Creamy Lemon Chicken Piccata
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
317 kcal
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Course
Main Course
Creamy Lemon Chicken Piccata
Description
This recipe calls for boneless, skinless chicken breasts pounded or sliced thin to about 1/4 inch thickness to ensure even cooking. The chicken is seasoned with salt, pepper, and garlic powder, then coated lightly with flour to develop a crisp exterior when seared in a mixture of butter and olive oil. Shallots and garlic provide a mild aromatic base for the sauce, which is deglazed with chicken broth or dry white wine to add depth.
After simmering, the sauce is enriched with heavy cream and brightened with fresh lemon zest and juice. Capers add a subtle briny note characteristic of piccata dishes. The finished sauce has a creamy, tangy flavor that complements the tender, lightly crusted chicken breasts. Parsley can be added as a fresh garnish to enhance color and flavor.
This dish pairs well with simple sides like steamed vegetables, pasta, or rice, providing a balanced meal featuring both protein and bright sauce components. Using thin chicken breasts ensures the meat cooks through quickly without drying out.
If thin chicken breasts are unavailable, butterfly the breasts or pound them evenly. Shallots contribute important flavor; if unavailable, finely diced yellow onion may be used as a substitute or omitted with the flavor impact noted.
Ingredients
- 4 chicken breast See Notes, boneless, skinless
- 1 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
- ½ to 1 teaspoon garlic powder
- ¼ cup all-purpose flour
- 4 tablespoons butter divided, unsalted
- 4 tablespoons olive oil divided
- 1 shallot finely chopped* (See Notes)
- 2 to 3 garlic finely minced, cloves
- ½ cup chicken broth chardonnay, pinot grigio, sauvignon blanc, reduced sodium or dry white wine
- ¼ cup heavy whipping cream half-and-half may be substituted
- lemon zest from ½ lemon
- lemon juice from ½ lemon
- 2 tablespoons capers drained
- 3 tablespoons parsley finely minced; optional for garnishing, fresh
Instructions
- 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.
- Place the 4 pieces of chicken in a large bowl, and evenly season with salt, pepper, and garlic powder.
- 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.
- 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.
- 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.
- When chicken has been seared and is fully cooked through, remove it from the skillet and set it aside on a plate.
- 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.
- Turn the heat to medium, and add the chicken broth, heavy cream, lemon zest, lemon juice, and simmer gently for 2-3 minutes.
- Add the capers, stir to combine, and simmer for 2-3 minutes.
- 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.
- Turn off the heat, taste the sauce and if desired, add a bit more salt and pepper.
- Optionally garnish with fresh parsley, and optional lemon slices or lemon wedges, and serve immediately.
Storage
- 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
- Use thin chicken breasts about 1/4-inch thick for even cooking; butterfly or pound thicker breasts if needed.
- If shallots are unavailable, finely diced yellow onion can be used as a substitute or omitted, though shallots add more depth to the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 317 kcal
% 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.
User Reviews
Overall Rating
5
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