Name: Lemon Chicken Piccata Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 boneless, skinless chicken breasts; 1/4 cup almond flour; Salt and black pepper, to taste; 2 tbsp olive oil; 4 tbsp salted butter, divided; 1/2 cup heavy cream; 1/4 cup capers, drained; 2 lemons (juice and zest); Fresh parsley, chopped

Jump to Recipe

Introduction

Lemon Chicken Piccata is a bright and flavorful dish featuring tender chicken breasts in a creamy, tangy lemon sauce with capers. This simple yet elegant recipe is perfect for a quick weeknight dinner or a special meal. The combination of buttery sauce, fresh lemon, and parsley makes it a delightful crowd-pleaser.

A white pot filled with five golden-brown chicken cutlets sitting in a creamy light yellow sauce, sprinkled with small dark green capers and fresh green parsley leaves scattered around. Three lemon slices with bright yellow flesh are placed on top of the chicken cutlets, adding pops of color. The pot is placed on a white marbled textured surface with two whole bright yellow lemons and some parsley leaves nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 chicken breasts, boneless and skinless
1/4 cup almond flour
2 tbsp olive oil
4 tbsp salted butter, divided
1/2 cup heavy cream
1/4 cup capers, drained
2 lemons
Fresh parsley, chopped
Salt and black pepper to taste

Instructions

Step 1: Wash the chicken breasts and cut each one in half horizontally to create extra thin pieces. Pat them dry with paper towels, then season both sides with salt and black pepper.
Step 2: Pour the almond flour into a shallow plate. Coat each chicken breast on both sides with the almond flour, shaking off any excess.
Step 3: Heat a non-stick pan over medium-high heat. Add the olive oil and 2 tablespoons of butter. When the pan is hot, add the chicken breasts and cook for about 5 minutes on each side until golden brown and cooked through. Remove the chicken from the pan and set aside.
Step 4: Lower the heat to low and add the heavy cream and capers to the pan. Squeeze the juice from the lemons into the pan and stir to combine.
Step 5: Increase the heat to bring the sauce to a gentle simmer. Add the remaining butter, then season with salt and pepper to taste.
Step 6: Return the cooked chicken breasts to the pan and simmer for 5 minutes to allow flavors to meld.
Step 7: Remove the pan from heat. Sprinkle the chicken with chopped fresh parsley and grate the lemon zest over the dish before serving.

Tips & Variations

Use fresh lemon juice and zest for the brightest flavor; bottled lemon juice can make the sauce less vibrant.
For a gluten-free version, almond flour is perfect; you can substitute with regular flour if preferred.
Add a splash of white wine to the sauce for extra depth before adding the cream.
Serve over pasta, rice, or with steamed vegetables to make a full meal.

Storage

Store leftover Lemon Chicken Piccata in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to preserve the creamy sauce and prevent the chicken from drying out.

How to Serve

The image shows several pieces of cooked chicken breast placed closely together in a white pan with a black rim. The chicken has a pale golden color with small dark seasoning spots and is topped with bright yellow lemon zest and green parsley leaves scattered unevenly. There are small green capers spread over the chicken. A creamy, light beige sauce with visible pepper flecks is being spooned over one piece by a metal spoon on the right side. Two thin lemon slices rest on the chicken at the left side. The background shows two whole yellow lemons resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and add extra juiciness, but adjust cooking time as thighs may take a little longer to cook through.

What can I substitute for heavy cream?

You can use half-and-half or full-fat coconut milk as a lighter alternative, though the sauce will be less rich and creamy.