Description
Creamy Lemon Chicken Piccata is a delightful dish featuring tender, pan-seared chicken breasts coated in a savory lemon and caper cream sauce. This quick 30-minute recipe combines the zing of fresh lemon juice, the briny bite of capers, and the richness of heavy cream and Parmesan cheese. Perfectly served over pasta, rice, or crusty bread, it’s an elegant yet simple meal that impresses with its vibrant flavors and creamy texture.
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 thoroughly. This seasoned flour mixture will create a flavorful crust on the chicken.
- Dredge the Chicken: Coat each halved chicken breast in the flour mixture, shaking off any excess to avoid clumping and ensure even cooking.
- Cook the Chicken: Heat 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 develop a golden brown crust and are cooked through.
- Remove Chicken: Transfer the cooked chicken to a plate and set aside to keep warm while preparing the sauce.
- Make the Sauce: In the same skillet, melt the unsalted butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant but not browned to release its aroma.
- Add Liquids and Simmer: Pour in the chicken broth, heavy cream, and freshly squeezed lemon juice, stirring to loosen any flavorful browned bits stuck to the pan. Add the drained capers and optional red pepper flakes.
- Thicken the Sauce: Let the sauce simmer for about 5 minutes, allowing it to reduce slightly and thicken.
- Finish the Sauce: Stir in the grated Parmesan cheese until fully melted and the sauce becomes creamy and smooth.
- Combine Chicken and Sauce: Return the chicken breasts to the skillet, spooning the sauce over each piece to coat them well.
- Final Simmer: Let the chicken simmer gently in the sauce for an additional 2 minutes to meld the flavors before removing from heat.
- Garnish and Serve: Sprinkle freshly chopped parsley over the dish for a fresh, colorful finish. Serve hot over pasta, rice, or with crusty bread to soak up the delicious sauce.
Notes
- For a lighter version, substitute heavy cream with half-and-half or evaporated milk, but the sauce will be less rich.
- If capers are too salty for your taste, rinse them briefly under cold water before adding.
- Ensure the chicken breasts are halved lengthwise for quick and even cooking.
- Optional red pepper flakes add a subtle heat; omit if you prefer a milder dish.
- Use fresh lemon juice for the best tangy flavor rather than bottled juice.
- This dish pairs wonderfully with linguine, mashed potatoes, or steamed vegetables for a complete meal.
