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5.0 from 18 votes

Creamy Lemon Chicken Piccata

🍋🍗😍 Learn how to make this EASY Italian classic complete with juicy chicken breasts in a creamy lemon sauce that’s studded with capers! Ready in just 30 minutes, made in one skillet, and rivals chicken piccata from a fancy restaurant! Serve the chicken with angel hair pasta, steamed rice, or mashed potatoes to soak up every last drop of the creamy sauce! 

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 317 kcal
Course: Main Course
Cuisine: Italian , American

Ingredients

  • 4 boneless skinless chicken breasts* See Notes
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • ½ to 1 teaspoon garlic powder
  • ¼ cup all-purpose flour
  • 4 tablespoons unsalted butter divided
  • 4 tablespoons olive oil divided
  • 1 shallot finely chopped* (See Notes)
  • 2 to 3 garlic cloves finely minced
  • ½ cup reduced sodium chicken broth OR dry white wine chardonnay, pinot grigio, sauvignon blanc
  • ¼ cup heavy whipping cream half-and-half may be substituted
  • Zest from ½ lemon
  • Juice from ½ lemon
  • 2 tablespoons capers drained
  • 3 tablespoons fresh parsley finely minced; optional for garnishing

Instructions

    Cup of Yum
  1. Prepare the chicken as directed in the Notes below if you did not purchase thin-sliced chicken breasts or 'chicken cutlets' as they're sometimes labeled.
  2. Place the 4 pieces of chicken in a large bowl, and evenly season with salt, pepper, and garlic powder.
  3. Evenly sprinkle the flour over the chicken, and toss and flip the chicken pieces around so they're all evenly coated on both sides. It's okay if you don't use every last bit of flour. Shake off any excess.
  4. To a large skillet, add 2 tablespoons of butter, 2 tablespoons of olive oil, turn the heat to medium-high, and allow them to begin to bubble a bit, and then add the chicken.
  5. Sear the chicken on the first side for about 3-4 minutes, flip, and sear on the second side for about 3 minutes, or until done. Tips - Once you add the chicken to the skillet and it begins to sear, just leave it alone. Don't move it around, peek, and check on it unnecessarily. After 3-4 minutes, then flip it. It should be nicely golden. The second side tends to cook a bit quicker than the first side, so be mindful of that.
  6. When chicken has been seared and is fully cooked through, remove it from the skillet and set it aside on a plate.
  7. To the skillet (don't clean it or drain anything off!), add the remaining 2 tablespoons butter, 2 tablespoons olive oil, shallot, minced garlic cloves, and cook for about 2-3 minutes; stir nearly continuously so they don't burn.
  8. Turn the heat to medium, and add the chicken broth, heavy cream, lemon zest, lemon juice, and simmer gently for 2-3 minutes.
  9. Add the capers, stir to combine, and simmer for 2-3 minutes.
  10. Add the chicken back to the skillet, and using a spoon drizzle the lemon cream sauce over the chicken. Flip the chicken over a couple times, repeating the drizzling process, or until it's nicely coated; do this for about 2 minutes, or until the chicken is coated, saucy, and warmed through.
  11. Turn off the heat, taste the sauce and if desired, add a bit more salt and pepper.
  12. Optionally garnish with fresh parsley, and optional lemon slices or lemon wedges, and serve immediately.
Storage
  1. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days. Reheat gently in the microwave for about 30 seconds or in a skillet on the stove if preferred. I don't recommend freezing this recipe due to the cream sauce and many times they don't fare well in the freezing/thawing process.

Notes

  • *Chicken - For this recipe, you want to use chicken breasts that are about 1/4-inch thick. If you can buy thin-sliced chicken breasts, that's perfect. Otherwise, you'll need to butterfly (slice horizontally in half) thicker chicken breasts and/or pound them using a meat tenderizer until they're 1/4-inch thick. It's important to use thin chicken breasts so they cook through in the allotted amount of time; whereas thicker breasts will not.
  • *Shallot - There's not a direct substitute but about 1/3 cup very finely diced yellow onion is a decent approximation. If you don't have either shallots or onions, you can omit this, knowing the flavor of the finished dish won't have quite the same depth.

Nutrition Information

Serving 1serving Calories 317kcal (16%) Carbohydrates 9g (3%) Protein 3g (6%) Fat 31g (48%) Saturated Fat 13g (65%) Polyunsaturated Fat 2g Monounsaturated Fat 15g Trans Fat 0.5g Cholesterol 48mg (16%) Sodium 711mg (30%) Potassium 99mg (3%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 833IU (17%) Vitamin C 5mg (6%) Calcium 30mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 317

% Daily Value*

Serving 1serving
Calories 317kcal 16%
Carbohydrates 9g 3%
Protein 3g 6%
Fat 31g 48%
Saturated Fat 13g 65%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 15g 75%
Trans Fat 0.5g 25%
Cholesterol 48mg 16%
Sodium 711mg 30%
Potassium 99mg 2%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 833IU 17%
Vitamin C 5mg 6%
Calcium 30mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.