1-Step One: Prepare the Chicken Cutlets Start by slicing your chicken breasts lengthwise into thinner cutlets. This technique helps the chicken cook evenly and quickly. Trim any excess fat from the edges. Once sliced, season both sides generously with salt, pepper, and garlic powder. The garlic powder adds a subtle depth of flavor that complements the lemon beautifully. Next, dredge each cutlet in flour, shaking off any excess. The flour creates a light coating that helps the chicken brown nicely and also helps thicken the sauce later. Place the coated cutlets on a clean plate while you prepare your pan.

2-Step Two: Sear the Chicken Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. The combination of butter and oil gives you the best of both worlds: the rich flavor of butter and the higher smoke point of olive oil. Once the butter foams and the pan is hot, carefully add your chicken cutlets. Cook them for 4-5 minutes per side until they develop a gorgeous golden-brown crust. You want that beautiful color because it adds tremendous flavor. Transfer the cooked chicken to a clean plate and set aside.

3-Step Three: Build the Sauce Here’s where the magic happens. Remove the skillet from the heat momentarily. Add 1/4 cup of chicken broth or dry white wine, 1 tablespoon of fresh lemon juice, the zest of one lemon, the remaining 2 tablespoons of butter, and 1 tablespoon of drained capers to the hot pan. Use a wooden spoon or spatula to scrape up all those delicious browned bits from the bottom of the pan. Those caramelized bits are packed with flavor and will make your sauce incredibly tasty. Fresh lemons provide numerous nutritional benefits including vitamin C and antioxidants, so always use fresh rather than bottled juice.

4-Step Four: Add Cream and Finish Stir in 1/2 cup of heavy cream and return the skillet to medium heat. Let the sauce simmer gently until it starts bubbling and thickening slightly. Slide the chicken cutlets back into the pan, nestling them into that gorgeous sauce. Cook for about 5 more minutes until the chicken reaches an internal temperature of 165°F and the sauce coats the back of a spoon. If the sauce gets too thick, just add a splash more chicken broth to loosen it up.

5-Step Five: Serve and Enjoy Transfer your chicken piccata to serving plates and spoon plenty of that luscious sauce over the top. If desired, sprinkle with chopped fresh parsley and freshly grated parmesan cheese for a pop of color and extra flavor. Serve immediately while hot.