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Overhead view of chicken piccata with capers in cast iron on kitchen table
Lindsay Lehrer

Cast Iron Chicken Piccata

Bright, buttery, and full of lemony flavor—this cast iron chicken piccata is a one-skillet wonder!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Dinner, Weeknight Dinner
Cuisine: American, Italian-Inspired, Mediterranean
Calories: 375
Ingredients Equipment Method Notes

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

Equipment

  • Cast iron skillet 12 inch works best
  • sharp knife
  • cutting board
  • meat mallet
  • Tongs or spatula

Method
 

  1. Slice chicken breasts in half horizontally, then pound to even thickness. Season with salt and pepper.
  2. Dredge each piece lightly in flour.
  3. 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.
  4. Add remaining butter, garlic, and mushrooms to the pan. Sauté until fragrant and softened, about 3 minutes.
  5. Pour in chicken broth and lemon juice. Let simmer 2–3 minutes.
  6. Return chicken to the skillet and spoon sauce over top. Simmer another 3–4 minutes.
  7. Top with capers and serve right from the pan.

Notes

Your feedback means the world. Leave a note if you make it!

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.