Dairy Free One-Pan Chicken Piccata

Total time40 min

Prep time15 min

Cook time25 min

Thin chicken cutlets get pounded to an even thickness, dredged, and seared until deeply golden in a hot skillet, then finished in a bright, tangy pan sauce built from white wine, chicken broth, fresh lemon juice, and briny capers. Garlic sizzled into the drippings adds savory depth, while the wine reduction pulls up every browned bit for maximum flavor before the broth and lemon juice go in. The sauce simmers down until it's glossy and clings to the chicken, striking that classic sweet-tart, salty balance piccata is known for. A scatter of fresh parsley and extra lemon slices at the table keep things fresh and vibrant. It's a one-pan dinner that comes together fast enough for a weeknight but feels special enough for company, and it's a great pick for a dairy free menu. Serve it over rice, pasta, or alongside roasted vegetables to soak up every drop of that citrusy sauce.

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Ingredients

4 servings

2 large boneless, skinless chicken breasts (about 1.5 lb total)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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½ tsp kosher salt
¼ tsp black pepper
½ cup all-purpose flour
3 tbsp olive oil, divided
3 tbsp unsalted butter, divided
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 cloves garlic, thinly sliced
½ cup dry white wine (such as pinot grigio or sauvignon blanc)
¾ cup low-sodium chicken broth
3 tbsp fresh lemon juice (from about 1 large lemon)
3 tbsp capers, drained

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)
lemon slices, for serving (optional)

Instructions

1
Halve each chicken breast horizontally to make 4 thin cutlets. Place each cutlet between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/4-inch thickness.
2
Season both sides of each cutlet with the salt and pepper. Spread the flour in a shallow dish and dredge each cutlet, pressing lightly so the flour adheres, then shaking off any excess.

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