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Creamy Lemon Chicken Piccata

A quick and creamy one-pan chicken dish with a zesty lemon sauce that's perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts (5–8 oz. each) Pound to an even thickness of 1 inch.
  • Salt and pepper, to taste For seasoning.
  • 1/4 cup flour For dredging.
  • 3 tablespoons butter, divided 1 tablespoon for frying, remaining for sauce.
  • 1 tablespoon olive oil For frying.
  • 2-3 cloves garlic, minced For flavoring the sauce.
  • 1 cup chicken broth Base for the sauce.
  • 1 cup heavy cream Makes the sauce creamy.
  • 2 tablespoons capers For a briny flavor.
  • 2 tablespoons lemon juice Adds zing!
  • 2 tablespoons parsley, chopped For garnish.
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional) For thickening if desired.
  • Lemon slices, to garnish Adds a fresh touch.

Method
 

Preparation
  1. Pound the chicken to an even 1-inch thickness and season both sides with salt and pepper.
  2. Dredge the chicken in flour, shaking off any excess.
Cooking
  1. In a 12-inch skillet over medium-high heat, melt 1 tablespoon of butter and add olive oil.
  2. Pan-fry the chicken on each side until golden brown, about 4-5 minutes per side. Remove chicken to a plate and set aside.
  3. Melt the remaining butter and toss in garlic. Sauté until fragrant, about 30 seconds.
  4. Reduce heat to medium-low, pour in chicken broth, and scrape up the browned bits stuck to the pan.
  5. Add heavy cream and bring to a gentle boil.
  6. Add capers, lemon juice, and parsley. Taste test and season with salt and pepper to your liking.
  7. Simmer the sauce gently until it thickens, or add the cornstarch slurry for a quicker fix.
  8. Return the chicken to the pan and spoon the sauce over it. Simmer until the chicken is heated through, about 1-2 minutes.
  9. Garnish with more parsley and lemon slices. Serve hot over pasta, rice, or mashed potatoes with veggies.

Notes

You can store leftovers in the fridge for 3-4 days or freeze for up to 3 months. Reheat gently on the stove or in the microwave. For a lighter option, substitute half the heavy cream with Greek yogurt or milk. Add lemon zest for extra flavor.