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Creamy Lemon Chicken Piccata with Capers

Elina James
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine Italian-American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Chicken:
  • 4 boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • ½ cup all-purpose flour, for dredging
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • For the Creamy Lemon Sauce:
  • 1 cup chicken broth
  • ½ cup heavy cream
  • 2 tbsp fresh lemon juice (about 1 lemon)
  • 1 tsp lemon zest
  • 3 tbsp capers, drained
  • 2 tbsp unsalted butter (additional, for finishing)
  • Fresh parsley, chopped, for garnish

Instructions
 

  • Step 1: Prepare the Chicken: Season chicken breasts with salt and pepper. Dredge each breast in flour, shaking off excess.
  • Step 2: Cook the Chicken: Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Add chicken and cook 3–4 minutes per side until golden brown and cooked through. Remove chicken and set aside.
  • Step 3: Make the Creamy Lemon Sauce: In the same skillet, add chicken broth, scraping up any browned bits from the pan. Stir in lemon juice, lemon zest, and capers. Simmer for 2–3 minutes. Reduce heat to low and add heavy cream, stirring until incorporated. Stir in remaining 2 tbsp butter to finish the sauce, creating a silky texture.
  • Step 4: Combine Chicken and Sauce: Return chicken to the skillet, spooning sauce over each piece. Simmer for 2–3 minutes to allow flavors to meld.