Description
Creamy Lemon Chicken Piccata is a delightful Italian-inspired dish featuring tender, pan-fried chicken breasts simmered in a luscious lemon, caper, and creamy sauce. Perfectly balanced with a tangy and rich flavor, this recipe is quick to prepare and makes a comforting meal 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)
Garnish
- Lemon slices, to garnish
Instructions
- Prepare the chicken: Pound the chicken breasts to an even 1 inch thickness using a meat mallet or rolling pin, then season both sides generously with salt and pepper.
- Dredge the chicken: Coat each chicken breast evenly in flour, shaking off any excess to prevent clumping during cooking.
- Cook the chicken: Heat 1 tablespoon butter and olive oil in a large skillet over medium-high heat. Pan-fry the chicken breasts until golden brown and cooked through, about 4 to 5 minutes per side. Remove the chicken to a plate and set aside.
- Sauté garlic: In the same skillet, melt the remaining 2 tablespoons of butter, then add minced garlic. Sauté until fragrant, about 30 seconds, being careful not to burn the garlic.
- Deglaze and make sauce: Reduce heat to medium-low, pour in chicken broth, and scrape up the browned bits from the pan for extra flavor. Add heavy cream and bring the mixture to a gentle boil.
- Add flavorings: Stir in capers, lemon juice, and chopped parsley. Season the sauce with salt and pepper to taste.
- Thicken the sauce: Let the sauce simmer gently until slightly reduced and creamy; alternatively, stir in the cornstarch slurry to thicken quickly.
- Finish cooking: Return the cooked chicken breasts to the pan, spoon sauce over them, and simmer for 1 to 2 minutes until heated through.
- Garnish and serve: Garnish with additional parsley and lemon slices. Serve hot over pasta, rice, or mashed potatoes with vegetables for a complete meal.
Notes
- Deglaze with wine: Add a splash of dry white wine when deglazing the pan to enhance flavor; allow alcohol to cook off before adding chicken broth.
- Add some Parmesan: Stir in freshly grated Parmesan cheese into the sauce for added richness.
- Add more flavor: Season chicken with paprika and garlic powder in addition to salt and pepper for extra depth.
- Spice it up: Include a pinch of red pepper flakes in the sauce for a mild kick.
- To make the sauce thicker without cornstarch, simmer longer to reduce it naturally.
- If using thicker chicken breasts, increase cooking time slightly to ensure they are cooked through.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 160 mg
