Skillet Chicken Piccata with Capers & Lemon

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 1½ lb (2 large) boneless skinless chicken breasts
• ½ cup all-purpose flour
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp garlic powder
• 2 Tbsp olive oil
• 3 Tbsp unsalted butter
• 3 garlic cloves, thinly sliced
• ¾ cup chicken broth
• ¼ cup fresh lemon juice
• 3 Tbsp capers, drained
• 4–5 thin rounds lemon slices
• 3 Tbsp fresh parsley, chopped
• as needed cooked angel hair or rice for serving

Instructions

1. 1Slice each chicken breast horizontally into two thinner cutlets. Place between plastic wrap and pound gently to an even ½-inch thickness.
2. 2On a shallow plate mix flour, salt, pepper, and garlic powder. Dredge each cutlet lightly, shaking off excess flour.
3. 3Heat olive oil and butter in a large 12-inch skillet over medium-high heat until the butter foams.
4. 4Add two cutlets and cook 3–4 minutes per side until golden brown and cooked through (165°F); transfer to a plate and tent with foil. Repeat with remaining cutlets, adding a touch more oil if the pan looks dry.
5. 5Reduce heat to medium. Add remaining butter and sliced garlic; cook 30–45 seconds until garlic is fragrant but not browned.
6. 6Pour in chicken broth and lemon juice, scraping up all the flavorful browned bits. Bring to a simmer and cook 2–3 minutes until slightly reduced.
7. 7Stir in capers and lemon slices; simmer another minute so the sauce turns glossy and bright. Taste and add the remaining salt if needed.
8. 8Return chicken and any accumulated juices to the skillet, spooning sauce over the top. Warm through 1–2 minutes.
9. 9Remove from heat, sprinkle generously with chopped parsley, and give the pan one final swirl.
10. 10Serve immediately over angel hair pasta or rice, spooning plenty of the lemony caper sauce over each portion.