Description
This creamy lemon chicken piccata with capers is a quick and easy 30-minute dinner that delivers a rich, velvety sauce with bright lemon and briny capers. Perfect for busy weeknights, it’s a crowd-pleaser that feels special but uses simple ingredients.
Ingredients
Scale
- 2 large chicken breasts (about 1.5 pounds)
- 1/2 cup all-purpose flour
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1/4 cup fresh lemon juice (from about 2 lemons)
- 3 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
- Lemon slices for serving
Instructions
- Prep the chicken: Place chicken breasts on a cutting board, cover with plastic wrap, and pound to an even thickness of about 1/2 inch. Season both sides with salt and pepper.
- Set up dredging station: In a shallow dish, combine flour with a pinch of salt and pepper. Dredge each chicken breast in the flour, shaking off excess.
- Sear the chicken: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to a plate and tent with foil.
- Start the sauce: Reduce heat to medium. Add remaining 1 tablespoon butter. Once melted, add minced garlic and cook for 30 seconds, stirring constantly.
- Deglaze the pan: Pour in chicken broth, scraping up browned bits. Let simmer for 2-3 minutes until slightly reduced.
- Add cream and lemon: Stir in heavy cream and fresh lemon juice. Bring to a gentle simmer and cook 2-3 minutes until sauce thickens slightly. Season with salt and pepper to taste.
- Finish with capers: Stir in drained capers and let warm through for about 1 minute.
- Return chicken to pan: Place chicken back into skillet, spooning sauce over top. Simmer together for 2-3 minutes to reheat.
- Garnish and serve: Sprinkle with fresh parsley and add lemon slices. Serve immediately over pasta, rice, or with crusty bread.
Notes
For a dairy-free version, use vegan butter or olive oil and full-fat coconut milk instead of heavy cream. For gluten-free, use almond flour or gluten-free all-purpose blend for dredging. To prevent sauce from curdling, do not boil vigorously after adding cream; keep at a gentle simmer. Let cream come to room temperature before adding.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (without p
- Calories: 420
- Sugar: 2
- Sodium: 680
- Fat: 26
- Saturated Fat: 12
- Carbohydrates: 8
- Fiber: 1
- Protein: 38
Keywords: creamy lemon chicken piccata, chicken piccata with capers, easy 30-minute dinner, weeknight chicken recipe, one-skillet chicken