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Easy Creamy Lemon Chicken Piccata

Four servings of Easy Creamy Lemon Chicken Piccata topped with capers and parsley in a rich sauce.
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Make a rich, restaurant-style Chicken Piccata at home with this simple recipe featuring a bright lemon flavor and a smooth, creamy sauce.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, thinly sliced or pounded to 1/4 inch thickness
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1/2 cup dry white wine or chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup fresh lemon juice
  • 2 tablespoons capers, drained
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Place the flour, salt, and pepper on a shallow plate. Dredge each piece of chicken lightly in the flour mixture, shaking off any excess.
  2. Heat the olive oil and butter in a large skillet over medium-high heat.
  3. Add the chicken to the skillet in a single layer (work in batches if necessary) and cook for 3 to 4 minutes per side until golden brown and cooked through. Remove the chicken and set it aside on a plate.
  4. Reduce the heat to medium. Pour the white wine or broth into the skillet and scrape up any browned bits from the bottom. Let it simmer for 1 minute.
  5. Stir in the heavy cream and lemon juice. Bring the sauce to a gentle simmer and cook for 2 to 3 minutes until it thickens slightly.
  6. Stir in the capers. Taste the sauce and add more salt or pepper if needed.
  7. Return the cooked chicken to the skillet. Spoon the sauce over the chicken.
  8. Garnish with fresh parsley and serve immediately.

Notes

  • For easier cleanup, you can use chicken cutlets instead of pounding the breasts yourself.
  • If you prefer a tangier sauce, add 1 teaspoon of lemon zest along with the lemon juice.
  • If you do not have white wine, use only chicken broth for the liquid base.

Nutrition

Find it online: https://whiskdaily.com/easy-creamy-lemon-chicken-piccata/