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Creamy Lemon Chicken Piccata Recipe Easy Crispy Pan-Seared Chicken

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A quick and easy creamy lemon chicken piccata with crispy pan-seared chicken thighs, featuring a tangy lemon and caper sauce enriched with heavy cream for a luscious texture.

Ingredients

Scale
  • 4 boneless, skin-on chicken thighs (or chicken breasts if preferred)
  • Kosher salt and freshly ground black pepper
  • ½ cup all-purpose flour (can swap for gluten-free flour if needed)
  • 3 tablespoons olive oil or avocado oil
  • 3 tablespoons unsalted butter, divided
  • 3 cloves garlic, minced
  • Juice and zest of 2 large lemons
  • 1 cup low-sodium chicken broth
  • ½ cup heavy cream (or full-fat coconut milk for dairy-free)
  • 2 tablespoons capers, drained
  • 2 tablespoons chopped fresh parsley (optional)

Instructions

  1. Pat 4 boneless, skin-on chicken thighs dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper. Dry skin helps with crispiness.
  2. Place ½ cup all-purpose flour in a shallow dish. Lightly coat each piece of chicken in the flour, shaking off any excess.
  3. Warm 3 tablespoons olive or avocado oil over medium-high heat until shimmering but not smoking. Add 1 tablespoon unsalted butter and let it melt, swirling to coat the pan evenly.
  4. Place the chicken thighs skin-side down in the hot pan, ensuring they aren’t crowded. Cook undisturbed for 6-8 minutes until skin is golden brown and crispy. Flip carefully and cook the other side for 5 minutes or until cooked through (internal temp 165°F / 74°C). Remove chicken from pan and set aside on a warm plate.
  5. Lower heat to medium. Add 3 minced garlic cloves to the pan and sauté for about 30 seconds, until fragrant but not browned. Pour in 1 cup low-sodium chicken broth and stir, scraping up any browned bits on the pan bottom. Let it simmer for 3-4 minutes to reduce slightly.
  6. Stir in the juice and zest of 2 large lemons and 2 tablespoons drained capers. The sauce will brighten immediately.
  7. Reduce heat to low and whisk in ½ cup heavy cream and 2 tablespoons unsalted butter. Stir gently until the sauce is smooth, creamy, and slightly thickened—about 2 minutes. Taste and adjust seasoning as needed.
  8. Nestle the crispy chicken into the sauce and let everything warm through for 2 minutes.
  9. Sprinkle chopped fresh parsley over the top before serving.

Notes

Pat chicken skin dry before seasoning to ensure crispiness. Use a hot pan and avoid overcrowding to get golden brown skin. Whisk cream in off heat or on very low to keep sauce silky. Leftovers keep well refrigerated for up to 3 days; reheat gently on stovetop to preserve sauce texture. For gluten-free, substitute flour with almond or rice flour. For dairy-free, use full-fat coconut milk and dairy-free butter substitute.

Nutrition

Keywords: chicken piccata, creamy lemon chicken, pan-seared chicken, quick dinner, easy chicken recipe, lemon sauce, capers, crispy chicken skin

Find it online: https://blairrecipes.com/creamy-lemon-chicken-piccata-recipe-easy-crispy-pan-seared-chicken/