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); Lemon slices, to garnish

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.

A white plate sits on a white marbled surface, filled with creamy fettuccine pasta as the bottom layer, pale yellow in color and smooth in texture. On top of the pasta is a golden-brown cooked chicken piece covered in a creamy light beige sauce speckled with crushed black pepper and small green capers. There are two lemon slices, one behind the chicken and one resting partially on top, both bright yellow with a juicy texture. The dish is sprinkled with small bits of green herbs and cracked black pepper, creating contrast. A silver fork rests on the right side of the plate, partly under the pasta. 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

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.

The image shows a close-up of golden brown chicken pieces layered in a creamy white sauce with green capers scattered on top. There are thin yellow lemon slices placed around the chicken, adding bright contrast. Small green parsley bits are sprinkled over the dish. The texture of the chicken is crispy and slightly rough, while the sauce looks smooth and rich. The dish is set against a white marbled texture background. Photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of fresh boneless skinless chicken breasts, a small mound of white flour on a simple white ceramic plate, three whole uncracked brown eggs, a small white bowl of golden olive oil, a small white bowl with softened yellow butter, three peeled garlic cloves, a few bright green sprigs of chopped parsley, a small white bowl filled with creamy white heavy cream, a small white bowl of clear chicken broth, a small white bowl of green capers, thin lemon slices arranged on a white ceramic dish, and a small white bowl with pale yellow lemon juice, all arranged symmetrically 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

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.

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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

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

Creamy Lemon Chicken - Serving Suggestion

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:

Can I make this Creamy Lemon Chicken Piccata Recipe gluten-free?

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.

What can I serve instead of heavy cream?

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.

How do I prevent the sauce from curdling?

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.

Can I use chicken thighs instead of breasts?

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!