Company Chicken is an easy yet elegant chicken breast recipe that's ready in just 20 minutes. Luscious, mouthwatering, and perfect for entertaining!
If you’re anything like me, every good idea you’ve ever had in your life in regards to what people like to eat exists your brain the minute you realize company is coming for dinner.
The next time this happens, remember that 1 pan Company Chicken exists and that it’s not only lick-your-plate-delicious (aka everyone’s going to LOVE IT) but it cooks in just 20 minutes.
This luscious chicken dinner recipe is easy enough to make any night of the week, but so elegant and impressive that you’ll definitely want to serve it for dinner the next time company comes a-callin’. Like I said, I’ve got you covered!
Easy Mouthwatering Chicken Breast Recipe
Think of Company Chicken as kicked up Chicken Piccata. Sauted chicken breasts are drizzled with a luscious, savory pan sauce made from garlic, chopped prosciutto, chicken broth, butter, capers, and fresh lemon juice that’s soaked up by a bed of pasta, rice pilaf, or mashed potatoes served underneath.
SO simple, yet a beautiful plate of food that you’ll still be thinking about days later.
Pair with a good drink and even better company, and dinner’s done!
How to Make This Recipe
Start by sauteing chicken breasts that have been pounded to an even thickness and seasoned with homemade seasoned salt and pepper in a drizzle of extra virgin olive oil for 3-4 minutes a side, or until they’re cooked through.
Remove the chicken to a plate then cover with foil to keep warm.
Turn the heat under the pan to medium then add another drizzle of extra virgin olive oil to the skillet and saute minced shallots until golden brown, about 1 minute.
Add chopped prosciutto and saute until crisp, 3-4 minutes, then add minced garlic and saute for 30 more seconds.
Pour low-sodium chicken broth into the skillet then add butter and simmer until the sauce has reduced and thickened, 3-4 minutes. (This is about the time that you’ll be going absolutely nuts over the scent wafting from the skillet!)
Last step is to stir in capers and a squeeze of fresh lemon juice (start with a little – you can always add more) then stir to combine.
I like to plate the chicken over a bed of pasta, rice pilaf, or mashed potatoes which soak up all the delectable sauce, and serve roasted asparagus and a fresh salad alongside. I suppose it doesn’t really matter what you serve this chicken with, as the sauce totally steals the show.
Easy, absolutely luscious, and as the name implies, totally company-worthy (or date night-worthy, or any day ending in -ay-worthy…you get it.) Enjoy!
Ingredients
- 4 small chicken breasts, ~2lbs, pounded to an even thickness
- homemade seasoned salt and pepper, see notes
- 2 teaspoons extra virgin olive oil
- 1 Tablespoon minced shallot
- 3 oz prosciutto, chopped
- 3 cloves garlic, pressed or minced
- 1 cup low-sodium chicken broth
- 2 Tablespoons butter
- 2 Tablespoons capers, drained
- 1/2 lemon
Directions
- Heat a large skillet over medium-high heat then spray with nonstick spray. Season chicken breasts on both sides with seasoned salt and pepper then saute for 3-4 minutes on each side, or until cooked through. Remove chicken to a plate then tent loosely with foil and set aside.
- Remove the skillet from the heat to cool for several minutes if using a cast iron skillet, which retains heat, then turn the heat down to medium. Add the extra virgin olive oil then add shallots and saute until golden brown, 1 - 2 minutes. Add prosciutto then saute until crisp, 3-4 minutes. Add garlic then saute for 30 seconds. Add broth and butter then simmer until the sauce has reduced and slightly thickened, 3-4 minutes, using a spatula to scrape up any golden brown bits from the bottom of the skillet. Add capers and a squeeze of fresh lemon juice then stir to combine.
- Plate then chicken then spoon the sauce on top and serve.
Notes
- Click here for homemade gluten-free seasoned salt recipe >
- Serve this dish with cooked pasta or rice pilaf, and a roasted vegetable for a complete meal.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Recipe sounds good, any tips for making ahead of time so I don’t need to be cooking when company is there?
I wanted to leave a comment to just let you know how much my family enjoyed this! My daughter and I made it exactly as written. It will be going in my recipe binder. :)
I’m thrilled to hear that, Leslie!! Thank you so much for the recipe rating and feedback!
Thinking of making this recipe but is there enough sauce to serve over angel hair pasta or should I double it or make another sauce for the angel hair pasta?
I also have to tell uuu, I made this last night, and OMG. This is my new favorite way to make chicken. I usually meddle with recipes but I didn’t with this and I’m so glad! The only thing I did differently was to cook the prosciutto first, and then cooked the chicken in the drippings. And I added more than a squeeze of lemon. It was heaven! I served with the orzo dish someone else had mentioned (sans basil) and now I’m strongly considering making again tonight be there were no leftovers ? I look forward to trying more of your recipes!
Made this yummy dish last night. Whole family really liked it. Followed recipe exactly. The only thing I wish I had done differently is that I should have thickened the sauce with cornstarch to make it stick to everything better. My sauce was thin and it all sank to the bottom of the pasta bowl.
I’m so glad everyone liked it, Amy! I find the dish thickens up for me right at the end after adding the butter. A pinch of cornstarch if the sauce is too thin is a great idea though!
If you don’t want a “creamy” sauce, instead of cornstarch, add a pinch of unflavored gelatin powder. I bought some to add to stock, and now it’s my go to for thickening wine/broth based sauces. It works great and doesn’t effect the flavor!
I hate capers. Do you think it would still turn well without them or can I substitute something else?
I think it will still be delicious without the capers!
Ah, this looks so good, but I just wanted to pop in and let you know that the Reese’s holiday shapes aren’t GF, only the regular Reese’s cups. This was oddly one of the first pieces of information I got when my daughter was diagnosed with celiac, as it was right before Halloween. Just wanted to share the knowledge to hopefully spare you some intestinal damage, even if it wasn’t causing you any symptoms ?
I know, it is such a bummer!! I used to look forward to the Reese’s Eggs all year long!
I made this for dinner tonight with angel hair pasta and it was delicious! Another great recipes! It did take closer to 40 minutes with prep time but worth the time!