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.
Thank you for sharing the recipe :) It look really delicious. And I will definitely try the homemade gluten-free seasoned salt.
Yum! Made it Monday with a simple orzo side (olive oil, garlic, parsley&basil, lemon) and even my 2.5 yo liked it. Thanks!
Yum – love the side dish idea! So glad you all enjoyed!
Yet another wonderful meal. You have become my husband’s second love. I’ve been following you and cooking your recipes for years but in the last year my husband was diagnosed with celiac disease and now your recipes are on the top of my go to list! He has yet to find a recipe he doesn’t like. And just last night I was making this chicken dish and my 8 year old daughter says, “is this an Iowa Girl Eats recipe? cuz those are always awesome!” We both cracked up laughing. It’s like you’re part of our family. And since I lived in Iowa for 5 years, it’s even better! Thanks for your continued amazing food!!
That is music to my ears! I’m so glad to hear you can cook safe meals for him that the whole family loves too. Thanks, Tricia!
I made this last night and LOVED it! Company chicken indeed!
I’m so glad, Steph!! Thanks for the great feedback!
Question … would the recipe be a fail if I happened to skip the capers? I hate the flavor of them. I am always looking for new simple recipes and I think this would be good but want advice before trying!
No definitely not – it will still be delicious!
I normally don’t post reviews but DANG this chicken was sure tasty. Like a kicked-up version of chicken piccata. The hubby liked it too although he ate around the capers (that’s ok, more for me!). Served with rice pilaf and a salad to round out the meal. This will be in our regular rotation for sure!
Wooohoo – so glad you loved it!! Thanks for the feedback!
This is definitely a must make chicken, but I won’t be waiting for company to come to try it!
Company chicken is a good name! I remember eating at a friends house some “beef?!?” dish. Okay, but there was a femar in there! My husband and I almost died, not wanting to take any more bites we were so grossed out. But we didn’t want to be rude. So now I’m really careful about what I make so company is not disappointed.
This looks amazing, might take it for my friend’s birthday dinner.
Looks amazing! Do you think it’d be good with shrimp? I’m currently pregnant and chicken grosses me out… what do you think?
IGE is part of my everyday morning routine. Tea+Lemon, Apple Cider Vinegar, check IGE to see what I can make for dinner, then coffee+Almond Milk. This morning I woke up to Company Chicken, have all on hand except prosciutto which I’ll get, and boom! I have my what to make for dinner issue solved! This is a daily thing I tell you! (Last night was mini mediterranean meatloaves, YUM)
This looks delicious! However, I have a dumb question – EVERY single time I cook chicken breasts in a pan on the stove, my house gets smoky and the chicken seems to burn on the outside yet not be done on the inside. What am I doing wrong?!
It sounds like your heat is too high. I usually cook pounded out chicken breasts on medium – medium/high, so about a 6/10 on the heat scale. Let me know if that helps!
Probably cooking it to hot and fast and/or not the right oil. What type of oil are you using? Could be one that has a lower heat threshold than the temp you are trying to cook it at. If you like it a sear on the outside (like I do), put it on med-high until you get the sear and then turn temp down to under medium, cover with lid which will allow the inside to cook.
Love quick meals to entertain!! looks so good!