Description
Creamy Lemon Chicken Piccata features tender, pan-fried chicken breasts in a luscious garlic and caper cream sauce, finished with fresh lemon and parsley. This flavorful dish is perfect for a quick and elegant 30-minute meal, ideal to serve 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
- 3 tablespoons butter, divided
- 1 tablespoon olive oil
Sauce
- 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)
Garnish
- Lemon slices, to garnish
- Additional parsley, chopped
Instructions
- Prepare the Chicken: Pound the chicken breasts to an even 1-inch thickness using a meat mallet to ensure even cooking. Season both sides of the chicken breasts with salt and pepper.
- Dredge the Chicken: Coat the chicken breasts in flour, shaking off any excess to create a light breading that will help achieve a golden crust.
- Cook the Chicken: Heat 1 tablespoon of butter and olive oil in a 12-inch skillet over medium-high heat. Pan-fry the chicken breasts for about 4-5 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Make the Sauce Base: Melt the remaining butter in the same skillet and add minced garlic. Sauté for about 30 seconds until fragrant but not browned.
- Add Liquids: Reduce the heat to medium-low, pour in the chicken broth, and scrape up the browned bits from the bottom of the pan for extra flavor. Stir in the heavy cream and bring the sauce to a gentle boil.
- Flavor the Sauce: Add the capers, lemon juice, and chopped parsley to the sauce. Taste and adjust seasoning with salt and pepper as needed.
- Thicken the Sauce: Let the sauce simmer gently until it thickens slightly. For a quicker and thicker sauce, stir in the cornstarch slurry and cook until desired consistency is reached.
- Combine Chicken and Sauce: Return the chicken breasts to the pan and spoon the sauce over them. Simmer for 1-2 minutes until the chicken is heated through and fully coated with the creamy sauce.
- Garnish and Serve: Garnish with additional parsley and lemon slices. Serve hot over pasta, rice, or mashed potatoes accompanied by vegetables for a complete meal.
Notes
- Use a meat mallet or rolling pin to ensure even chicken thickness for uniform cooking.
- Flour helps create a light crust but can be substituted with gluten-free flour if needed.
- Capers add a salty, briny flavor; rinse if you prefer a milder taste.
- The cornstarch slurry is optional but helpful if you want a thicker sauce quickly.
- Serve this dish over your choice of pasta, mashed potatoes, or steamed vegetables for a balanced meal.
- Leftovers keep well in the refrigerator for up to 2 days and reheat gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 130 mg
