If you’re craving a dish that’s both tangy and luxuriously silky, this Creamy Lemon Chicken Piccata Recipe is just what you need. With tender chicken breasts bathed in a zesty, buttery sauce, this recipe has quickly become a favorite in my kitchen — and I’m sure you’ll love it as much as I do!
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Why You'll Love This Recipe
This Creamy Lemon Chicken Piccata Recipe stands out because it’s easier than you’d expect but tastes like a restaurant classic. It’s a perfect weeknight meal or a fancy weekend dinner to impress friends or family without spending hours in the kitchen.
- Bright and Bold Flavor: The lemon and capers give a fresh, tangy punch that really wakes up the palate.
- Rich & Velvety Sauce: Adding heavy cream transforms the traditional piccata into a luscious, silky sauce that clings to every bite.
- Simple Techniques: With just a few steps, you can create something that looks and tastes gourmet, even if you’re short on time.
- Versatile Meal: It pairs beautifully with so many sides like pasta, rice, or mashed potatoes — giving you lots of options.
Ingredients & Why They Work
Each ingredient plays a key role in balancing creaminess with the bright acidity of lemon and the salty tang of capers. I always recommend using fresh lemons and good-quality chicken broth because they really elevate the final dish.
- Chicken breasts: Pounding them evenly ensures quick, even cooking and juicy tenderness.
- Flour: Helps create a golden crust and thickens the sauce slightly.
- Butter: Adds richness and helps develop flavor in the sauce.
- Olive oil: Prevents butter from burning and adds a subtle fruity note.
- Garlic: Infuses the sauce with wonderful aroma and depth.
- Chicken broth: Forms the savory base of the sauce, enhancing the chicken flavor.
- Heavy cream: Gives the sauce its signature silky, creamy texture.
- Capers: Their briny tang adds a delightful contrast to the creaminess.
- Lemon juice: Provides fresh, zesty brightness.
- Parsley: Adds a pop of color and fresh herbal notes.
- Cornstarch slurry (optional): Use it to thicken the sauce quickly if you’re short on time.
- Lemon slices (for garnish): Bring a fresh look and extra citrus aroma to the plate.
Make It Your Way
I love tweaking my Creamy Lemon Chicken Piccata Recipe depending on what mood I’m in or what I have on hand. Feel free to make it your own — the core flavors are wonderfully flexible!
- Variation: Sometimes I add a splash of dry white wine when deglazing the pan for an extra layer of flavor — it really brightens up the sauce.
- Dietary tweak: To lighten the dish, swap heavy cream for half-and-half or Greek yogurt stirred in at the end (just don’t boil after adding yogurt to avoid curdling).
- Spicy kick: A pinch of red pepper flakes added with the garlic gives a nice warmth without overpowering the lemon.
- Cheesy touch: Stir in freshly grated Parmesan into the sauce before serving for a richer take.
Step-by-Step: How I Make Creamy Lemon Chicken Piccata Recipe
Step 1: Prep and Season Like a Pro
I start by pounding the chicken breasts to about 1” thickness. This helps them cook evenly and stay juicy. Pat them dry with paper towels, then generously season both sides with salt and pepper — don’t be shy here, seasoning is key!
Step 2: Coat and Brown the Chicken
Dredge each piece of chicken in flour and shake off any excess to avoid a gummy crust. Then, heat 1 tablespoon butter with olive oil over medium-high heat in a skillet until shimmering. Carefully add chicken and cook about 4-5 minutes per side until golden brown. Don’t overcrowd the pan or it will steam instead of searing. Once browned, remove chicken and set aside — this step locks in flavor and texture.
Step 3: Build the Sauce
Reduce heat to medium, melt the remaining butter, then saute the minced garlic just until fragrant, about 30 seconds — avoid burning it or the sauce will taste bitter. Next, pour in chicken broth and give the pan a good scrape to lift those delicious browned bits off the bottom (this is flavor magic!). Add in the heavy cream, then bring the sauce to a gentle simmer.
Step 4: Add Capers, Lemon, and Parsley
Stir in the capers, fresh lemon juice, and chopped parsley. Taste the sauce, and adjust with salt and pepper as needed. If you prefer a thicker sauce, slowly whisk in a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) and let it bubble until thickened. This extra step can save you time when in a hurry.
Step 5: Finish by Reheating Chicken in the Sauce
Return the chicken to the pan, spoon generous amounts of the creamy sauce over each piece, and simmer for 1-2 minutes until warmed through. This melds all the flavors beautifully and keeps the chicken tender.
Step 6: Garnish and Serve
Top with extra parsley and lemon slices for a boost of freshness and an inviting look. Serve right away over pasta, rice, or your favorite mashed potatoes and roasted veggies for a satisfying meal.
Top Tip
From my many attempts at this Creamy Lemon Chicken Piccata Recipe, I’ve learned that the secret to a great sauce is patience and tasting as you go. Don’t rush the reduction and trust your palate — it’s the best guide!
- Even Pounding: Flattening the chicken breasts to the same thickness makes cooking time predictable and prevents dry edges.
