Description
Creamy Lemon Chicken Piccata features tender boneless chicken breasts coated in a light flour dredge, pan-fried to golden perfection, then smothered in a rich garlic, caper, and lemon-infused cream sauce. This quick and flavorful dish is perfect for a comforting dinner served over pasta, rice, or mashed potatoes.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (5–8 oz. each)
- Salt and pepper, to taste
- 1/4 cup flour
Sauce
- 3 tablespoons butter, divided
- 1 tablespoon olive oil
- 2-3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons capers
- 2 tablespoons lemon juice
- 2 tablespoons parsley, chopped
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, to thicken)
- Lemon slices, to garnish
Instructions
- Prepare the chicken: Pound the chicken breasts to an even 1-inch thickness using a meat mallet. Season both sides with salt and pepper evenly.
- Dredge the chicken: Coat the chicken breasts with flour by dredging them, then shake off any excess flour to avoid clumping.
- Cook the chicken: In a 12-inch skillet over medium-high heat, melt 1 tablespoon of butter and add the olive oil. Pan-fry the chicken breasts until they turn golden brown, approximately 4 to 5 minutes per side. Transfer the cooked chicken to a plate and set aside.
- Prepare the sauce base: Melt the remaining 2 tablespoons of butter in the same skillet and add the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
- Add liquids and simmer: Reduce the heat to medium-low and pour in the chicken broth, scraping the pan to release any browned bits. Stir in the heavy cream and bring the mixture to a gentle boil.
- Incorporate flavorings: Add capers, lemon juice, and chopped parsley to the sauce. Taste and adjust seasoning by adding salt and pepper as needed.
- Thicken the sauce: Let the sauce simmer gently until it reduces slightly and thickens. If a quicker or thicker sauce is desired, stir in the cornstarch slurry and cook until the sauce thickens further.
- Finish the dish: Return the cooked chicken breasts to the pan, spoon the sauce over them, and simmer for 1 to 2 minutes until the chicken is heated through.
- Garnish and serve: Garnish with additional chopped parsley and lemon slices. Serve the creamy lemon chicken piccata hot over pasta, rice, or mashed potatoes with vegetables.
Notes
- Pound the chicken evenly to ensure uniform cooking and tenderness.
- If you prefer a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Use fresh lemon juice for the best bright and tangy flavor.
- The cornstarch slurry is optional but useful if you want a thicker sauce quickly.
- Serve with your favorite sides such as steamed vegetables, mashed potatoes, or pasta to complete the meal.
- Leftovers can be stored in an airtight container and reheated gently to avoid curdling the cream sauce.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 130 mg
