How Long to Cook Chicken Piccata (Skillet, Lemon-Caper Pan Sauce) in the skillet

Preheat skillet to Medium-high heat (375°F–400°F surface, butter foam actively bubbling without browning at the start). Prepare chicken piccata (skillet, lemon-caper pan sauce) (4 boneless skinless chicken breasts butterflied and pounded to 1/4-inch cutlets (8 pieces total), seasoned with salt/pepper, dredged lightly in flour and shaken off; sautéed in 2 tbsp olive oil + 2 tbsp butter in a 12-inch stainless skillet in 2 batches; finished with 1/2 cup dry white wine, 1/2 cup chicken broth, 1/4 cup fresh lemon juice, 3 tbsp capers, and 3 tbsp cold butter swirled off-heat).

Cook for 10–14 mins total (5–7 min in 2 batches for cutlets + 5–7 min pan sauce reduction). Flip at the 2-minute mark for even browning.

Cutlets are golden-brown on both sides with a light dusting of crisped flour; pan sauce has reduced by half, coats the back of a spoon, and is a pale straw-yellow (not oily-broken); capers have plumped and released their brine into the sauce; final butter swirl gives a glossy, emulsified finish. Confirm internal temperature reaches 165°F (74°C) — USDA FSIS chicken minimum, hit almost instantly on 1/4-inch cutlets. Rest for 3 minutes before serving.