There’s something utterly comforting about a rich, zesty sauce paired with tender chicken, and that’s exactly what you get with this Creamy Lemon Chicken Piccata Recipe. It’s a beautiful balance of bright lemon, briny capers, and silky cream that feels fancy but comes together in just about 30 minutes.
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Why You'll Love This Recipe
This recipe is one I keep coming back to because the sauce is where all the magic happens. It’s creamy but tangy, with those little caper bursts giving every bite a pop of flavor you didn’t see coming. Plus, it’s quick enough for a weeknight yet elegant enough for company.
- Effortless Flavor: With a handful of simple ingredients, you create a sauce that tastes like it’s been simmering all day.
- Perfectly Tender Chicken: Pounding the chicken breasts ensures even cooking and juicy, tender meat every time.
- Versatility: This dish pairs beautifully with pasta, rice, or even mashed potatoes, making it easy to match your mood or pantry staples.
- Impress with Ease: It looks sophisticated with lemon slices and parsley garnish, but all you really need is one skillet.
Ingredients & Why They Work
Each element in this dish plays a key role. The lemon brightens and cuts through the richness of the cream, while capers add a fantastic salty contrast. The butter and olive oil combo is my go-to for pan-frying chicken because it gives a golden crust without burning.
- Chicken breasts: Choose boneless, skinless, and fairly uniform in size for even cooking and easy pounding.
- Flour: Light dredging helps create a subtle crust and thickens the sauce naturally in the pan.
- Butter: Using butter adds richness and depth to the sauce—divided between frying and sauce-making.
- Olive oil: Combined with butter, it raises the smoke point and adds flavor to the pan-seared chicken.
- Garlic: Fresh minced garlic infuses the sauce with aromatic flavor from the start.
- Chicken broth: A flavorful liquid base that lifts all the ingredients, replacing water for richness.
- Heavy cream: Makes the sauce luxuriously smooth and balances the acidity of lemon and capers.
- Capers: Tiny bursts of salty tang that give piccata its signature flavor punch.
- Lemon juice: Freshly squeezed for the best brightness, it elevates the sauce beautifully.
- Parsley: Fresh parsley adds herbaceous freshness and a vibrant color finish.
- Cornstarch (optional): For those who want a thicker sauce quickly without long simmering.
- Lemon slices: Perfect for garnish and an extra hit of citrus aroma.
Make It Your Way
What I love most about this Creamy Lemon Chicken Piccata Recipe is how flexible it is—feel free to tweak the lemon and caper quantities depending on how tangy or briny you like it. I often add more parsley for a fresh hit, or swap heavy cream for half-and-half if I want it lighter.
- Variation: Sometimes I use chicken thighs instead of breasts for deeper flavor and juiciness—just adjust cooking time slightly.
- Dairy-free option: You can substitute coconut cream for heavy cream for a luscious, dairy-free twist that still works beautifully.
- Herb upgrades: Toss in fresh thyme or rosemary along with the parsley to add aromatic depth.
- Extra zing: A splash of white wine in the sauce brightens it up even more, just remember to let the alcohol cook off fully.
Step-by-Step: How I Make Creamy Lemon Chicken Piccata Recipe
Step 1: Prep the Chicken Perfectly
First things first: gently pound your chicken breasts to an even 1-inch thickness using a meat mallet or rolling pin inside a zip-top bag. This ensures they cook evenly without drying out. Then season generously with salt and pepper on both sides. Dredge them lightly in flour, shaking off any excess – this creates that nice light crust that holds the sauce beautifully.
Step 2: Sear to a Golden Brown
Heat 1 tablespoon of butter with the olive oil in a 12-inch skillet over medium-high heat. When it’s shimmering hot, add the chicken. Cook undisturbed for about 4-5 minutes until the underside is golden and crispy, then flip and cook the other side the same. Don’t overcrowd the pan or poke the chicken or it won’t brown as nicely. Once cooked, transfer to a plate — the chicken will finish cooking in the sauce later.
Step 3: Build Your Sauce
Drop the remaining butter into the hot pan and add minced garlic. Stir for about 30 seconds until fragrant but not browned (burnt garlic = bitter, trust me!). Lower the heat to medium-low and pour in chicken broth, scraping up those delicious browned bits from the pan bottom. Next, stir in the heavy cream and bring to a gentle simmer. Add your capers, lemon juice, and parsley, then taste and adjust salt and pepper.
Step 4: Thicken and Finish
Let the sauce simmer gently and reduce to a creamy consistency—this usually takes a few minutes. If you’re in a hurry or want it thicker faster, stir in a cornstarch slurry made by mixing cornstarch with cold water. Add your chicken back into the pan, spoon ample sauce over, and warm through for 1-2 minutes.
Step 5: Garnish and Serve
Top the chicken with more chopped parsley and fresh lemon slices for a bright, pretty finish. Then serve this silky, tangy, and comforting dish hot over your favorite base—pasta, rice, or creamy mashed potatoes all work like a charm.
Top Tip
After making this Creamy Lemon Chicken Piccata Recipe a bunch of times, I’ve learned some little tricks that make a big difference in flavor and texture.
- Even Thickness Matters: Taking the time to pound your chicken breast evenly really ensures juicy results and prevents overcooked edges.
