Skillet Chicken Piccata with Creamy Parmesan Mash and Roasted Asparagus

Make it

Instructions

1. 01

   Heat the oven and roast the asparagus

   Heat the oven to 220°C / 425°F and set a rimmed baking sheet and a large pot near the stove. Wash and dry the asparagus, then snap or trim off the woody ends. Toss 450 g asparagus with 1 tsp olive oil and ¼ tsp kosher salt directly on the baking sheet, spreading it in one layer. Roast for 12–15 minutes, turning once, until tender-crisp with browned tips; set aside and keep warm. | Why: A hot oven quickly browns the asparagus while keeping its center pleasantly crisp.

2. 02

   Simmer the potatoes

   Scrub and rinse 900 g russet potatoes, peel them, and cut into even 3 cm chunks. Put them in the large pot with 2 l water and 1 tsp kosher salt. Bring to a boil over high heat, then reduce to a steady simmer for 15–18 minutes, until a fork slides easily through the largest chunk. Drain thoroughly in a colander and return the potatoes to the warm pot. | Why: Even pieces cook at the same rate, and draining well prevents watery mash.

3. 03

   Mash and season

   Mash the drained potatoes until no large lumps remain. Stir in 3 tbsp unsalted butter, 120 ml whole milk, 35 g finely grated Parmesan cheese, ¼ tsp kosher salt, and ¼ tsp black pepper until smooth and fluffy. Taste and adjust the texture by mashing a little longer; cover the pot to keep the mash warm. | Why: Warm dairy blends smoothly into the potatoes, making the mash creamy rather than gluey.

4. 04

   Prepare and season the chicken

   Set out a shallow plate for dredging and pat 680 g boneless, skinless chicken breasts dry. Slice each breast horizontally into two thinner cutlets; if needed, gently pound thicker spots to an even 1 cm thickness. Season both sides with ¾ tsp kosher salt and ¼ tsp black pepper. Spread 45 g all-purpose flour on the plate and lightly coat each cutlet, shaking off the excess. | Why: Dry, evenly thin cutlets brown quickly and cook through before their coating gets tough.

5. 05

   Brown the cutlets

   Heat a large skillet over medium-high heat for about 1 minute. Add 1 tbsp olive oil and 1 tbsp unsalted butter; when the butter foams, arrange the cutlets in a single layer, working in batches if needed. Cook for 3–4 minutes per side until deeply golden and nearly cooked through. Transfer to a clean plate; they will finish in the sauce. | Why: A quick, uncrowded sear creates a flavorful golden crust without drying the thin chicken.

6. 06

   Build the lemon-caper pan sauce

   Reduce the heat to medium. Finely chop 1 shallot and mince 2 garlic cloves, then add them to the skillet and stir for 1 minute, until fragrant and softened but not browned. Pour in 240 ml low-sodium chicken broth and 45 ml fresh lemon juice, scraping up the browned bits. Stir in 2 tbsp capers, bring to a lively simmer, and cook for 3–4 minutes until slightly reduced. Whisk in 2 tbsp unsalted butter until glossy. | Why: The broth lifts the browned flavor from the skillet, while lemon and capers give the sauce its bright, savory balance.

7. 07

   Finish the chicken and serve

   Nestle the cutlets and any plate juices into the simmering sauce. Turn them once and cook 2–4 minutes, until the thickest piece reaches 74°C / 165°F on an instant-read thermometer and the sauce clings lightly to the chicken. Chop 2 tbsp fresh parsley and scatter it over the skillet. Spoon the creamy mash onto four plates, add the chicken and sauce, and serve with the roasted asparagus. | Why: Finishing the cutlets in the sauce brings the flavors together and keeps the chicken moist; the thermometer confirms safe doneness.