Easy Chicken Piccata
A quick and impressive dish of tender chicken in a creamy lemony sauce, perfect for any dinner occasion.
Ingredients
Main Ingredients
- 2 large large chicken breasts
- Salt & pepper (to taste)
- 1/4 teaspoon garlic powder
- Flour (for dredging)
- 4 tablespoons butter (divided)
- 1 tablespoon olive oil
- 1/4 cup chicken broth (or dry white wine)
- 1 tablespoon lemon juice
- 1 Zest of 1 lemon
- 1 tablespoon brined capers (drained)
- 1/2 cup heavy/whipping cream
- Chopped parsley (for garnish)
- Freshly grated parmesan cheese (for garnish)
Instructions
Preparation
- Slice the chicken breasts lengthwise to make 4 thinner cutlets and trim off any fat.
- Season with salt, pepper, and garlic powder, then coat with flour.
Cooking
- Heat 2 tablespoons of butter and olive oil in a skillet over medium-high heat.
- Cook the chicken pieces for 4-5 minutes on each side until golden brown, then transfer to a plate.
- Remove the pan from heat, add chicken broth, lemon juice, lemon zest, remaining butter, and capers to the skillet. Scrape up the browned bits.
- Stir in the cream and return the skillet to heat.
- Add the chicken back into the pan and cook for another 5 minutes until fully cooked and the sauce is reduced.
- If the sauce is too thick, adjust with a little more broth.
Garnishing
- Garnish with chopped parsley and/or grated parmesan cheese if desired.
Notes
Use thin-cut chicken breasts for best results. Don’t skip scraping the browned bits in the pan for added flavor. Adjust the lemon juice to your taste.