Description
This Creamy Chicken Piccata recipe features tender, golden-browned chicken breasts in a luscious lemon-caper cream sauce. The dish combines classic Italian flavors with a rich, velvety texture, making it an elegant yet easy weeknight meal. Quick to prepare and cook, this skillet-cooked entree is perfect for serving guests or enjoying a comforting homemade dinner.
Ingredients
Scale
Chicken and Coating
- 2 (10 – 11 oz each) chicken breasts, butterflied and halved
- 1/3 cup all-purpose flour
- Salt and freshly ground black pepper (1/4 tsp salt and 1/4 tsp pepper for flour mixture, additional to taste)
Sauce
- 2 1/2 Tbsp olive oil
- 1 Tbsp minced garlic
- 1 1/4 cups + 1 Tbsp low-sodium chicken broth
- 1 1/2 tsp cornstarch
- 2 Tbsp fresh lemon juice
- 1 Tbsp butter
- 1/4 cup heavy cream
- 3 Tbsp chopped fresh parsley
- 2 Tbsp capers, rinsed
Instructions
- Prepare Chicken and Flour Mixture: After butterflying and halving the chicken breasts, let them rest at room temperature for 10 minutes. In a shallow dish, whisk together the all-purpose flour with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
- Heat Oil and Dredge Chicken: Heat 2 1/2 tablespoons olive oil in a 12-inch skillet over medium-high heat. Dredge both sides of each chicken cutlet in the seasoned flour mixture, ensuring an even coating, then add the coated chicken pieces to the hot skillet.
- Sear Chicken: Allow the chicken to cook undisturbed until the bottom side is browned, about 4 to 5 minutes. Flip the chicken and cook the other side until golden brown and cooked through, approximately another 4 to 5 minutes. Adjust the burner temperature slightly as needed and tilt the pan occasionally to redistribute the oil. The internal temperature of the chicken should reach 165°F. Transfer the cooked chicken to a plate and cover to keep warm.
- Sauté Garlic: To the remaining oil in the pan (there should be about 1 teaspoon left; add more if necessary), add the minced garlic and sauté just until it becomes slightly golden and fragrant.
- Deglaze and Reduce Broth: Pour in 1 1/4 cups low-sodium chicken broth, bringing it to a boil while scraping up the browned bits from the bottom of the pan with a wooden spoon. Allow the broth to simmer until it is reduced by half, about 4 to 5 minutes.
- Thicken Sauce: In a small bowl, whisk together the remaining 1 tablespoon chicken broth with 1 1/2 teaspoons cornstarch until smooth. Pour this mixture into the simmering broth along with 2 tablespoons fresh lemon juice. Let the sauce simmer until it slightly thickens, then remove the pan from heat.
- Finish Sauce: Stir in 1 tablespoon butter and 1/4 cup heavy cream into the sauce. Taste and season with salt and pepper as needed to balance flavors.
- Combine and Serve: Return the cooked chicken cutlets to the skillet. Spoon the creamy sauce over the chicken, then sprinkle with 2 tablespoons rinsed capers and 3 tablespoons chopped fresh parsley. Serve warm and enjoy.
Notes
- Butterflying and halving the chicken breasts helps them cook evenly and quickly.
- Use low-sodium chicken broth to better control salt levels in the dish.
- Monitoring the chicken’s internal temperature ensures it is safely cooked without becoming dry.
- Adjust the acidity of the sauce with lemon juice to your taste preference.
- Fresh parsley adds a bright, fresh finish; do not substitute with dried parsley for best flavor.
Nutrition
- Serving Size: 1 chicken breast with sauce (about 1/4 of recipe)
- Calories: 380 kcal
- Sugar: 1.5 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 110 mg
