Description
Creamy Lemon Chicken Piccata is a rich and zesty Italian-American dish featuring tender chicken breasts in a velvety lemon-butter caper sauce. Perfect for a comforting yet elegant meal.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons capers, drained
- 1 teaspoon lemon zest
- Fresh parsley, chopped (for garnish)
- Lemon slices (optional, for garnish)
Instructions
- Pound the chicken breasts to an even thickness and season with salt and pepper.
- Dredge the chicken in flour, shaking off the excess.
- Heat olive oil and 1 tablespoon butter in a skillet over medium heat.
- Add the chicken and cook for 4–5 minutes per side until golden and cooked through. Remove and set aside.
- In the same pan, add remaining butter and sauté garlic for 1 minute until fragrant.
- Pour in chicken broth, lemon juice, and capers. Simmer for 2–3 minutes.
- Add heavy cream and lemon zest. Stir and cook for another 2–3 minutes until the sauce thickens slightly.
- Return the chicken to the pan and simmer in the sauce for 3–4 minutes.
- Garnish with parsley and lemon slices before serving.
Notes
- Serve over pasta, rice, or mashed potatoes for a complete meal.
- Use low-sodium broth to control salt content.
- For extra tang, increase lemon juice to taste.