Name: Creamy Lemon Chicken Piccata Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 4 boneless, skinless chicken breasts (5–8 oz. each); Salt and pepper, to taste; 1/4 cup flour; 3 tablespoons butter, divided; 1 tablespoon olive oil; 2-3 cloves garlic, minced; 1 cup chicken broth; 1 cup heavy cream; 2 tablespoons capers; 2 tablespoons lemon juice; 2 tablespoons parsley, chopped; 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, to thicken); Lemon slices, to garnish; Additional parsley, chopped, for garnish

There’s something truly comforting about this Creamy Lemon Chicken Piccata Recipe—it’s bright, tangy, and rich all at once. The silky sauce made with lemon, capers, and cream elevates simple chicken breasts into a dazzling dinner that feels fancy but comes together in just 30 minutes.

A white plate filled with creamy fettuccine pasta forms the base layer, its soft off-white strands loosely piled and coated in a smooth, light cream sauce. On top rests a golden-brown cooked chicken piece covered in a thick, creamy sauce dotted with small green capers and sprinkled with black pepper and chopped parsley. Lemon slices with a bright yellow outer skin and pale inner flesh are placed on and near the chicken, adding a fresh look. A white marbled surface is visible beneath the plate, and a silver fork is partially placed on the right edge of the plate. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Lemon Chicken Piccata Recipe
Top Tip
How to Serve Creamy Lemon Chicken Piccata Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Lemon Chicken Piccata Recipe

Why You'll Love This Recipe

I’m telling you, this recipe has become a go-to when I want something that feels special but can be on the table quickly. It strikes the perfect balance between tangy and creamy, and the sauce just clings to the chicken so beautifully—it’s like magic.

Speedy and Simple: You can whip it up in about 30 minutes, which is perfect for weeknights or last-minute guests.
Flavor-Packed Sauce: The creamy lemon-caper sauce is bright, savory, and totally addictive.
Easy Ingredients: Most of what you need is probably already in your kitchen pantry or fridge.
Versatile Serving Options: Whether you want to serve it over pasta, rice, or veggies, it pairs beautifully.

The image shows a creamy dish with several golden brown pieces of cooked chicken layered in a white creamy sauce. The sauce covers the base and surrounds the chicken and is speckled with small green capers and chopped green herbs. There are thin bright yellow lemon slices placed both on top and partially submerged in the sauce, adding a fresh look. The chicken pieces have a crispy texture with light browning and seasoning details visible on their surface. The whole dish sits against a white marbled texture background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Creamy Lemon Chicken Piccata Recipe plays a special role to build those rich layers of flavor while keeping things fresh and vibrant. The combination balances acidity, creaminess, and a touch of briny pop from the capers.

Flat lay of four raw boneless skinless chicken breasts seasoned with salt and pepper, a small mound of white all-purpose flour, three small white ceramic bowls containing butter cubes, minced garlic cloves, and olive oil, a white bowl filled with golden chicken broth, another white bowl with thick heavy cream, a small white bowl with green capers, a white bowl holding fresh lemon juice, a small bunch of bright green chopped parsley on a white plate, a white bowl with a clear cornstarch-water mixture, and several thin lemon slices arranged neatly on a white ceramic dish, all ingredients fresh and natural, perfectly balanced and symmetrically arranged, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless, skinless chicken breasts: Pounding them to an even thickness helps them cook quickly and evenly.
Flour: Gives a light coating to brown the chicken nicely and helps thicken the sauce subtly.
Butter and olive oil: They work together to create a golden crust and add richness.
Garlic: Adds fragrant depth to the sauce without overpowering.
Chicken broth: Forms the flavorful base of the sauce while keeping it moist.
Heavy cream: Makes the sauce luxuriously smooth and luscious.
Capers: Their salty, tangy punch is essential for that classic piccata flavor.
Lemon juice: Brightens every bite and balances the cream.
Fresh parsley: Adds a fresh green touch and a mild herbal note.
Cornstarch slurry (optional): Helps thicken the sauce quickly if you like it extra creamy.
Lemon slices: For garnish, adding a lovely fresh zing and making it visually inviting.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tinkering with this Creamy Lemon Chicken Piccata Recipe to suit whatever mood strikes—sometimes I add extra capers for sharper tang or swap out parsley for fresh basil when I’m feeling fancy. Feel free to personalize it too; it’s a forgiving dish!

Dairy-Free Version: I’ve swapped cream with coconut cream and butter with olive oil, which works surprisingly well for a lighter take.
Extra Zesty: Adding some lemon zest along with the juice amps up the lemon flavor, which I love on sunny days.
Mushroom Addition: Sometimes, I toss in sautéed mushrooms to add a meaty texture and earthy depth.

