Creamy Chicken Piccata

A close up of some food with lemons

Creamy Chicken Piccata

Servings 4 Servings


  • 1 pound boneless skinless chicken breasts, cut crosswise in half or butterflied
  • ½ teaspoon kosher salt, divided
  • ½ teaspoon cracked black pepper, divided
  • ½ cup all-purpose flour
  • 5 tablespoons butter, divided
  • ¼ cup diced shallots
  • 2 garlic cloves, minced
  • ¾ cup chicken broth
  • 1 lemon, juiced
  • ½ cup heavy cream
  • 2 tablespoons chopped fresh parsley leaves
  • ¼ cup capers, optional


  • Season chicken with 1 teaspoon salt and ¼ teaspoon black pepper. Working one at a time, dredge chicken in flour.
  • Melt 2 tablespoons butter in a large skillet over medium high heat.
  • Add chicken and cook, flipping once, until cooked through, about 4 minutes on each side. Set aside and keep warm.
  • Melt 2 tablespoons butter in the skillet. Add shallots, and cook, stirring frequently, until fragrant, about 2 minutes. Add garlic and sauté for 20 seconds (make sure not to get too dark). Stir in chicken broth, and lemon juice. Cook, stirring occasionally, until slightly reduced, about 5 minutes.
  • Gradually whisk in heavy cream until slightly thickened, about 3-4 minutes; season with remaining salt and pepper. Add remaining 1 tablespoon butter and capers (if using) to the sauce, stir and add chicken back into the pan. Sprinkle parsley and serve immediately. Enjoy!

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