Description

A foolproof, one-pan weeknight dinner featuring seared chicken breasts in a rich, tangy sauce made with lemon, capers, and heavy cream. No flour dredging required for a simpler, faster meal.

Ingredients

Scale

4 large boneless, skinless chicken breasts (about 1.5 lbs / 680g)
2 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
3 cloves garlic, minced
1/4 cup low-sodium chicken broth
1/2 cup heavy cream
2 large lemons (juiced and zested)
2 tablespoons capers, drained and rinsed
2 tablespoons all-purpose flour (for light dusting)
Salt and black pepper to taste

Instructions

Pat chicken breasts dry and pound to an even 1/2-inch thickness. Season with salt and pepper, then lightly dust with flour, shaking off excess.
Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden and cooked through (165°F). Remove to a plate and tent with foil.
Reduce heat to medium. Add butter to the same pan. Once melted, add garlic and cook for 30-60 seconds until fragrant.
Pour in chicken broth and scrape up brown bits from the bottom of the pan. Simmer for 1 minute.
Stir in heavy cream and simmer gently for 2 minutes until slightly thickened.
Add lemon juice, zest, and capers. Taste and adjust seasoning. Return chicken to the pan to warm through for 1 minute.
Serve immediately over pasta, rice, or mashed potatoes.

Notes

Do not overcrowd the pan when searing chicken to ensure a good crust. Rinse capers to reduce saltiness. Use fresh lemon juice for best flavor. The sauce may separate if boiled vigorously after adding cream; keep heat low. This recipe does not freeze well due to the cream sauce.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: Italian

Nutrition

Serving Size: 1 chicken breast wit
Calories: 450
Sugar: 1
Sodium: 600
Fat: 32
Saturated Fat: 18
Carbohydrates: 4
Protein: 35

Keywords: chicken piccata, creamy lemon chicken, easy dinner, one-pan meal, weeknight dinner, gluten-free option, dairy-free option