Description
Creamy Chicken Piccata Recipe with tender chicken cooked in a lemon butter caper sauce. This quick and simple Italian American dish is ready in 25 minutes and perfect for an easy weeknight dinner.
Ingredients
2 large chicken breasts
Salt and pepper to taste
1/4 teaspoon garlic powder
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 or whipping cream
Optional garnish: chopped parsley and freshly grated parmesan cheese
Instructions
- Slice the chicken breasts lengthwise to create four thinner cutlets. Trim any excess fat.
- Season the chicken with salt, pepper, and garlic powder. Lightly coat each piece in flour and shake off any excess.
- Heat a skillet over medium high heat and add the olive oil and 2 tablespoons butter.
- Cook the chicken for about 4 to 5 minutes per side until golden brown. Transfer the chicken to a plate.
- Remove the pan from the heat and add chicken broth, lemon juice, lemon zest, remaining butter, and capers. Scrape the browned bits from the bottom of the pan.
- Stir in the cream and return the skillet to the heat. Once the sauce begins to bubble, add the chicken back to the pan.
- Cook for about 5 minutes until the chicken is cooked through and the sauce thickens slightly.
- Garnish with chopped parsley or parmesan cheese before serving if desired.
Notes
If using smaller chicken breasts, they can be left whole but may require slightly longer cooking time.
For a non creamy version, omit the cream and increase the chicken broth to 3/4 cup.
Use low sodium chicken broth if you prefer less salt.
If the sauce becomes too thick, add a small splash of chicken broth to loosen it.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American