Cast Iron Chicken Piccata
Bright, buttery, and full of lemony flavor—this cast iron chicken piccata is a one-skillet wonder!
Print
Pin
Cost: $12
Servings: 6
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
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.
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.
Nutrition
Calories: 375kcal