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)

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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.