Description
A rich and tangy Creamy Lemon Chicken Piccata featuring tender chicken breasts cooked in a luscious sauce of lemon juice, capers, heavy cream, and Parmesan cheese. This quick and flavorful dish is perfect for an elegant weeknight dinner, served best over pasta, rice, or with crusty bread.
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 to create a seasoned dredging mixture.
- Dredge the Chicken: Dip each halved chicken breast into the flour mixture, ensuring it is well coated, then shake off any excess flour to avoid clumping.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat until shimmering. Place the chicken in the skillet and cook for 4-5 minutes on each side until golden brown and completely cooked through. Remove the chicken and set aside on a plate.
- Prepare the Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Add Liquids and Seasonings: Pour in the chicken broth, heavy cream, and freshly squeezed lemon juice, scraping the bottom of the pan to release any browned bits that add flavor.
- Simmer the Sauce: Stir in the capers and red pepper flakes if using. Allow the sauce to simmer gently for about 5 minutes until it has thickened slightly.
- Finish the Sauce: Mix in the grated Parmesan cheese until it melts fully into the sauce, creating a creamy texture.
- Combine Chicken and Sauce: Return the chicken breasts to the skillet, turning them gently to coat evenly with the creamy lemon sauce.
- Final Simmer: Let the chicken simmer in the sauce for an additional 2 minutes to meld flavors and ensure it is heated through.
- Garnish and Serve: Sprinkle fresh chopped parsley on top. Serve the creamy lemon chicken piccata hot over pasta, rice, or alongside crusty bread for a complete meal.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a mixture of milk and cream, though the sauce may be less thick.
- Adjust the amount of lemon juice according to your preferred tartness level.
- Capers add a distinctive briny flavor essential to piccata; do not omit unless substituted.
- Ensure chicken is fully cooked to an internal temperature of 165°F (74°C) for safety.
- To make this dish gluten-free, use gluten-free flour or almond flour for dredging.
- Leftover sauce can be refrigerated and used within 2 days; reheat gently to avoid curdling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
