Creamy Lemon Chicken Piccata
A refined, restaurant-quality dish featuring thinly pounded chicken breasts seared to golden perfection. The vibrant citrus-forward sauce, made with fresh lemon juice, rich heavy cream, and savory chicken stock, clings beautifully to the crispy cutlets. This technique ensures tender, juicy protein and a glossy, balanced finish without the use of alcohol. It is a sophisticated yet simple meal perfect for any night of the week, offering a bright acidity that is wonderfully softened by luxurious dairy for a memorable dining experience.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 4 servings
- Category: Dinner
- Method: Pan Searing
- Cuisine: American-Italian Inspired
- Diet: Halal
Ingredients
1 lb chicken breast cutlets, pounded to 1/4 inch thickness
1/4 cup all-purpose flour
2 tbsp unsalted butter, divided
1 tbsp extra virgin olive oil
1/4 cup heavy cream
1/4 cup fresh lemon juice
1/2 cup chicken or vegetable stock
Salt and pepper to taste
Instructions
Place chicken between parchment paper and pound to an even 1/4 inch thickness.
Season the chicken cutlets generously with salt and pepper.
Lightly dredge each cutlet in flour, shaking off the excess.
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Sear chicken for 3-4 minutes per side until deeply golden and cooked through; remove and set aside.
In the same skillet, pour in the chicken or vegetable stock and lemon juice, scraping up any browned bits.
Reduce heat to medium-low and whisk in the heavy cream and remaining tablespoon of butter.
Simmer gently until the sauce thickens slightly.
Return the chicken to the pan to coat with the sauce and serve immediately.
Notes
Ensure the heavy cream is added at the end to prevent curdling. Use only fresh lemon juice for the brightest flavor profile. If the sauce becomes too thick, add a splash more stock to achieve desired consistency.
Find it online: https://kindeat.com/creamy-lemon-chicken-piccata-recipe/