Chicken Soup Recipe easy
This quick and comforting chicken piccata is the perfect weeknight dinner. With lemon, butter, capers, and cream, it's bright, indulgent, and restaurant-worthy — yet so easy to make at home.
Equipment
- Skillet
- Tongs
- Zester
Ingredients
Chicken
- 2 large chicken breasts sliced into cutlets
- salt & pepper to taste
- 1/4 tsp garlic powder
- flour for dredging
For Cooking
- 4 tbsp butter divided
- 1 tbsp olive oil
For the Sauce
- 1/4 cup chicken broth or dry white wine
- 1 tbsp lemon juice
- 1 lemon zest from 1 lemon
- 1 tbsp brined capers drained
- 1/2 cup heavy cream
Optional Garnish
- chopped parsley
- grated parmesan
Instructions
- Slice the chicken breasts into thin cutlets and season both sides with salt, pepper, and garlic powder. Lightly dredge in flour.
- In a skillet over medium-high heat, melt 2 tbsp butter with olive oil. Sear the chicken for 4–5 minutes per side until golden. Set aside.
- Remove the pan from heat. Add broth, lemon juice, zest, remaining butter, and capers. Stir, scraping the browned bits.
- Add the heavy cream and return to heat. Stir gently until the sauce thickens.
- Return chicken to the pan. Simmer for 5 minutes until fully cooked and sauce is reduced.
- Taste and adjust seasoning. Garnish with parsley or parmesan and serve.
Notes
Fresh lemon juice and zest make a big difference. To avoid curdling, use heavy cream and keep the sauce over low heat.
Nutrition
Calories: 450kcalCarbohydrates: 6gProtein: 32gFat: 32gSaturated Fat: 17gCholesterol: 145mgSodium: 420mgPotassium: 540mgSugar: 1gVitamin A: 950IUVitamin C: 7mgCalcium: 50mgIron: 1.2mg
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