Creamy Chicken Piccata
A bright, zesty, and luxurious chicken piccata recipe featuring tender golden cutlets in a silky lemon-butter cream sauce with brined capers. Perfect for a 30-minute weeknight dinner!
Equipment
- Large Skillet
- Meat Mallet
Ingredients
The Chicken
- 2 large chicken breasts butterflied and halved into 4 cutlets
- Salt & pepper to taste
- 1/4 tsp garlic powder
- Flour for dredging
The Sauce
- 4 tbsp butter divided
- 1 tbsp olive oil
- 1/4 cup chicken broth can substitute dry white wine
- 1 tbsp lemon juice freshly squeezed
- 1 lemon zest
- 1 tbsp brined capers drained
- 1/2 cup heavy cream whipping cream
- parsley or parmesan for garnish
Instructions
- Slice the chicken breasts lengthwise (butterfly then cut in half) to make 4 thinner cutlets. Trim off any fat. Season the chicken generously with salt & pepper and sprinkle with garlic powder. Coat the chicken in flour.
- Add 2 tablespoons of the butter plus the olive oil to a skillet over medium-high heat.
- Once the pan is hot, cook the chicken pieces for about 4-5 minutes per side until golden. Transfer the chicken to a plate.
- Take the pan off the heat and add the chicken broth, lemon juice, lemon zest, remaining 2 tablespoons of butter, and capers to the skillet. Scrape up any browned bits.
- Stir in the cream and return the pan to the heat. Once it's bubbling again, add the chicken back into the pan.
- Cook for another 5 minutes or until the chicken is cooked through and the sauce has reduced to your liking. If the sauce thickens too much, add more broth.
- Garnish with freshly chopped parsley and/or parmesan cheese if desired.
Notes
If you want to make this recipe without cream, increase the chicken broth to 3/4 cup. Always zest your lemon before juicing it for ease!
