Fast. Flavorful. Feels like a win.
So here’s the thing. I wasn’t planning anything fancy. Just needed dinner on the table, something warm, and something I could feel kinda proud of—without losing steam halfway through cooking. You know that feeling?
There were two chicken breasts in the fridge. Not much else. I found a half-used jar of capers shoved behind the mustard, a lone lemon rolling around the drawer, and that was enough to jog my memory. Piccata.
I’ve made this dish a hundred ways since that night. It’s quick, it tastes like you cooked with purpose, and it all happens in one pan. Doesn’t get better than that when the day’s been long and the kitchen’s your final boss.
Why this one’s worth keeping in your back pocket
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You get golden, crispy chicken—without deep frying anything.
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The sauce is bright, buttery, garlicky, and exactly what you want to spoon over everything.
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It comes together in one skillet and about 25 minutes. No stress.
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It feels like a real dinner, even if you’re cooking in sweatpants with a glass of wine and zero intention of setting the table.
Here’s what you need (and what you can get away with)
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Chicken breasts – Slice ’em in half horizontally or grab cutlets. Whatever gets you thin, even pieces.
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Flour – Just a light coating so they crisp up nice. Doesn’t need to be fancy.
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Avocado oil – I use it because it handles heat well, but olive oil works if that’s what’s in reach.
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Butter – Four tablespoons. Don’t ask if you can cut it down. This is the flavor.
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Garlic – Paste it with salt so it melts into the sauce like a dream. Or just mince it. It’s not that serious.
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Crushed red pepper – A little zip. Totally optional.
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White wine – Just a splash. Use something dry. Drink the rest while it cooks.
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Capers – Salty little flavor bombs. Don’t like ’em? You can skip, but you’ll miss that punch.
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Lemon – Fresh is key. No weird bottle stuff here.
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Water – Just to stretch the sauce. You could use broth if you’re feeling extra.
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Chives – Nice at the end, but don’t let missing herbs stop you from making dinner.
How it comes together (real talk steps, not textbook ones)
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Mix flour with salt and pepper on a plate. Doesn’t need to be exact—just eyeball it.
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Dry your chicken with paper towels, season it well, then coat it in that seasoned flour. Shake off the excess. You’re not frosting a cake here.
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Heat your pan.
Cast iron if you’ve got it. Add avocado oil and a couple tablespoons of butter. Once it’s melted and hot, in goes the chicken. -
Sear until golden—about 3–4 minutes. Flip. Lower the heat. Cook 1–2 minutes more, then take the chicken out.
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Now the sauce magic.
Add garlic and red pepper flakes to the same pan. Let it bloom—about 1 minute. Don’t walk away. -
Deglaze with wine (fancy way of saying splash it in and scrape up the brown bits). Add a few tablespoons of water too.
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Add butter, capers, lemon juice.
Let it melt and bubble together. Taste it. Season it. Adjust anything that feels off. -
Slide the chicken back in.
Golden side up. Spoon that glorious sauce all over it. Let it sit in there for a minute or two to soak it up. -
Serve it hot.
Over noodles, mashed potatoes, or just on a plate with bread. Whatever you’ve got.
Want to tweak it?
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Feeling rich? Add a splash of cream before the chicken goes back in.
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Got mushrooms? Sauté them after the chicken’s done and before the garlic.
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No wine? A splash of vinegar and broth works in a pinch.
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Want it extra lemony? Zest the lemon before juicing and toss that in at the end.
Leftovers?
They exist, but they don’t last.
If you’re lucky enough to have some:
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Keep ‘em in the fridge for 2–3 days.
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Reheat low and slow on the stovetop with a splash of water.
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Microwave works too, but cover it and don’t nuke it to death.
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Pro move: slice leftovers for a sandwich or toss in a salad the next day.
That’s all she wrote
This is one of those recipes that feels like you’re cooking with love, even when you’re really just trying to get dinner done before the next episode queues up.
If you try it, let me know how it went. Or don’t. But I’d love to hear—did you make it straight? Tweak it? Add something weird and it worked? I’m always here for a good kitchen story.
Take care out there. Eat something good tonight.
Skillet Chicken Piccata
Ingredients
- 2 chicken breasts split in half or use 4 chicken cutlets
- 1 cup all-purpose flour
- 1 tablespoon avocado oil
- 4 tablespoons unsalted butter divided
- 3 cloves garlic pasted
- 1/4 teaspoon crushed red pepper
- 1/4 cup white wine
- 1/2 teaspoon capers large
- 1/2 lemon juiced
- 3-4 tablespoons water
- 2 tablespoons fresh chives minced
Instructions
- Add flour to a plate and season with salt and pepper. Mix with a fork and set aside.
- Pat the chicken dry with paper towels. Season both sides with salt and pepper, then dredge in the seasoned flour.
- Preheat a cast-iron skillet over medium-high heat for 3 minutes. Add avocado oil and 2 tablespoons of butter.
- Once butter melts, place the floured chicken in the skillet. Cook for 3-4 minutes on the first side until golden brown. Flip and cook another 1-2 minutes on low heat.
- Remove chicken from the skillet. Add garlic and crushed red pepper to the pan and sauté for 1 minute.
- Deglaze the pan with white wine and water. Let reduce for 30–45 seconds.
- Add remaining butter, capers, and lemon juice. Stir and season with salt and pepper to taste.
- Return chicken to the pan, golden side up, and cook for 1–2 minutes, spooning sauce over the top.
- Remove chicken to a serving plate. Spoon remaining sauce over the top and garnish with fresh chives.
Notes
Nutrition