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Lemon Chicken Piccata

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Lemon Chicken Piccata is a quick and elegant dish featuring juicy pan-seared chicken in a tangy lemon caper cream sauce. Bright, zesty, and comforting, it’s perfect served over pasta, mashed potatoes, or sautéed greens for a weeknight dinner that feels restaurant-worthy.

Ingredients

  • 2 boneless, skinless chicken breasts (sliced in half lengthwise)
  • Salt and pepper, to taste
  • 1/4 cup all-purpose flour (for dredging)
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 1/3 cup chicken broth
  • 1/4 cup fresh lemon juice
  • 2 tablespoons capers, rinsed
  • 1/3 cup heavy cream
  • Fresh parsley, chopped (for garnish)
  • Cooked pasta or mashed potatoes, for serving

Instructions

  1. Slice chicken breasts in half horizontally to create thinner cutlets. Season with salt and pepper.
  2. Dredge each cutlet lightly in flour, shaking off excess.
  3. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
  4. Sear chicken for 3–4 minutes per side, until golden and cooked through. Remove and set aside.
  5. Add remaining butter and sauté garlic for 30 seconds.
  6. Deglaze with chicken broth, scraping up browned bits.
  7. Add lemon juice and capers; simmer for 2–3 minutes.
  8. Reduce heat and stir in heavy cream. Return chicken to skillet and spoon sauce over top.
  9. Simmer a few minutes more, garnish with parsley, and serve hot with pasta or potatoes.

Notes

  • Skip cream for a lighter, more traditional version.
  • Add white wine for extra depth of flavor.
  • Spinach or artichoke hearts can be added for texture and color.
  • Capers can be swapped with green olives if needed.
  • Pair with angel hair, spaghetti, or fettuccine for best results.

Nutrition

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