by Alyssa Rivers
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!
Recipe Adapted from The Pioneer Woman
Creamy Lemon Chicken Piccatta
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!
Ingredients
- 4 Chicken Breasts Whole Boneless Skinless
- salt and pepper to taste
- 1/4 cup all purpose flour
- 2 Tablespoons Butter
- 2 Tablespoons Olive Oil
- 1 cup chicken broth
- 2 Lemons whole
- 3/4 Cup Heavy Cream
- 1/4 cup capers
- parsley for garnish, chopped
- 1 pound Angel Hair Pasta
Instructions
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.
- 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.
- Serve the chicken over cooked pasta and spoon the sauce over both. Sprinkle with fresh chopped parsley.
Recipe Notes
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
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.
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.
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.
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!
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!
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
Would like to try this tonight. Anyone make it with milk or half snd half? Am not a big fan of heavy cream.
I’m going to try it with whole milk and I’ll let you know how it turned out.
Would like the recipe for chicken piccata to try.
Here is the recipe for you to have. Hope that helps! https://therecipecritic.com/creamy-lemon-chicken-piccatta/
I made this tonight, with no changes. My family loves it, big hit and got a big thumbs up. Thankyou for sharing.!!
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
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
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 ??
This tastes amazing and came together quickly. I paired it with egg noodles and sautéed some kale as a side. My family loved it! My only issue was that the lemon juice inevitability curdles the cream. Not sure how others have gotten around that? I sprinkled about 1/8 a cup of flour over the top and let it soak up some of the fat, then mixed it in. It worked pretty well.
First time ever making chicken piccata. This was so quick, so easy, and so delicious. I rarely ever cook because I just don’t like to but this is one of my boyfriends favorite dishes so I thought I would give it a try and boy was it a success. I had no issue with mixing the lemon juice and cream as mentioned in other comments. Thanks so much for sharing! 5 stars
Forgot to take a picture but huge hit with the family- especially my picky eater who had seconds! Will make again. Thanks!
Just made this tonight and it was a hit! I did tweak the recipe a bit by adding a pinch of dry mustard for a little extra tang and a teaspoon of Better Than Bouillon along with the chicken stock.
Outstanding!!
Made this today and its wonderful. I tweaked it a little becaise we like a lot of sauce. I added garlic, more broth and a splash of wine and a corn startch slurry and added artichoke hearts along with the capers. I forgot to get cream so I used half and half instead I had no issues with curdling and it was velvety smooth. Serving it over parpadelle.