- Don’t Skip Browning: That golden crust is not only tasty but adds texture that contrasts beautifully with the creamy sauce.
- Low and Slow for Sauce: Simmer gently to prevent cream from curdling and to deepen the flavors without burning the garlic.
- Taste as You Go: Lemon juice and capers can vary in intensity—adjust seasoning gradually so it’s just right for your palate.
How to Serve Creamy Lemon Chicken Piccata Recipe
Garnishes
I always keep it simple and fresh with chopped parsley and thin lemon slices. They add an inviting burst of color, and when you squeeze the lemon over the chicken at the table, it livens up the whole dish even more.
Side Dishes
My go-to pairings include buttery mashed potatoes for soaking up the sauce, or a light angel hair pasta tossed with olive oil and garlic. Steamed green beans or roasted asparagus make a great fresh, slightly crisp contrast.
Creative Ways to Present
For dinner parties, I like plating the chicken atop a nest of creamy polenta and drizzling the sauce over everything, adding a few lemon zest curls on top for a touch of elegance. It always feels special but never fussy.
Make Ahead and Storage
Storing Leftovers
I like to keep leftovers in an airtight container in the fridge and eat them within 2 days. The chicken stays surprisingly tender, and the sauce thickens up nicely, so I just add a splash of broth or water when reheating to loosen it.
Freezing
This dish freezes well if you want to prep ahead — store chicken and sauce together in a freezer-safe container for up to 3 months. When you thaw it, gently reheat on low to avoid breaking the sauce.
Reheating
I recommend reheating on the stovetop over low heat with a splash of water or broth, stirring occasionally. It heats evenly and keeps the sauce creamy without separating, which microwaving sometimes causes.
Frequently Asked Questions:
Absolutely! Swap the all-purpose flour for a gluten-free flour blend or almond flour when dredging the chicken, and ensure your chicken broth and other ingredients are gluten-free. The recipe works just as well.
If you want a lighter version, half-and-half is a good substitute, though the sauce will be less rich. For a dairy-free option, full-fat coconut milk or a thick coconut cream works nicely as well.
To avoid curdling, simmer the cream gently on medium-low heat—don’t boil it aggressively. Adding the cream after scraping up the browned bits and stirring constantly helps, as does using fresh cream rather than ultra-pasteurized varieties.
Yes, boneless, skinless chicken thighs are a flavorful alternative. They might need a bit longer cooking time depending on their thickness, so just keep an eye on them as they brown and cook through.
Final Thoughts
This Creamy Lemon Chicken Piccata Recipe holds a special place in my kitchen because it’s one of those meals that feels both indulgent and approachable. I love sharing it when friends come over because everyone raves about that luscious sauce and how comforting it is. I hope you’ll give it a try soon—you might find it becomes one of your favorite go-to dinners too. Enjoy every creamy, tangy bite!
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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
Description
Creamy Lemon Chicken Piccata features tender boneless chicken breasts lightly coated in flour and pan-fried to a golden brown, then smothered in a rich garlic, caper, and lemon cream sauce. This flavorful dish is perfect for a quick and elegant dinner, served best over pasta, rice, or mashed potatoes with veggies.
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)
- Lemon slices, to garnish
Instructions
- Prepare chicken: Pound the chicken breasts to an even 1-inch thickness using a meat mallet. Season both sides of each breast with salt and pepper.
- Dredge chicken: Coat the chicken breasts in the flour, shaking off any excess flour to ensure a light coating.
- Pan-fry chicken: In a 12-inch skillet over medium-high heat, melt 1 tablespoon of butter and add the olive oil. Fry the chicken breasts for 4-5 minutes on each side until golden brown and cooked through. Remove chicken and set aside on a plate.
- Sauté garlic: Melt the remaining 2 tablespoons of butter in the same skillet. Add the minced garlic and sauté until fragrant, about 30 seconds, taking care not to burn it.
- Create sauce base: Reduce heat to medium-low. Pour in the chicken broth, scraping up any browned bits stuck to the pan for extra flavor. Add the heavy cream and bring the mixture to a gentle boil.
- Add flavors: Stir in the capers, lemon juice, and chopped parsley. Taste the sauce and adjust seasoning with salt and pepper as needed.
- Thicken sauce: Simmer the sauce gently until it reduces slightly and becomes thick and creamy. For quicker thickening, whisk in the cornstarch slurry and cook until desired consistency is reached.
- Finish chicken: Return the cooked chicken breasts to the pan. Spoon the sauce over them and simmer for 1-2 minutes until heated through and well coated.
- Garnish and serve: Garnish with additional parsley and lemon slices. Serve hot over your choice of pasta, rice, or mashed potatoes with vegetables.
Notes
- For a gluten-free option, substitute flour with a gluten-free all-purpose flour blend or cornstarch.
- If you prefer a lighter version, use half-and-half instead of heavy cream, but the sauce will be less rich.
- Pounding chicken breasts ensures even cooking and tender texture.
- Do not overcrowd the skillet when frying; cook in batches if necessary for a crispy crust.
- Use fresh lemon juice for the best bright flavor.
- The optional cornstarch slurry speeds up thickening but simmering the sauce longer develops deeper flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 130 mg
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