Creamy Lemon Chicken Piccata
Creamy Lemon Chicken Piccata features golden chicken breasts in a velvety, tangy lemon sauce with capers and fresh herbs. Ready in 30 minutes, it’s a comforting yet elegant dinner perfect for busy weeknights or special occasions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian-American
Ingredients
- 2 large boneless, skinless chicken breasts (about 1 lb), sliced in half horizontally
- Salt and pepper, to taste
- 1/2 cup all-purpose flour (or gluten-free flour)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 large garlic cloves, minced
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 teaspoons lemon zest
- 2 tablespoons capers, drained
- 1 tablespoon Dijon mustard (optional)
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley
- Lemon slices, for serving (optional)
Instructions
- Slice each chicken breast in half horizontally to create four thin cutlets. Pat dry and season both sides with salt and pepper.
- Place flour in a shallow bowl. Dredge each chicken piece in flour, shaking off excess.
- Heat olive oil and butter in a large skillet over medium-high heat. Add chicken in a single layer and cook 3-4 minutes per side until golden brown and cooked through (internal temp 165°F). Transfer chicken to a plate and tent with foil.
- Add minced garlic to the same pan and sauté for about 30 seconds until fragrant. Pour in chicken broth and scrape up browned bits.
- Reduce heat to medium. Whisk in heavy cream, lemon juice, lemon zest, capers, Dijon mustard, and red pepper flakes. Simmer 3-4 minutes until sauce thickens.
- Return chicken and any juices to the skillet. Spoon sauce over chicken and simmer 2-3 minutes until heated through. Sprinkle with parsley and arrange lemon slices on top.
- Serve hot, spooning extra sauce over each piece. Enjoy with bread, pasta, potatoes, rice, or salad.
Notes
For gluten-free, use almond flour or a 1:1 gluten-free blend. For dairy-free, substitute coconut cream and dairy-free butter. Pound chicken for extra tenderness. Zest lemons before juicing. Sauce can be thinned with extra broth or thickened by simmering longer. Add fresh herbs at the end for best flavor. Leftovers keep well and taste even better the next day.
Nutrition
- Serving Size: 1 chicken cutlet wit
- Calories: 390
- Sugar: 2
- Sodium: 600
- Fat: 24
- Saturated Fat: 10
- Carbohydrates: 13
- Fiber: 1
- Protein: 28
Keywords: chicken piccata, creamy lemon chicken, easy dinner, 30-minute meal, Italian chicken, skillet chicken, weeknight dinner, gluten-free option, dairy-free option