Creamy Lemon Chicken Piccata (Printable Recipe)
Tender chicken breasts in a velvety lemon cream sauce with capers - a quick, elegant Italian-inspired dish ready in 25 minutes.
# Ingredients You'll Need:
→ For the chicken
01 -
2 chicken breasts (1 lb total), boneless and skinless
02 -
1 teaspoon salt
03 -
1 teaspoon ground black pepper
04 -
1 teaspoon Italian seasoning
05 -
¼ cup all-purpose flour
06 -
2 tablespoons vegetable oil
→ For the sauce
07 -
2 tablespoons butter
08 -
2 teaspoons garlic, minced
09 -
1 cup chicken broth (or 1 tablespoon chicken bouillon powder + 1 cup water)
10 -
½ tablespoon all-purpose flour
11 -
⅓ cup heavy cream
12 -
2 tablespoons capers
13 -
1 tablespoon lemon juice
14 -
1 tablespoon fresh parsley, finely chopped (for garnish)
15 -
1 tablespoon lemon wedges, thinly sliced (for garnish)
→ For serving (optional)
16 -
6 to 8 oz dry pasta
17 -
Mashed potatoes
# Steps to Follow:
01 -
Slice each chicken breast in half horizontally and place between two sheets of plastic wrap or in a Ziploc freezer bag. Flatten each piece using a rolling pin to approximately ¼-inch thickness without tearing.
02 -
Season both sides of the chicken breasts with salt, pepper, and Italian seasoning. Dredge in all-purpose flour, ensuring even coating on both sides. Set aside.
03 -
Heat vegetable oil in a large skillet over medium-high heat for 2 minutes. Sear the chicken for 5 minutes per side until golden brown and internal temperature reaches 165°F. Cook in batches if necessary. Remove and set aside.
04 -
In the same skillet, melt butter and sauté minced garlic for 1 minute until fragrant. Stir in chicken broth and flour, mixing until smooth.
05 -
Add heavy cream, capers, and lemon juice to the skillet. Lower the heat to medium-low and simmer for 2-3 minutes, stirring continuously if the cream curdles, until thickened to desired consistency.
06 -
Return the chicken to the skillet and toss to coat in the sauce. Cook for 1 minute. Garnish with lemon wedges and parsley.
07 -
Serve immediately with a side of pasta or mashed potatoes.
# Extra Tips:
01 -
Store chicken piccata with sauce in an airtight container and refrigerate for up to 4 days. Reheat on the stovetop over medium-low heat or in the microwave until warmed through.