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
- 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.