Description

This Creamy Chicken Piccata recipe features tender, pan-seared chicken breasts smothered in a rich and tangy sauce made with lemon juice, capers, garlic, and a luscious cream base. Perfectly balanced between savory and bright flavors, it’s an elegant yet easy-to-make dish that pairs beautifully with pasta, rice, or crusty bread for a comforting meal.

Ingredients

Scale

Chicken

4 boneless, skinless chicken breasts (about 1.3 pounds)
½ teaspoon salt
¼ teaspoon black pepper
½ cup all-purpose flour (60 grams) for dredging

Sauce and Cooking

2 tablespoons olive oil
2 tablespoons unsalted butter
3 cloves garlic, minced
½ cup dry white wine (120 milliliters) or chicken broth
½ cup low-sodium chicken broth (120 milliliters)
½ cup heavy cream (120 milliliters)
¼ cup freshly squeezed lemon juice (60 milliliters, about 2 lemons)
2 tablespoons capers, rinsed and drained
2 tablespoons fresh parsley, chopped
Salt and black pepper, to taste

Instructions

Prepare Chicken: Place chicken breasts between two sheets of parchment paper and gently pound them to an even ½-inch thickness. Season both sides with salt and black pepper to enhance flavor prior to cooking.
Dredge Chicken: Lightly coat each seasoned chicken breast with all-purpose flour, shaking off any excess to ensure a thin, even coating that will help create a golden crust when cooked.
Cook Chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the floured chicken breasts and cook for 4 to 5 minutes on each side until they turn golden brown and are cooked through. Once done, transfer the chicken to a plate and cover loosely with foil to keep warm.
Sauté Garlic: In the same skillet, add the remaining tablespoon of butter and sauté the minced garlic for about 30 seconds until fragrant, being careful not to burn it.
Deglaze Pan: Pour in the white wine or chicken broth and bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet. Let it reduce by half over approximately 2 minutes to concentrate the flavors.
Add Sauce Ingredients: Stir in the chicken broth, heavy cream, and freshly squeezed lemon juice. Continue to simmer the sauce for 2 to 3 minutes until it slightly thickens and becomes creamy.
Finish Sauce and Heat Chicken: Stir in the rinsed capers, then return the cooked chicken breasts to the skillet. Spoon the sauce over the chicken and simmer for another 2 to 3 minutes to heat the chicken through and allow it to absorb the flavors.
Garnish and Serve: Sprinkle the dish with freshly chopped parsley for a burst of color and fresh taste. Serve immediately alongside your choice of pasta, rice, or crusty bread for a complete and satisfying meal.

Notes

For a lighter option, substitute heavy cream with half-and-half, but the sauce may be less rich.
If white wine is not available or preferred, use additional chicken broth for deglazing.
Pounding chicken breasts to uniform thickness ensures even cooking and tender texture.
Capers add a salty, tangy flavor, so adjust salt in the recipe accordingly.
This recipe can be made gluten-free by using gluten-free flour for dredging.
Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Main Course
Method: Frying
Cuisine: Italian-American

Keywords: Creamy Chicken Piccata, chicken breasts, lemon sauce, capers, easy chicken recipe, skillet chicken, Italian chicken dish