Description
Creamy Lemon Chicken Piccata is a delicious twist on the classic Italian dish, featuring tender chicken breasts in a rich, tangy lemon and caper cream sauce.
Ingredients
Units
Scale
- 2 boneless, skinless chicken breasts, halved lengthwise
- 1/2 cup all-purpose flour
- Salt and pepper, to taste
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup freshly squeezed lemon juice
- 2 tbsp capers, drained
- 1 tsp lemon zest
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Season chicken cutlets with salt and pepper, then dredge in flour, shaking off excess.
- In a large skillet over medium heat, heat olive oil and 1 tablespoon butter. Cook chicken for 4–5 minutes per side until golden and cooked through. Remove from skillet and set aside.
- Add remaining butter to the skillet. Sauté garlic for 1 minute until fragrant.
- Pour in chicken broth and lemon juice, scraping up any browned bits. Let it simmer for 2–3 minutes.
- Stir in heavy cream, lemon zest, and capers. Simmer for another 2–3 minutes until slightly thickened.
- Return chicken to the pan and spoon sauce over it. Simmer for 2 more minutes to heat through.
- Garnish with fresh parsley and serve with pasta, mashed potatoes, or crusty bread.
Notes
- Use thin chicken cutlets for faster, even cooking.
- Adjust lemon juice to taste for more or less tanginess.
- Double the sauce if serving over pasta or rice.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 1g
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 115mg