Creamy Lemon Chicken Piccata
This Creamy Lemon Chicken Piccata is a flavorful delight! Tender chicken in a zesty lemon sauce, perfect for impressing family and friends.
Servings: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 3 cloves garlic minced
- 1 cup chicken broth
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon capers rinsed and drained
- 1/2 cup heavy cream
- Fresh parsley chopped for garnish
Instructions
- Season the chicken breasts generously with salt and pepper on both sides. Coat each chicken breast lightly in the flour, shaking off any excess.
- In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken breasts to the skillet and cook for about 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, lower the heat to medium and add the remaining butter. Once melted, add the minced garlic and sauté for about 30 seconds. Pour in the chicken broth and lemon juice, scraping the bottom of the skillet. Bring to a simmer.
- Stir in the capers and let the sauce simmer for another 2-3 minutes. Gradually whisk in the heavy cream and simmer until the sauce thickens slightly, about 3-5 minutes.
- Return the cooked chicken breasts to the skillet, spooning the sauce over them. Allow to simmer for another 2 minutes to absorb the flavors.
- Garnish the chicken with freshly chopped parsley before serving. Enjoy over pasta or alongside steamed vegetables.
Equipment
- Large Skillet
- Meat Mallet or Rolling Pin
- Measuring cups and spoons
- Cutting board and knife
- Whisk
Notes
- For a gluten-free option, use a gluten-free flour blend.
- Replace heavy cream with coconut cream for a dairy-free alternative.
- Freeze leftovers in an airtight container for up to 2 months.