A Bright, Buttery Chicken Piccata Made in Cast Iron
This Chicken Piccata is a rustic, lemony, buttery dinner that feels fancy but is super simple to make at home. It's made entirely in a cast iron skillet, which helps develop incredible flavor—and gives a beautiful, cozy look when served right from the pan.
This is one of those no-fuss, flavor-packed dinners you’ll come back to again and again. It’s fast enough for a weeknight, yet special enough to serve to guests.
Why I Love This Chicken Piccata Recipe
Chicken Piccata is a classic Italian-American dish known for its bright, tangy, and savory flavor. Traditionally made with thinly sliced and lightly floured chicken breasts, the dish is pan-seared until golden, then simmered in a zesty sauce made with lemon juice, chicken broth, butter, and capers. Some versions, like this one, include garlic and mushrooms for extra depth. The result is tender, flavorful chicken with a vibrant lemon-butter sauce that’s both comforting and elegant—perfect for a weeknight meal or a special dinner.
This easy Chicken Piccata is a dish I never get tired of. But when it’s made in a cast iron skillet, it takes things to the next level. The golden crust on the chicken, the way the mushrooms caramelize, and the way that lemony butter sauce sizzles—it all just works. And I’m obsessed with serving it straight from the pan. There’s something so comforting about the rustic presentation.
This was inspired by my other recipe on this site, and pairs well with this amazing side dish recipe:
- Cast Iron Chicken Thighs – if you love cast iron cooking, this one is a must-try too!
- Sheet Pan Cheeseburger Sliders – if you love quick and easy you will love this recipe!
- Easy Garlic Parmesan Pasta – This pairs perfectly with the Chicken Piccata.
Jump to:
- A Bright, Buttery Chicken Piccata Made in Cast Iron
- Why I Love This Chicken Piccata Recipe
- This was inspired by my other recipe on this site, and pairs well with this amazing side dish recipe:
- Ingredients for Cast Iron Chicken Piccata
- How to Make Chicken Piccata (Step-by-Step Instructions)
- Chicken Piccata Variations
- Ingredient Substitutions
- Equipment
- How to Store Leftovers
- Top Tip
- FAQ
- Weeknight Recipes
- Side Dishes
Ingredients for Cast Iron Chicken Piccata
You only need a few simple pantry and fridge staples to bring this zesty dinner to life:
- Boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper
- All-purpose flour (for dredging)
- Grass-fed butter
- Garlic cloves
- Fresh mushrooms (any variety you like)
- Chicken broth
- Fresh lemon juice
- Capers
See recipe card for quantities.
How to Make Chicken Piccata (Step-by-Step Instructions)
This recipe comes together in one pan and under 30 minutes. Perfect for busy nights when you still want something homemade and satisfying.
- Step 1: rep the chicken – Slice chicken breasts in half horizontally and pound them thin. Season with salt and pepper, and lightly coat with flour. Add to cast iron.
- Step 2: Sear in cast iron – Cook chicken in grass-fed butter until golden on each side. Remove from pan.
- Step 3: Make the sauce – In the same pan, sauté garlic and mushrooms in more butter. Add broth and lemon juice, and simmer.
- Step 4: Finish & serve – Return chicken to the skillet, spoon sauce over the top, and finish with briny capers.
Hint: Don’t skip the capers—they add that final pop of briny brightness that balances the buttery lemon sauce beautifully.
Chicken Piccata Variations
If you're looking to change things up, try one of these easy variations:
- Add white wine to the sauce for a deeper, more traditional flavor.
- Use chicken thighs for a juicier version.
- Stir in spinach or arugula right at the end for a fresh twist.
- Serve over pasta or mashed potatoes to soak up the sauce.
Ingredient Substitutions
Here are a few easy swaps that still give you delicious results:
- Butter → Use ghee or olive oil if preferred.
- Flour → Gluten-free flour works great for dredging.
- Chicken broth → Vegetable broth or bone broth are good alternatives.
- Mushrooms → Can be left out or swapped for zucchini or shallots.
Equipment
- Cast iron skillet (a 12-inch works best)
- Sharp knife & cutting board
- Meat mallet (or rolling pin)
- Tongs or spatula
- Small bowl for flour dredging
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm in a skillet over medium-low heat with a splash of broth to keep the chicken moist.
Top Tip
Pounding the chicken evenly is key! It ensures that each piece cooks quickly and evenly, creating that perfect golden crust.
FAQ
Absolutely. Chicken thighs work well here and stay nice and juicy.
Try pasta, mashed potatoes, or crusty bread to soak up the sauce. A green salad or roasted veggie side is great too!
You can prep and sear the chicken ahead of time, then finish the sauce and reheat in the skillet when ready to serve.
Weeknight Recipes
Looking for other recipes like this? Try these:
Side Dishes
These are my favorite dishes to serve with Chicken Piccata:
Cast Iron Chicken Piccata
Equipment
- Cast iron skillet 12 inch works best
- sharp knife
- cutting board
- meat mallet
- Tongs or spatula
Ingredients
- 4 boneless skinless chicken breasts, sliced in half and pounded thin
- Salt and pepper to taste
- ½ cup all-purpose flour for dredging
- 4 tablespoon grass-fed butter
- 2 tablespoon minced garlic minced
- 8 ounces sliced mushroom canned or fresh
- 1 cup chicken broth
- ⅓ cup lemon juice
- 3 tablespoon capers
Instructions
- Slice chicken breasts in half horizontally, then pound to even thickness. Season with salt and pepper.
- Dredge each piece lightly in flour.
- Heat 2 tablespoon butter in a cast iron skillet over medium heat. Add chicken and cook 3–4 minutes per side, until golden. Remove to a plate. Most likely will have to cook the chicken in two batches.
- Add remaining butter, garlic, and mushrooms to the pan. Sauté until fragrant and softened, about 3 minutes.
- Pour in chicken broth and lemon juice. Let simmer 2–3 minutes.
- Return chicken to the skillet and spoon sauce over top. Simmer another 3–4 minutes.
- Top with capers and serve right from the pan.
Notes
If you're obsessed with your cast iron pan like I am, this is one more reason to pull it out. It crisps the chicken to perfection and makes a stunning serving vessel.
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