Description
Lemon Garlic Chicken Piccata brings zesty Italian flavors right to your dinner table with tender chicken bathed in a tangy, buttery sauce that sings with bright citrus and herb notes. Serving this classic dish feels like sharing a warm culinary hug from Southern Italy, guaranteed to make your family smile.
Ingredients
Scale
Proteins:
- 2 pounds chicken breasts boneless skinless
Main Ingredients:
- ¼ cup all-purpose flour
- 1 cup milk 2%
- 1 cup heavy cream
- ½ cup parmesan cheese grated
Supporting Ingredients:
- 2 tablespoons olive oil
- 3 tablespoons minced garlic
- 2 tablespoons lemon juice
- 2 tablespoons capers
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 2 tablespoons chopped basil
- Additional grated parmesan
- Additional capers
Instructions
- Slice each chicken breast horizontally into two cutlets for even cooking and tender texture.
- Combine ¼ cup flour, 1 tsp salt, and ½ tsp pepper in a plastic bag. Thoroughly coat your chicken cutlets by shaking the bag.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Cook chicken cutlets for 4 minutes per side until golden brown and internal temperature reaches 165°F.
- Transfer chicken to a plate and reduce skillet heat to medium.
- Add 3 tbsp minced garlic to the pan, cooking for 1 minute until barely golden.
- Pour 1 cup milk, 1 cup heavy cream, and ½ cup parmesan cheese into the skillet. Bring to a rapid boil.
- Reduce heat and simmer sauce for 5 minutes, watching it thicken gradually.
- Stir in 2 tbsp capers and 2 tbsp lemon juice. Adjust lemon juice to your preferred tartness.
- Continue simmering sauce for 3 more minutes until reaching desired consistency.
- Return chicken to the skillet, warming it through in the sauce.
- Sprinkle 2 tbsp chopped basil over the dish before serving.
- Garnish with additional parmesan and capers if desired.
Notes
- Always slice chicken breasts horizontally to create thin, even cutlets that cook quickly and stay tender.
- Shake chicken in a sealed bag with flour to get an even, light coating that helps create a golden, crispy exterior.
- Use a meat thermometer to check that chicken reaches 165°F internally, ensuring it’s perfectly cooked without becoming dry.
- For a lighter version, swap heavy cream with half-and-half or Greek yogurt, and reduce the amount of olive oil used when frying.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 384 kcal
- Sugar: 2 g
- Sodium: 673 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.1 g
- Carbohydrates: 7 g
- Fiber: 0.5 g
- Protein: 38 g
- Cholesterol: 124 mg