By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
184 cal · 20 min
Chicken Pickle Piccata
Recipe GLPRef73f3c04de16e
A quick and elegant pan-seared chicken dish with a tangy dill pickle and butter sauce. Tender chicken cutlets are topped with a bright, briny sauce made from pickles, shallots, and chicken broth finished with cold butter for a silky texture.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
4 (5-oz.) chicken cutlets
¼ teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons olive oil
2 tablespoons chopped shallot
2 tablespoons chopped dill pickles
⅓ cup chicken broth
4 tablespoons cold unsalted butter, cut into pieces
1 tablespoon chopped fresh flat-leaf parsley
Directions
Pat the chicken cutlets dry and season both sides evenly with salt and pepper.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Add the chicken cutlets to the hot pan and sear for 5 to 6 minutes on the first side until golden brown and cooked through to an internal temperature of 165°F. Flip the cutlets and sear the other side for 2 to 3 minutes until golden. Transfer the cooked chicken to a warm plate and set aside.
In the same skillet, add the chopped shallot and sauté for about 1 minute until softened and fragrant.
Stir in the chopped dill pickles and cook for 30 seconds to release their flavors.
Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Simmer the sauce for 1 to 2 minutes until slightly reduced.
Remove the pan from heat and whisk in the cold butter pieces one at a time until melted and incorporated, creating a silky, emulsified sauce.
Return the chicken cutlets to the skillet, spooning the pickle butter sauce over the top. Garnish with fresh parsley and serve immediately.
Comments
All ingredients are standard supermarket staples at any Charlotte chain, with no special stops required—even dill pickle and shallots are reliably stocked. At roughly $1.50 per serving for chicken, butter, and broth, this is an economical weeknight choice, though the stated 20 minutes is misleading since it ignores pounding the chicken, which adds 5-7 minutes realistically. The dish is hands-on but forgiving, cooks in one skillet, and reheats adequately in a pan, making it practical for families; it pairs well with the regional affinity for bright, tangy flavors but doesn't lean into NC staples like peanuts or coastal shrimp.
Sign in or create a free account to add your review.
