Description
A single-serve, zero-waste creamy lemon butter chicken piccata that finishes in about 20 minutes. This recipe balances bright acidity with rich butter and cream for a restaurant-quality meal without the hassle of leftovers.
Ingredients
Scale
- 1 large or 2 small boneless, skinless chicken breast (6–8 oz / 170-225g)
- 2–3 tablespoons all-purpose flour (or gluten-free blend)
- ½ teaspoon kosher salt
- Generous crack of black pepper
- 2 tablespoons unsalted butter (divided)
- 1 teaspoon neutral oil (avocado or canola)
- ½ cup low-sodium chicken broth
- 3–4 tablespoons fresh-squeezed lemon juice
- 1–2 teaspoons capers, drained and rinsed
- 2–3 tablespoons heavy cream
- 1 tablespoon fresh parsley, chopped
- 1 clove garlic, minced (optional)
Instructions
- Pat the chicken breast dry and season both sides with salt and pepper. Lightly dredge in flour, shaking off excess.
- Heat an 8-inch skillet over medium-high heat. Add 1 tablespoon butter and the oil. Once the butter foams, add the chicken.
- Sear the chicken for 3-4 minutes on the first side until golden, then flip and cook for another 2-3 minutes until internal temperature reaches 165°F. Remove to a plate and tent with foil.
- Reduce heat to medium. Pour in chicken broth and lemon juice, scraping up browned bits from the pan. Simmer for 2 minutes to reduce.
- Add capers and minced garlic (if using). Cook for 30 seconds until fragrant.
- Reduce heat to low and stir in heavy cream. Warm through for about a minute.
- Turn off the heat completely. Whisk in the remaining 1 tablespoon of cold butter until melted and the sauce is glossy.
- Return chicken to the pan, spoon sauce over the top, and sprinkle with fresh parsley. Serve immediately.
Notes
Ensure the chicken is pounded to an even ½-inch thickness for uniform cooking. Drain capers well to prevent a watery sauce. Do not boil the sauce after adding cream or butter to prevent separation. For a gluten-free version, use almond flour or cornstarch for dredging.
- 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: 30
- Saturated Fat: 15
- Carbohydrates: 8
- Protein: 35
Keywords: chicken piccata, single serve recipe, creamy lemon chicken, dinner for one, quick weeknight meals, zero waste cooking, gluten-free options