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 26 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.
Alyssa Also Recommends:

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



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