Creamy Lemon Chicken Piccata

A quick and easy one pot meal that is on the dinner table in 30 minutes!  Tender breaded chicken in a creamy lemon sauce that the entire family will love! 


We survived spring break.  It was a nice week spent with the kids.   On the first day of spring break, my boys woke up and said that they were bored an hour later.  I knew that I would have to get creative this week.  Luckily the weather was nice and we spent a lot of time outside.  We enjoyed spending time together as a family.  It ended on such a beautiful day today on Easter Sunday.  I hope you enjoyed spending it with your family as well!

One of our favorite meals of the week was this Creamy Lemon Chicken Piccatta.  It was amazing.  My favorite part was that it was a one pot meal and ready on the dinner table in 30 minutes!


It is just like the classic chicken piccata dish, but with the added lemon tang.  It gives it such a fresh and delicious taste to this creamy sauce.  The chicken has a delicious breading on the outside and it is perfect served over some pasta.  Everyone in my family loved this meal.  It had such a delicious flavor and will be one that we make again and again!


4.6 from 14 reviews
Creamy Lemon Chicken Piccatta
Prep time
Cook time
Total time
A quick and easy one pot meal that is on the dinner table in 30 minutes! Tender breaded chicken in a creamy lemon sauce that the entire family will love!
Serves: 4
  • 4 whole Boneless, Skinless Chicken Breasts
  • salt and pepper to taste
  • ¼ cup all purpose flour
  • 2 Tablespoons Butter
  • 2 Tablespoons Olive Oil
  • 1 cup chicken broth
  • 2 whole Lemons
  • ¾ Cup Heavy Cream
  • ¼ cup capers
  • Chopped parsley, for garnish
  • 1 pound Angel Hair Pasta
  1. Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium high heat. (If the chicken breasts are overly thick, pound them to be thinner. Cooking time will be shorter.) Salt and pepper each side of the chicken breasts and dredge in the flour. Put the chicken breasts in the skillet. Cook for about 3 minutes on each side, or until it is cooked throughout and no longer pink. Remove from the skillet and set aside on a plate.
  2. Turn the heat to medium low. Add broth, juice from both lemons, heavy cream, and capers. Bring the sauce to a boil and return to medium low heat. Test the sauce and season with salt and pepper as needed. Allow the sauce to cook and bubble for about 3 minutes.
  3. Serve the chicken over cooked pasta and spoon the sauce over both. Sprinkle with fresh chopped parsley.

 Recipe Adapted from The Pioneer Woman


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  1. Susan Gibson says:

    Looks Yummy

  2. Marissa says:

    I made this recipe last night and it was divine!!! My fiancé was pleasantly surprised and wants me to put this on our meal rotation! Thank you for sharing!!

  3. If you love Lemon and Capers you’ll love this recipe. I’m not a huge fan of capers so I didn’t enjoy it has much as I would have like to. The Lemon gives the dish a nice flavor and the chicken was nice and moist. My son enjoyed it, he ate a second plate. I will say when I made his plate I didn’t add the capers, because the capers are salty I thought he would bite into one and ate the dish. Next time I serve the dish I will serve it with the capers to see what he thinks. Thank you for sharing your recipe 🙂

    • Rinsing the capers before adding them to the dish will help knock off some of the saltiness. I rinse mine because I like to be able to taste all the different ingredients, not just the salty stuff. Hope that helps!

  4. Michelle says:

    My family loved this dinner and thanked me tremendously for making it. The best recipe I’ve tried yet!

  5. Love lemon and chicken together! Thanks for the recipe!

  6. Alexandra says:

    I made this for dinner last night–easy AND absolutely delicious!! Will be making this again soon!

  7. This was actually pretty good, at least as far as the chicken goes. That was amazing! I think next time if I made it I’d probably use slightly less capers, it was way too overpowering for me.

  8. do you have a cook book i can order? That would be wonderful if you did.

