Description
This Creamy Lemon Chicken Piccata is a bright and indulgent take on the classic Italian dish, featuring tender chicken breasts cooked to a golden perfection and topped with a luscious sauce made from lemon juice, capers, heavy cream, and Parmesan cheese. Ready in just 30 minutes, this recipe brings a perfect balance of tangy, savory, and creamy flavors that make for a delightful weeknight dinner served over pasta, rice, or with crusty bread.
Ingredients
Scale
Chicken and Coating
- 2 boneless, skinless chicken breasts, halved lengthwise
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
Cooking and Sauce
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup chicken broth
- ½ cup heavy cream
- ¼ cup freshly squeezed lemon juice
- 2 tablespoons capers, drained
- ¼ teaspoon red pepper flakes (optional)
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Prep the Chicken: In a shallow dish, combine the flour, salt, and black pepper. This mixture will coat the chicken to give it a flavorful crust.
- Dredge the Chicken: Coat each halved chicken breast evenly in the flour mixture, then shake off any excess flour to avoid a gummy texture.
- Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken pieces and cook for 4-5 minutes on each side until they turn golden brown and are cooked through.
- Remove Chicken: Take the cooked chicken out of the skillet and set it aside, keeping the flavorful cooking drippings in the pan.
- Make the Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds, releasing its aroma without burning it.
- Add Liquids and Flavor: Pour in the chicken broth, heavy cream, and freshly squeezed lemon juice while scraping up the browned bits from the bottom of the pan to infuse the sauce with rich flavor.
- Add Capers and Seasoning: Stir in the drained capers and red pepper flakes if using, and let the sauce simmer gently for about 5 minutes until it thickens slightly.
- Finish the Sauce: Stir in the grated Parmesan cheese until it melts smoothly into the sauce, creating a rich and creamy texture.
- Return Chicken to Skillet: Place the chicken back into the skillet, spooning the sauce over each piece to coat it fully. Let it simmer together for 2 more minutes to meld the flavors.
- Garnish and Serve: Remove from heat, sprinkle with fresh chopped parsley for a pop of color and freshness, then serve hot over your choice of pasta, rice, or alongside crusty bread to soak up the delicious sauce.
Notes
- Halving the chicken breasts allows for quicker and even cooking, ensuring juiciness inside while getting a nice golden crust outside.
- Be careful not to burn the garlic when sautéing; cooking just until fragrant ensures the best flavor.
- Adjust the red pepper flakes to your heat preference or omit for a milder sauce.
- This dish pairs wonderfully with simple sides like angel hair pasta, mashed potatoes, or steamed vegetables.
- For a lighter version, substitute heavy cream with half-and-half or use Greek yogurt stirred in at the end off heat.
