Creamy Chicken Piccata (Print)

Pan-fried chicken breasts in a bright lemon, caper, and cream sauce that’s rich and comforting.

# Components:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.3 lbs)
02 - ½ tsp salt
03 - ¼ tsp black pepper
04 - ½ cup all-purpose flour (for dredging)
05 - 2 tbsp olive oil
06 - 2 tbsp unsalted butter

→ Sauce

07 - 3 cloves garlic, minced
08 - ½ cup dry white wine (or chicken broth)
09 - ½ cup low-sodium chicken broth
10 - ½ cup heavy cream
11 - ¼ 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

# Directions:

01 - Place chicken breasts between parchment sheets and pound to ½-inch thickness. Season both sides with salt and pepper.
02 - Coat chicken breasts in flour, shaking off any excess.
03 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook chicken 4–5 minutes per side until golden and cooked through. Transfer to a plate and tent loosely with foil.
04 - Add remaining 1 tablespoon butter to the skillet. Sauté minced garlic for 30 seconds until fragrant.
05 - Pour in wine or chicken broth and simmer, scraping up browned bits, until reduced by half, about 2 minutes.
06 - Stir in chicken broth, heavy cream, and lemon juice. Simmer 2–3 minutes until slightly thickened.
07 - Add capers and return chicken to the skillet. Spoon sauce over chicken and simmer 2–3 minutes until heated through.
08 - Sprinkle with chopped parsley and serve immediately with pasta, rice, or crusty bread.

# Expert Advice:

01 -
  • It tastes like you've been cooking for hours when it's actually ready in 35 minutes.
  • The sauce is bright enough to feel elegant but creamy enough to feel like a hug.
  • It works for weeknight dinners or when people you care about are coming over.
02 -
  • Don't skip the resting step after searing the chicken; it keeps the meat juicy instead of tough and stringy.
  • The lemon juice must be fresh—bottled lemon juice tastes metallic and flat, and it ruins the whole balance of the sauce.
  • If your sauce seems too thin after simmering, it usually means the heat was too low; turn it up slightly for the last minute and it will thicken beautifully.
03 -
  • If you want to make this ahead, cook everything except the final simmering step, then gently reheat it with the chicken just before serving.
  • Substitute turkey cutlets or pork medallions if you want variety, but pound them the same way and they'll cook in almost exactly the same time.
  • A splash of white wine with dinner—Pinot Grigio or Sauvignon Blanc—tastes absolutely perfect alongside this dish.
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