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.
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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.
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.
- 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.
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
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:
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.
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.
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.
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.
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Creamy Lemon Chicken Piccata Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian
- Diet: Low Lactose
Description
Creamy Lemon Chicken Piccata is a delightful 30-minute meal featuring tender, lightly breaded chicken breasts pan-fried to golden perfection and smothered in a rich garlic, caper, and lemon cream sauce. Perfect served over pasta, rice, or mashed potatoes with vegetables for a satisfying dinner.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts (5–8 oz. each)
- Salt and pepper, to taste
- ¼ cup flour
Sauce
- 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)
Garnish
- Lemon slices, to garnish
- Additional parsley, chopped, for garnish
Instructions
- Prepare the Chicken: Pound the chicken breasts to an even 1-inch thickness using a meat mallet. Season both sides generously with salt and pepper.
- Dredge the Chicken: Coat each chicken breast lightly in flour, shaking off any excess flour to prevent clumping.
- Pan-Fry the Chicken: Heat a 12-inch skillet over medium-high heat. Melt 1 tablespoon of butter with 1 tablespoon of olive oil. Add the chicken and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove chicken from skillet and set aside on a plate.
- Sauté Garlic: Melt the remaining 2 tablespoons of butter in the same skillet. Add minced garlic and sauté for about 30 seconds until fragrant but not browned.
- Create the Sauce Base: Reduce heat to medium-low. Pour in chicken broth, scraping up any browned bits from the pan with a wooden spoon. Stir in the heavy cream and bring the mixture to a gentle boil.
- Add Flavorings: Stir in capers, lemon juice, and chopped parsley. Taste the sauce and season with salt and pepper as needed.
- Thicken the Sauce: Let the sauce simmer gently until it reduces slightly and becomes thicker. For a quicker thickening, add the cornstarch slurry and stir until sauce coats the back of a spoon.
- Finish Cooking: Return the chicken to the pan, spooning sauce over each piece. Simmer for 1-2 minutes to heat the chicken through and meld the flavors.
- Garnish and Serve: Garnish with additional parsley and lemon slices. Serve hot over your choice of pasta, rice, or mashed potatoes, accompanied by vegetables.
Notes
- Use a meat mallet or rolling pin to ensure the chicken cooks evenly and stays tender.
- For a gluten-free version, substitute the flour with a gluten-free flour blend.
- If you prefer a lighter sauce, use half-and-half instead of heavy cream, though the sauce will be less rich.
- The cornstarch slurry is optional but helps speed up thickening for a creamier sauce consistency.
- Serve with steamed vegetables or a fresh side salad for a balanced meal.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 130 mg
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