Description
Creamy Lemon Chicken Piccata is a luscious and tangy dish featuring tender pan-fried chicken breasts smothered in a rich sauce made with heavy cream, lemon juice, capers, and garlic. This quick and flavorful recipe 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
For Cooking
- 3 tablespoons butter, divided
- 1 tablespoon olive oil
- 2–3 cloves garlic, minced
Sauce
- 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)
Garnish
- Lemon slices, to garnish
- Additional chopped parsley, to garnish
Instructions
- Prepare the chicken: Pound the chicken breasts to an even 1-inch thickness using a meat mallet or rolling pin for uniform cooking. Season both sides of the chicken with salt and pepper.
- Dredge the chicken: Coat each chicken breast lightly in flour, shaking off any excess to avoid a gummy crust.
- Pan-fry the chicken: In a large skillet over medium-high heat, melt 1 tablespoon of butter and add the olive oil. Once hot, add the chicken breasts and cook until golden brown on each side, about 5 minutes per side. Remove the chicken from the pan and set aside on a plate.
- Cook garlic: Melt the remaining 2 tablespoons of butter in the same pan. Add minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
- Prepare sauce base: Reduce heat to medium-low and pour in the chicken broth, scraping the browned bits off the bottom of the pan to incorporate flavor. Add the heavy cream and bring the mixture to a gentle boil.
- Add flavorings: Stir in capers, lemon juice, and chopped parsley. Taste and adjust seasoning with salt and pepper as needed.
- Thicken the sauce: Let the sauce simmer gently to reduce and thicken naturally, or whisk in the optional cornstarch slurry to achieve a creamier consistency quickly.
- Reheat chicken in sauce: Return the cooked chicken breasts to the pan and spoon the sauce over them. Simmer for 1-2 minutes until the chicken is heated through and well coated.
- Garnish and serve: Garnish with additional parsley and lemon slices. Serve hot over your choice of pasta, rice, or mashed potatoes with steamed vegetables.
Notes
- Deglaze with white wine by adding a splash after cooking the garlic, letting the alcohol cook off before adding broth for extra depth of flavor.
- Add freshly grated Parmesan cheese to the sauce for a richer, more indulgent taste.
- Enhance the chicken seasoning by adding paprika and garlic powder along with salt and pepper before dredging.
- For a spicy kick, sprinkle red pepper flakes into the sauce while it simmers.
- Ensure the chicken breasts are pounded evenly for uniform cooking and texture.
- Use cornstarch slurry sparingly to avoid over-thickening the sauce.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 130 mg
