This 30-minute Creamy Lemon Chicken Piccata brings restaurant-quality elegance to your dinner table without the fuss. Tender chicken breasts nestled in a velvety, citrus-kissed sauce strike the perfect balance of indulgence and wholesome nutrition.
With just 401 calories per serving and packed with 31g of protein, this classic Italian-American dish proves that luxurious flavor and mindful eating can beautifully coexist in one irresistible meal.
Ingredients Section
- Chicken Breasts (1 pound): Boneless and skinless, butterflied for even cooking
- Coating Mixture: ¼ cup flour, ¼ cup breadcrumbs, 1 egg with water
- Fats: 2 Tbsp each of olive oil and butter for perfect golden crust
- Sauce Components: 1 cup chicken broth (low-sodium), 2 fresh lemons, ¾ cup heavy cream
- Capers: ¼ cup for briny, tangy flavor
- Seasonings: Salt and fresh ground pepper to taste
- For Serving: Choice of hot pasta or mashed potatoes
Instructions Section
- Prepare Chicken: Butterfly chicken breasts to create 4 thin cutlets, season well
- Set Up Breading Station: Arrange flour, beaten egg mixture, and breadcrumbs in separate shallow bowls
- Coat Chicken: Dredge each piece in flour, then egg wash, finally breadcrumbs
- Pan Fry: Heat oil-butter mixture and cook chicken 3 minutes per side until golden
- Make Sauce: Reduce heat, combine broth, cream, fresh lemon juice, and capers until bubbly
- Final Touch: Return chicken to pan with sauce, let flavors meld
- Serve: Present over your choice of pasta or mashed potatoes with vegetables
Coating Techniques
The triple-coating method (flour, egg, breadcrumbs) creates a golden, crispy exterior that keeps your chicken juicy inside.
For the best results, use one hand for dry ingredients and the other for the egg wash – this prevents your fingers from getting too messy! If your coating starts to clump during the process, just refresh your breadcrumb plate with a new batch.
Easy Substitutions
No heavy cream? Half-and-half works great too! You can swap panko breadcrumbs for regular ones to add extra crunch. For a gluten-free version, use almond flour and gluten-free breadcrumbs. If you’re not a fan of capers, try chopped green olives instead – they’ll add that same salty punch to your sauce.
Serving Tips
This creamy lemon chicken is amazing over pasta – any shape works, but flat noodles like fettuccine or linguine are perfect for catching all that yummy sauce.
Want to keep it lighter? Try zucchini noodles! The sauce also tastes wonderful with rice or quinoa. Make sure to spoon extra sauce over whatever base you choose – it’s too good to leave behind!
Storage and Reheating
Keep leftover chicken in an airtight container in the fridge for up to 3 days. When reheating, add a splash of chicken broth to bring the sauce back to life.
The microwave works fine, but for the best texture, warm it slowly in a pan over medium-low heat. The breading might not stay as crispy, but the flavor will still be amazing!
Creamy Lemon Chicken Piccata
Equipment
- Large skillet
- Shallow bowls
Ingredients
Chicken and Coating
- 1 pound boneless skinless chicken breasts
- 1/4 cup all-purpose flour
- 1/4 cup breadcrumbs
- 1 large egg
Sauce
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup low-sodium chicken broth
- 2 whole lemons
- 3/4 cup heavy whipping cream
- 1/4 cup capers
Instructions
- Slice the chicken breasts in half horizontally (‘butterfly’ cutting them) so that you’re left with 4 thin chicken breasts. Season with salt and pepper.
- Beat the egg in a shallow bowl with 1 tablespoon of water. Add the flour to another shallow bowl, and the breadcrumbs to a third shallow bowl.
- Coat the chicken on both sides in the flour, then egg wash, and then breadcrumbs.
- Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium high heat. Add the chicken and cook for about 3 minutes on each side, or until cooked through. Set aside onto a plate.
- Reduce heat to medium low. Add chicken broth, cream, juice from both lemons, and capers. Season with salt and pepper if needed. Allow the sauce to cook and bubble for about 3-5 minutes.
- Return chicken to pan.
- Serve the chicken and sauce over mashed potatoes or hot cooked pasta.
