Skillet Chicken Piccata with Lemon and Capers

Chicken piccata is a quick skillet dinner built around thin cutlets and a bright pan sauce. Pounding the chicken to an even thickness helps it cook before the light flour coating gets too dark. The sauce takes only a few minutes, so have the broth, lemon, and capers ready before the chicken leaves the pan.

Serves: 4
Prep: 15 minutes
Cook: 20 minutes

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• 1/3 cup all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons butter, divided
• 1/2 cup low-sodium chicken broth
• 2 tablespoons fresh lemon juice
• 2 tablespoons capers, drained
• 2 tablespoons chopped parsley
• 12 ounces pasta or 1 1/2 pounds mashed potatoes, to serve

Method

1. If serving with pasta, bring a pot of salted water to a boil and cook it according to the package directions. Drain and reserve 1/4 cup pasta water.
2. Slice each chicken breast horizontally into two thinner cutlets. Place between sheets of parchment and gently pound to about 1/2 inch thick. Season with salt and pepper, then dredge lightly in flour and shake off the excess.
3. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook the chicken in batches for 3 to 4 minutes per side, until golden and the thickest part reaches 165°F. Transfer to a plate.
4. Pour the broth into the skillet and scrape up the browned bits. Simmer for 2 minutes, then stir in the lemon juice and capers.
5. Turn off the heat and whisk in the remaining tablespoon of butter. Return the chicken and any plate juices to the skillet, turning the pieces to coat.
6. Scatter with parsley and serve with pasta or mashed potatoes. Add a splash of reserved pasta water to loosen the sauce if needed.

Variations

Use chicken cutlets sold ready to cook, checking thickness before timing. For a sharper sauce, add another teaspoon of lemon juice; for a softer edge, add a few tablespoons of broth. Green olives can replace capers, but use fewer because their saltiness varies.

Storage and reheating

Refrigerate the chicken and sauce promptly in a covered container and use within 3 to 4 days. Reheat gently in a covered skillet until steaming, adding broth to loosen the sauce. Cooked pasta can be stored separately and warmed with a little water.

For dinner ideas that fit an activity-heavy evening, read the after-school dinner planning guide and weeknight fallback meal list. Put the chicken and sides on the Lucru Home meal planner before the week gets busy.