I am the self-proclaimed queen of one-pot dinners. I love a good soup, stew, or casserole, and it's even better if I can do it on a budget.

Recently, I made an incredible chicken piccata served over rice, a dish I decided to make ever since my boyfriend started ordering it everywhere we went out to eat (and I knew I could make it for a lot less!). I fed 6 for under $30.00, and although the dinner was less money, it certainly wasn't less flavor.

To make this one pan chicken piccata, you'll need 2 large chicken breasts cut in half (4 thinly cut chicken breasts), 1/4 teaspoon garlic powder, flour, 4 tbsp butter, 1/4 cup chicken broth or dry white wine, 1 tablespoon lemon juice + zest of 1 lemon, 2 tbsp olive oil, 1 tbsp brined capers drained, and 1/2 cup heavy whipping cream.

Begin by slicing your chicken breasts in half or have your butcher thinly slice them (most grocery stores carry thinly sliced chicken breasts). Season chicken generously with salt, pepper and sprinkle with garlic powder, then dredge with flour. Add 2 tbsp of butter plus your olive oil to a skillet over medium heat.

Once the pan is hot, cook the chicken for 5-7 minutes until golden brown, remove and set aside. Take the pan off the heat and add chicken broth (or wine), lemon juice, zest, remaining butter, and capers to the skillet. Scrape up any brown bits and stir in the cream and return the pan to the heat.

Once it is bubbling again, add the chicken back into the pan. I feel the cream adds a sense of richness to your sauce, but if you do not want to use cream, increase your chicken broth to 3/4 cup.

Cook for another 5 minutes or until the chicken is cooked through and the sauce is reduced to your liking. Serve over rice or pasta and garnish with some freshly grated parmesan or parsley!

I guarantee this will be a weeknight meal that will make your budget and your stomach happy! Have a wonderful happy and healthy weekend.