A healthier spin on an Italian classic, Creamy Lemon Chicken Piccata is made with juicy grilled chicken breast smothered in a light and tangy piccata cream sauce. The bright taste of lemon and capers and the savory flavor of the chicken combine into a classy and sophisticated meal that's simple enough to satisfy the pickiest eater.
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Course: Dinner
Cuisine: Italian
Keyword: chicken with lemon and capers, lemon caper chicken, lemon pepper chicken
Lightly pound chicken breasts to an even thickness. DO NOT POUND THIN.
Season chicken with lemon-pepper seasoning and salt, if using; set aside.
Heat olive oil and butter in a nonstick skillet over medium heat.
Add garlic and cook for 30 seconds, or until fragrant.
Add chicken and continue to cook for 10 to 12 minutes, or until cooked thoroughly, turning once during cooking.
Transfer chicken to a plate and keep covered.
Return skillet to heat.
In a mixing bowl, combine milk and cornstarch; whisk until incorporated.
Stir in fresh thyme.
Pour milk mixture into the skillet and whisk, scraping up the bits on the bottom of the skillet; continue to whisk until thickened and bubbly, about 1 to 2 minutes.
Remove from heat and stir in capers.
Taste for seasonings and adjust accordingly.
Pour sauce over chicken.
Serve.
Notes
To Store: Store in the fridge in an airtight container for up to 3 days.
To Freeze: Keep the sauce in a sealable freezer-safe container and wrap the chicken well in plastic wrap for up to 3 months. Thaw in fridge overnight before reheating.
To Reheat: Pop in the oven for 10 minutes at 350°F or reheat on the stove until warmed through.