Quick and easy, this Creamy Lemon Chicken Piccata is a simple and delicious 30-minute meal. Soft and tender chicken breast is dredged in flour, seared, and tossed in a light and creamy lemon sauce with capers and garlic to give the best flavour. This crowd favourite is so easy to make in a single skillet and served over a bed of pasta or mashed potatoes. The perfect weeknight dinner!
What is Chicken Piccata?
Chicken piccata is a classic Italian dish where chicken breast that has been sliced and pounded is covered in flour and cooked with a light lemon sauce with capers. It is one of my favourite Italian dishes along with Chicken Parmesan (Parmigiana), Chicken Marsala, Easy Meat Lasagna, and Creamy Tortellini Soup with Sausage. For more ideas, see our 50 Best Italian Recipes.
I think this recipe should be the new "marry me chicken" because my partner was seriously about to propose after this meal lol! Absolutely delish.
- Atom ★★★★★
Why You'll Love This Recipe
- Restaurant-quality at home. This creamy chicken piccata dish tastes like it came from your favorite Italian restaurant but is simple enough to make in your own kitchen any night of the week.
- Quick and easy. Ready in under 30 minutes, this chicken piccata is perfect for weeknights when you want something impressive without the extra work.
- Bright and creamy sauce. The lemon cream sauce is tangy, silky, and perfectly balanced by the salty pop of capers for an unforgettable flavor combination in this easy chicken dinner.
- Versatile pairing options. Serve with pasta, rice, mashed potatoes, or bread to enjoy the sauce to its fullest potential.
Jump to:
- What is Chicken Piccata?
- Why You'll Love This Recipe
- Ingredients and Substitutions
- Equipment
- Instructions
- Step-by-Step Recipe Video
- Pro Tip: Pound Chicken Evenly
- More Tips and Tricks
- Recipe Variations
- Storage
- How to Serve Chicken Piccata
- Side Dishes for Chicken
- FAQ
- More Creamy Chicken Recipes
- Tried this recipe?
- Recipe
- Comments
Ingredients and Substitutions
To make this delicious creamy lemon chicken piccata, you will need the following ingredients (see recipe card below for quantities):
- chicken breasts - two boneless and skinless chicken breasts, sliced in half and then carefully flattened with a rolling pin to ¼-inch thick. You can also use chicken thighs for a juicier alternative.
- chicken seasoning - Italian seasoning, salt and pepper.
- all-purpose flour - for dredging the chicken (coating) and some more for the sauce. Substitute with gluten-free flour if needed.
- vegetable oil - to sear the chicken. You can also use olive oil or avocado oil as substitutes.
- butter - unsalted butter adds richness to the sauce.
- garlic - freshly minced garlic brings out the flavor.
- chicken broth - forms the base of the sauce. You can also substitute with vegetable broth or use 1 tablespoon chicken chicken bouillon powder mixed into 1 cup water.
- heavy cream - for the creamy texture. Half-and-half can be used for a lighter sauce.
- capers and lemon juice - these are classic ingredients in chicken piccata and give it its signature tangy flavour.
- garnish - fresh parsley and lemon wedges are optional for garnish.
Equipment
You will also need measuring cups and spoons, a mallet, a large skillet, and a spatula. A meat thermometer also very useful for checking the chicken for doneness.
Instructions
- Flatten the chicken. Slice each chicken breast carefully in half lengthwise (horizontally) and place one at a time, between 2 sheets of plastic cling wrap or in a ziploc freezer bag. Carefully flatten the chicken breasts with a rolling pin until they are approximately ¼-inch thick. Don't pound the breasts too hard, as it could tear them apart. Ideally, you want flattened chicken breasts with uniform thickness.
- Season and dredge the chicken. Season both sides of each chicken breast with salt, pepper and Italian seasoning. Then, dip the chicken in a shallow bowl of flour and evenly coat both sides. Set aside on a plate.
- Sear the chicken. Heat oil in a large skillet over medium high for 2 minutes until the oil is sizzling and shimmering. Sear the chicken for about 5 minutes per side until golden brown and fully cooked through. The internal temperature for the chicken should reach 165F. Depending on the size of your skillet, you may have to do this in two batches. Rest the chicken on a plate.
- Make the lemon sauce. In the same skillet, melt butter and sauté the garlic until fragrant, about 1 minute. Stir in chicken broth and flour and mix well until the sauce is smooth and uniform. Add in heavy cream, capers, and lemon juice. Turn the heat down to medium low and bring the sauce to a simmer until thickened to a desired consistency, about 2-3 minutes. Stir continuously if the cream curdles because of lemon juice, until smooth.
- Toss in chicken. Return the chicken to pan and toss well to coat. Let the chicken cook with the sauce for another minute and garnish with lemon wedges and parsley.
- Serve. Serve over pasta, mashed potatoes, or rice, or with a side of crusty bread.
Step-by-Step Recipe Video
Pro Tip: Pound Chicken Evenly
For the best results, always pound your chicken breasts to an even thickness before cooking. This not only helps them cook more quickly, but also ensures they cook evenly so you don't end up with dry edges and undercooked centers. A uniform thickness also allows for a more consistent golden crust when searing, which adds flavor and locks in the juices.
More Tips and Tricks
- Don't overcrowd the pan. Cook the chicken in batches if necessary to get a perfect golden crust.
- Use fresh lemon juice. Freshly squeezed juice makes the sauce bright and flavorful.
- Adjust sauce consistency. If the sauce thickens too much, thin it with a splash of chicken broth or cream.
Recipe Variations
- Make it lighter. Use half-and-half instead of heavy cream for a lighter sauce.
- Add vegetables. Stir in spinach, mushrooms, or artichokes for extra texture and nutrition.
- Make it dairy-free. Swap heavy cream with coconut cream and butter with dairy-free butter.
- Add wine. Deglaze the pan with white wine for extra depth of flavor before adding the broth.
Storage
How to Store
Store chicken piccata with the sauce in an airtight container and refrigerate for up to 4 days.
How to Reheat
Reheat gently on the stovetop over medium-low heat for a few minutes adding a splash of broth or cream to loosen the sauce.. You can also reheat in the microwave until warmed through.
How to Freeze
Freeze cooked chicken and sauce together in an airtight container for up to 2 months. Thaw in the fridge overnight before reheating.
How to Serve Chicken Piccata
I like to serve creamy lemon chicken piccata over a bed of linguini pasta with the sauce drizzled on top, or on mashed potatoes or garlic mashed cauliflower.
These are my favorite dishes to serve with creamy chicken dinner:
Side Dishes for Chicken
Looking for the perfect accompaniments to your chicken dinner? From roasted vegetables and fresh salads to creamy mashed potatoes and flavorful grains, our collection of sides has something for every type of chicken recipe.
FAQ
Chicken Piccata should have a perfect balance of tangy and savory flavors. The sauce is bright and acidic from the lemon, with a salty, briny element from the capers. The white wine adds depth and complexity, while the chicken itself is lightly crispy on the outside, tender and juicy on the inside. Overall, it's a light, refreshing dish with layers of flavor, and the sauce should coat the chicken in a flavorful, smooth glaze.
Traditionally, Chicken Piccata is served with a side of pasta, but it's also common to serve it alongside sautéed vegetables like asparagus, broccoli, or green beans. For a lighter option, you can pair it with a fresh, crisp salad or roasted potatoes. The acidity and richness of the piccata sauce balance out the sides, making for a well-rounded, flavorful meal. You can also serve it with crusty bread to soak up any leftover sauce!
Chicken Piccata pairs wonderfully with a variety of pasta. Classic choices include angel hair pasta, spaghetti, or fettuccine, as their light, delicate texture complements the tangy, flavorful chicken and sauce. The noodles help absorb the rich, creamy piccata sauce, making each bite extra satisfying. For a heartier option, you can also serve it with rigatoni or penne. The goal is to choose a pasta that allows the sauce to shine, so keep it simple and let the chicken piccata be the star!
If you want a thicker sauce for your Chicken Piccata, you can reduce the liquid by simmering it for a few extra minutes, allowing the flavors to concentrate and the sauce to thicken naturally. Alternatively, you can add a small amount of cornstarch or flour mixed with water (a slurry) to the sauce while it simmers. Just be sure to whisk constantly to avoid clumping. Another option is to finish the sauce with a bit of heavy cream for extra richness and a velvety texture.
The term "piccata" comes from the Italian word "piccato," meaning "to pound" or "to slice." It refers to the way the chicken is prepared - typically, the meat is pounded thin before being dredged in flour and sautéed. This cooking method allows the chicken to cook quickly and evenly while absorbing the flavors of the sauce. The "piccata" designation is often used for dishes where meat is prepared in this way, typically accompanied by a sauce made with lemon, capers, and sometimes white wine.
The main difference between chicken piccata and chicken marsala lies in the sauce. Chicken Piccata features a tangy, lemony sauce with capers, often enhanced with white wine, that delivers a bright, zesty flavor. On the other hand, Chicken Marsala is made with a rich, earthy sauce primarily composed of Marsala wine and often includes mushrooms, giving it a deeper, slightly sweet flavor. Both are delicious, but piccata is more vibrant and acidic, while marsala is more robust and savory.
Common mistakes when making Chicken Piccata include overcooking the chicken, which can make it dry and tough. Another mistake is not allowing the sauce to simmer long enough to develop its flavors, or over-reducing it, which can result in a too-thick or overly concentrated sauce. It's also important to avoid using too much flour when dredging the chicken, as it can create a thick, clumpy coating that doesn't fry crisply. Finally, some people might skip the capers or use dried ones, which can affect the briny flavor essential to a good piccata.
More Creamy Chicken Recipes
Looking for other recipes like this? Try these:
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Recipe
Creamy Lemon Chicken Piccata
- Total Time: 25 minutes
- Yield: 2-4 servings
Description
Quick and easy, this Creamy Lemon Chicken Piccata is a simple and delicious 30-minute meal. Soft and tender chicken breast is dredged in flour, seared, and tossed in a light and creamy lemon sauce with capers and garlic to give the best flavour. This crowd favourite is so easy to make in a single skillet and served over a bed of pasta or mashed potatoes. The perfect weeknight dinner!
Ingredients
For the chicken:
- 1 pound chicken breast (about 2 chicken breasts), boneless and skinless
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon Italian seasoning
- ¼ cup all-purpose flour
- 2 tablespoons vegetable oil
For the sauce:
- 2 tablespoons butter
- 2 teaspoons garlic, minced
- 1 cup chicken broth (or 1 tablespoon chicken chicken bouillon powder + 1 cup water)
- ½ tablespoon all-purpose flour
- ⅓ cup heavy cream
- 2 tablespoons capers
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, finely chopped (for garnish)
- 1 tablespoon lemon wedges, thinly sliced (for garnish)
Instructions
- Slice each chicken breast carefully in half lengthwise (horizontally) and place one at a time, between 2 sheets of plastic cling wrap or in a ziploc freezer bag. Carefully flatten the chicken breasts with a rolling pin until they are approximately ¼-inch thick. Don't pound the breasts too hard, as it could tear them apart. Ideally, you want flattened chicken breasts with uniform thickness.
- Season both sides of each chicken breast with salt, pepper and Italian seasoning. Then, dip the chicken in a shallow bowl of flour and evenly coat both sides. Set aside on a plate.
- Heat oil in a large skillet over medium high for 2 minutes until the oil is sizzling and shimmering.
- Sear the chicken for about 5 minutes per side until golden brown and fully cooked through. The internal temperature for the chicken should reach 165F. Depending on the size of your skillet, you may have to do this in two batches. Rest the chicken on a plate.
- In the same skillet, melt butter and sauté the garlic until fragrant, about 1 minute. Stir in chicken broth and flour and mix well until the sauce is smooth and uniform.
- Add in heavy cream, capers, and lemon juice. Turn the heat down to medium low and bring the sauce to a simmer until thickened to a desired consistency, about 2-3 minutes. Stir continuously if the cream curdles because of lemon juice, until smooth.
- Return the chicken to pan and toss well to coat. Let the chicken cook with the sauce for another minute and garnish with lemon wedges and parsley.
- Serve immediately with a side of pasta.
Notes
How to store: Store chicken piccata with the sauce in an airtight container and refrigerate for up to 4 days. Reheat on the stove over medium-low heat for a few minutes or in the microwave until warmed through.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Chicken
- Method: Stovetop
- Cuisine: Italian
This post was original posted in 2020. It has been updated with helpful content.
Julie says
This recipe was absolutely delicious. The steps were easy to follow and there was enough detail that even a rusty cook could follow. I highly recommend this recipe.
Atom says
I think this recipe should be the new "marry me chicken" because my partner was seriously about to propose after this meal lol! Absolutely delish. I used thigh meat instead of chicken breast so the meat was extra tender but it did extend the cooking time a bit. I want to try it again with breast meat to see how it compares.
Kelsey says
Fairly quick and easy recipe. I appreciate that the chicken breasts stay moist. I chose to make 3 breasts, and should have also increased the sauce. Other than that I followed the recipe except didn't have cream so I used 1% milk. It was fine, I just added some corn starch to thicken. It's so rich yet tangy; we loved it 🙂 served over egg noodles with green beans and corn on the cob.
Caroline says
My husband loved this - quick easy and light!