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Skillet Chicken Piccata

Skillet Chicken Piccata

  • Author: Maegan - The BakerMama
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 4 servings
  • Category: Main


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


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. When serving, spoon some of the sauce over each chicken breast on the plate. Serve with rice, mashed potatoes or pasta.