Creamy Lemon Chicken Piccata is a delicious dish that brings a bright and tangy flavor to your dinner table. This recipe features tender chicken breasts, a rich lemony sauce, and the delightful crunch of capers. It’s simple yet elegant, making it perfect for a weeknight dinner or a special occasion.
Why Make This Recipe
You should try making this Creamy Lemon Chicken Piccata because it is quick to prepare, uses simple ingredients, and delivers a wonderful flavor. The combination of creamy sauce and zesty lemon elevates ordinary chicken into something extraordinary. Whether you’re cooking for your family or entertaining guests, this dish is sure to impress!
How to Make Creamy Lemon Chicken Piccata
Ingredients:
- 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
- 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
- Lemon slices, to garnish
Directions:
- Pound the chicken breasts to an even 1-inch thickness using a meat mallet. Season both sides with salt and pepper.
- Dredge the chicken in flour, shaking off any excess.
- In a 12-inch skillet over medium-high heat, melt 1 tablespoon of butter and add olive oil. Pan-fry the chicken for about 4-5 minutes on each side until golden brown. Remove the chicken and set it aside on a plate.
- In the same skillet, melt the remaining butter and add the minced garlic. Sauté for about 30 seconds or until fragrant.
- Reduce the heat to medium-low. Pour in the chicken broth and scrape up the browned bits from the pan. Add the heavy cream and bring it to a gentle boil.
- Stir in the capers, lemon juice, and chopped parsley. Taste the sauce and adjust the seasoning with salt and pepper if necessary.
- Simmer the sauce gently until it thickens slightly. If you want a thicker sauce quickly, add the cornstarch slurry.
- Return the chicken to the pan, spooning the sauce over it. Simmer until the chicken is heated through, about 1-2 minutes.
- Garnish with more parsley and lemon slices. Serve hot, either over pasta, rice, or with mashed potatoes and veggies. Enjoy!
How to Serve Creamy Lemon Chicken Piccata
Serve your Creamy Lemon Chicken Piccata hot, garnished with fresh parsley and lemon slices. It pairs wonderfully with pasta, rice, or a side of vegetables. A crisp salad or garlic bread can also complement this dish perfectly.
How to Store Creamy Lemon Chicken Piccata
To store leftover Creamy Lemon Chicken Piccata, let it cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. If you want to freeze it, use a freezer-safe container. It can last for up to 3 months in the freezer.
Tips to Make Creamy Lemon Chicken Piccata
- Make sure to pound the chicken breasts evenly for even cooking.
- Adjust the level of creaminess by using less or more heavy cream.
- Feel free to substitute chicken broth with vegetable broth for a lighter version.
- To add more flavor, consider adding some Italian seasoning or other herbs to the sauce.
Variation
You can add spinach or mushrooms to the sauce for extra taste and nutrition. Another great variation is to use shrimp instead of chicken for a seafood twist on this classic recipe.
FAQs
1. Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work well in this recipe. They may take a little longer to cook, so ensure they reach an internal temperature of 165°F.
2. How can I make this dish gluten-free?
You can use gluten-free flour to dredge the chicken, and ensure that your chicken broth is gluten-free as well.
3. What can I do with leftovers?
Leftovers can be enjoyed as is, or you can chop the chicken and mix it into a salad or wrap for a tasty lunch the next day.
Creamy Lemon Chicken Piccata
Ingredients
Main Ingredients
- 4 pieces 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
- 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
- to taste Lemon slices, to garnish
Instructions
Preparation
- Pound the chicken breasts to an even 1-inch thickness using a meat mallet. Season both sides with salt and pepper.
- Dredge the chicken in flour, shaking off any excess.
Cooking
- In a 12-inch skillet over medium-high heat, melt 1 tablespoon of butter and add olive oil. Pan-fry the chicken for about 4-5 minutes on each side until golden brown. Remove the chicken and set it aside on a plate.
- In the same skillet, melt the remaining butter and add the minced garlic. Sauté for about 30 seconds or until fragrant.
- Reduce the heat to medium-low. Pour in the chicken broth and scrape up the browned bits from the pan. Add the heavy cream and bring it to a gentle boil.
- Stir in the capers, lemon juice, and chopped parsley. Taste the sauce and adjust the seasoning with salt and pepper if necessary.
- Simmer the sauce gently until it thickens slightly. If you want a thicker sauce quickly, add the cornstarch slurry.
- Return the chicken to the pan, spooning the sauce over it. Simmer until the chicken is heated through, about 1-2 minutes.
Serving
- Garnish with more parsley and lemon slices. Serve hot, either over pasta, rice, or with mashed potatoes and veggies.
