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One Pan Lemon Asparagus Chicken Piccata

Lemon chicken piccata with asparagus and capers on a rustic white plate
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A streamlined, one-pan version of the classic Italian dish. Tender chicken and crisp asparagus are cooked in a bright, buttery lemon-caper sauce, creating a restaurant-quality meal perfect for any weeknight.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs), pounded to 1/2-inch thickness
  • 1/2 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 bunch asparagus (about 1 lb), woody ends trimmed
  • 3 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1/3 cup fresh lemon juice (from about 2 large lemons)
  • 1/4 cup brined capers, drained
  • 1/4 cup chopped fresh parsley
  • 3 tablespoons cold unsalted butter, cut into pieces
  • Lemon slices, for serving

Instructions

  1. Prep the chicken by pounding it to an even 1/2-inch thickness. Combine flour, salt, and pepper in a shallow dish. Dredge each chicken breast in the flour mixture, shaking off excess.
  2. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken and cook for 4-5 minutes per side until golden brown and cooked through. Transfer to a plate and tent with foil.
  3. In the same skillet, add the asparagus. Cook for 3-4 minutes until bright green and tender-crisp. Remove and set aside with the chicken.
  4. Reduce heat to medium. Add minced garlic and cook for 30 seconds until fragrant. Pour in chicken broth and lemon juice, scraping up browned bits from the pan bottom. Simmer for 3-4 minutes to reduce slightly.
  5. Stir in capers and parsley. Remove skillet from heat. Whisk in the cold butter pieces one at a time until the sauce is glossy and thickened.
  6. Return chicken and asparagus to the skillet, spooning sauce over everything to warm through. Serve immediately with lemon slices.

Notes

For a gluten-free version, use a 1:1 gluten-free flour blend. Do not overcrowd the pan when searing the chicken. Ensure the skillet is off the heat when adding the cold butter to prevent the sauce from separating. Leftovers can be stored in the fridge for up to 3 days.

Nutrition

Find it online: https://www.stacksipsnack.com/one-pan-lemon-asparagus-chicken-piccata/