Step-by-Step: How I Make Creamy Lemon Chicken Piccata Recipe

Step 1: Pound and Season Your Chicken

Begin by pounding your chicken breasts to about 1 inch thick. This helps them cook evenly and stay juicy. Season generously with salt and pepper on both sides—you want that flavorful base before dredging.

Step 2: Coat the Chicken in Flour

Dredge each piece lightly in flour, shaking off the excess. This little step gives the chicken a delicate crust and helps thicken the sauce later on. Don’t skip shaking off extra flour or you risk a gummy coating.

Step 3: Brown the Chicken

Heat 1 tablespoon of butter and olive oil over medium-high heat in a wide skillet. Add the chicken and cook for about 4-5 minutes each side until golden brown. Don’t crowd the pan—it’s better to work in batches if needed. Remove the cooked chicken to a plate to rest.

Step 4: Build the Creamy Sauce

Lower the heat to medium and melt the remaining 2 tablespoons of butter. Toss in minced garlic and sauté for 30 seconds until fragrant. Pour in the chicken broth and scrape the bottom of the pan to release all those delicious browned bits—this is flavor gold!

Stir in the heavy cream and bring everything to a gentle boil. Add capers, lemon juice, and parsley, then season with salt and pepper. Let it simmer gently to reduce and thicken. If you want it richer or quicker, stir in the cornstarch slurry.

Step 5: Finish and Serve

Return the chicken to the pan and spoon the luscious sauce over it. Let everything warm through for a couple of minutes to marry the flavors. Garnish with extra parsley and lemon slices before serving. Trust me, you’ll want some crusty bread to soak up that sauce!

Top Tip

When I first made this Creamy Lemon Chicken Piccata Recipe, I realized how critical it is to gently simmer the sauce and not rush the browning. Small things like evenly pounding the chicken and not skimping on seasoning take it from good to restaurant-quality at home.

Pound Evenly: Helps chicken cook uniformly, keeping it juicy throughout.
Don’t Overcrowd: Gives the chicken room to brown perfectly instead of steaming.
Slow Simmer: Letting the sauce reduce gently develops richer flavor.
Taste as You Go: Adjust salt, pepper, and lemon juice toward the end for the perfect balance.

How to Serve Creamy Lemon Chicken Piccata Recipe

Creamy Lemon Chicken - Serving Suggestion

Garnishes

I always finish with a sprinkle of freshly chopped parsley and a few bright lemon slices—both add a pop of color and freshness. Sometimes, I like a few extra capers on top to surprise your palate with little bursts of briny goodness.

Side Dishes

I love serving this with garlic buttered pasta so it soaks up the sauce perfectly, but creamy mashed potatoes or simple steamed asparagus also make ideal partners. On chillier nights, creamy polenta is a real treat with this dish.

Creative Ways to Present

For a dinner party, I like plating the chicken atop a bed of herb-infused orzo and drizzling extra sauce with a fresh herb garnish. A lemon twist on the side adds elegant flair. It always impresses guests and makes the meal feel special.

Make Ahead and Storage

Storing Leftovers

I store leftover chicken and sauce together in an airtight container in the fridge. If eaten within 2-3 days, the flavors stay fresh and the chicken remains tender. Just be sure to cool it before sealing to avoid sogginess.

Freezing

I’ve frozen this dish once or twice and it works! Freeze the chicken and sauce separately if possible, as the cream-based sauce can change texture slightly. Thaw overnight in the fridge for best results.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through. Adding a splash of chicken broth or water helps loosen the sauce if it thickens too much. Avoid microwaving if you can—it helps keep the sauce silky.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs will be more forgiving and stay very juicy, though the cooking time might vary slightly due to thickness. Just pound them evenly and keep an eye on browning.

How do I make the sauce thicker if it’s too runny?

If your sauce isn’t thickening as much as you like, either simmer it a little longer to reduce or stir in the optional cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) while stirring constantly to thicken it quickly.

Can I prepare this recipe gluten-free?

Yes! Swap the all-purpose flour for a gluten-free flour blend or almond flour for dredging. Just keep in mind the texture might change slightly, but the flavor will still shine.

What’s the best way to avoid chicken drying out?

Pounding the chicken breasts to an even thickness and not overcooking them is key. Also, let the chicken simmer briefly in the sauce at the end which keeps the meat moist and infused with flavor.

Final Thoughts

This Creamy Lemon Chicken Piccata Recipe has won a special place in my cooking rotation. It’s like a little taste of sunshine on a plate—bright and tender with a sauce that feels indulgent but is actually quite straightforward to make. Trust me, once you try it, you’ll find yourself craving the mix of creamy, tangy, and savory with every bite. So grab some chicken, get that lemon ready, and let the magic begin—your kitchen is about to smell amazing.