  9. I love, love, love this dish! It was a big hit and super easy to make.

  10. Genevieve says:

    Simple, fast and yummy I like it! It was delicious, however, my little heart would’ve been content with the juice of only one lemon. Also, I’d recommend putting the sauce in a ramekin because it is quite calorie-dense with the cream so your less likely to eat a whole lot of it if it’s served separate from the chicken/noodles.
    Overall great recipe, thanks for sharing :O)

  11. Made this for dinner last night and it was SO GOOD! Thank you for the recipe! I’ll definitely be making this again! I bought 2 lemons but they were both very ripe, so I only used one – perfect! 🙂

  12. Shan Melendez says:

    Is it okay to leave out the capers? Any good substitutes? I can’t wait to try this recipe, it sounds delicious!

  13. I loved the dish but my son couldn’t eat it. The lemon was very overpowering. My lemons were very juicy so next time I will add a little juice at a time. This is a great fast meal. I give it 4 stars for now. I’m sure it will be a five next time with a little less lemon 🙂

  14. This is a great dish! I made it for my family and they devoured it. I served over brown rice instead of pasta. Yummy!!

  15. I am making this but have never been a fan of capers, so for our family’s taste buds, have added garlic and a little creole seasoning to the sauce. It smells divine!!

    • Update: I also added some flour and water mixed for thickness and a little whole milk to cut the lemon because it packed quite a bite.

  16. This dish is amazing!!! The only thing I changed was actually emerging the chicken breasts in the sauce while the noodles were cooking. It made everything super tender and delicious!!!

  17. Is there any way you could lighten this recipe for those of us trying to slim down?

  18. I came across this on pintrest and I made it, was SO DELICIOUS! Thank you!

  19. Absolutely delicious, so easy and so quick to make! Win- win!

  20. Made this tonight and it was delicious. I only had drums and thighs, so I used them in place of the breasts, and placed them in the oven to finish cooking till the sauce finished. My two lemons produced about half cup of juice, and the sauce had a very assertive lemon flavor, but it was still so delish. Thank you for sharing a quick and flavorful dish!

  21. His just wanted to know would I be able to use without the flour? I’m afraid that it’ll make the chicken breast soggy…

  22. I made this tonight using the juice from one lemon and shredded cauliflower instead of pasta. It was fantastic! Thank you for sharing!

  23. The chicken was great. I seasoned the chicken and the flour and it came out perfect. I made this and the sauce ended up having a funny taste. I love capers but for some reason instead of releasing the great caper taste, it made the sauce more bitter. The sauce also wasn’t enough for one pound so I would double it.

    • Maybe if you rinse & thoroughly drain the capers, that should take away the “brine” flavor leaving just the delicious caper flavor without the overpowering brine flavor

  24. Did you use salted or unsalted butter?

  25. Making this tonight…Have you ever used wine instead of chicken broth or both?

  26. My husband adored this dish. It was super simple to make and I appreciated the creaminess of the dish without feeling too guilty about the 3/4 C. heavy cream. 🙂

  27. I read the recipe three times to make sure I followed it correctly, it didn’t come out as expected without some tweaks. The juice of 2 whole lemons was too much so I needed to double the cream , broth and capers. Also when lemon juice and a milk product are combined the milk looks curdled. I needed to boil sauce for a good 20 min before it started to look creamy. After that it was a good meal

  28. The adjustments I made were: 1 1/2 lemons, replaced capers with 1/4 cup of chopped black olives, 1/2 tsp taragon, 1/2 tsp dill, 1/2 tsp rosemary to sauce. To counter balance the acidity I added 1 tbsp honey and 2 tbsp brown sugar. Sautéed chicken and put in a 9×13 added sauce sautéed an onion and pepper which I added to the sauce and put in a 375 deg oven for 20 min.
    Served with rice and stir fried asparagus, mushrooms and bell peppers. Turned out amazing!!

  29. My husband (the cook in our family) made this tonight and it was SO AMAZING! One of the best meals Ive had in a very long time! He says he will tweak it next time, adjust the chicken stock and heavy cream both to 1/2 cup just to get a thicker, more creamy sauce. However I thought it was ABSOLUTELY PERFECT when he perfectly followed this recipe.

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