Chicken Piccata Recipe
This Creamy Lemon Chicken Piccata features a rich and zesty sauce, perfect for both weeknight dinners and special occasions. Quick to prepare, it's a family favorite that pairs beautifully with pasta or rice.
Ingredients
- 4 pieces Boneless, skinless chicken breasts 5–8 oz. each
- Salt and pepper
- ¼ 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 water (optional, for thicker sauce)
- Lemon slices
Instructions
- Pound the chicken breasts to an even 1-inch thickness and season with salt and pepper.
- Dredge the chicken in flour, shaking off any excess.
- In a skillet over medium-high heat, melt 1 tablespoon of butter and add olive oil. Pan-fry the chicken for 4 to 5 minutes on each side until golden brown.
- Once cooked, remove the chicken and set it aside.
- Melt remaining butter in the skillet, add minced garlic, and sauté for about 30 seconds until fragrant.
- Pour in the chicken broth and scrape the browned bits from the pan.
- Add in the heavy cream and bring to a gentle boil, then stir in capers, lemon juice, and parsley.
- Adjust seasoning with salt and pepper and simmer until thickened, adding cornstarch slurry if desired.
- Return chicken to the pan and spoon sauce over. Simmer for 1 to 2 minutes until heated through.
- Garnish with parsley and lemon slices, and serve hot over pasta, rice, or mashed potatoes.
Notes
- Pound chicken evenly, dredge in flour for a golden crust, and use fresh ingredients for the best flavor.
- Allow cooked chicken to rest for tenderness.
Nutrition
Calories: 450kcalCarbohydrates: 25gProtein: 30gFat: 25gSaturated Fat: 15gSodium: 500mgFiber: 1gSugar: 2g
Tried this recipe?Let us know how it was!