Easy Creamy Lemon Garlic Chicken Piccata
A quick and easy creamy lemon garlic chicken piccata recipe perfect for weeknight dinners, featuring a silky smooth sauce with a bright lemon twist and mellow garlic punch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Cuisine: Italian-American
Ingredients
Scale
- 2 large boneless skinless chicken breasts, sliced horizontally into thin cutlets (about 1/2 inch thick)
- Salt and black pepper, to taste
- 1/2 cup (60g) all-purpose flour (can substitute with almond flour for gluten-free)
- 2 tablespoons olive oil (extra virgin recommended)
- 3 tablespoons unsalted butter, divided
- 4 large garlic cloves, minced
- 1 cup (240ml) low sodium chicken broth
- 1/2 cup (120ml) heavy cream (can swap for coconut cream for dairy-free)
- 1 large lemon, juiced and zested
- 2 tablespoons fresh parsley, chopped
- Optional: 1 tablespoon capers
- Optional: 1/4 cup (60ml) white wine
Instructions
- Place chicken breasts between two sheets of parchment or plastic wrap. Using a meat mallet or rolling pin, gently pound each breast to about 1/2 inch thickness (about 5 minutes).
- Season both sides of each cutlet generously with salt and pepper. Spread the all-purpose flour in a shallow dish. Lightly dredge each piece of chicken in the flour, shaking off excess (5 minutes).
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once hot, add chicken cutlets in a single layer (cook in batches if needed). Sear each side until golden brown and cooked through, about 3-4 minutes per side. Remove chicken and set aside on a warm plate (8-10 minutes).
- Lower heat to medium. Add remaining olive oil and butter. Add minced garlic and sauté until fragrant and lightly golden, about 1 minute. Pour in chicken broth (and white wine if using), scraping up browned bits from the pan. Let simmer for 2-3 minutes to reduce slightly (5 minutes).
- Stir in heavy cream, lemon zest, and lemon juice. Simmer gently until sauce thickens enough to coat the back of a spoon, about 3-4 minutes. Taste and adjust seasoning with salt and pepper as needed (4 minutes).
- Return chicken cutlets to the pan, spooning sauce over them. Let everything simmer together for 2-3 minutes to meld flavors and warm the chicken through. Sprinkle with fresh chopped parsley just before serving.
Notes
If the sauce gets too thick, add a splash of chicken broth to loosen it. Avoid burning garlic by adding it once the pan is hot but not smoking. Pounding chicken to even thickness ensures tender, evenly cooked meat. For dairy-free, substitute heavy cream with coconut cream and butter with olive oil or vegan butter. For gluten-free, use almond flour instead of all-purpose flour.
Nutrition
- Serving Size: One chicken breast w
- Calories: 475
- Sugar: 1
- Sodium: 400
- Fat: 25
- Saturated Fat: 13
- Carbohydrates: 8
- Fiber: 0.5
- Protein: 45
Keywords: chicken piccata, creamy chicken, lemon garlic chicken, easy dinner, weeknight recipe, quick chicken recipe, creamy sauce, garlic chicken