If you’re craving something tangy, rich, and downright comforting, this Creamy Lemon Chicken Piccata Recipe is your new best friend in the kitchen. It’s a quick, elegant dish that combines zesty lemon, briny capers, and a dreamy creamy sauce that will have you coming back for seconds.
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Why You'll Love This Recipe
I still remember the first time I whipped up this creamy lemon chicken piccata—it tasted like a restaurant dish, but it was so easy to make at home! What makes this recipe special is how it balances bright citrus with buttery richness seamlessly.
- Bright and Creamy: The lemon juice brings lively tang while the cream adds smoothness, creating the perfect harmony in every bite.
- Simple Ingredients: You likely have most of these staples already, making a delicious dinner just a few steps away.
- Quick and Impressive: Ready in about 30 minutes, it looks and tastes like you spent hours in the kitchen.
- Versatile Pairing: Goes beautifully with pasta, rice, or your favorite veggies for a full comforting meal.
Ingredients & Why They Work
The magic of this Creamy Lemon Chicken Piccata Recipe comes from the fresh, simple ingredients that pack a punch. Each component plays its part to create that silky sauce and flavorful chicken everyone raves about.
- Chicken breasts: Pounding them to an even thickness ensures quick, even cooking without drying out.
- Flour: A light dredge helps create that golden crust while thickening the sauce slightly.
- Butter: Adds richness and helps develop the sauce’s velvety texture.
- Olive oil: Keeps the chicken golden and moist without burning the butter.
- Garlic: Small but mighty, it infuses the sauce with fragrant warmth.
- Chicken broth: Lifts all the flavors and adds depth without overpowering.
- Heavy cream: Smooths out the tang and adds luscious body to the sauce.
- Capers: Those little bursts of briny goodness contrast perfectly with the creamy sauce.
- Lemon juice: The star that brightens and balances every bite.
- Parsley: Fresh and herbaceous, it’s the perfect finishing touch.
- Cornstarch slurry (optional): Great for a thicker sauce if you’re pressed for time or prefer a slightly denser sauce.
- Lemon slices (for garnish): Adds a prettiness and an extra lemony punch at serving.
Make It Your Way
I love tweaking this Creamy Lemon Chicken Piccata Recipe depending on the season or my mood. The base is fantastic, but feel free to personalize it so it feels like “your” dish every time.
- Variation: When I want a richer sauce, I toss in some freshly grated Parmesan—makes it extra indulgent and it’s absolutely delicious.
- Spicy kick: If you like a little heat, adding a pinch of red pepper flakes wakes things up perfectly without overpowering the lemony sauce.
- Herbal freshness: Try swapping parsley with fresh thyme or basil for a different herbaceous note that refreshes the palate.
- Wine lover’s twist: A splash of dry white wine to deglaze the pan adds a lovely depth of flavor—just let it cook off before adding the broth.
Step-by-Step: How I Make Creamy Lemon Chicken Piccata Recipe
Step 1: Prep the Chicken Perfectly
The first thing I do is pound the chicken breasts until they’re about 1 inch thick—this helps them cook evenly and stay juicy. Season both sides well with salt and pepper, then dredge them lightly in flour, shaking off the excess so you don’t get a gummy crust. This step is crucial for that golden sear we want!
Step 2: Sear Until Golden
Heat a mix of butter and olive oil in your skillet over medium-high heat—this combo prevents the butter from burning while lending richness. Cook the chicken about 4-5 minutes per side until it’s got that beautiful golden crust. Then set it aside and don’t skip wiping up those tasty browned bits left in the pan—they’re liquid gold for your sauce!
Step 3: Build Your Sauce
Reduce heat to medium-low and melt the remaining butter. Toss in minced garlic and cook just until fragrant—about 30 seconds. Next, pour in chicken broth and scrape up those browned bits from the bottom of the pan. Add heavy cream, then bring everything to a gentle boil. Stir in capers, lemon juice, and parsley, and adjust salt and pepper to your taste. If you want the sauce thicker quicker, toss in the cornstarch slurry now; otherwise, simmer gently until it reaches your preferred creaminess.
Step 4: Combine & Serve
Return the chicken to the pan, spoon the sauce over the tops, and let it warm through for a minute or two. Garnish with more fresh parsley and lemon slices for a bright, fresh look. Serve right away over pasta, rice, or mashed potatoes with steamed veggies for a hearty, satisfying meal.
Top Tip
After making this Creamy Lemon Chicken Piccata Recipe several times, I’ve picked up some handy tips that really push the dish from good to great every time.
- Don’t Skip Pounding: Ensuring the chicken is an even thickness is the secret to juicy, perfectly cooked meat without overcooking thinner parts.
- Use the Butter-Oil Combo: This balance keeps your pan hot enough for a crisp sear while stopping the butter from burning prematurely.
