Creamy Lemon Chicken Piccata
Creamy Lemon Chicken Piccata is a delicious and light dish that brings a burst of flavor to your dinner table. This recipe combines juicy chicken breasts with a creamy lemon sauce, perfect for any occasion. Whether it’s a weeknight meal or a special gathering, this dish is sure to impress.
Why Make This Recipe
This recipe is not only quick to prepare but also packed with vibrant flavors. The combination of lemon, garlic, and capers adds a refreshing twist to the tender chicken. Plus, it’s versatile enough to serve with pasta, rice, or crusty bread, making it a perfect choice for everyone at the table.
How to Make Creamy Lemon Chicken Piccata
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1/2 cup all-purpose flour (for dredging)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup fresh lemon juice
- 2 tablespoons capers, drained
- Zest of 1 lemon
- 2 tablespoons chopped fresh parsley
Directions:
- Pound chicken breasts to an even thickness. Season with salt and pepper, then dredge lightly in flour, shaking off any excess.
- In a large skillet, heat olive oil and butter over medium-high heat. Sear chicken for 4–5 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, reduce heat to medium and sauté garlic for 30 seconds.
- Add chicken broth and scrape up any browned bits from the bottom. Stir in heavy cream, lemon juice, capers, and lemon zest. Simmer for 3–4 minutes until slightly thickened.
- Return chicken to the skillet and spoon sauce over the top. Simmer for 2–3 more minutes.
- Garnish with chopped parsley and serve hot, with pasta, rice, or crusty bread.
How to Serve Creamy Lemon Chicken Piccata
Serve the creamy lemon chicken piccata warm. It pairs beautifully with pasta, rice, or some nice crusty bread to soak up the delicious sauce. A side salad or steamed vegetables also adds a refreshing touch to the meal.
How to Store Creamy Lemon Chicken Piccata
To store leftovers, place the chicken and sauce in an airtight container. It can be kept in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat until heated through, adding a splash of chicken broth if the sauce thickens too much.
Tips to Make Creamy Lemon Chicken Piccata
- Make sure to pound the chicken breasts evenly to ensure they cook properly.
- Don’t skip the dredging in flour; it helps to create a nice golden crust.
- Adjust the lemon juice to your taste. If you like it tangy, feel free to add a bit more.
- Fresh parsley not only adds flavor but also enhances the presentation.
Variation
You can add more vegetables to the dish, such as spinach or sun-dried tomatoes, for extra color and nutrition. If you’d prefer a lighter version, you can substitute the heavy cream with coconut milk or a low-fat cream.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, chicken thighs are a great alternative and can add more flavor as they tend to be juicier.
2. Can I make this dish in advance?
Yes, you can prepare everything and store the cooked chicken with the sauce. Just reheat when you are ready to serve.
3. What can I serve with this dish?
Creamy Lemon Chicken Piccata goes well with pasta, rice, or a nice crusty bread. You can also serve it with a light salad or steamed vegetables for a complete meal.
