Skillet Chicken Piccata

Skillet Chicken Piccata with lemon slices, capers, and fresh parsley in buttery sauce — Skillet Chicken Piccata—crispy golden cutlets in a lemon butter caper sauce, perfect for an easy weeknight dinner.

Skillet Chicken Piccata is a bright, buttery, and downright irresistible dish that’s perfect for both weeknights and special occasions. This Italian-inspired classic features golden chicken cutlets simmered in a glossy lemon butter caper sauce—every bite bursts with fresh citrus and savory richness. Whether you’re cooking for guests or just want to elevate your usual dinner, this one-skillet wonder delivers flavor fast.

Now, here’s the best part: it all comes together in under 30 minutes with simple ingredients you probably already have. And thanks to that quick flour dredge, the chicken stays juicy inside and beautifully crisp on the outside.

Interestingly, Chicken Piccata originated from Italy, but the version most loved in America evolved with a slightly richer sauce—thanks to the addition of butter and broth. It’s a testament to how just a few ingredients, when handled right, can create something unforgettable.

If you’re craving something comforting, zesty, and elegant—Skillet Chicken Piccata will hit the spot every single time.

Recipe Yield: 4 servings

INGREDIENTS

2 chicken breasts, halved into cutlets
½ cup all-purpose flour
½ tsp sea salt
¼ tsp black pepper
2 tbsp olive oil
2 tbsp unsalted butter
3 cloves garlic, minced
⅓ cup dry white wine (or low-sodium chicken broth)
½ cup low-sodium chicken broth
¼ cup fresh lemon juice (about 2 lemons)
2 tbsp capers, drained
2 tbsp unsalted butter (for sauce)
2 tbsp chopped fresh parsley
Lemon slices, for garnish

INSTRUCTIONS

1. Prepare the chicken:
Pat chicken dry and slice each breast into two thinner cutlets. Season both sides with salt and pepper, then lightly dredge in flour, shaking off excess.

2. Sear the cutlets:
In a large skillet over medium-high heat, heat olive oil and 2 tbsp butter. Once hot, add chicken and sear until golden and just cooked through, about 3–4 minutes per side. Transfer to a plate and tent loosely with foil.

3. Build the pan sauce:
Reduce heat to medium. Add garlic and cook 30 seconds until fragrant. Pour in white wine, scraping up browned bits. Simmer 1–2 minutes. Stir in broth, lemon juice, and capers. Simmer another 3 minutes.

4. Finish the sauce:
Whisk in remaining 2 tbsp butter until sauce becomes glossy and slightly thickened. Taste and adjust seasoning.

5. Return chicken & serve:
Slide chicken back into skillet and spoon sauce over each cutlet. Simmer gently for 1–2 minutes to reheat. Garnish with chopped parsley and lemon slices.

Helpful Tips to Perfect This Recipe

Pound the Chicken Evenly: To ensure quick and even cooking, lightly pound the chicken cutlets to an even thickness before dredging.
Deglaze with Wine or Broth: Don’t skip this step—it lifts all that golden flavor from the skillet into your sauce.
Serve Immediately for Best Texture: Piccata is best served fresh so the chicken stays tender and the sauce is silky.

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