This Skillet Chicken Piccata is a fresh and delicious one-pan meal that’s so simple to make and everyone loves it!
Spring is here and we are ready for bright and light meals. This Skillet Chicken Piccata is definitely one we enjoy often because it can be made 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!
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!
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!
I recently 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…
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!
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 lemons, halved
- ¼ cup lemon juice
- 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 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 lemon wedges, 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 ¼ cup lemon juice, 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.
Love this recipe –