Creamy Chicken Piccata (Printable)

Tender pan-fried chicken breasts in a luscious creamy lemon and caper sauce—bright, tangy, and irresistibly comforting.

# What You'll Need:

→ Chicken

01 - 4 boneless skinless chicken breasts (approximately 1.5 pounds)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 1/2 cup all-purpose flour for dredging
05 - 2 tablespoons olive oil
06 - 2 tablespoons unsalted butter

→ Sauce

07 - 3 cloves garlic minced
08 - 1/2 cup dry white wine or chicken broth
09 - 1/2 cup low-sodium chicken broth
10 - 1/2 cup heavy cream
11 - 1/4 cup freshly squeezed lemon juice (about 2 lemons)
12 - 2 tablespoons capers rinsed and drained
13 - 2 tablespoons chopped fresh parsley
14 - Salt and black pepper to taste

# How To Make It:

01 - Place chicken breasts between two sheets of parchment paper. Pound to uniform 1/2-inch thickness using a meat mallet. Season both sides generously with salt and pepper.
02 - Coat each chicken breast in flour, pressing lightly to adhere. Shake off excess flour thoroughly.
03 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Add chicken and cook 4-5 minutes per side until golden brown and cooked through (165°F internal temperature). Transfer to a plate and tent loosely with foil.
04 - Add remaining 1 tablespoon butter to the same skillet. Sauté minced garlic for 30 seconds until fragrant, being careful not to burn.
05 - Pour in white wine (or chicken broth) and simmer, scraping up browned bits from the bottom with a wooden spoon. Reduce by half, approximately 2 minutes.
06 - Add chicken broth, heavy cream, and lemon juice to the skillet. Stir to combine and simmer for 2-3 minutes until sauce slightly thickens and coats the back of a spoon.
07 - Stir in capers and return chicken to the skillet. Spoon sauce over chicken and simmer 2-3 minutes until heated through. Garnish with fresh parsley and serve immediately.

# Expert Advice:

01 -
  • The sauce creates this magical moment when it hits the hot pan and releases this incredible aroma that will have everyone drifting into your kitchen wondering whats cooking.
  • Its secretly one of those impressive looking dishes that actually comes together in about 30 minutes, perfect for those nights when you want something special without spending hours at the stove.
02 -
  • If your sauce breaks or looks curdled, lower the heat immediately and whisk in a tablespoon of cold butter until it comes back together.
  • The chicken will continue cooking slightly when returned to the sauce, so its better to slightly undercook it during the initial pan fry than risk dry, overcooked meat.
03 -
  • After trying endless methods, Ive found that drying the chicken thoroughly with paper towels before seasoning makes all the difference in achieving that perfect golden crust.
  • Keep the heat at medium-high when cooking the chicken, but lower it to medium when making the sauce, which prevents the cream from separating while still allowing it to reduce properly.
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