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Creamy Lemon Chicken Piccata Recipe

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4.8 from 11 reviews

This creamy lemon chicken piccata features tender, thinly sliced chicken breasts cooked to golden perfection and served in a tangy, rich lemon caper cream sauce. This easy stovetop recipe is perfect for a quick yet elegant dinner.

Ingredients

Units Scale

Chicken and Coating

  • 2 large boneless skinless chicken breasts, sliced in half lengthwise to yield four fillets
  • 1/4 cup flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 teaspoon garlic powder

Sauce

  • 4 tablespoons butter
  • 1 teaspoon minced garlic
  • 1/2 cup chicken broth
  • 1/3 cup heavy cream
  • 3 teaspoons fresh-squeezed lemon juice
  • 2 tablespoons capers, drained
  • Salt and pepper to taste

Instructions

  1. Prepare the flour mixture: In a wide, shallow bowl, stir together flour, salt, pepper, and garlic powder until well combined.
  2. Dredge the chicken: Coat each chicken fillet thoroughly in the flour mixture, flipping to cover all sides. Set aside on a plate.
  3. Cook the chicken: In a large skillet over medium heat, melt the butter completely. Place the coated chicken fillets in the pan without crowding, and cook undisturbed for 3 to 5 minutes until the underside is golden brown.
  4. Flip and finish cooking chicken: Turn the chicken fillets over and cook another 3 to 4 minutes until golden and the chicken is cooked through. Transfer the chicken to a plate and cover to keep warm.
  5. Sauté garlic and deglaze pan: Add minced garlic to the skillet and stir it around for 30 seconds until fragrant. Then pour in the chicken broth and fresh lemon juice, stirring to blend and scraping up any browned bits from the pan.
  6. Create the cream sauce: Bring the mixture to a simmer, then stir in the heavy cream. Allow the sauce to simmer gently for 3 to 5 minutes to thicken slightly.
  7. Add capers and season: Stir in the drained capers. Taste the sauce and season with additional salt and pepper as desired.
  8. Combine chicken and sauce: Return the cooked chicken fillets to the skillet, spooning the lemon caper cream sauce over each piece to coat nicely. Heat for a minute to meld flavors.
  9. Serve: Garnish with fresh herbs if desired and serve immediately while hot.

Notes

  • Use chicken breasts sliced thinly to ensure quick and even cooking.
  • Dredging the chicken in the flour mixture helps create a flavorful crust and thickens the sauce slightly.
  • Capers add a briny tang — rinse them if you prefer a milder flavor.
  • You can substitute light cream or half-and-half for a lighter sauce.
  • Serve with pasta, rice, or steamed vegetables for a complete meal.

Find it online: https://clovercuisine.com/creamy-lemon-chicken-piccata-recipe/