Description
This Creamy Lemon Chicken Piccata recipe features tender chicken breasts pan-fried to golden perfection and smothered in a luscious, tangy sauce made with garlic, capers, lemon juice, and heavy cream. It's a comforting and elegant dish perfect for a quick yet impressive 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)
- Lemon slices, to garnish
Instructions
- Prepare Chicken: Pound the chicken breasts to an even 1” thickness and season both sides with salt and pepper.
- Dredge Chicken: Coat the chicken breasts in flour, shaking off any excess.
- Pan-Fry Chicken: In a skillet over medium-high heat, melt 1 tablespoon of butter with olive oil. Pan-fry the chicken breasts until golden brown, about 5 minutes per side. Remove from the skillet and set aside on a plate.
- Make Sauce Base: Melt the remaining 2 tablespoons of butter in the skillet and add the minced garlic. Sauté until fragrant, about 30 seconds.
- Add Liquids: Reduce heat to medium-low. Pour in chicken broth and scrape up browned bits from the pan. Add heavy cream and bring to a gentle boil.
- Flavor Sauce: Stir in capers, lemon juice, and chopped parsley. Taste the sauce and season with salt and pepper as needed.
- Thicken Sauce: Let the sauce simmer gently until it reduces slightly and thickens. Alternatively, add the cornstarch slurry to thicken the sauce quickly.
- Combine Chicken and Sauce: Return the chicken to the skillet and spoon sauce over it. Simmer for 1-2 minutes until the chicken is heated through.
- Garnish and Serve: Garnish with more parsley and lemon slices. Serve hot over pasta, rice, or mashed potatoes with vegetables.
Notes
- For added depth of flavor, deglaze the pan with a splash of dry white wine before adding chicken broth and let it cook off.
- Sprinkle freshly grated Parmesan cheese into the sauce for a richer taste.
- Enhance the chicken seasoning with paprika and garlic powder along with salt and pepper.
- Add a dash of red pepper flakes to give the sauce a mild spicy kick.
- This dish pairs well with pasta, rice, or mashed potatoes and steamed vegetables for a complete meal.
Nutrition
- Serving Size: 1 breast with sauce
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 140 mg
