Description
Creamy Lemon Chicken Piccata features tender, lightly breaded chicken breasts pan-fried to golden perfection and smothered in a rich, tangy garlic, caper, and lemon cream sauce. This quick and flavorful dish is perfect for a satisfying dinner served over pasta, rice, or mashed potatoes.
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts (5–8 oz. each)
- Salt and pepper, to taste
- 1/4 cup flour
Cooking Fats and Aromatics
- 3 tablespoons butter, divided
- 1 tablespoon olive oil
- 2-3 cloves garlic, minced
Sauce Ingredients
- 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, for thickening)
Garnish
- Lemon slices
- Additional chopped parsley
Instructions
- Prepare the Chicken: Pound the chicken breasts to an even 1-inch thickness with a meat mallet. Season both sides with salt and pepper to taste.
- Dredge the Chicken: Coat each chicken breast evenly in flour, shaking off any excess flour.
- Pan-Fry the Chicken: In a 12-inch skillet over medium-high heat, melt 1 tablespoon of butter and add the olive oil. Add the chicken breasts and cook until golden brown, about 5 minutes per side. Remove the chicken from the pan and set aside on a plate.
- Cook the Garlic: Melt the remaining 2 tablespoons of butter in the same skillet. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
- Create the Sauce: Reduce heat to medium-low. Pour in the chicken broth and scrape the browned bits from the pan to add flavor. Stir in the heavy cream and bring the mixture to a gentle boil.
- Add Flavorings: Stir in the capers, lemon juice, and chopped parsley. Taste the sauce and season with additional salt and pepper as desired.
- Thicken the Sauce: Let the sauce simmer gently to reduce and thicken slightly. For a quicker thickening, stir in the cornstarch slurry and cook until the sauce is creamy and coats the back of a spoon.
- Combine Chicken with Sauce: Return the cooked chicken breasts to the skillet. Spoon the sauce over the chicken and simmer for 1-2 minutes until the chicken is heated through and well coated.
- Garnish and Serve: Garnish with extra chopped parsley and lemon slices. Serve hot over your choice of pasta, rice, or mashed potatoes and vegetables for a complete meal.
Notes
- Pound chicken breasts evenly to ensure uniform cooking.
- Flour dredging helps achieve a light golden crust on the chicken.
- Use fresh lemon juice for the best bright flavor.
- The cornstarch slurry is optional and useful if you prefer a thicker sauce quickly.
- Serve with pasta, rice, or mashed potatoes and steamed vegetables for a balanced meal.
- Leftovers can be refrigerated for up to 2 days and reheated gently on stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 120 mg
