If you had to decide between eating only sweet foods or only savory foods for the rest of your life, which would you pick?
Prior to going sugar free I was 100% Team Sweet. In fact I had a ride or die favorite in every category. Chocolate: Reese’s Peanut Butter Cups, specifically in holiday shapes (better peanut butter to chocolate ratio.) Fruity: Grape Laffy Taffy (the big bars vs the mini ones, which taste like a completely different product – dislike!) Other: Australian licorice.
I need a hobby.
Anyway, these days I am ALL about savory flavors. For better or worse, nothing gets my tastebuds tingling like the thought of pickles, prosciutto, and White Cheddar BoomChickaPuffs. Holy (gluten-free) cannoli, have you tried? Like healthier Cheetos puffs. Upgrade!
20 Minute Company Chicken, the easy yet elegant recipe I’m sharing with you today, falls firmly in the savory category, though no matter where you stand on the sweet vs savory debate, I’m confident you’ll lick every last drop of this dish off your plate!
Company Chicken, as I’m calling this 20 minute, one skillet dish, is easy enough to make any night of the week, but so elegant and impressive that you’ll want to serve it for dinner the next time company comes a-callin’ – because if you’re anything like me, the moment you realize you have to cook for someone other than your immediate family members you begin to panic. Don’t worry, I’ve got you covered!
What’s Inside
Picture Company Chicken as kicked up Chicken Picatta. Simply seasoned chicken breasts are sauteed then drizzled with a luscious, ultra-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 or rice pilaf served underneath. SO simple, yet a beautiful plate of food that you’ll still be thinking about days later.
I’ve heard from tons of people who’ve bought my Gluten-Free for Beginners ebook say they purchased it to safely cook for their friends or family members that have Celiac Disease or a gluten intolerance. If you are in a similar position, needing to entertain or cook for someone who’s gluten-free, this is a knock out dish that everyone is going to love, regardless of if their bodies hate gluten. Just make sure you’re using gluten-free chicken broth (these days many if not most brands ARE,) and gluten-free capers (Mezzetta brand is gluten-free.) The rest should be smooth, delicious sailing!
How to Make This Recipe
Start by sauteing 4 chicken breasts (or slice 2 chicken breasts in half to create 4 cutlets,) that have been pounded thin and seasoned with homemade gluten-free seasoned salt and pepper in a drizzle of extra virgin olive oil for 3-4 minutes a side, or until cooked through. Remove the chicken to a plate then cover with foil to keep warm.
Turn the heat down to medium then add another drizzle of extra virgin olive oil to the skillet and saute minced shallots until golden brown, about 1 minute. Next add chopped prosciutto then saute until crisp, 3-4 minutes, and 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 gluten-free pasta or rice pilaf, which soaks up all the delectable sauce (YUM!!!!) 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!
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20 Minute Company Chicken
Description
20 Minute Company Chicken is an easy yet elegant, chicken breast recipe that's ready in just 20 minutes. Perfect for entertaining!
Ingredients
- 4 chicken breasts, pounded to an even thickness
- homemade seasoned salt (see notes for recipe) and pepper
- extra virgin olive oil
- 1 Tablespoon minced shallot
- 3oz prosciutto, chopped
- 3 cloves garlic, minced
- 1 cup low-sodium gluten-free chicken broth
- 2 Tablespoons butter or ghee
- 2 Tablespoons capers (Mezetti are GF)
- Squeeze fresh lemon juice
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.
- Turn heat down to medium (remove skillet from heat to cool for a couple minutes if using a cast iron skillet like the one pictured,) then add a drizzle of extra virgin olive oil to the skillet. Add shallots then saute until golden brown, 1 minute. Add prosciutto then saute until crisp, 3-4 minutes. Add garlic then saute for 30 more seconds. Add broth and butter then simmer until sauce has reduced and slightly thickened, 3-4 minutes. Add capers and a squeeze of fresh lemon juice, then plate chicken and serve sauce on top.
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.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
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!
[…] made this last week! Doesn’t it look fancy?! It’s called “Company Chicken” from Iowa Girl Eats, and it was really […]
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!
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!
[…] 20 Minute Company Chicken from Iowa Girl Eats […]
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!