Save to Pinterest The skillet was still warm from breakfast when I decided to try chicken piccata for the first time on a rainy Wednesday. I had lemons that needed using and a jar of capers I'd bought on a whim months earlier. The smell of garlic hitting butter stopped me mid-stir, and I knew this was going to be one of those recipes that sticks. By the time the cream swirled into the pan, turning everything silky and gold, I was already planning when to make it again.
I made this for my neighbor after she helped me move furniture, and she texted me three days later asking for the recipe. She said her kids, who usually turn their noses up at anything green, devoured the chicken and even asked about the little salty surprises in the sauce. That's when I realized this dish has a way of winning people over without trying too hard. It's elegant enough to impress but comforting enough to feel like a hug on a plate.
Ingredients
- Boneless, skinless chicken breasts: Pounding them thin ensures they cook evenly and stay tender, plus they soak up the sauce beautifully.
- All-purpose flour: A light dredge creates a golden crust that helps the sauce cling to every bite.
- Olive oil and unsalted butter: The oil keeps the butter from burning while the butter adds richness and a nutty flavor to the pan.
- Garlic: Fresh minced garlic blooms in the butter and forms the aromatic backbone of the sauce.
- Dry white wine: It deglazes the pan and adds acidity, but chicken broth works just as well if you prefer to skip alcohol.
- Chicken broth: Low sodium gives you control over the seasoning and keeps the sauce from becoming too salty.
- Heavy cream: This is what makes the sauce luxuriously smooth and balances the bright lemon.
- Lemon juice: Freshly squeezed is essential, the bottled stuff just doesn't have the same zing.
- Capers: Rinse them well to remove excess brine, they add pops of briny tang that make the dish unforgettable.
- Fresh parsley: A handful of chopped parsley at the end brings color and a hint of freshness.
Instructions
- Prep the chicken:
- Place each breast between two sheets of parchment and gently pound with a mallet or rolling pin until they're about half an inch thick. Season both sides with salt and pepper, then dredge lightly in flour, shaking off any excess so the coating stays delicate.
- Sear the chicken:
- Heat the olive oil and one tablespoon of butter in a large skillet over medium high heat until shimmering. Add the chicken and cook for four to five minutes per side until golden brown and cooked through, then transfer to a plate and tent loosely with foil.
- Build the sauce base:
- Add the remaining tablespoon of butter to the skillet and toss in the minced garlic, stirring for about thirty seconds until it smells incredible. Pour in the wine or broth and scrape up all the browned bits from the bottom, letting it bubble and reduce by half.
- Finish the sauce:
- Stir in the chicken broth, heavy cream, and lemon juice, then let it simmer gently for two to three minutes until it thickens just enough to coat the back of a spoon. Add the capers and nestle the chicken back into the pan, spooning the sauce over the top and letting everything warm through for another two to three minutes.
- Serve:
- Sprinkle fresh parsley over the chicken and serve immediately with your favorite pasta, fluffy rice, or crusty bread to catch every bit of that gorgeous sauce.
Save to Pinterest The first time I served this at a dinner party, everyone went quiet for a few bites, then the compliments started rolling in. One friend scraped her plate clean and asked if there was more sauce, which there wasn't because I'd underestimated how good it would be. Now I always make extra and keep a loaf of good bread on standby. It's become my go to when I want to feel like I really cooked, even on nights when I'm too tired to think.
What to Serve Alongside
This chicken begs for something to soak up the sauce, so I usually reach for angel hair pasta tossed with a little butter and parmesan. Garlic mashed potatoes work beautifully too, or you can keep it lighter with steamed green beans or a crisp arugula salad dressed simply with olive oil and lemon. A glass of chilled Pinot Grigio or Sauvignon Blanc ties everything together and echoes the bright notes in the dish.
Making It Ahead
You can pound and season the chicken a few hours in advance and keep it covered in the fridge until you're ready to cook. The sauce is best made fresh, but if you need to reheat leftovers, do it gently over low heat and add a splash of broth or cream to bring it back to life. I've reheated this for lunch the next day and it's still delicious, though the chicken won't be quite as crisp.
Swaps and Tweaks
If you want to skip the wine, just use all chicken broth and add an extra squeeze of lemon at the end to keep the acidity balanced. Turkey cutlets or thin pork medallions work just as well as chicken and cook in about the same time. For a richer sauce, swap half the broth for more cream, or go the other direction and use half and half if you want it a bit lighter.
- Add a pinch of red pepper flakes to the garlic for a subtle kick.
- Toss in a handful of baby spinach at the end for extra color and nutrition.
- Swap parsley for fresh basil if that's what you have on hand.
Save to Pinterest This recipe has become my weeknight hero, proof that a little lemon and a good pan can turn ordinary chicken into something worth sitting down for. I hope it finds a place in your rotation too.
Recipe Questions & Answers
- → How do I prevent the chicken from drying out?
Pound the chicken breasts to an even ½-inch thickness before cooking. This ensures uniform cooking. Don't overcook—aim for 4-5 minutes per side over medium-high heat. The internal temperature should reach 165°F.
- → Can I use a different protein instead of chicken?
Yes, turkey cutlets or pork medallions work beautifully with this sauce. Keep the cooking time similar, adjusting as needed based on thickness. The creamy lemon-caper sauce complements these proteins equally well.
- → What if I don't want to use wine?
Simply substitute the dry white wine with additional chicken broth. The sauce will still develop great depth of flavor from the sautéed garlic and reduced broth. The dish remains delicious and becomes alcohol-free.
- → Can I make this ahead of time?
Cook the chicken and prepare the sauce separately. Store both in airtight containers for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth if the sauce has thickened too much.
- → What are good side dishes for this meal?
Serve alongside buttered pasta, risotto, or fluffy white rice to soak up the creamy sauce. Steamed green beans, sautéed spinach, or a fresh arugula salad provide nice contrasts. Crusty bread is perfect for finishing off the plate.
- → How do I make the sauce thicker or thinner?
For a thicker sauce, simmer longer to reduce it further. For thinner consistency, add more chicken broth. You can also create a slurry by mixing cornstarch with cold water and stirring it in for more control over thickness.