Description
This is the best chicken piccata recipe with juicy chicken cutlets simmered in a creamy lemon-caper sauce. Quick, flavorful, and perfect for any occasion.
Ingredients
2 large chicken breasts
Salt & pepper to taste
1/4 teaspoon garlic powder
Flour (for dredging)
4 tablespoons butter, divided
1 tablespoon olive oil
1/4 cup chicken broth
1 tablespoon lemon juice
Zest of 1 lemon
1 tablespoon brined capers, drained
1/2 cup heavy/whipping cream
Chopped parsley (optional)
Freshly grated cheddar cheese (optional)
Instructions
1. Slice the chicken breasts lengthwise to make 4 thinner cutlets. Trim fat. Season with salt, pepper, and garlic powder. Coat with flour.
2. Heat 2 tablespoons of butter and olive oil in a skillet over medium-high heat.
3. Cook the chicken for 4–5 minutes per side until golden. Transfer to a plate.
4. Turn off heat. Add chicken broth, lemon juice, zest, remaining butter, and capers. Scrape up browned bits.
5. Stir in cream. Return to heat until bubbling. Add chicken back to skillet.
6. Simmer for 5 more minutes until sauce thickens and chicken is cooked through.
7. Garnish with parsley and cheddar cheese if desired. Serve immediately.
Notes
If using smaller chicken breasts, no need to slice them — just increase cooking time.
To make without cream, increase chicken broth to 3/4 cup.
Use low-sodium broth if sensitive to salt.
Great served over mashed potatoes, rice, or pasta.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American