Fresh Skillet Chicken Piccata
A quick and easy skillet Chicken Piccata with a zesty lemon caper sauce, perfect for weeknight dinners.
Equipment
- 1 large skillet 12-inch
- 1 meat mallet for pounding chicken
- 1 Tongs
Ingredients
Main Ingredients
- 2 large chicken breasts halved and pounded to 1/2 inch thickness
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 3 tbsp olive oil
- 1/4 cup chicken stock
- 1/4 cup fresh lemon juice
- 1/4 cup capers drained
- 3 tbsp unsalted butter
Instructions
Preparation
- Pound the chicken breasts to an even thickness of about 1/2 inch. Season both sides with salt and pepper. Dredge the chicken in flour, shaking off any excess.
- In a large skillet, heat olive oil over medium-high heat. Once hot, add the chicken breasts and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add a bit more olive oil if necessary. Sauté minced garlic until fragrant, then add chicken stock and lemon juice. Bring to a simmer, scraping up any brown bits from the bottom of the pan.
- Stir in capers and butter, allowing the sauce to reduce slightly. Return the chicken to the skillet, spooning the sauce over the top. Let simmer for an additional 2-3 minutes.
Serving
- Transfer the chicken to a serving platter and spoon the lemon caper sauce over the top. Garnish with fresh parsley if desired.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken stock if necessary to keep the sauce from drying out.
Notes
Pro Tips: Ensure chicken is evenly pounded for consistent cooking. Use fresh lemons for the best flavor.
Ingredient Substitutions: Use gluten-free flour for a gluten-free option.
How to Serve: Pair with pasta or steamed vegetables.
Storage & Freshness: Store in an airtight container for up to 3 days.
Make-Ahead Tips: Prepare and pound the chicken in advance, storing it in the fridge until ready to cook.
Ingredient Substitutions: Use gluten-free flour for a gluten-free option.
How to Serve: Pair with pasta or steamed vegetables.
Storage & Freshness: Store in an airtight container for up to 3 days.
Make-Ahead Tips: Prepare and pound the chicken in advance, storing it in the fridge until ready to cook.