Description
This Easy Chicken Piccata recipe features tender chicken cutlets in a luscious lemon, caper, and cream sauce. Perfectly pan-seared to golden perfection, this dish combines tangy brightness with rich buttery flavors, making it an elegant yet quick weeknight dinner or special occasion meal.
Ingredients
Scale
Chicken
- 2 large chicken breasts
- Salt & pepper, to taste
- 1/4 teaspoon garlic powder
- Flour, for dredging
Sauce and Cooking
- 4 tablespoons butter, divided
- 1 tablespoon olive oil
- 1/4 cup chicken broth (or dry white wine)
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 1 tablespoon brined capers, drained
- 1/2 cup heavy whipping cream
Garnish (optional)
- Chopped parsley
- Freshly grated Parmesan cheese
Instructions
- Prepare the Chicken: Slice the chicken breasts lengthwise by butterflying each breast and then cutting in half, making 4 thinner cutlets in total. Trim off any excess fat. Season each piece generously with salt, pepper, and sprinkle garlic powder over them. Dredge the chicken pieces lightly in flour, shaking off any excess.
- Heat the Pan: In a skillet over medium-high heat, melt 2 tablespoons of butter along with 1 tablespoon of olive oil until hot and shimmering.
- Sear the Chicken: Place the floured chicken cutlets in the hot skillet and cook for approximately 4 to 5 minutes on each side, or until each piece is golden brown. Once cooked, transfer the chicken to a plate and set aside.
- Make the Sauce Base: Remove the skillet from heat. Add chicken broth, lemon juice, lemon zest, the remaining 2 tablespoons of butter, and drained capers into the pan. Scrape the bottom of the skillet with a wooden spoon to loosen any browned bits, which add flavor to the sauce.
- Add Cream and Reheat: Stir in the heavy cream, then return the skillet to medium heat. Allow the sauce to bubble gently.
- Finish Cooking Chicken: Place the seared chicken cutlets back into the pan with the sauce. Continue cooking for about 5 minutes, or until the chicken is cooked through and the sauce has thickened to your liking. Adjust heat to prevent the sauce from boiling too vigorously. If the sauce becomes too thick, add a little more chicken broth to loosen it.
- Garnish and Serve: Remove from heat. Garnish with freshly chopped parsley and Parmesan cheese if desired before serving.
Notes
- Butterflying and slicing the chicken breasts ensures quick, even cooking and tender cutlets.
- If you prefer a dairy-free version, omit the cream and increase chicken broth to 3/4 cup.
- Using white wine instead of chicken broth adds an extra layer of flavor.
- Adjust seasoning and lemon juice to taste for brighter or milder citrus notes.
- Serve over pasta, rice, or alongside steamed vegetables for a complete meal.
