One-Pot-A-Piccata! Recipe

Name: One-Pot-A-Piccata!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces, weight Pasta, Any Shape; 2 Skinless, Boneless Chicken Breasts; 1 cup Flour; 1 teaspoon Salt; 1 teaspoon Black Pepper; 3 slices Bacon, Chopped; 3 Tablespoons Olive Oil; 1/2 cups White Wine; 1 can (14 Oz. Size) Artichoke Hearts, Drained And Quartered; 1/4 cups Capers, Drained; 1/2 Zucchini, Quartered And Sliced; 1/2 cups Frozen Peas; 1/2 cups Chicken Stock; ⅓ cups Fresh Lemon Juice (for 1/3 Cup You'll Need About 2 Lemons); 1 cup Heavy Cream; 1/4 cups Parmesan Cheese, Freshly Grated

Servings: persons

12 ounces, weight Pasta, Any Shape
2 Skinless, Boneless Chicken Breasts
1 cup Flour
1 teaspoon Salt
1 teaspoon Black Pepper
3 slices Bacon, Chopped
3 Tablespoons Olive Oil
1/2 cups White Wine
1 can (14 Oz. Size) Artichoke Hearts, Drained And Quartered
1/4 cups Capers, Drained
1/2 Zucchini, Quartered And Sliced
1/2 cups Frozen Peas
1/2 cups Chicken Stock
⅓ cups Fresh Lemon Juice (for 1/3 Cup You'll Need About 2 Lemons)
1 cup Heavy Cream
1/4 cups Parmesan Cheese, Freshly Grated

1
Cook the pasta according to package directions.
2
Drain and set aside.
3
Cut the chicken breasts into bite-sized chunks.
4
In a large Ziploc bag, combine the flour, salt, and pepper.
5
Seal the bag and shake until combined.
6
Add the chicken into the bag, seal it and shake to coat the chicken completely.
7
In a heavy-bottomed pot or Dutch oven, cook the chopped bacon over medium heat until browned.
8
Remove with a slotted spoon, but leave the yummy bacon fat.
9
Add the oil into the pot with the bacon fat and keep pot over medium heat.
10
In batches, brown the chicken pieces in the bacon fat and olive oil, being sure to not crowd the pan too much.
11
Once chicken pieces are browned on all sides, remove it from the pot to a plate.
12
Repeat cooking the rest of the chicken then move it to the plate as well.
13
De-glaze the pot by stirring in the white wine, scraping up the browned bits.
14
Add the artichokes, capers, zucchini, and peas.
15
Simmer until the zucchini is slightly softened.
16
Add the chicken stock, lemon juice, and heavy cream and simmer until slightly reduced and thickened.
17
Add the pasta, chicken and bacon back into the pot and stir everything together until everything is coated with the sauce.
18
Taste and add salt and pepper as desired.
19
Stir in the Parmesan cheese.
20
Serve with a smile!

1043

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 12 ounces, weight Pasta, Any Shape, 2 Skinless, Boneless Chicken Breasts, 1 cup Flour, 1 teaspoon Salt, and more.

Yes, One-Pot-A-Piccata! falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

One-Pot-A-Piccata!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions