Bright, tangy, and oh-so-satisfying—this Creamy Lemon Chicken Piccata Recipe is one of those meals that instantly lifts your mood. The luscious lemony sauce paired with tender chicken makes it a perfect dinner anytime you want something special without the fuss.
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Why You'll Love This Recipe
I love making this creamy lemon chicken piccata because it feels fancy but comes together so fast. It’s perfect for those nights when you want a comforting homemade dinner but don’t want to spend hours in the kitchen.
- Easy yet impressive: This recipe delivers big flavor with simple steps and common ingredients.
- Bright, tangy cream sauce: The lemon and capers add just the right zing to balance the richness.
- Velvety texture: Heavy cream transforms the classic piccata sauce into a luscious, silky finish.
- Super versatile: Serve it over pasta, mashed potatoes, or rice—however you like!
Ingredients & Why They Work
Each ingredient in this creamy lemon chicken piccata plays a key role, from tenderizing the chicken to building the vibrant sauce. Picking good-quality chicken breasts and fresh lemons will make a noticeable difference here.
- Chicken breasts: I recommend buying boneless, skinless breasts and pounding them to an even thickness for quick, even cooking.
- Flour: Helps create a light crust on the chicken, perfect for holding the sauce.
- Butter: Adds richness and a beautiful golden sear to the chicken.
- Olive oil: Used with butter to prevent burning and add subtle flavor.
- Garlic: Fresh minced garlic quickly infuses the sauce with a fragrant depth.
- Chicken broth: The base of the sauce, providing savory notes that balance the lemon and cream.
- Heavy cream: Gives the sauce its signature creamy, silky texture.
- Capers: Their briny pop adds a lovely contrast against the rich sauce.
- Lemon juice: Freshly squeezed for that bright, zesty tartness that defines piccata.
- Parsley: Fresh parsley brings a pop of color and freshness at the end.
- Cornstarch (optional): A small slurry quickens thickening the sauce if you prefer it a bit more substantial.
- Lemon slices: For garnish, making the presentation extra pretty and adding a hint of citrus aroma.
Make It Your Way
One of the best things about this creamy lemon chicken piccata recipe is how you can easily make it your own. I often tweak the sauce or swap side dishes to fit whatever mood I’m in.
- Variation: For a lighter version, try using half-and-half instead of heavy cream—I swear it’s still delicious, just a bit less rich.
- Dietary swap: If dairy isn’t your thing, coconut cream can give a rich twist, although it will add a subtle coconut flavor.
- Extra herb flair: Thyme or basil can be fantastic additions alongside the parsley for a new herbal note.
Step-by-Step: How I Make Creamy Lemon Chicken Piccata Recipe
Step 1: Pound and Season the Chicken
I like to pound each chicken breast to about 1-inch thickness with a meat mallet so they cook evenly. Season generously with salt and pepper on both sides—that’s where a lot of your flavor starts.
Step 2: Dredge and Pan-Fry
Lightly coat the chicken in flour, shaking off any excess so the crust isn't gummy. Heat a mix of butter and olive oil over medium-high heat. When the pan’s sizzling, add the chicken and cook 4-5 minutes per side until beautifully golden. Don’t rush here—you want that flavorful crust.
Step 3: Build the Creamy Lemon Sauce
After removing the chicken, I melt the remaining butter and sauté minced garlic just until fragrant—less than 30 seconds. Then lower the heat and pour in chicken broth, scraping up all those delicious browned bits from the pan. Add heavy cream and bring it gently to a boil.
Next, stir in capers, fresh lemon juice, and chopped parsley. I always do a quick taste test here and adjust salt, pepper, or lemon to balance the sauce perfectly.
Step 4: Thicken and Finish
If I want the sauce thicker quickly, I add a cornstarch slurry—just cornstarch mixed with water—and stir until it’s creamy and coats the back of a spoon. Pop the chicken back in the pan and spoon the sauce over it. Let it simmer gently for 1-2 minutes until heated through.
Step 5: Garnish and Serve
Finish with a sprinkle of fresh parsley and a few lemon slices for that final zing and Insta-worthy look. Serve hot over your favorite pasta, rice, or mashed potatoes and veggies.
Top Tip
I’ve made creamy lemon chicken piccata plenty of times, and these little tricks have saved me from common hiccups. Following them will help your sauce come out perfectly every time.
- Don’t overcrowd the pan: Giving the chicken space lets it brown nicely instead of steaming.
- Use fresh lemon juice: Bottled lemon juice just doesn’t deliver that bright, sharp flavor this dish needs.
- Scrape up browned bits: Those stuck-on bits in the pan are flavor gold—make sure you incorporate them when you add broth.
- Pound chicken evenly: This ensures the chicken cooks consistently and stays juicy.
How to Serve Creamy Lemon Chicken Piccata Recipe
Garnishes
I swear by a sprinkle of chopped fresh parsley and thin lemon slices for garnishing. The bright green and yellow add color and a fresh aroma that makes the dish feel vibrant and inviting.
Side Dishes
I often serve this creamy lemon chicken piccata recipe over buttery mashed potatoes or tossed with angel hair pasta. For veggies, steamed green beans or roasted asparagus complement the tangy sauce perfectly. Sometimes, a simple mixed greens salad works beautifully to lighten the meal.
Creative Ways to Present
For special dinners, I like to plate the chicken on a bed of mashed potatoes, drizzle extra sauce on top, and place a lemon wheel and parsley sprig on the side. It’s simple but elegant, and guests always comment on how much it tastes like a restaurant dish!
Make Ahead and Storage
Storing Leftovers
I refrigerate leftover chicken and sauce in an airtight container for up to 3 days. Be sure to let it cool before storing to maintain the sauce’s creamy texture without it separating.
Freezing
This recipe freezes fairly well. I freeze the chicken and sauce separately in freezer-safe containers and thaw overnight in the fridge before reheating. The sauce might thicken slightly, so I add a splash of broth or cream while reheating to loosen it up.
Reheating
To reheat, gently warm the chicken and sauce together in a skillet over low heat. Avoid microwaving if you can, as slow heating helps keep the sauce smooth and the chicken tender. Stir frequently and add a bit of liquid if the sauce gets too thick.
Frequently Asked Questions:
Absolutely! Boneless, skinless chicken thighs will be juicier and a bit more forgiving if you slightly overcook them. Just adjust the cooking time slightly so they’re cooked through but still tender.
Simply simmer the sauce a little longer on low heat to reduce it and thicken naturally. Stir frequently to prevent burning, and remember the sauce will thicken slightly after you remove it from heat too.
Fresh lemon juice really makes a difference in brightness and flavor—the bottled stuff tends to taste dull and sometimes a bit bitter. If you must use bottled juice, add it gradually and taste to get the balance right.
I recommend plating the chicken on a bed of creamy mashed potatoes or pasta with plenty of sauce spooned on top, garnished with fresh parsley and a lemon slice. Setting the table with a crisp white wine can elevate the whole experience.
Final Thoughts
This creamy lemon chicken piccata recipe stands out because it feels both indulgent and approachable—a dish I rely on to impress with little effort. Once you give it a try, you’ll see how easy it is to turn key pantry staples into a comforting, elegant meal that keeps everyone coming back for seconds. Grab those lemons and chicken, and let’s make something memorable tonight!
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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-American
Description
Creamy Lemon Chicken Piccata is a delightful and easy-to-make dinner featuring lightly breaded chicken breasts pan-fried to golden perfection and smothered in a rich garlic, caper, and lemon-infused cream sauce. Perfect served over pasta, rice, or mashed potatoes, this dish combines tangy citrus flavors with a velvety texture for a comforting yet elegant meal ready in just 30 minutes.
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 the chicken: Pound the chicken breasts to an even 1 inch thickness with a meat mallet. Season both sides generously with salt and pepper.
- Coat the chicken: Dredge each chicken breast in flour, shaking off any excess to ensure a light coating.
- Fry the chicken: In a 12-inch skillet over medium-high heat, melt 1 tablespoon of butter and add the olive oil. Pan-fry the chicken breasts for about 5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Sauté garlic: In the same skillet, melt the remaining 2 tablespoons of butter. Add minced garlic and sauté for about 30 seconds until fragrant, taking care not to burn.
- Make the sauce: Reduce heat to medium-low. Pour in the chicken broth while scraping up the browned bits from the pan to incorporate flavor. Add 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 additional salt and pepper as desired.
- Thicken the sauce: Let the sauce simmer gently until it reduces slightly and thickens to a creamy consistency. For a quicker, thicker sauce, stir in the cornstarch slurry and cook until desired thickness is achieved.
- Finish the dish: Return the cooked chicken to the skillet and spoon the sauce over it. Simmer for 1-2 minutes until the chicken is heated through and well coated with the sauce.
- Garnish and serve: Garnish with extra parsley and lemon slices. Serve hot over pasta, rice, or mashed potatoes with vegetables for a complete meal. Enjoy!
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- If heavy cream is not available, full-fat coconut milk can be used for a dairy-free alternative, adjusting seasoning accordingly.
- To ensure even cooking, pounding the chicken to a uniform thickness is essential.
- The cornstarch slurry is optional but helpful for thickening the sauce quickly if you prefer a richer texture.
- Leftover sauce can be refrigerated for up to 2 days and reheated gently.
- Serve with your favorite sides such as buttered noodles, steamed vegetables, or mashed potatoes to complement the creamy sauce.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 140 mg
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