Creamy Lemon Chicken Piccata
Ingredients
- 2 chicken breasts boneless and skinless
1 lb. total
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon Italian seasoning
- 1/4 cup all-purpose flour
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 2 teaspoons garlic
minced
- 1 cup chicken broth
or 1 tablespoon chicken chicken bouillon powder + 1 cup water
- 1/2 tablespoon all-purpose flour
- 1/3 cup heavy cream
- 2 tablespoons capers
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley
finely chopped, for garnish
- 1 tablespoon lemon wedges
thinly sliced, for garnish
- 6 to 8 oz. dry pasta
- mashed potatoes
Directions
- 1
Slice each chicken breast carefully in half lengthwise (horizontally) and place one at a time, between 2 sheets of plastic cling wrap or in a ziploc freezer bag. Carefully flatten the chicken breasts with a rolling pin until they are approximately 1/4-inch thick. Don’t pound the breasts too hard, as it could tear them apart. Ideally, you want flattened chicken breasts with uniform thickness.
- 2
Season both sides of each chicken breast with salt, pepper and Italian seasoning. Then, dip the chicken in a shallow bowl of flour and evenly coat both sides. Set aside on a plate.
- 3
Heat oil in a large skillet over medium high for 2 minutes until the oil is sizzling and shimmering.
- 4
Sear the chicken for about 5 minutes per side until golden brown and fully cooked through. The internal temperature for the chicken should reach 165F. Depending on the size of your skillet, you may have to do this in two batches. Rest the chicken on a plate.
- 5
In the same skillet, melt butter and sauté the garlic until fragrant, about 1 minute. Stir in chicken broth and flour and mix well until the sauce is smooth and uniform.
- 6
Add in heavy cream, capers, and lemon juice. Turn the heat down to medium low and bring the sauce to a simmer until thickened to a desired consistency, about 2-3 minutes. Stir continuously if the cream curdles because of lemon juice, until smooth.
- 7
Return the chicken to pan and toss well to coat. Let the chicken cook with the sauce for another minute and garnish with lemon wedges and parsley.
- 8
Serve immediately with a side of pasta.
Creamy Lemon Chicken Piccata
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Ratings & Reviews
Based on 18 ratings
Rating Breakdown
About this Recipe
Craving a comforting, yet elegant meal that comes together in a flash? This Creamy Lemon Chicken Piccata recipe delivers tender chicken and vibrant flavors, making a delicious 30-minute meal that feels like a special occasion.
What makes this recipe truly stand out is its balance of richness and brightness. You'll achieve wonderfully tender chicken breast coated in a light, creamy lemon sauce, studded with briny capers. It’s a simple preparation that yields impressive results, perfect for a busy weeknight or a cozy dinner for two.
Prepare for a dish that is wonderfully satisfying yet surprisingly light. Each bite offers succulent chicken, perfectly complemented by the tangy zip of lemon and the savory pop of capers, all enveloped in a smooth, velvety sauce. The overall experience is one of fresh, vibrant flavors that dance on your palate, with a creamy texture that is pure comfort. This meal is designed for ease and enjoyment, promising a delightful culinary escape with minimal effort, ready in just 25 minutes from start to finish.
This Creamy Lemon Chicken Piccata is quite versatile. You can easily substitute chicken bouillon powder mixed with water for chicken broth if that’s what you have on hand. For an extra touch of herbaceousness, feel free to add a sprinkle of fresh Italian seasoning along with the parsley garnish. If you prefer a less creamy sauce, you can slightly reduce the heavy cream.
Serve this elegant dish with your favorite dry pasta or creamy mashed potatoes to soak up every last drop of that incredible lemon sauce. Garnish with a generous sprinkle of fresh chopped parsley and thin lemon wedges for a beautiful presentation.