- Golden Crust: Don’t skip the flour dredge — it creates a delicious crust and helps thicken the sauce later.
- Deglaze Effect: Scraping those brown fond bits when adding broth adds incredible depth to the sauce.
- Taste Test: Adjust salt, pepper, and lemon juice slowly — too much lemon can easily overpower the sauce.
How to Serve Creamy Lemon Chicken Piccata Recipe
Garnishes
I always garnish my creamy lemon chicken piccata with extra chopped parsley and thin lemon slices. It adds a fresh burst of color and aroma, making the dish feel bright and inviting. A light drizzle of good olive oil at the end also adds a lovely sheen and subtle richness.
Side Dishes
This dish is a dream team player — I often serve it with buttered angel hair pasta for soaking up that luscious sauce, or creamy mashed potatoes for comfort food vibes. Steamed green beans or roasted asparagus add the perfect fresh crunch to round it out.
Creative Ways to Present
For special dinners, I arrange the chicken breasts over a bed of sautéed spinach or creamy risotto, then drizzle sauce artistically and top with edible flowers or microgreens. It never fails to impress guests and makes the meal feel extra special.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container and keep them in the fridge for up to 3 days. The chicken stays tender, and the sauce thickens nicely overnight — just give it a gentle reheat with a splash of broth or cream to loosen it.
Freezing
You can freeze this dish, but the texture of the cream sauce changes slightly after thawing. To maintain creaminess, I recommend freezing the chicken separately and making a fresh sauce when you’re ready to serve.
Reheating
To reheat, warm it gently over low heat in a skillet or microwave with a little added broth or cream, stirring frequently. This helps keep the sauce smooth and prevents the chicken from drying out.
Frequently Asked Questions:
Absolutely! Boneless, skinless chicken thighs are a great option and can add extra juiciness and flavor. Just adjust the cooking time since thighs usually take a bit longer to cook through.
To avoid curdling, make sure to add the cream after you reduce the heat to a gentle simmer or lower. Avoid boiling the sauce after adding the cream. Also, adding the cream gradually while stirring helps maintain a smooth texture.
Yes! Swap the heavy cream with coconut cream for a dairy-free version, or use half-and-half or a mixture of milk and cornstarch for a lighter sauce. Just note the flavor and texture will differ somewhat from the original.
This dish pairs wonderfully with angel hair pasta, rice pilaf, or creamy mashed potatoes. Adding green veggies like steamed broccoli, asparagus, or salad balances the richness and rounds out the meal.
Final Thoughts
This Creamy Lemon Chicken Piccata Recipe is one of those dishes that feels like a hug on a plate — bright, comforting, and satisfying. I genuinely love how it’s simple yet feels indulgent, and I hope you’ll enjoy making it as much as I do. Trust me, once you’ve tried this, it’ll be one to keep in your dinner rotation for special and everyday meals alike.
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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 delicious and tangy dish featuring tender pan-fried chicken breasts smothered in a rich and creamy lemon-caper sauce, perfect for serving over pasta, rice, or mashed potatoes for a satisfying meal.
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)
Garnish
- Lemon slices, to garnish
Instructions
- Pound and Season Chicken: Pound the chicken breasts to an even 1-inch thickness using a meat mallet or rolling pin. Season both sides generously with salt and pepper.
- Dredge Chicken in Flour: Coat the chicken breasts in flour, shaking off any excess to ensure a light, even coating.
- Pan-Fry Chicken: In a large skillet over medium-high heat, melt 1 tablespoon of butter along with the olive oil. Add the chicken and cook until golden brown on each side, about 5 minutes per side. Remove the chicken from the pan and set aside on a plate.
- Sauté Garlic: Reduce the heat to medium-low and melt the remaining 2 tablespoons of butter in the skillet. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Make Sauce: Pour in the chicken broth and scrape the browned bits from the bottom of the pan for extra flavor. Add the heavy cream and bring the sauce to a gentle boil.
- Add Flavorings: Stir in capers, lemon juice, and chopped parsley. Taste the sauce and season with additional salt and pepper if needed.
- Thicken Sauce: Let the sauce simmer gently until it reduces slightly and thickens. For a quicker thickening, stir in the optional cornstarch slurry and cook for an additional minute until the sauce coats the back of a spoon.
- Reheat Chicken: Return the chicken breasts to the pan, spoon the sauce over them, and simmer for 1-2 minutes to heat through and absorb flavor.
- Garnish and Serve: Garnish with additional chopped parsley and lemon slices. Serve hot over pasta, rice, or mashed potatoes with vegetables for a complete meal.
Notes
- Deglaze with white wine: Add a splash of dry white wine after sautéing garlic to enhance the flavor before adding chicken broth. Let the wine cook off completely.
- Add Parmesan cheese: Sprinkle freshly grated Parmesan into the sauce for a richer, cheesier flavor.
- Extra seasoning: Season the chicken with paprika and garlic powder along with salt and pepper for extra depth.
- Spicy variation: Add a pinch of red pepper flakes to the sauce for a subtle heat.
- Use cornstarch slurry to thicken sauce faster if in a hurry.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 35 g
- Saturated Fat: 19 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 140 mg
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