Description
A rich, silky, and bright weeknight dinner featuring golden chicken cutlets in a tangy lemon butter sauce enriched with heavy cream. This improvised version skips capers for a smoother, more comforting flavor profile that comes together in just 30 minutes.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1.5 lbs / 680g)
- 1/2 cup (60g) all-purpose flour
- 4 tablespoons (56g) unsalted butter, divided
- 2 tablespoons (30ml) extra virgin olive oil
- 1 cup (240ml) low-sodium chicken broth
- 3 large lemons (juice and zest)
- 1/2 cup (120ml) heavy cream
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water
- 1/4 cup (15g) fresh parsley, chopped
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Place chicken breasts between plastic wrap or a kitchen towel and pound to an even 1/4-inch thickness.
- Season chicken generously with salt and pepper, then dredge in flour, shaking off excess.
- Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
- Sear chicken in batches for 3-4 minutes per side until golden brown and cooked through (165°F). Remove to a plate and tent with foil.
- Reduce heat to medium. Add remaining 2 tablespoons of butter to the pan. Once melted, add chicken broth and scrape up browned bits.
- Simmer broth for 2 minutes to reduce slightly.
- Stir in heavy cream and lemon juice. Simmer for 1-2 minutes until sauce begins to thicken. Adjust seasoning with salt or sugar if needed.
- Whisk in the cornstarch slurry and cook for 30 seconds until thickened.
- Remove from heat and stir in lemon zest.
- Return chicken to the pan, spoon sauce over top, garnish with parsley, and serve immediately.
Notes
Do not overcrowd the pan to ensure proper searing. Use fresh lemon juice only, as bottled juice tastes metallic. If the sauce breaks, reduce heat before adding cream. This dish does not freeze well due to the dairy content; store leftovers in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken cutlet wit
- Calories: 450
- Sugar: 2
- Sodium: 600
- Fat: 30
- Saturated Fat: 15
- Carbohydrates: 12
- Fiber: 1
- Protein: 35
Keywords: chicken piccata, creamy lemon chicken, easy weeknight dinner, 30 minute meals, lemon butter sauce, comfort food, gluten-free option