Creamy Chicken Piccata (Print Version)

Pan-fried chicken breasts in a bright lemon and caper cream sauce. Tender, tangy, and irresistibly comforting.

# What You'll Need:

→ Chicken

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

# How To Make:

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 tablespoon 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 tablespoon 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 Tips:

01 -
  • The whole thing comes together in under 40 minutes, so weeknight dinners suddenly feel fancy without the stress.
  • Tangy lemon and briny capers cut through the cream in a way that makes you feel like you're eating something indulgent yet somehow light.
  • One skillet means minimal cleanup, which honestly makes this recipe feel like a gift to your future self.
02 -
  • Pounding the chicken thin is non-negotiable—it's the difference between chicken that's tender and chicken that's tough and unforgiving.
  • Don't skip rinsing the capers; their brine can make the sauce unexpectedly salty if you rush this step.
  • Keep the heat at medium-high when searing; too low and you'll steam the chicken instead of browning it, and too high and the flour burns while the inside stays cold.
03 -
  • If your sauce breaks or looks curdled after adding cream, lower the heat, add a splash of cold broth, and whisk gently—cream is sensitive to temperature swings, and slow recovery saves the dish.
  • Freeze leftover sauce in small portions and thaw it gently; it's wonderful tossed into pasta or spooned over roasted vegetables the next week.
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