Creamy Lemon Chicken Piccata
User Reviews
5
-
Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
240 kcal
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Course
Main Course
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Cuisine
American
Creamy Lemon Chicken Piccata
Description
The recipe begins by dredging boneless, skinless chicken breast fillets in a mixture of flour, salt, black pepper, and garlic powder, then pan-searing them in melted butter until golden and cooked through. After removing the chicken, minced garlic is lightly cooked in the skillet before adding chicken broth and fresh lemon juice to make the base of the sauce. Heavy cream is incorporated and simmered to thicken, followed by adding capers for a characteristic piccata flavor. The sauce is seasoned to taste and finished by returning the chicken to coat it evenly in the lemon-caper cream.
The dish showcases a creamy texture with bright acidity from lemon juice and a salty brine from capers, complementing the tender chicken. It pairs well with simple sides such as steamed vegetables, rice, or pasta to balance richness and acidity.
For those who prefer, capers can be substituted with green olives, or omitted entirely in favor of additional vegetables like broccoli. This makes the dish adaptable to personal taste while maintaining its creamy lemon character.
Ingredients
- 2 chicken breast sliced in half lengthwise to yield four fillets, large, boneless, skinless
- ¼ cup flour
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ½ teaspoon garlic powder
- 4 tablespoons butter
- 1 teaspoon garlic minced
- ½ cup chicken broth
- ⅓ cup heavy cream
- 3 teaspoons lemon fresh-squeezed juice
- 2 tablespoons capers drained
- salt to taste
- black pepper to taste
Instructions
- In a wide, shallow bowl stir together flour, salt, pepper, and garlic powder.
- Dredge chicken in the flour mixture, flipping to coat all sides of the chicken. Set aside.
- In a large skillet over medium heat, melt butter. Reduce
- Once melted, Place chicken in the pan and cook - without disturbing - for 3-5 minutes. Flip chicken and cook another 3-4 minutes until chicken is golden brown and cooked through. Transfer to a plate and cover to keep warm.
- Add garlic to the pan and stir for 30 seconds til fragrant. Stir in chicken broth and lemon juice and bring to a simmer. Stir in heavy cream.
- Simmer for about 3-5 minutes. Stir in capers and season with salt and pepper to taste.
- Return chicken to pan, spoon lemon caper cream sauce over the chicken, garnish with fresh herbs if desired, and serve.
Notes
- If you prefer, replace capers with green olives or omit them and add vegetables like broccoli instead.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 8g | 3% |
| Protein | 26g | 52% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 101mg | 34% |
| Sodium | 408mg | 17% |
| Potassium | 499mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 352IU | 7% |
| Vitamin C | 6mg | 7% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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