Creamy Chicken Piccata
This creamy chicken piccata is made with tender pan-seared chicken in a silky lemon caper cream sauce. It has fresh lemon zest, capers, chicken broth, heavy cream, and just 1 teaspoon of lemon juice for a bright but gentle flavor.
Ingredients
For the chicken:
- 2 large boneless skinless chicken breasts sliced lengthwise into thin cutlets.
- 1 tsp salt.
- 1/2 tsp black pepper.
- 1/2 tsp garlic powder.
- 1/2 cup all-purpose flour.
- 2 tbsp olive oil for searing.
- 1 tbsp butter
For the creamy lemon caper sauce:
- 3 garlic cloves minced.
- 1/2 cup chicken broth.
- 2 tbsp capers drained.
- Zest of 1 lemon.
- 1 tsp fresh lemon juice.
- 1/2 cup heavy cream.
- 2 tbsp butter.
- 1 tbsp fresh parsley chopped.
Instructions
- Slice the chicken breasts lengthwise into thin cutlets. No pounding is needed, but try to keep the pieces close in thickness so they cook evenly.
- Season both sides of the chicken with salt, black pepper, and garlic powder.
- Add the flour to a shallow plate. Lightly coat each piece of chicken in flour on both sides, then shake off the excess.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 3–4 minutes per side, or until golden and cooked through. Transfer the chicken to a plate.
- Lower the heat to medium and add the garlic to the same skillet. Cook for about 20–30 seconds, just until fragrant.
- Pour in the chicken broth and add the capers. Scrape up the golden bits from the bottom of the skillet and simmer for about 3 minutes.
- Turn off the heat, then stir in the lemon zest, fresh lemon juice, heavy cream, and butter.
- Turn the heat back to low and cook gently for 2–3 minutes, stirring often, until the sauce becomes smooth and creamy. Do not let it boil hard.
- Return the chicken to the skillet and spoon the creamy lemon caper sauce over the top. Warm for 1–2 minutes.
- Finish with fresh parsley and serve warm.
Notes
- Do not use too much flour on the chicken. A light coating is enough to create a golden crust and help the sauce thicken slightly.
- Use fresh lemon zest for the best flavor. This recipe uses only 1 teaspoon of lemon juice, so the zest gives the sauce most of its fresh lemon flavor without making it too sharp.
- Keep the heat low after adding the heavy cream. A gentle heat keeps the sauce smooth and creamy.
- Taste before adding extra salt because capers and chicken broth can already be salty.
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