Name: Skillet Chicken Piccata
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
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

This Skillet Chicken Piccata is a fresh and delicious one-pan meal that’s so simple to make and everyone loves it!

Chicken breast, lemon halves, capers and sauce in a skillet with a white bowl filled with brown rice and green peas and a white plate with toasted baguette slices on 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!

Chicken breast, lemon halves, capers and sauce in a skillet with a white bowl filled with brown rice and green peas.

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!

A chicken breast with piccata sauce on a plate with a fork and brown rice, green peas, half a lemon and two slices of toasted baguette.

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!

A chicken breast with piccata sauce on a plate with brown rice, green peas, half a lemon and two slices of toasted baguette.

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

Boneless skinless chicken breasts, chicken broth, lemons, flour, herbs and salt.

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.

Steps to making skillet chicken piccata.

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.

Chicken breast, lemon halves, capers and sauce in a skillet.

How to Serve and Store Skillet Chicken Piccata

When serving, spoon some of the sauce over each chicken breast on the plate. Serve with ri c e, mashed potatoes or pasta.

To store leftovers, allow to cool completely. Store in an airtight container in the refrigerator for up to 3 days.

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!

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.

The BakerMama Spring Recipes in IBB Home Magazine Spring 2020 Issue

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,