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Creamy Lemon Chicken Piccata

A quick and delicious one-pan meal featuring tender chicken in a creamy lemon sauce that is sure to please the whole family.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts (5–8 oz. each)
  • 1/4 cup flour
  • 3 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 2-3 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 2 tablespoons capers
  • 2 tablespoons lemon juice preferably fresh
  • 2 tablespoons parsley, chopped for garnish
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional) to thicken sauce if desired
  • as needed slices lemon, for garnish

Method
 

Preparation
  1. Pound the chicken to an even thickness of about 1 inch and season with salt and pepper.
  2. Dredge the chicken in flour, shaking off the excess.
Cooking
  1. In a 12-inch skillet over medium-high heat, melt 1 tablespoon of butter and add the olive oil.
  2. Pan-fry the chicken for 4-5 minutes on each side until golden brown. Remove it and set aside.
  3. Melt the remaining butter and sauté the garlic until fragrant.
  4. Add chicken broth, scrape up those browned bits, and bring it to a gentle boil.
  5. Pour in the heavy cream, capers, lemon juice, and parsley. Season with salt and pepper.
  6. Simmer until the sauce thickens, adding the cornstarch slurry if needed.
  7. Return the chicken to the pan, spoon sauce over it, and heat through for 1-2 minutes.
  8. Garnish with parsley and lemon slices. Serve hot over pasta, rice, or mashed potatoes.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Can also prepare chicken and sauce in advance and reheat.