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Creamy Chicken Piccata Bowls

A comforting twist on classic chicken piccata, served in creamy, lemony bowls over rice or pasta.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken Piccata
  • 1.5 lbs boneless, skinless chicken breasts sliced into cutlets
  • salt and pepper to taste
  • 0.5 cup all-purpose flour for dredging
  • 3 tbsp olive oil
  • 3 tbsp unsalted butter divided
  • 4 cloves garlic minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 0.25 cup lemon juice freshly squeezed
  • 2 tbsp capers drained
  • 0.5 cup Parmesan cheese grated
  • 1 tsp Italian seasoning
  • 1 tbsp parsley chopped
  • cooked rice or pasta for serving

Equipment

  • Large skillet
  • Mixing bowls
  • Tongs
  • Measuring cups

Method
 

  1. Season chicken with salt and pepper, then dredge in flour.
  2. Heat olive oil and butter in a skillet over medium heat. Cook chicken until golden and cooked through, 4–5 minutes per side.
  3. Remove chicken and set aside. In the same skillet, sauté garlic until fragrant.
  4. Add chicken broth and lemon juice, scraping up browned bits. Simmer for 2 minutes.
  5. Stir in heavy cream, Parmesan, Italian seasoning, and capers. Simmer until thickened.
  6. Return chicken to pan, spoon sauce over top, and simmer briefly. Serve over rice or pasta with parsley and lemon zest.

Notes

A comforting lemony chicken dish with creamy sauce and capers — perfect over pasta or rice.