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Tender thin-sliced chicken breasts that are dredged in seasoned flour and pan-seared, then finished off with a creamy lemon sauce. This creamy lemon chicken piccata comes together in no time and its bright and creamy flavors is sure to become a favorite at the dinner table in an instant!
If you love a combination of creamy and tangy flavors, this creamy lemon chicken piccata is for you! This dish is the take on the classic chicken piccata but we added some bright, zestyness with the addition of lemon! The bright flavors of lemon and parsley take center stage while the vinegary capers provide a contrast to the rich, creamy sauce. The browned crust on the chicken breasts give this dish extra depth of flavor and the cream sauce that the chicken is smothered in is just the perfect finishing touch.This comfort classic is perfect for busy weeknights or special occasions alike. It will be an instant favorite that is unforgettable!
What is chicken piccata?
Chicken piccata is an Italian-American dish that has become popular over the years. The term Piccata typically describes meat, usually veal or chicken, that is sliced thinly and then dredged in flour and pan-fried in butter to brown the exterior and then simmered in a sauce that is a combination of butter, lemon, and spices.
Why You’ll Love This
- Creamy, rich, comforting. The creamy and buttery rich sauce is so good smothered all over the tender chicken! It’s pure comfort food when you’re craving it.
- Bright and zesty flavors. The lemon and lemon zest bring such bright and zesty flavors to the dish. If you need a lift in your mood, this dish will do just that with the notes of citrus!
- Quick dinner that impresses. This recipe comes together quickly which is the best of both worlds because not only is it a timesaver, it also impresses! A dish like this is one you’d think that you’d be spending hours at the stove for — nope!
Ingredients You’ll Need
You don’t need a whole lot to make this creamy lemon chicken piccata recipe. Make sure to scroll down to view the full recipe for exact measurements.
- Boneless, skinless chicken breasts
- Flour
- Italian seasoning
- Butter
- Garlic
- Lemon juice and lemon zest
- Chicken broth
- Heavy cream
- Capers
- Parsley
How To Make
Here is a general overview of the steps to make creamy lemon chicken piccata. Be sure to scroll to the bottom of this post for the full recipe.
Dredge the chicken and cook. Whisk together flour and Italian seasoning on a plate. Slice the chicken breasts in half, preferably as equal as possible, then lightly coat in seasoned flour. Add butter to a skillet over medium-high heat and once it is hot, add the chicken to the skillet. Brown on both sides, cooking about 2-3 minutes each side. Remove and set on a plate.
Make the creamy sauce. Reduce the heat to medium and add the remaining butter to the same skillet then add garlic and cook until fragrant. Add lemon juice, lemon zest, chicken broth, and heavy cream. Scrape the bottom of the skillet to pick up browned bits and bring mixture to a low simmer. Once simmering, add 1 tablespoon of flour to the mixture and whisk to incorporate until no lumps remain. Add the capers at this time as well.
Add the chicken back in. Carefully put chicken back into the skillet and allow to simmer with the cream sauce for 7-10 minutes, spooning the sauce over the chicken throughout the cooking process.
Serve. Once chicken is done and cream sauce is nice and thick, remove from heat and allow to cool a little before serving.
Recipe Tips, Substitutions, and Variations
Creamy lemon chicken piccata isn’t an overly complicated dish to make and the ease of it is what makes it so appealing. Of course, I always have some tips for you so here you go!
- Don’t overcrowd the skillet. Part of the flavor of this dish is from browning the chicken and getting a nice crust on it. If you overcrowd the skillet, you’ll end up with a soggy crust. If you don’t have a large enough skillet (like myself) for all pieces of chicken, just cook them in batches.
- Don’t rush it! I know we are all hungry and looking for a quick meal, and this is a relatively fast dinner, however, it does take a little time for the sauce to thicken up so after you add the flour, be patient and it will pay off.
- Substitute with chicken thighs. If you prefer dark meat over light, then you absolutely may use chicken thighs in this. I liked the thin cut chicken breasts for this because it allows for quicker cook time and a leaner option.
- Keep it lighter by using half and half or whole milk. If you’re looking for a lighter option then half and half or whole milk works in this. Try not to use reduced fat or skim, etc. The sauce won’t be as creamy and might be a little watery.
- Add more freshness. Additional fresh herbs like tarragon would pair lovely with this lemony cream sauce.
Storage and Reheating Instructions
Allow chicken piccata and sauce to cool to room temperature before storing in an airtight container. This may be kept for up to 3 days in the refrigerator. To reheat, you may want to add a little more chicken broth or water to the sauce so it’s not as thick. Reheat on the stovetop or microwave until warmed through.
What to Serve with Lemon Chicken Piccata
I served my chicken piccata with angel hair pasta. I had saved some extra sauce in the skillet and tossed the angel hair pasta in it and oh my gosh, it was SO good and I highly recommend it.
- Vegetables. Bacon Brussels Sprouts, Duck Fat Potatoes, Roasted Koginut Squash, Roasted Honeynut Squash, or Roasted Vegetables.
- Salads. Broccoli Salad, Vegan Caesar Salad, Quick Basic Chopped Salad, Harvest Chopped Salad Bowl.
- Bread. Garlic Herb Parker House Rolls, Extra Garlicky and Cheesy Bread, Pumpkin Cornbread Muffins, The Most Fluffy and Buttery Biscuits Ever.
Creamy Lemon Chicken Piccata
Ingredients
- 2 boneless skinless chicken breasts, sliced in half (about 1 pound total weight)
- ¼ cup all purpose flour, plus more to thicken sauce
- 1 tablespoon Italian seasoning
- 3 tablespoons salted butter, divided
- 3 cloves garlic, minced
- Juice and zest of 1 lemon
- 1 ½ cup chicken broth
- ½ cup heavy cream
- 2 tablespoons capers
- Fresh parsley, for garnish
Instructions
- Whisk together flour and Italian seasoning on a plate. Slice the chicken breasts in half, preferably as equal as possible, then lightly coat in seasoned flour. Add 2 tablespoons (28g) butter to a skillet over medium-high heat and once it is hot, add the chicken to the skillet. Brown on both sides, cooking about 2-3 minutes each side. Remove and set on a plate.
- Reduce the heat to medium and add the remaining 1 tablespoon (14g) butter to the same skillet then add garlic and cook until fragrant. Add lemon juice, lemon zest, chicken broth, and heavy cream. Scrape the bottom of the skillet to pick up browned bits and bring mixture to a low simmer. Once simmering, add 1 tablespoon of flour to the mixture and whisk to incorporate until no lumps remain. Add the capers at this time as well.
- Carefully put chicken back into the skillet and allow to simmer with the cream sauce for 7-10 minutes, spooning the sauce over the chicken throughout the cooking process.
- Once chicken is done and cream sauce is nice and thick, remove from heat and allow to cool a little before serving. Garnish with fresh parsley (optional).
Can’t wait to try this recipe but I have one question. Are the Chicken Breasts cut in half crosswise or length wise?
lengthwise!
Delicious! Served it with orzo and it was a hit!
This recipe is perfect. Easy and delicious! I served it over some pasta for a full dinner.