Start by placing your chicken breasts between two sheets of plastic wrap or parchment paper. Gently pound them to an even thickness of about ½ inch. This step ensures that the chicken cooks quickly and evenly, giving you that golden, crispy crust on the outside and juicy tenderness on the inside.

Season the chicken with a good pinch of salt and freshly cracked black pepper on both sides.

Dredge each chicken breast in flour, shaking off the excess. This will help achieve that beautiful, crispy coating once seared.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 2 tablespoons of butter, letting it melt and sizzle.

Carefully add the chicken breasts to the pan. Cook them for about 3-4 minutes on each side until they’re golden brown and fully cooked through. You’ll want them crisp on the outside while staying moist inside.

Once cooked, transfer the chicken to a plate and cover loosely with foil to keep warm while we prepare the sauce.

In the same skillet, add the minced garlic. Sauté it for about 30 seconds, just until it’s fragrant and golden (but not burnt!).

Deglaze the pan with ¼ cup of white wine, scraping up all those delicious brown bits stuck to the bottom of the pan. This step is key for adding depth of flavor to your sauce. If you’re not using wine, you can substitute with extra chicken stock.

Pour in 1 cup of chicken stock and ¼ cup of freshly squeezed lemon juice, stirring gently. Bring the mixture to a simmer.

Add 2 tablespoons of capers and let the sauce simmer for about 3-4 minutes, allowing the flavors to meld together.

Reduce the heat to low and stir in ½ cup of heavy cream and the remaining 2 tablespoons of butter. Let the sauce simmer gently until it thickens slightly, about 3 minutes. This is what makes the sauce velvety and indulgent!

Taste the sauce and adjust the seasoning with salt and pepper if needed.

Return the cooked chicken breasts to the skillet, spooning the sauce over the top. Let the chicken simmer in the sauce for another 2-3 minutes to absorb the flavors.

Remove the skillet from heat, and finish with a sprinkle of freshly chopped parsley and a few slices of lemon for garnish.

Serve your Creamy Lemon Chicken Piccata immediately with your favorite side dishes, like pasta, rice, or a simple green salad. The creamy, tangy sauce pairs beautifully with everything!