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Creamy Lemon Chicken Piccata skillet with tender seared chicken cutlets, lemon slices, and capers.

Creamy Lemon Chicken Piccata

Tender golden chicken cutlets simmered in a velvety garlic-lemon bone broth sauce with briny capers and fresh parsley for an easy, heart-healthy weeknight dinner.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 4
Course: Dinner
Cuisine: Italian-American / Healthy Comfort
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 600 g boneless skinless chicken breast cutlets, butterflied and pounded to ¼-inch thickness
  • 2 tablespoons arrowroot powder or non-GMO cornstarch
  • ½ teaspoon fine sea salt
  • ½ teaspoon freshly cracked black pepper
  • 2 tablespoons extra virgin olive oil divided
  • 4 cloves fresh garlic finely minced
  • 180 ml low-sodium organic chicken bone broth
  • 60 ml fresh lemon juice from 2 large lemons
  • 3 tablespoons briny capers rinsed and drained
  • 1 organic lemon thinly sliced into rounds
  • 60 ml plain whole-milk Greek yogurt room temperature
  • 1 tablespoon cold unsalted butter optional
  • ¼ cup fresh flat-leaf Italian parsley finely chopped
  • 1 teaspoon fresh lemon zest

Method
 

  1. Prep the cutlets: Season the pounded chicken cutlets evenly on both sides with sea salt and black pepper. Lightly dust with arrowroot powder, shaking off any excess.
  2. Sear the poultry: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the cutlets in an uncrowded single layer for 2 to 3 minutes per side until golden brown. Transfer to a clean plate.
  3. Sauté and deglaze: Reduce heat to medium. Add the remaining olive oil, minced garlic, and lemon slices. Sauté for 60 seconds until fragrant. Pour in the bone broth and lemon juice, scraping up the browned pan drippings. Stir in the drained capers and simmer for 3 minutes to reduce slightly.
  4. Finish the sauce: Lower heat to low. Whisk in the room-temperature Greek yogurt and cold butter until silky and emulsified. Return the seared cutlets and juices to the pan, simmering gently for 2 minutes until heated through (74°C/165°F). Garnish with parsley and lemon zest, and serve immediately.

Notes

  • Pound cutlets to a uniform thickness so they cook quickly without drying out.
  • Rinse capers under cold water to control saltiness without losing their signature tang.
  • Swirl in your cold butter and yogurt off the direct heat to achieve a smooth, restaurant-grade emulsion that never curdles.
    Keep Greek yogurt at room temperature before adding to prevent the sauce from separating.