Simple Skillet Chicken Piccata
A bright and buttery chicken dinner that tastes just like a restaurant favorite but is simple enough for any weeknight.
recipesbynani.comThere is something so satisfying about a quick chicken dinner that feels fancy. This chicken piccata relies on thin cutlets and a zesty lemon sauce to bring big flavor to the table in just a few minutes. It is a classic for a reason and my family asks for it constantly.
My best tip is to make sure you use freshly squeezed lemon juice rather than the bottled kind. That little bit of extra effort makes the sauce shine with a clean and bright taste that cuts right through the richness of the butter.
🧺 Ingredients
- 2 large boneless skinless chicken breasts
- 1/2 cup all purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1/3 cup fresh lemon juice
- 1/2 cup chicken broth
- 3 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
👩🍳Instructions
- 1
Slice each chicken breast in half horizontally to create four thin cutlets. Place them between sheets of plastic wrap and pound them until they are an even thickness.
- 2
Mix the flour, salt, and pepper on a shallow plate. Press each chicken piece into the flour until lightly coated, then shake off the extra.
- 3
Heat the olive oil and one tablespoon of butter in a large skillet over medium heat.
- 4
Cook the chicken for about three minutes per side until golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
- 5
Pour the lemon juice and chicken broth into the same skillet. Use a wooden spoon to scrape up all the tasty browned bits from the bottom.
- 6
Let the liquid bubble and reduce for about three minutes, then stir in the remaining three tablespoons of butter and the capers.
- 7
Place the chicken back into the skillet for a minute to warm it through. Serve immediately with a sprinkle of fresh parsley on top.
💡 Tips
This dish is wonderful served over thin pasta or steamed green beans. If you have leftovers, keep them in an airtight container in the fridge for up to two days and reheat gently in a pan.
Made this recipe? Let us know how it went.
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