This Skillet Chicken Piccata is a fresh and delicious one-pan meal that’s so simple to make and everyone loves it!
Light, Bright Meals for Summer
Spring is here and we are ready for bright and light meals! This Skillet Chicken Piccata is definitely one we enjoy often because I can make it in just 30 minutes. The kind of meal we make on a beautiful Spring or Summer day when we’d rather be outside enjoying the weather than in the kitchen cooking for hours.
It’s so easy to make yet so satisfying to eat. The whole family loves it!
Zesty, Salty, Saucy and Scrumptious!
The zest from the lemon and the saltiness from the capers simmers together to create an incredibly flavorful sauce for the chicken. And the chicken itself is seared crisp on the outside while perfectly tender and juicy on the inside. Melt-in-your-mouth delicious!
This is the perfect meal served with a side of rice, vegetables, mashed potatoes or pasta and some toasted bread for dipping up any of that extra piccata sauce on your plate. Mmmm…mmmm. Such a comforting meal that you’ll want to make over and over again!
More Hot Meals in Minutes
Get family dinner on the table in about 30 minutes with My Favorite Hot Meals in Minutes. These delicious and quick dinner recipes are perfect for weeknight meals when time is short and the crowd is hungry.
- Homemade Chick-Fil-A Chicken Tortilla Soup: This homemade take on Chick-fil-A’s Chicken Tortilla Soup tastes even better than the original and you can enjoy it year-round and even on Sundays!
- Easy Beef Stroganoff: Tender beef, silky mushrooms and a flavorful skillet sauce come together in this Easy Beef Stroganoff for a delicious mid-week meal in under 30 minutes.
- Easy Sloppy Joes: A quick and simple hot dinner that everyone will love!
- Beef and Bean Sheet Pan Quesadilla: Crisp, buttery tortilla, seasoned filling and melty cheese make this Beef and Bean Sheet Pan Quesadilla an easy weeknight meal the whole family will devour!
- And more!
What Do I Need to Make Skillet Chicken Piccata?
(see recipe card for measurements and details)
- Boneless skinless thin-sliced chicken breasts
- All-purpose flour
- Kosher salt
- Black pepper
- Unsalted butter
- Olive oil
- Large lemons
- Low sodium chicken broth
- Brined capers
- Fresh parsley
- Resealable plastic bag
- Large skillet
How to Make Skillet Chicken Piccata
- Add flour, kosher salt and black pepper to a large resealable baggie. Add the chicken breasts, seal and shake to coat each chicken breast completely.
- In a large skillet over medium high heat, melt 3 tablespoons butter with 2 tablespoons olive oil. When butter and oil start to sizzle, remove each chicken breast from the baggie one at a time, shaking off any excess flour, and add it to the skillet.
- Cook the chicken breasts for about 3 minutes or until they are browned and then flip and cook for another 3 minutes until both sides are browned.
- Transfer the chicken breasts from the skillet to a plate. If your skillet is not large enough to fit all four chicken breasts, cook them in batches, adding a few tablespoons of butter before each batch.
- When chicken is finished cooking, add the juiced lemon halves, cut side down, to the hot skillet. Let lemon halves sear until browned, about 2 minutes. Remove and transfer to the plate with chicken.
- Into the skillet, add the ¼ cup lemon juice (from the lemon halves), 1 cup chicken broth and ¼ cup drained capers. Bring to a simmer and whisk frequently until the sauce starts to thicken.
- Return the chicken and lemon halves to the pan and simmer for about 5 minutes. Garnish with chopped fresh parsley.
In the Media
I shared this delicious Skillet Chicken Piccata recipe in the Spring 2020 Issue of IBB Home Magazine along with a beautiful Whipped Beet Ricotta Board, yummy Carrot Cake Cookies and some refreshing Sparkling Raspberry Mojitos.
It’s sure to be a delicious spring with all of these beautiful recipes.
How to Serve and Store Skillet Chicken Piccata
When serving, spoon some of the sauce over each chicken breast on the plate. Serve with rice, mashed potatoes or pasta.
To store leftovers, allow to cool completely. Store in an airtight container in the refrigerator for up to 3 days.
I hope you and your loved ones enjoy this Skillet Chicken Piccata as much as we do. When you make it and share on social media, be sure to tag me @thebakermama so I can see. 😍 I love seeing you make and enjoy the recipes I share! Enjoy!
xoxo,
Skillet Chicken Piccata
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 4 servings
- Category: Main
Description
This Skillet Chicken Piccata is a fresh and delicious one-pan meal that’s so simple to make and everyone loves it!
Ingredients
- 4 boneless skinless thin-sliced chicken breasts
- ½ cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 large lemons (halved & juiced to get 1/4 cup lemon juice)
- ¼ cup lemon juice (from the 2 large lemons)
- 1 cup low sodium chicken broth
- ¼ cup brined capers, drained
- ¼ cup chopped fresh parsley, for garnishing
Instructions
- Add flour, kosher salt and black pepper to a large resealable plastic bag. Add the chicken breasts, seal and shake to coat each chicken breast completely.
- In a large skillet over medium high heat, melt 3 tablespoons butter with 2 tablespoons olive oil. When butter and oil start to sizzle, remove each chicken breast from the baggie one at a time, shaking off any excess flour, and add it to the skillet.
- Cook the chicken breasts for about 3 minutes or until they are browned and then flip and cook for another 3 minutes until both sides are browned. Transfer the chicken breasts from the skillet to a plate. If your skillet is not large enough to fit all four chicken breasts, cook them in batches, adding a few tablespoons of butter before each batch.
- When chicken is finished cooking, add the juiced lemon halves, cut side down, to the hot skillet. Let lemon halves sear until browned, about 2 minutes. Remove and transfer to the plate with chicken.
- Into the skillet, add the ¼ cup lemon juice (from the lemon halves), 1 cup chicken broth and ¼ cup drained capers. Bring to a simmer and whisk frequently until the sauce starts to thicken. Return the chicken and lemon halves to the pan and simmer for about 5 minutes. Garnish with chopped fresh parsley.
- When serving, spoon some of the sauce over each chicken breast on the plate. Serve with rice, mashed potatoes or pasta.
The rice pictured with the Skillet Chicken Piccata looks delicious. Where can I find the recipe? I am a lover of rice.
Thank you.
Hi, Juanita! It was brown rice pilaf that I added steamed peas to. So simple! It was a favorite side dish of ours years ago. https://amzn.to/3Qkts3X
I’m making chicken piccata for me recipe for the very first time it does not say the temperature in the directions to cook the chicken and to melt the olive oil in the butter please help
Hi! Oh dear! Are you looking at the recipe card? https://thebakermama.com/recipes/skillet-chicken-piccata/#tasty-recipes-15288-jump-target It says “in a skillet over medium high heat” I hope this helps!
Do you think I could change the flour to almond flour to make it keto friendly?
Hi, Jay! I’ve never tried it, but I can’t see why it wouldn’t work! I’d try a 1:1 substitution to start with. You’ll have to let me know how it turns out!
Am I juicing the lemons and then searing them?
Hi Mackenzie! Yes, thanks for catching that. I just updated the recipe to clarify. Enjoy!
Very tasty, used improved Meyer lemons from my backyard. Quick and tasty, used minute rice cup microwaved to save time. If you like more sauce, you may want to double it. Also added small amounts of Wondra flour to thicken sauce. There was none left!
( didn’t have any parsley)
Hi Ken! Yum, yum and more yum! Thanks for sharing your modifications and enjoyment. I hope you get to enjoy it again and again!
Love this recipe –