Description

Creamy Lemon Chicken Piccata is a bright and tangy dish combining succulent chicken breasts with a zesty lemon sauce enriched by smooth heavy cream. Ready in under 30 minutes, this recipe offers a perfect balance of citrus brightness and creamy comfort, making it ideal for weeknight dinners or special occasions. The golden-crusted chicken pairs beautifully with a velvety sauce featuring capers, garlic, and fresh parsley, delivering both impressive flavor and presentation.

Ingredients

Scale

Chicken

4 boneless, skinless chicken breasts
Salt and pepper, to taste
1/2 cup all-purpose flour (or almond/rice flour for gluten-free)
2 tablespoons olive oil
2 tablespoons butter

Sauce

3 cloves garlic, minced
1 cup chicken broth
1/4 cup fresh lemon juice (about 2 lemons)
2 tablespoons capers, drained
1/2 cup heavy cream (or coconut/cashew cream for dairy-free)
2 tablespoons unsalted butter (optional, for sauce richness)

Garnish

2 tablespoons fresh parsley, chopped
Lemon slices or twists (optional)

Instructions

Prepare the Chicken: Pound the chicken breasts to an even thickness of about half an inch. This ensures quick and uniform cooking for tender, juicy chicken with a nice golden crust.
Coat and Sear the Chicken: Season the chicken with salt and pepper, then lightly dredge each breast in flour to create a thin coating. Heat olive oil and butter in a skillet over medium-high heat. Cook the chicken until golden brown on both sides and cooked through, about 3-4 minutes per side. Remove the chicken from the pan and keep warm.
Make the Sauce: In the same skillet, sauté the minced garlic until fragrant, about 30 seconds. Add chicken broth, fresh lemon juice, and capers, then simmer to blend the flavors for 3-4 minutes. Stir in the heavy cream and continue cooking gently until the sauce thickens and becomes velvety smooth, about 2-3 minutes. Optionally, stir in additional butter for extra richness.
Combine and Finish: Return the chicken breasts to the pan, spooning the creamy lemon sauce over them. Allow them to cook together for 2 minutes so the flavors meld. Sprinkle with chopped fresh parsley and garnish with lemon slices or twists before serving.

Notes

Pound chicken evenly to ensure quick, moist cooking and prevent dryness.
Use fresh lemon juice for the best bright and tangy flavor.
Don’t overcrowd the pan when searing chicken; cook in batches if necessary to maintain a crisp crust.
Simmer the sauce gently after adding cream to avoid curdling and achieve a smooth texture.
Use capers sparingly—they provide a salty contrast that balances the creamy, tangy sauce.
Substitute regular flour with gluten-free alternatives like almond or rice flour for a gluten-free dish.
For dairy-free options, replace heavy cream with coconut or cashew cream.
Add red pepper flakes for a spicy kick or fresh herbs like thyme and rosemary for aromatic variations.
Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on stovetop.
Freeze chicken and sauce separately in freezer-safe containers for up to 2 months.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Searing
Cuisine: Italian-American

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 450 kcal
Sugar: 2 g
Sodium: 600 mg
Fat: 28 g
Saturated Fat: 14 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 1 g
Protein: 35 g
Cholesterol: 125 mg

Keywords: Chicken Piccata, Creamy Lemon Chicken, Easy Chicken Dinner, Quick Chicken Recipe, Lemon Sauce, Cream Sauce, Weeknight Dinner, Gluten Free Chicken