Creamy Chicken Piccata (Printable)

Tender pan-fried chicken in a creamy lemon and caper sauce. Bright, tangy, and comforting in just 35 minutes.

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.3 lbs)
02 - 1/2 tsp salt
03 - 1/4 tsp black pepper
04 - 1/2 cup all-purpose flour, for dredging
05 - 2 tbsp olive oil
06 - 2 tbsp 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 tbsp capers, rinsed and drained
13 - 2 tbsp chopped fresh parsley
14 - Salt and black pepper, to taste

# How-To Steps:

01 - Place chicken breasts between two sheets of parchment and pound to 1/2-inch thickness. Season both sides with salt and pepper.
02 - Dredge chicken breasts in flour, shaking off excess.
03 - Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add chicken and cook 4-5 minutes per side, until golden and cooked through. Transfer to a plate and cover loosely with foil.
04 - In the same skillet, add remaining 1 tbsp butter. Sauté garlic for 30 seconds until fragrant.
05 - Pour in wine (or chicken broth) and simmer, scraping up any browned bits, until reduced by half (about 2 minutes).
06 - Add chicken broth, heavy cream, and lemon juice. Stir and simmer for 2-3 minutes until slightly thickened.
07 - Stir in capers and return chicken to the skillet. Spoon sauce over chicken and simmer 2-3 minutes to heat through.
08 - Sprinkle with chopped parsley. Serve immediately with pasta, rice, or crusty bread.

# Expert Advice:

01 -
  • It tastes like restaurant luxury but comes together faster than ordering takeout.
  • The sauce is so good you'll want to soak up every last drop with bread.
  • It uses simple ingredients you probably already have on hand.
  • The brightness of lemon and brine of capers make every bite feel alive.
02 -
  • Don't skip pounding the chicken, uneven thickness means some parts will dry out while others stay raw.
  • Let the wine reduce fully or the sauce will taste sharp instead of balanced.
  • Use fresh lemon juice, the bottled version lacks the brightness that makes this dish sing.
03 -
  • Use a meat thermometer to check for 165°F at the thickest part, it takes the guesswork out of doneness.
  • Don't overcrowd the pan, cook the chicken in batches if needed so it sears instead of steams.
  • Taste the sauce before adding the chicken back and adjust the lemon or salt, it should be bright and balanced.
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