Creamy Lemon Chicken Piccata
A delicious dish featuring tender chicken breasts in a rich lemony sauce with capers, perfect for weeknight dinners or special occasions.
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.
Notes
To store leftovers, let the dish cool completely, then transfer to an airtight container. It can be kept in the refrigerator for up to 3 days or frozen for up to 3 months.