Creamy Chicken Piccata
This Creamy Chicken Piccata is SO EASY! Tender chicken cutlets in a luscious, zesty lemon-caper cream sauce perfect for weeknight dinners.
Servings: 4 servings
Ingredients
- 2 pounds chicken breast cut or pounded into thin cutlets
- 1/3 cup flour for dredging
- 2 teaspoons garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
- 5 tablespoons butter
- 1/3 cup fresh lemon juice about 3 lemons worth
- 1/2 cup chicken broth
- 1/4 cup brined capers drained
- 1/2 cup heavy cream
Instructions
- Place the chicken breasts between two sheets of plastic wrap. Use a meat mallet to pound them to about 1/2 inch thick for even cooking.
- In a shallow dish, combine flour, garlic powder, salt, and pepper. Dredge each chicken cutlet in the flour mixture, shaking off excess.
- Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Cook chicken cutlets in batches for 4-5 minutes per side until golden and cooked through. Remove and set aside.
- Lower heat, add remaining butter to the skillet. Once melted, pour in lemon juice, chicken broth, and capers. Stir, scraping up brown bits for flavor.
- Reduce heat to low and stir in heavy cream. Mix until sauce is creamy and smooth, simmering for a few minutes to thicken slightly.
- Return chicken cutlets to skillet, spoon sauce over them, and simmer an additional 2-3 minutes to absorb flavors.
- Transfer chicken to serving platter, drizzle with sauce, garnish with fresh parsley if desired, and serve immediately.
Equipment
- Meat Mallet
- Large Skillet
- Whisk
- Measuring Cups and Spoons
- Serving Platter
Notes
- For juicier chicken, do not overcook and let it rest a few minutes after cooking.
- Use room temperature heavy cream to prevent sauce separation.
- Substitute chicken thighs for a richer flavor; adjust cooking time accordingly.
- Leftovers can be refrigerated up to 3 days or frozen up to 2 months.
- Add seasonal vegetables like asparagus or mushrooms for variety.