Description
Creamy Lemon Chicken Piccata is a delightful Italian-inspired dish featuring tender chicken breasts coated in a savory flour mixture, pan-fried to golden perfection, and smothered in a luscious lemony cream sauce with capers and Parmesan. This recipe is easy to prepare and perfect for a flavorful weeknight dinner, served over pasta, rice, or with crusty bread.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts, halved lengthwise
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
Sauce
- 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
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Prep the Chicken: In a shallow dish, combine the all-purpose flour, salt, and black pepper. This mixture will be used to coat the chicken, adding flavor and helping to create a crisp exterior.
- Dredge the Chicken: Coat each chicken breast half in the flour mixture, ensuring they’re thoroughly covered. Shake off any excess flour to avoid clumping during cooking.
- 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 to 5 minutes on each side, or until golden brown and fully cooked through. Remove the chicken from the skillet and set aside to keep warm.
- Make the Sauce: In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Add Liquid Ingredients: Pour in the chicken broth, heavy cream, and freshly squeezed lemon juice, scraping up any browned bits from the bottom of the pan to incorporate flavor.
- Simmer the Sauce: Stir in the capers and red pepper flakes if using. Allow the sauce to simmer gently for about 5 minutes, or until it thickens slightly.
- Finish the Sauce: Stir in the grated Parmesan cheese until it melts completely, giving the sauce a rich, creamy texture.
- Combine Chicken and Sauce: Return the cooked chicken breasts to the skillet, spooning the sauce over them to coat thoroughly. Let them simmer together for 2 minutes to meld the flavors.
- Serve & Garnish: Remove the skillet from heat, sprinkle the chopped fresh parsley over the dish for a burst of color and freshness. Serve the creamy lemon chicken piccata hot, ideally over pasta, rice, or alongside crusty bread to soak up the delicious sauce.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less thick and creamy.
- If you prefer a less tangy flavor, reduce the lemon juice to 3 tablespoons.
- The red pepper flakes are optional and add a slight heat; omit them if you want a milder dish.
- Make sure not to overcrowd the pan when cooking chicken to ensure even browning.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently on the stovetop.
