use a Chardonnay, Pinot Grigio or Sauvignon Blanc.  Not a white wine drinker or keep it on hand?  Use a white cooking wine available in the vinegar section of the grocery store.  It has a long shelf life in your pantry!

One Skillet Chicken Piccata

Ready to serve!  Just give it a stir to fluff the rice and combine all those wonderful flavors.

One Skillet Chicken Piccata

Make a quick and easy Italian Salad while the rice is cooking during those 20 minutes and you’re all set for dinner!

One Skillet Chicken Piccata

Here’s a great Italian Salad with Italian Salad Dressing!  Check it out!

Italian Salad with Italian Salad Dressing

Italian Salad with Italian Salad Dressing

Looking for another easy one skillet dinner?

One Skillet Italian Sausage Pasta

One Skillet Italian Sausage Pasta

Or something else Italian?

Creamy Sun-dried Tomato Basil Chicken with Linguine

Creamy Sun-dried Tomato Basil Chicken with Linguine

chickenconcetta

Chicken Concetta

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Here’s the printer friendly recipe.

One Skillet Chicken Piccata

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 6 servings

One Skillet Chicken Piccata

This is one of those one skillet meals you can fix on a weeknight when you're in that Italian food mood and it's gluten free! The chicken, rice and all the liquids and flavors are cooked together in one skillet and served from that skillet! So easy!

Ingredients

  • 2 Tablespoons extra virgin olive oil
  • 1 to 1 1/4 pounds chicken breasts or chicken breast tenders, cut into bite size pieces
  • 1/2 cup onion, chopped
  • 1/2 teaspoon salt
  • 2 Tablespoons butter
  • 1 cup long grain white rice
  • 1/2 teaspoon garlic, minced
  • 1/4 teaspoon fresh cracked black pepper
  • 3 Tablespoons capers, drained
  • 1 lemon, zested and juiced (about 4 Tablespoons juice)
  • 1 cup dry white wine, such as a Chardonnay, Pinot Grigio or Sauvignon Blanc
  • 2 cups chicken stock or broth

Instructions

  1. In a large skillet over medium high heat, brown the chicken breast pieces in oil for 2 minutes. Reduce the heat to medium low, add the chopped onion and salt. Cook with the chicken pieces for 3 minutes until the onions are tender.
  2. Add the butter and rice, stir and cook 1 minute to toast them a bit.
  3. Add the garlic, black pepper, capers, lemon juice and lemon zest, white wine and chicken stock.
  4. Bring to a boil over medium high heat, stir well to make sure the rice is not sticking to the bottom, then reduce heat to a low simmer. Cover and cook 20 minutes or until the rice is tender.
  5. Give it a stir to fluff the rice and combine all those wonderful flavors. Serve.

Notes

NOTE: After bring the liquids and rice to a boil, do not lift the lid for the first 15 minutes. The rice will not cook evenly if you keep lifting the lid to stir.

Not a white wine drinker or keep it on hand? Use a white cooking wine available in the vinegar section of the grocery store. It has a long shelf life in your pantry!

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