Creamy Lemon Chicken Piccata
If you’re looking for a dish that is both elegant and comforting, look no further than Creamy Lemon Chicken Piccata. This recipe combines the bright, zesty flavor of lemons with the richness of cream, creating a dish that’s perfect for a weeknight dinner or special occasion. The chicken is tender and juicy, while the sauce is creamy with a delightful tang. Serve it over hot cooked pasta or mashed potatoes, and you have a meal that will impress anyone at your table.
Why This Recipe Is Reliable
This Creamy Lemon Chicken Piccata recipe is reliable because it uses simple, fresh ingredients that are easy to find and prepare. The combination of lemon, capers, and cream creates a flavor profile that is both refreshing and indulgent. Plus, the step-by-step instructions ensure that even novice cooks can achieve professional results in their own kitchens.
What Goes Into Creamy Lemon Chicken Piccata
To make this delectable dish, you’ll need the following ingredients:
- 1 pound boneless skinless chicken breasts – tender and easy to cook.
- Salt and freshly ground black pepper, to taste – enhances the flavor of the chicken.
- 1/2 cup all-purpose flour (31g) – for coating the chicken and creating a golden crust.
- 1/4 cup breadcrumbs (28g) – adds a crunchy texture to the chicken.
- 1 large egg – helps the coating adhere to the chicken.
- 1 Tablespoon water – to mix with the egg for the wash.
- 2 Tablespoons olive oil – for sautéing the chicken.
- 2 Tablespoons butter – adds richness to the sauce.
- 1 cup low-sodium chicken broth (237g) – for the sauce base.
- 2 lemons – juice and zest for that bright lemon flavor.
- 1/2 cup heavy whipping cream (170g) – makes the sauce creamy and luxurious.
- 1/4 cup capers (30g) – for a briny punch that elevates the dish.
- Hot cooked pasta or mashed potatoes for serving – the perfect bed for your creamy chicken.
Tools & Equipment Needed
To prepare this Creamy Lemon Chicken Piccata, gather the following tools:
- Large skillet – for cooking the chicken and making the sauce.
- Meat mallet or rolling pin – for flattening the chicken breasts.
- Shallow bowls – for the egg wash and breading station.
- Citrus juicer or reamer – for extracting lemon juice easily.
- Whisk – for mixing the egg wash.
- Measuring cups and spoons – for accurate ingredient measurements.
Creamy Lemon Chicken Piccata — Do This Next
Follow these steps to create your Creamy Lemon Chicken Piccata:
1. Prepare the Chicken
Start by placing the chicken breasts between two pieces of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness (about 1/2 inch). This helps ensure even cooking.
2. Season and Dredge
Season the chicken breasts generously with salt and freshly ground black pepper. In one shallow bowl, mix the all-purpose flour. In another bowl, whisk together the egg and water until well combined. In a third shallow bowl, place the breadcrumbs. Dredge each chicken breast first in flour, then dip into the egg wash, and finally coat with breadcrumbs, ensuring an even layer.
3. Sauté the Chicken
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Once hot, add the breaded chicken breasts to the skillet. Cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
4. Make the Creamy Sauce
In the same skillet, add the remaining tablespoon of butter. Once melted, add the chicken broth, scraping any browned bits from the bottom of the pan. Juice both lemons, adding the juice to the skillet, along with the zest of one lemon. Allow the sauce to simmer for a few minutes until slightly reduced.
5. Add Cream and Capers
Stir in the heavy whipping cream and capers, mixing well. Allow the sauce to simmer for an additional 2-3 minutes until it thickens slightly. Taste and adjust seasoning if necessary.
6. Combine and Serve
Return the chicken to the skillet, spooning the sauce over the top. Let it cook for another minute to heat through. Serve the Creamy Lemon Chicken Piccata over hot cooked pasta or mashed potatoes, garnished with extra lemon zest and fresh herbs if desired.
Make It Your Way
Feel free to customize your Creamy Lemon Chicken Piccata to suit your preferences:
- Swap chicken breasts for chicken thighs for a juicier option.
- Add sautéed mushrooms or spinach for extra flavor and nutrition.
- Use white wine instead of chicken broth for a deeper flavor.
- Try adding fresh herbs such as parsley or basil for a burst of freshness.
What I Learned Testing
- The key to a crispy coating is letting the chicken rest after breading. This allows the egg wash to set.
- Simmering the sauce for a few minutes enhances the flavors and creates a luscious texture.
- Using low-sodium chicken broth gives you more control over the dish’s saltiness.
- Serving it over pasta allows the creamy sauce to cling to each bite, making it even more delicious!
Cooling, Storing & Rewarming
If you have leftovers, they can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply warm in a skillet over low heat until heated through, adding a splash of chicken broth or cream if the sauce seems too thick.
FAQ
Can I use frozen chicken for this recipe?
Yes, but make sure to fully thaw the chicken breasts before cooking to ensure even cooking and proper texture.
What can I substitute for heavy whipping cream?
You can use half-and-half or coconut cream for a lighter version, but keep in mind the flavor and texture will change slightly.
How do I know when the chicken is cooked through?
The internal temperature of the chicken should reach 165°F (75°C). You can use a meat thermometer for accuracy.
Can I make this dish ahead of time?
While the chicken is best enjoyed fresh, you can prepare the sauce in advance and store it separately. Reheat and add freshly cooked chicken when ready to serve.
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The Last Word
Creamy Lemon Chicken Piccata is a dish that brings together the best of both worlds: it’s creamy yet refreshing, rich yet light. This recipe is not just a meal; it’s an experience that will elevate your dining table and impress your family or guests. Whether you choose to serve it over pasta or mashed potatoes, each bite will be bursting with flavor. Enjoy the cooking process, and don’t forget to savor the delightful aromas that fill your kitchen as you whip up this culinary masterpiece!
Creamy Lemon Chicken Piccata
Ingredients
Equipment
Method
- 1. Prepare the Chicken: Place the chicken breasts between two pieces of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound to an even thickness (about 1/2 inch).
- 2. Season and Dredge: Season chicken with salt and pepper. In one bowl, mix flour. In another, whisk egg and water. In a third, place breadcrumbs. Dredge chicken in flour, dip in egg wash, then coat with breadcrumbs.
- 3. Sauté the Chicken: Heat olive oil and 1 tablespoon butter in a skillet over medium heat. Cook chicken for 4-5 minutes on each side until golden brown. Remove and set aside.
- 4. Make the Creamy Sauce: In the same skillet, add remaining butter. Once melted, add chicken broth and lemon juice, scraping browned bits. Simmer for a few minutes until slightly reduced.
- 5. Add Cream and Capers: Stir in heavy cream and capers. Simmer for 2-3 minutes until thickened. Adjust seasoning as needed.
- 6. Combine and Serve: Return chicken to skillet, spoon sauce over top. Cook for another minute. Serve over pasta or mashed potatoes, garnished with extra lemon zest and fresh herbs.
Notes
- Let the chicken rest after breading for a crispier coating.
- Simmering the sauce enhances flavors and texture.
- Use low-sodium chicken broth for better salt control.
- Serve over pasta for the sauce to cling perfectly!
