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Creamy Lemon Chicken Piccata Recipe

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3.8 from 5 reviews

This Chicken Piccata recipe features tender chicken cutlets cooked in a flavorful lemon, caper, and butter sauce enriched with cream. Ready in just 25 minutes, it’s a comforting yet elegant dish perfect for a quick weeknight dinner or a special occasion.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 2 large chicken breasts
  • Salt & pepper, to taste
  • 1/4 teaspoon garlic powder
  • Flour, for dredging

Sauce and Cooking

  • 4 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 1/4 cup chicken broth (or dry white wine)
  • 1 tablespoon lemon juice
  • Zest of 1 lemon
  • 1 tablespoon brined capers, drained
  • 1/2 cup heavy or whipping cream

Garnish (Optional)

  • Chopped parsley
  • Freshly grated parmesan cheese

Instructions

  1. Prepare the chicken: Slice the chicken breasts lengthwise by butterflying them first and then cutting each in half, creating 4 thin cutlets. Trim off any excess fat. Season both sides generously with salt, pepper, and sprinkle with garlic powder. Lightly dredge each piece in flour, shaking off the excess.
  2. Heat fat in skillet: In a skillet over medium-high heat, add 2 tablespoons of butter and 1 tablespoon olive oil. Allow the butter to melt and the pan to become hot but not smoking.
  3. Cook chicken cutlets: Place the floured chicken pieces in the hot skillet and cook for about 4 to 5 minutes on each side, or until golden brown and cooked through. Once done, transfer the chicken to a plate and set aside.
  4. Make the sauce: Remove the pan from heat. Add the chicken broth (or white wine), lemon juice, lemon zest, the remaining 2 tablespoons of butter, and capers to the skillet. Scrape the bottom of the pan with a wooden spoon to loosen any browned bits for extra flavor.
  5. Add cream and finish sauce: Stir in the heavy cream, then return the pan to medium heat. Once the sauce starts bubbling, put the chicken back into the skillet to warm through and coat with the sauce. For a cream-free version, increase chicken broth to 3/4 cup before adding.
  6. Simmer and reduce: Cook for about 5 more minutes, turning the chicken occasionally, until it is fully cooked and the sauce has thickened to your preferred consistency. If the sauce gets too thick or reduced too much, add a little more broth to loosen it.
  7. Garnish and serve: Remove from heat and garnish with chopped fresh parsley and/or freshly grated parmesan cheese if desired. Serve immediately for best flavor.

Notes

  • Butterflying the chicken breasts ensures even cooking and tenderness.
  • Flour dredging helps create a light crust and slightly thickens the sauce.
  • If you prefer a lighter sauce, omit the cream and increase chicken broth to 3/4 cup.
  • Use brined capers for authentic flavor but rinse if you want less saltiness.
  • Fresh lemon zest adds brightness; avoid lemon extract substitute as it alters flavor.
  • Serve with pasta, rice, or crusty bread to enjoy the delicious sauce.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://yourdailycook.com/creamy-lemon-chicken-piccata-recipe/