Creamy Lemon Chicken Piccata (Printable Version)
Tender chicken in a velvety lemon-caper sauce. Quick Italian dish ready in 25 minutes, perfect with pasta or mashed potatoes.
# Ingredients:
→ Chicken
01 -
2 chicken breasts (1 lb. total), boneless and skinless
02 -
1 teaspoon salt
03 -
1 teaspoon ground black pepper
04 -
1 teaspoon Italian seasoning
05 -
¼ cup all-purpose flour
06 -
2 tablespoons vegetable oil
→ Sauce
07 -
2 tablespoons butter
08 -
2 teaspoons garlic, minced
09 -
1 cup chicken broth (or 1 tablespoon chicken bouillon powder + 1 cup water)
10 -
½ tablespoon all-purpose flour
11 -
⅓ cup heavy cream
12 -
2 tablespoons capers
13 -
1 tablespoon lemon juice
14 -
1 tablespoon parsley, finely chopped (for garnish)
15 -
1 tablespoon lemon wedges, thinly sliced (for garnish)
→ Optional side dishes
16 -
6 to 8 oz dry pasta
17 -
Mashed potatoes
# Steps:
01 -
Slice each chicken breast in half lengthwise and flatten between two sheets of plastic wrap or in a freezer bag using a rolling pin until approximately ¼-inch thick.
02 -
Season both sides of the chicken with salt, pepper, and Italian seasoning. Dredge chicken in flour to coat evenly and set aside.
03 -
In a large skillet, heat oil over medium-high heat until sizzling. Sear chicken for about 5 minutes per side until golden brown and cooked through. Rest chicken on a plate.
04 -
In the same skillet, melt butter and sauté garlic until fragrant, about 1 minute. Stir in chicken broth and flour, mixing until smooth.
05 -
Add heavy cream, capers, and lemon juice. Simmer on medium-low heat for 2-3 minutes until thickened, stirring continuously if needed.
06 -
Return chicken to the skillet and toss to coat in the sauce. Cook for an additional minute. Garnish with parsley and lemon wedges.
07 -
Serve immediately with pasta or mashed potatoes, if desired.
# Notes:
01 -
Store leftovers in an airtight container for up to 4 days. Reheat on the stovetop over medium-low heat or in the microwave until warm.