Creamy Chicken Piccata (Printable)

Pan-fried chicken breasts in a creamy lemon caper sauce. Bright, tangy, and comforting Italian-American classic.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.3 lbs)
02 - ½ teaspoon salt
03 - ¼ teaspoon black pepper
04 - ½ cup all-purpose flour for dredging
05 - 2 tablespoons olive oil
06 - 2 tablespoons 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 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 and pound to ½-inch thickness using a meat mallet. Season both sides evenly with salt and pepper.
02 - Coat chicken breasts thoroughly in flour on both sides, shaking off excess to ensure even coverage.
03 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook 4 to 5 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely with foil.
04 - In the same skillet, add remaining 1 tablespoon butter. Sauté minced garlic for 30 seconds until fragrant.
05 - Pour in wine or chicken broth and simmer, scraping up any browned bits from the pan bottom, until liquid reduces by half (approximately 2 minutes).
06 - Add chicken broth, heavy cream, and lemon juice. Stir well and simmer for 2 to 3 minutes until sauce thickens slightly.
07 - Stir in capers and return chicken to the skillet. Spoon sauce over chicken and simmer 2 to 3 minutes to heat through.
08 - Sprinkle with chopped fresh parsley and serve immediately with pasta, rice, or crusty bread.

# Expert Suggestions:

01 -
  • The creamy lemon sauce clings to every bite without feeling heavy or rich.
  • Pounding the chicken thin means it cooks evenly and stays tender, never dry.
  • You can have this on the table in half an hour, yet it tastes like a special occasion.
  • Capers add little bursts of briny brightness that balance the cream perfectly.
02 -
  • Do not skip pounding the chicken, uneven thickness means some parts will be overcooked and dry while others are still pale.
  • Let the wine reduce fully before adding cream or the sauce will taste sharp and unbalanced instead of bright and smooth.
  • Rinse your capers thoroughly, otherwise they can make the whole dish taste too salty and harsh.
03 -
  • Let your skillet get properly hot before adding the chicken, a good sear locks in moisture and creates the base for a flavorful sauce.
  • Taste the sauce before adding salt, the capers and broth often provide all the seasoning you need.
  • Keep a little extra lemon juice on hand to brighten the sauce just before serving if it tastes flat.
Return