Description
This creamy lemon chicken piccata features tender pan-fried chicken breasts simmered in a luscious sauce made from chicken broth, heavy cream, capers, and fresh lemon juice. Finished with garlic, butter, and parsley, this rich and tangy dish is perfect served over pasta, rice, or mashed potatoes for a comforting and elegant meal.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (5–8 oz. each)
- Salt and pepper, to taste
- 1/4 cup flour
Sauce
- 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)
Garnish
- Lemon slices, to garnish
Instructions
- Prepare the chicken: Pound the chicken breasts to an even 1-inch thickness using a meat mallet or rolling pin, then season both sides generously with salt and pepper.
- Dredge the chicken: Coat each chicken breast in flour, shaking off any excess to ensure a light, even coating.
- Cook the chicken: In a large skillet over medium-high heat, melt 1 tablespoon butter with the olive oil. Pan-fry the chicken breasts until golden brown on each side, about 5 minutes per side. Remove the chicken from the pan and set aside on a plate.
- Sauté garlic: Melt the remaining 2 tablespoons butter in the same skillet and add the minced garlic. Sauté until fragrant, approximately 30 seconds.
- Make the sauce: Reduce the heat to medium-low, pour in the chicken broth and scrape up any browned bits from the pan bottom. Add the heavy cream and bring the mixture to a gentle boil.
- Add flavorings: Stir in capers, lemon juice, and chopped parsley. Taste and season the sauce with salt and pepper accordingly.
- Thicken the sauce: Let the sauce simmer gently until slightly reduced and creamy. For a thicker sauce, stir in the cornstarch slurry and cook until the sauce thickens.
- Finish cooking the chicken: Return the chicken breasts to the pan, spooning sauce over them. Simmer for 1–2 minutes until the chicken is heated through and well coated with sauce.
- Garnish and serve: Garnish with additional parsley and lemon slices. Serve hot over your choice of pasta, rice, or mashed potatoes alongside vegetables.
Notes
- Deglaze with dry white wine: Add a splash after cooking the chicken to enhance the sauce's flavor; allow alcohol to cook off before adding broth.
- Add Parmesan cheese: Stir in fresh grated Parmesan to the sauce for extra richness and depth.
- Enhance seasoning: Season the chicken with paprika and garlic powder along with salt and pepper for a more robust flavor.
- Spice it up: Incorporate a pinch of red pepper flakes into the sauce for a subtle kick.
- Make sure to pound chicken evenly for consistent cooking and tenderness.
- Use cornstarch slurry sparingly to avoid an overly thick sauce.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 135 mg
