Description
A bright and flavorful Chicken Piccata Skillet made with tender golden seared chicken cutlets simmered in a lemon butter caper sauce with fresh spinach and parsley. A quick and elegant one pan dinner perfect for weeknights.
Ingredients
Scale
- 4 chicken cutlets, about 1 1/2 pounds total
- 1/2 cup all purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 3/4 cup chicken broth
- 1 large fresh lemon, sliced and juiced
- 3 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
- 2 cups fresh spinach
Instructions
- Heat a large skillet over medium heat and add olive oil.
- In a shallow dish, combine all purpose flour, salt, and black pepper.
- Lightly dredge each chicken cutlet in the flour mixture, shaking off excess.
- Place chicken in the hot skillet and cook for 4 to 5 minutes per side until golden brown and cooked through. Remove and set aside.
- Add unsalted butter to the same skillet, then add minced garlic and sauté briefly until fragrant.
- Pour in chicken broth, scraping up browned bits from the bottom of the pan.
- Stir in fresh lemon juice and capers, then simmer for 3 to 5 minutes until slightly reduced.
- Return chicken to the skillet and spoon sauce over the top.
- Add fresh spinach and allow it to wilt gently in the sauce.
- Arrange lemon slices over the chicken and sprinkle with chopped parsley.
- Serve immediately with extra sauce spooned over each portion.
Notes
- Pound chicken to even thickness for uniform cooking.
- Do not overcrowd the skillet to ensure proper browning.
- Use freshly squeezed lemon juice for best flavor.
- Let the sauce reduce slightly but keep it light and silky.
Nutrition
- Serving Size: 1 chicken cutlet with sauce
- Calories: 380
- Sugar: 2g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 115mg