Golden, pan-seared chicken cutlets meet the yummiest lemon cream sauce in this easy chicken piccata. It’s quick enough for a weeknight, but special enough to serve guests.
Prep Time:10 minutesmins
Cook Time:20 minutesmins
Total Time:30 minutesmins
Equipment
1 cast iron skillet
1 Shallow dish
1 Wooden spoon
Ingredients
Chicken
¼cupall-purpose flour
1teaspoonsalt
½teaspoonblack pepper
1teaspoongarlic powder
4chicken cutlets
2tablespoonsolive oil
1tablespoonbutter
Sauce
1tablespoonbutter
1cupchicken broth
¼cupfresh lemon juiceabout 1–2 lemons
2tablespoonsbrined capersdrained
½cupheavy cream
¼cupgrated Parmesan cheese
Garnish
2tablespoonsfresh Italian parsleychopped
Instructions
Dredge the chicken. In a shallow dish, combine the flour, salt, pepper, and garlic powder. Coat each chicken cutlet and shake off the excess.
Sear the chicken. Heat olive oil and 1 tablespoon of butter in a cast iron skillet over medium-high. Sear chicken cutlets for 4–5 minutes per side, in batches if needed. Transfer to a plate.
Make the sauce. Lower the heat to medium and add chicken broth, lemon juice, remaining butter, and capers. Scrape up the browned bits from the pan.
Stir in cream and cheese. Add heavy cream and simmer gently. Stir in Parmesan until melted.
Return chicken to pan. Add chicken back to the skillet and simmer for 10 minutes, letting the sauce thicken slightly.
Garnish and serve. Sprinkle with chopped parsley and serve hot with pasta, rice, or crusty bread.
Notes
Leftovers keep well in the fridge for up to 3 days. Reheat gently in a skillet with a splash of broth or cream. For a lighter sauce, you can use half & half or whole milk, but the texture will be thinner.