Creamy Lemon Chicken Piccata
A deliciously tangy and creamy Italian-inspired dish featuring tender chicken breasts in a rich lemon-butter sauce with capers.
Ingredients
- 2 boneless, skinless chicken breasts, halved horizontally
- Salt and black pepper, to taste
- ½ cup all-purpose flour (for dredging)
- 3 tbsp unsalted butter, divided
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 cup chicken broth
- ½ cup heavy cream
- ¼ cup fresh lemon juice
- 2 tbsp capers, drained
- 1 tsp lemon zest
- 2 tbsp fresh parsley, chopped
Instructions
- Prep Chicken: Season chicken with salt and pepper, then dredge in flour.Cook Chicken: Heat 1 tbsp butter and olive oil in a skillet over medium-high heat. Cook chicken until golden (4-5 mins per side). Remove and set aside.Make Sauce: In the same skillet, sauté garlic briefly. Add broth, lemon juice, and capers, scraping up browned bits. Simmer 3 mins.Finish Sauce: Stir in cream, remaining butter, and lemon zest. Simmer until slightly thickened (2-3 mins).Combine: Return chicken to the skillet, coating in sauce. Garnish with parsley before serving.
Notes
- For extra richness, add a splash of white wine.
- Serve over pasta or mashed potatoes.