Creamy Chicken Piccata
A quick and elegant creamy chicken piccata with lemon, capers, and a silky cream sauce—ready in about 35 minutes and perfect over pasta or rice.
Ingredients
For the chicken
- 4 boneless skinless chicken breasts about 1 1/2 lbs, halved horizontally or pounded to 1/2" thick
- Salt and pepper to taste
- ½ cup all-purpose flour for dredging
- 2 tbsp olive oil
- 2 tbsp unsalted butter
For the sauce
- 3 cloves garlic minced
- ½ cup low-sodium chicken broth
- 1 cup low-sodium chicken broth
- ⅓ cup fresh lemon juice about 2 lemons
- 2 tbsp capers drained
- ¾ cup heavy cream
- 2 tbsp unsalted butter cold, cut into pieces
- Chopped fresh parsley for garnish
To serve (optional)
- Cooked linguine mashed potatoes, or steamed rice
- Lemon slices or wedges
Instructions
- Pat the chicken dry and season with salt and pepper. Dredge lightly in flour and shake off excess.
- Heat olive oil and butter in a large skillet over medium-high heat. Cook chicken 3–4 minutes per side until golden and cooked through. Transfer to a plate and tent with foil.
- Lower heat to medium, add garlic and sauté briefly. Add broth and deglaze the pan, scraping browned bits. Reduce by half.
- Stir in chicken broth, lemon juice, and capers. Simmer 3–4 minutes to reduce slightly.
- Reduce heat to low, whisk in heavy cream and simmer until thickened. Whisk in cold butter pieces for gloss.
- Return chicken to the pan, spoon sauce over, warm through 1–2 minutes, garnish with parsley, and serve over pasta or rice.
Notes
- Do not overcrowd the pan when searing—work in batches if necessary.
- Use fresh lemon juice for the brightest flavor.
- If the sauce is too thick, thin with a splash of chicken broth.
- To make lighter, substitute half-and-half for heavy cream.
Nutrition
Calories: 520kcalCarbohydrates: 18gProtein: 42gFat: 32gSaturated Fat: 14gSodium: 700mgSugar: 3g
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