Go Back Email Link
–+ servings

Creamy Chicken Piccata

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 minutes
Cook Time:20 minutes
Total Time:30 minutes

Equipment

  • 1 cast iron skillet
  • 1 Shallow dish
  • 1 Wooden spoon

Ingredients

Chicken

  • ¼ cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 4 chicken cutlets
  • 2 tablespoons olive oil
  • 1 tablespoon butter

Sauce

  • 1 tablespoon butter
  • 1 cup chicken broth
  • ¼ cup fresh lemon juice about 1–2 lemons
  • 2 tablespoons brined capers drained
  • ½ cup heavy cream
  • ¼ cup grated Parmesan cheese

Garnish

  • 2 tablespoons fresh Italian parsley chopped

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.
Servings: 4 servings
Author: Katie Shaw