This creamy lemon chicken piccata is a quick and easy one-pot meal that’s on the dinner table in 30 minutes! Tender breaded chicken in a creamy lemon sauce that the entire family will love.
Chicken is a favorite protein around here with its mild flavor. It works for so many different recipes! You will have to try some of my other favorites, Lemon Garlic Chicken, Marry Me Chicken, and Tuscan Garlic Chicken!
Creamy Lemon Chicken Piccata Recipe
One of our favorite meals of the week was this creamy chicken piccata. My favorite part was that it was a one-pot meal and ready to eat in 30 minutes! This also means easy clean-up! It’s just like the classic chicken piccata dish, but with the added lemon tang. It gives it such a fresh and delicious taste to the creamy sauce. The chicken has a delicious breading on the outside and is so 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!
This American-Italian favorite is so creamy and delicious. Piccata literally means, pounded flat and cooked in a sauce of lemon, parsley, and butter. Cooked in one pan and in 30 minutes means you can have an incredible meal on the table in no time. Don’t be scared of the capers! They really make the dish amazing. If you have never had them, this is the perfect dish to try them with. If you love seafood, you’ll have to try this salmon piccata as well! It’s so delicious and packed with light, bright flavor!
Super simple ingredients come together to make an irresistible meal. Serve your creamy lemon chicken piccata with a nice green salad, homemade breadsticks or rolls, and you have a winning dinner on your hands!
- Chicken: Boneless skinless chicken breasts, pounded flat if needed. This is so they cook more evenly!
- Salt and Pepper: Season to taste.
- Flour: Creates a nice breading on the chicken.
- Butter: To cook the chicken in. It also adds a deliciously rich flavor!
- Olive Oil: Also used to cook and add flavor.
- Chicken Broth: A savory base for the sauce.
- Lemons: Fresh whole lemons to use for juice and garnish.
- Heavy Cream: You can also substitute half and half, but it won’t be as creamy in texture.
- Capers: Look for these with the pickles and jarred pepperoncini.
- Parsley: (Optional) For garnish and extra flavor.
- Angel Hair Pasta: You can also use spaghetti noodles if you would like.
What are Capers?
If you have never had capers before, this is the perfect introduction. They’re typically served alongside chicken and salmon dishes, adding a ton of flavor. Capers are under ripened flower buds of a plant known as the caper bush. The capers are picked and dried. Then they are pickled to create this tangy, salty, and briny flavor that is out of this world yummy.
These little pea-sized condiments produce big flavor. A little goes a long way. Use them in salads, pasta, and chicken. Because of their lemony flavor, they are also great with fish. You’ll have to try them out in these other recipes: Pan Seared Scallops with Lemon Caper Sauce, Pasta Puttanesca with Chicken, and Lemon Salmon Piccata.
Making the Perfect Lemon Chicken Piccata
If needed, take the time to pound your chicken to get it nice and thin. You won’t regret it. They will cook faster and more evenly!
- Prepare Skillet, Season Chicken: Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium-high heat. Then salt and pepper each side of the chicken breasts
- Adjust Thickness: If the chicken breasts are overly thick, pound them to be thinner. Then the cooking time will be shorter.
- Flour: Using a shallow bowl, dredge the chicken in the flour mixture.
- Brown: Then 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. Then remove from the skillet and set aside on a plate.
- Sauce: Turn the heat to medium-low. Then add juice from lemons, heavy cream, and capers. Bring the sauce to a boil and then return to medium-low heat. Test the sauce and then season with salt and pepper as needed. Allow the sauce to cook and bubble for about 3 minutes.
- Serve: Serve the chicken over cooked pasta and then spoon the piccata sauce over top. Sprinkle with fresh chopped parsley.
A Reader’s Review
Tips and Variations
Here are a few ways to switch up this simple dish! You’re going to love this lemon chicken piccata. And it can easily be tweaked to your personal tastes! It can also be made keto if you’re wanting a more diet-friendly option!
- Noodles: Truly any kind of pasta can be used to serve this scrumptious lemon piccata dish with. (Want to switch things up? Try tagliatelle!) You can also serve it over steamed vegetables, mashed potatoes, or rice.
- Keto/Low-Carb: To make this meal keto-friendly, use almond flour for coating your chicken in instead of all-purpose flour. You’ll also want to swap out the angel hair pasta for zucchini noodles or protein-packed chickpea noodles.
- Chicken: Make sure your chicken is thin! You can pound each chicken cutlet thin or slice it in half, either way, it will create the size you are looking for.
- Fresh Lemons: I wouldn’t recommend using bottled lemon juice here. It will not taste the same. The fresh lemon really brings this piccata together.
- Capers: Some find the capers to be too salty. If you want to avoid that, just rinse the capers before adding.
Storing Leftover Lemon Chicken Piccata
Another reason why this recipe is the best: it makes fantastic leftovers! This chicken piccata can be heated up easily for a bright, flavorful lunch.
- In the Refrigerator: Keep your lemon chicken piccata in the fridge in an airtight container for up to 4 days. Then warm leftovers in the microwave or over the stove.
Note: It’s best to store the chicken and sauce separately from any noodles so they don’t get soggy.
Creamy Lemon Chicken Piccata
- 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
- 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.
- Dredge the chicken 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.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
This is my family’s absolute favorite meal!!
This is the third recipe I have tried and its the third hit. Very easy to put together and tastes delicious. I am looking forward to trying more, I think next we are going to try the Chili. Will be perfect for our cold snowy weather. Thanks again!
NOW THIS IS CHICKEN PICATTA! I’ve made this recipe before and my whole family loved it! I’ve since made it a couple times and every time it is so good! I am lactose intolerant so this is a special occasion type meal for me, however I’m curious if any of you have ever tried to use unsweetened Almond Milk or Oatmilk in place of the heavy cream?? If so, PLEASE let me know how it turned out I want to be able to tolerate this weekly or 2 times a month AT LEAST! lol
Thanks Alyssa for the great recipe! 🙂
Absolutely delicious! When my finicky husband declares a recipe “a repeat,” you know it’s good!!!
Made this according to the recipe except I used chicken tenderloins. It was absolutely delicious! Will definitely add this recipe to my rotation.
Made this tonight and it was amazing! I love anything lemon so this was right up my alley. I used Half and Half and was worried it may curdle. When I added it it looked like it may but I just whisked it for a few minutes and it was creamy! Will definitely make it again!
I used 1/2 cup half and half and 1/4 cup heavy cream to lower the fat content. I whisked and tried to blend it together, but the lemon juice did curdle the cream. I don’t know how others got around that.
Absolutely fantastic!! I added artichokes and about 1/4 cup of white wine, thickened sauce with a bit of flour. Returned chicken to pan, set on low, simmered while pasta cooked (8 min). Will definitely make again!
My family does not like capers, so I substitute with approximately 1/2 teaspoon of Thyme and it was a hit!!!
Love this recipe & it’s so simple & darn good. Thank you for sharing.
This recipe was a big hit with my family!
I made this for dinner tonight. Everyone enjoyed the dish! It was very tasty and I will definitely make this again.
This is very close to the best thing I’ve ever eaten. Thank you.
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.
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.
Forgot to take a picture but huge hit with the family- especially my picky eater who had seconds! Will make again. Thanks!
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
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.
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 ??
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