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 32 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.
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Want to make this even easier? Here are a few products that I LOVE:

Utopia Kitchen Cooking Knives
Staub Cast Iron Skillet
Cuisinart Stainless Steel Chopper

 Recipe Adapted from The Pioneer Woman



Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. This dish was absolutely amazing, presentation was as pictured, and easy enough to make on a busy weeknight after swim practice and homework! Definitely going into weekly rotation! I followed recipe but added lemon zest along with juice since I only had 1 lemon on hand.

  2. This was the first time I used cream in my Chicken Piccata. When I looked at the recipe I thought, OK that will make the sauce creamier but what about the lemon which will curdle the cream, which it did. I was worried that I had just wasted my time and materials but I continued bring it to a boil and slowly it blended together. the final result was I didn’t see much difference in flavor in using the cream and will not use it again. It was just more calories.

  3. I have made this at least a dozen times. It is so awesome! Everyone I have served it to loves it. It even taste good reheated in the microwave.

  4. This recipe is the BEST! It has become a regular dish in my home. We love the creamy lemony sauce so much. Thanks for a great recipe!

  5. So tasty! Love how easy it is. I reduced the amount of broth by 1/4 cup and added dry white wine in it’s place. Also minced a small clove of garlic to add another dimension of flavor. Thanks for sharing this recipe!

  6. Tried your recipe tonight
    Turned out amazing
    Entire family loved it
    Had everything prepped and ready to go
    Easy to put together and so good

  7. What a fantastic recipe! I’ve made it at least a half dozen times, and plan to make it again soon. I no longer use my original chicken piccata recipe. I usually season my flour with seasoned salt first, and add freeze dried shallots and garlic to the liquids. I add some white wine in place of an equal amount of broth. Sure the cream adds some calories, but it makes the sauce so…well…creamy! Nice mouth feel to it. I’d post a photo, but usually finish eating it before I remember to take a pic! Easy, quick, tasty…what more do you want

  8. Of course the lemon curds the cream. I knew you can’t put lemon in cream. I’m not even sure why I even tried. I’m also not giving this 5 stars but the system won’t let me rate it as I want

  9. Making this as I write, my lemon isn’t curdling the cream so I feel good about that, and just concerned if I should have wiped my pan out before starting the sauce. I have browned bits from frying the chicken. Otherwise super excited for dinner everyone has positive comments on taste !

    Im not counting calories, and using heavy cream 👌🏻

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