Description
This Chicken Piccata is an elegant yet easy dinner that brings bright, zesty flavors to your table in under 30 minutes. It features tender, golden-brown chicken cutlets swimming in a rich and creamy lemon-caper sauce. With a perfect balance of savory butter, tangy citrus, and smooth cream, this dish is luxurious enough for guests but simple enough for a weeknight meal.
Ingredients
- 2 large chicken breasts
- Salt and black pepper, to taste
- 1/4 teaspoon garlic powder
- All-purpose flour (for dredging)
- 4 tablespoons butter, divided
- 1 tablespoon olive oil
- 1/4 cup chicken broth (or dry white wine)
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 1 tablespoon brined capers, drained
- 1/2 cup heavy whipping cream
- Fresh chopped parsley (optional garnish)
- Freshly grated Parmesan cheese (optional garnish)
Instructions
Prep the Chicken
Slice the chicken breasts lengthwise (butterfly them and cut completely through) to create 4 thin cutlets. Trim any excess fat. Season generously with salt, pepper, and the garlic powder. Dredge each cutlet in the flour, ensuring it is fully coated, and shake off any excess.
Sear
In a large skillet over medium-high heat, melt 2 tablespoons of the butter with the 1 tablespoon of olive oil. Once hot, add the chicken. Cook for 4-5 minutes per side until golden brown and cooked through. Remove the chicken to a plate.
Start the Sauce
Remove the pan from the heat (this prevents splattering). Add the chicken broth (or white wine), lemon juice, lemon zest, the remaining 2 tablespoons of butter, and the drained capers. Use a wooden spoon to scrape up the browned bits (fond) from the bottom of the pan this is where the flavor is!
Add Cream
Stir in the heavy cream and return the pan to the stove over medium heat.
Simmer and Finish
Once the sauce is bubbling, return the cooked chicken to the pan. Simmer for about 5 minutes, or until the sauce has reduced slightly and the chicken is heated through.
Serve
Taste the sauce and adjust salt if needed (remember capers are salty). Garnish with chopped parsley and grated Parmesan before serving.
Notes
Cream-Free Version: If you prefer a lighter, traditional Piccata without the dairy cream, simply omit the heavy cream and increase the chicken broth to 3/4 cup in step 3.
Sauce Consistency: The sauce thickens as it reduces and mixes with the flour from the chicken. If it becomes too thick, simply stir in a splash of extra chicken broth to loosen it up.
Deglazing Tip: Taking the pan off the heat before adding the liquids helps control the temperature and prevents the butter from burning or splattering aggressively.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 Cutlet with Sauce
- Calories: 410
- Sugar: 1g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 110mg
Keywords: chicken piccata, creamy lemon chicken, 30 minute meals, easy chicken dinner, caper sauce recipe, skillet chicken, italian chicken recipes