Lemon Chicken Piccata is a weeknight skillet dinner of lemon, capers, herbs, and garlic infused chicken, capturing the essence of a Mediterranean feast.
Why You'll Love This Lemon Chicken Piccata Recipe
You will love how this cast iron Lemon Chicken Piccata recipe is super easy, only needs a few ingredients, and the chicken is cooked in one pan. It's economical, bursting with bright lemony flavor, and is elevated with the addition of capers and herbs. You will also love:
- This cast iron chicken recipe makes a tender juicy chicken breast. Never dry or tough white meat.
- Diet Friendly! This lemon cast iron chicken breast meal is low calorie and low carbohydrate as well!
- Frugally priced, which is a boon with higher food costs.
- Elegant - The lemon, herbs, and capers transform this one skillet chicken dinner into a restaurant quality entree.
Ingredients Overview
Use boneless, skinless chicken breasts, and fresh lemons for this cast iron skillet chicken breast recipe.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Cook Lemon Chicken Piccata
To make this quick and easy lemony, cast iron skillet chicken breast recipe, follow these step-by-step instructions. For even more detailed instructions, see the recipe card at the bottom of the post.
Step 1: Rinse and pat dry the boneless, skinless chicken breasts. Cut lengthwise into thin slices using a sharp knife and a cutting board.
Step 2: Season the chicken breast slices with sea salt and fresh ground pepper.
Step 3: Dredge the chicken slices in the flour on a plate. Coast both sides of each slice.
Step 4: Melt the butter in the cast iron skillet on medium high heat. Brown the floured chicken slices in the skillet for 2-3 minutes until brown on one side.
Step 5: Flip, and brown on the other side, for another 2 minutes. Transfer chicken to a plate.
Step 6: Garnish with chopped parsley or fresh herbs, lemon slices, and a sprinkle of lemon zest or fresh herbs. Serve immediately with your favorite sides.
Serving Suggestions
Enjoy this classic Italian dish with a variety of sides that complement the tangy lemon flavor and tender chicken. Pair it with a side of asparagus, or heartier Duchess potatoes, a Italian chopped antipasto salad.
For a more indulgent meal, serve it with a side of pasta, such as spaghetti with garlic and oil or linguine, tossed in a garlic butter sauce.
Substitutions and Variations
Some useful substitutions and variations when making this recipe:
- You can use bone-in, skin-on chicken breasts, instead of boneless, skinless chicken breasts. Brown the chicken, then simmer longer and check with the meat thermometer to ensure the thicker breast are heated to 165F in the cast iron skillet. Plan to cook 5 minutes longer, as the breasts are larger and thicker.
- Chicken thighs are perfect to use if you are a dark meat lover. Get boneless, skinless thighs to save on time de-boning.
- Dry sherry is a great variation instead of using lemon juice.
- Use any type of herbs that you like in this recipe. Some other good options include rosemary, thyme, and oregano.
Tips for Success
Helpful tips to help you when making this recipe:
- Use skinless, boneless chicken breast halves or chicken tenderloins.
- Get the most from your lemons: How To Juice A Lemon Like A Pro.
- Use fresh lemon juice. Bottled lemon juice will not have the same flavor.
- Fresh herbs are best. Dried herbs will not have the same flavor.
- Don't overcook the chicken. The chicken should be cooked to an internal temperature of 165 degrees Fahrenheit.
Storage Options
Here is how I store leftovers when making this recipe:
- Leftover lemon cast iron chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, place the chicken in a single layer in a baking dish and heat in a preheated oven at 350 degrees Fahrenheit for 10-15 minutes, or until heated through.
Related Recipes
- Roasted Rainbow Carrots
- Longhorns Rice Pilaf
- Oven-Roasted Asparagus
- Lemon Bars with Graham Cracker Crust
Frequently Asked Questions
You can use any type of cast iron skillet for this recipe. However, I recommend using a skillet that is at least 10 to 12 inches in diameter.
You can use any herbs that you like in this recipe. Some other good options include rosemary, thyme, and oregano.
Brown the chicken slices on a medium heat until the flour coating just browns. This will prevent drying the chicken out.
The cooking time will vary depending on the thickness of the chicken breast slices. Plan to brown no more than 2-3 minutes per side.
Yes, this recipe is spectacular with boneless chicken thighs!
More Dinner Recipes
Get The Recipe!
Lemon Chicken Piccata
Equipment
- Round Cast Iron Skillet - 12 Inch
- Large Cutting Board
- ThermoPro Thermometer
Ingredients
- 1 lb chicken breast 4 skinless, boneless breasts
- 1 teaspoon salt
- ½ teaspoon pepper fresh ground
- 3 tablespoon flour
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 large shallots chopped fine
- 3 cloves garlic minced
- ½ cup chicken broth
- ½ cup lemon juice 3 lemons, squeezed
- 3 tablespoon capers
- lemon zest for garnish
- lemon wedges for garnish
- parsley chopped for garnish, or thyme
Instructions
- Rinse and pat dry the boneless, skinless chicken breasts. Cut lengthwise into thin slices using a sharp knife and a cutting board.1 lb chicken breast
- Season the chicken breast slices with sea salt and fresh ground pepper. Dredge the chicken slices in the flour on a plate. Coast both sides of each slice.1 teaspoon salt, ½ teaspoon pepper, 3 tablespoon flour
- Melt the butter in the cast iron skillet. Brown the floured chicken slices in the skillet for 2-3 minutes until brown on one side. Flip, and brown on the other side, about another 2 minutes. Transfer chicken to a plate.1 tablespoon butter
- Heat the olive oil in the cast iron skillet. Brown the chopped shallots and minced garlic on low heat until soft and fragrant.1 tablespoon olive oil, 1 large shallots, 3 cloves garlic
- Add the chicken broth, lemon juice, and capers and bring to a boil for 2 to 3 minutes. Place the browned chicken slices in the cast iron skillet and reduce heat to medium low. Simmer for 2 to 3 minute to reheat the chicken and thicken the sauce. PRO TIP: Chicken should be cooked to 165F. you can use a ThermoPro meat thermometer, or any instant read thermometer to verify the temperature.½ cup chicken broth, ½ cup lemon juice, 3 tablespoon capers
- Garnish with chopped parsley or fresh herbs, lemon slices, and a sprinkle of lemon zest or fresh herbs. Serve immediately with your favorite sides.lemon zest, lemon wedges, parsley
Notes
- Use skinless, boneless chicken breast halves or chicken tenderloins.
- Use fresh lemon juice. Bottled lemon juice will not have the same flavor.
- Fresh herbs are best. Dried herbs will not have the same flavor.
- Don't overcook the chicken. The chicken should be cooked to an internal temperature of 165 degrees Fahrenheit.
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