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Lemon Chicken Piccata

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This Lemon Chicken Piccata is a bright, flavorful dinner featuring golden pan-seared chicken in a tangy lemon caper sauce with optional cream for added richness. It’s a quick and elegant one-skillet meal that comes together in under 30 minutes and is perfect over pasta, mashed potatoes, or rice. A delicious restaurant-style dish made easy at home—perfect for weeknights or entertaining.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 15–20 minutes
  • Total Time: 25–30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Ingredients

  • 2 large boneless, skinless chicken breasts (halved horizontally to make 4 cutlets)
  • Salt and pepper, to taste
  • ½ cup all-purpose flour (for dredging)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • ⅓ cup freshly squeezed lemon juice (about 2 lemons)
  • ¼ cup capers, drained and rinsed
  • ½ cup heavy cream (optional)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the Chicken: Slice chicken breasts horizontally into thin cutlets. Season with salt and pepper, and dredge in flour, shaking off excess.
  2. Sear the Chicken: Heat olive oil and 1 tbsp butter in a skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden and cooked through. Transfer to a plate.
  3. Make the Sauce: Add remaining butter and garlic to the skillet. Sauté 30 seconds, then deglaze with broth and lemon juice, scraping the pan.
  4. Add Capers and Cream: Stir in capers and simmer 2–3 minutes. Add cream (if using) and simmer another 2 minutes to thicken.
  5. Return Chicken: Add chicken back to the skillet, spoon sauce over, and simmer 2–3 minutes to reheat and combine flavors.
  6. Garnish and Serve: Sprinkle with chopped parsley and serve over pasta, rice, or mashed potatoes.

Notes

  • Use white wine in place of half the broth for added depth.
  • Omit cream for a more traditional lemon-butter sauce.
  • Boneless chicken thighs can be used instead of breasts.
  • Great with angel hair pasta, steamed asparagus, or sautéed spinach.
  • Reheat gently with a splash of broth or cream to keep sauce silky.

Nutrition

Find it online: https://juliameals.com/lemon-chicken-piccata/