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Creamy Lemon Chicken Piccata

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A delightful dish featuring tender chicken breasts in a creamy lemon and caper sauce, perfect for impressing guests or enjoying a cozy night in.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (5–8 oz. each)
  • Salt and pepper, to taste
  • 1/4 cup flour
  • 3 tablespoons of butter, divided
  • 1 tablespoon olive oil
  • 2–3 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 2 tablespoons capers
  • 2 tablespoons lemon juice
  • 2 tablespoons parsley, chopped
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional)
  • Lemon slices, for garnish

Instructions

  1. Pound the chicken breasts to an even 1″ thickness and season both sides with salt and pepper.
  2. Dredge the chicken in the flour, shaking off any excess.
  3. In a 12″ skillet over medium-high heat, melt 1 tablespoon of butter and add olive oil.
  4. Pan-fry the chicken on each side until golden brown, about 4-5 minutes per side. Remove the chicken to a plate and set aside.
  5. Add the remaining butter to the skillet and toss in the minced garlic. Sauté until fragrant, about 30 seconds.
  6. Reduce heat to medium-low and pour in the chicken broth, scraping up the browned bits stuck to the pan.
  7. Add the heavy cream and bring to a gentle boil.
  8. Incorporate the capers, lemon juice, and parsley. Taste and season with salt and pepper.
  9. Simmer the sauce gently until it thickens, or add the cornstarch slurry to thicken it quickly.
  10. Return the chicken to the pan and spoon the sauce over it. Simmer until the chicken is heated through, about 1-2 minutes.
  11. Garnish with more parsley and lemon slices before serving.

Notes

Pair with garlic mashed potatoes or a light salad for a complete meal. Store leftovers in an airtight container in the refrigerator for up to three days.

Nutrition

Find it online: https://sousviderecipe.com/creamy-lemon-chicken-piccata/