- Scrape Up Those Brown Bits: They add tons of flavor to your sauce—always deglaze thoroughly before adding liquids.
- Adjust Sauce Thickness: If you like a thinner sauce, let it reduce gently over time; if you’re in a hurry, the cornstarch slurry is your best friend.
How to Serve Creamy Lemon Chicken Piccata Recipe
Garnishes
I always garnish with extra chopped parsley and thin lemon slices—both brighten the presentation and add fresh bursts of flavor with every bite. Sometimes I throw on a few extra capers, too, for that pop of saltiness that excites the palate.
Side Dishes
Rice, pasta, or mashed potatoes work wonderfully. My favorite? Garlic buttered linguine that soaks up all that luscious sauce. For veggies, steamed asparagus or green beans add just enough crunch and freshness to balance the richness.
Creative Ways to Present
For special dinners, I serve individual portions on bedded arugula or baby spinach leaves. It not only looks stunning but also adds a peppery bite that contrasts nicely with the creamy sauce. Or try stacking the chicken atop roasted fingerling potatoes for an elevated twist.
Make Ahead and Storage
Storing Leftovers
You can store leftover chicken and sauce together in an airtight container in the fridge for up to 3 days. I find the flavors actually deepen overnight, making it taste even better the next day!
Freezing
I prefer freezing the chicken and sauce separately for best texture. The sauce freezes well and can be thawed in the fridge overnight. When reheating, gently warm on low to avoid breaking the sauce’s creaminess.
Reheating
Reheat leftovers slowly in a skillet over low heat, adding a splash of broth or cream if the sauce feels too thick or clumpy. This preserves its velvety texture and keeps the chicken moist.
Frequently Asked Questions:
Absolutely! Boneless, skinless chicken thighs work well and bring a bit more juiciness and flavor. Just adjust the cooking time slightly to ensure they’re cooked through but not overdone.
To make a dairy-free version, substitute the butter with olive oil or a plant-based spread, use coconut cream or a non-dairy cream alternative, and skip the heavy cream or replace it with cashew cream. For a vegan twist, swap chicken with plant-based cutlets or cauliflower steaks and adapt the cooking accordingly.
Pounding chicken breasts to an even thickness ensures they cook uniformly and stay juicy. Without this, thinner parts can dry out while thicker areas may remain undercooked. It also creates a tender texture that's perfect for the silky piccata sauce.
Yes, you can make the sauce up to a day ahead. Store it in the fridge in an airtight container, then gently reheat on the stove before adding the cooked chicken. Be sure to stir occasionally so the sauce remains smooth and doesn't separate.
Final Thoughts
This Creamy Lemon Chicken Piccata Recipe has become my go-to for impressing guests or lifting an everyday dinner. It’s approachable, quick, and full of flavor without needing a long list of fancy ingredients. I hope you give it a try and find as much joy in cooking and eating it as I do—it’s like a little sunshine on your plate.
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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
This Creamy Lemon Chicken Piccata features tender pan-fried chicken breasts in a luscious lemon-caper cream sauce, perfect for a comforting and elegant meal served over pasta, rice, or mashed potatoes.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts (5–8 oz. each)
- Salt and pepper, to taste
- ¼ cup flour
Cooking Fat
- 3 tablespoons butter, divided
- 1 tablespoon olive oil
Sauce
- 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
Instructions
- Prepare Chicken: Pound the chicken breasts to an even 1 inch thickness and season both sides with salt and pepper.
- Dredge Chicken: Coat the chicken evenly with flour, shaking off any excess.
- Pan-Fry Chicken: In a skillet over medium-high heat, melt 1 tablespoon of butter with olive oil. Fry chicken for 4-5 minutes per side until golden brown. Remove and set aside.
- Sauté Garlic: Melt remaining butter in the skillet and add minced garlic. Sauté until fragrant, about 30 seconds.
- Make Sauce: Reduce heat to medium-low. Pour in chicken broth and scrape browned bits from the pan. Add heavy cream and bring to a gentle boil.
- Add Flavorings: Stir in capers, lemon juice, and parsley. Season with salt and pepper to taste.
- Thicken Sauce: Simmer gently until sauce reduces and thickens. For quicker thickening, add cornstarch slurry and stir until desired consistency is reached.
- Combine Chicken and Sauce: Return chicken to the pan and spoon sauce over it. Simmer for 1-2 minutes until chicken is heated through.
- Garnish and Serve: Garnish with extra parsley and lemon slices. Serve hot over pasta, rice, or mashed potatoes with vegetables.
Notes
- Deglaze with dry white wine before adding chicken broth to deepen sauce flavor.
- Add freshly grated Parmesan cheese to the sauce for a richer taste.
- Season chicken with paprika and garlic powder along with salt and pepper for extra flavor.
- Include a dash of red pepper flakes to add a spicy kick.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 130 mg
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