Italian
Chicken Piccata Skillet
Thin chicken cutlets cook quickly in a skillet, then finish in a bright lemon-caper sauce. The whole dish stays on the stovetop from start to plate.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
Photo: ralph and jenny (CC BY). Source
Why you’ll love it
- Pounding the cutlets thin means even cooking in minutes.
- Flour gives a light crust that thickens the sauce slightly.
- Capers and lemon balance the richness of butter.
- One skillet keeps cleanup small for a weeknight.
Ingredients
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Instructions
- 1
Pound cutlets to even 1/2-inch thickness. Season with salt and pepper, then dredge lightly in flour.
- 2
Heat 2 tbsp oil in a large skillet over medium-high. Cook cutlets 3 to 4 minutes per side until golden; transfer to a plate.
- 3
Lower heat to medium. Add remaining oil and 2 tbsp butter. Stir in lemon juice, broth, and capers.
- 4
Simmer 2 to 3 minutes until slightly reduced.
- 5
Return chicken to the pan and spoon sauce over it for 1 minute.
- 6
Swirl in remaining butter and parsley, then serve at once.
Pro tips
- Do not crowd the pan or the cutlets will steam instead of brown.
- Wipe excess flour so the sauce does not turn pasty.
- Taste the sauce before serving and add a pinch of salt if needed.
Easy substitutions
- chicken breasts
- thin boneless chicken thighs
- capers
- chopped green olives
- all-purpose flour
- gluten-free flour blend
Storage and reheating
Storage
Refrigerate chicken and sauce separately up to 2 days.
Reheating
Warm gently in a skillet over low heat with a splash of broth.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 390
- Protein
- 36 g
- Carbs
- 10 g
- Fat
- 22 g
- Fiber
- 1 g
Moderate · Stovetop · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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