Creamy Lemon Chicken Piccata Recipe
If you crave a meal that feels both comforting and elegant, Creamy Lemon Chicken Piccata is the answer. This Italian-American favorite features juicy golden chicken breasts nestled in a velvety sauce with fresh lemon juice, savory garlic, and briny capers—finished with a swirl of cream for sheer lusciousness. The magic is in the simple combination of bold flavors and a sauce that begs to be soaked up with a hearty side. Whether you’re impressing guests or treating yourself on a weeknight, this Creamy Lemon Chicken Piccata will win rave reviews at your table.
Ingredients You’ll Need
Delicious Creamy Lemon Chicken Piccata is all about letting a handful of ingredients shine. Each one brings its own personality, helping to create a dish with vibrant flavor, creamy texture, and a splash of color.
- Chicken breasts: Boneless, skinless, and pounded to even thickness for fast, even cooking and maximum tenderness.
- All-purpose flour: A light dusting ensures a crisp golden crust and helps thicken the sauce.
- Salt: Essential for seasoning the chicken and bringing all the flavors to life.
- Black pepper: Provides a subtle kick and balances the brightness of the lemon.
- Olive oil: Adds delicious richness and helps sear the chicken evenly.
- Unsalted butter: Gives the sauce a velvety finish and adds a hint of indulgence.
- Garlic: Delivers irresistible aroma and savory depth to the creamy sauce.
- Chicken broth: Lends body to the sauce while deepening the savory undertones.
- Heavy cream: The secret to creamy, dreamy texture that clings to every bite.
- Fresh lemon juice: Brightens the dish with fresh, zesty citrus flavor that pairs beautifully with chicken.
- Capers: Little bursts of briny goodness that contrast with the smooth creaminess.
- Red pepper flakes (optional): For a gentle warmth that accentuates the other flavors.
- Fresh parsley: A shower of green for freshness and color to the finished plate.
- Lemon slices: The perfect garnish that makes the dish as stunning as it is delicious.
How to Make Creamy Lemon Chicken Piccata
Step 1: Prepare and Pound the Chicken
Start by placing the chicken breasts between two sheets of parchment paper or plastic wrap. Pound them gently with a meat mallet or rolling pin until each piece is about 1/2 inch thick. This step ensures the chicken cooks quickly and evenly, and it results in incredibly tender meat—just what you want for Creamy Lemon Chicken Piccata.
Step 2: Dredge the Chicken
In a shallow dish, mix the all-purpose flour with salt and black pepper. Take each chicken breast and dredge it lightly in the seasoned flour, shaking off any excess. This coating creates a delicate crust that soaks up the sauce later without becoming soggy.
Step 3: Sear the Chicken
Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Once the pan is hot and the butter begins to foam, add the floured chicken breasts. Cook for 4 to 5 minutes on each side until they’re golden brown and cooked through. Remove the chicken from the skillet and set it aside—you’ll return it to the sauce soon.
Step 4: Build the Sauce
In the same skillet, melt the remaining tablespoon of butter. Add the minced garlic and cook for about a minute, just until fragrant. Pour in the chicken broth, lemon juice, and capers, using a wooden spoon to scrape up any golden bits from the bottom of the pan. These flavorful browned bits are the hallmark of Creamy Lemon Chicken Piccata!
Step 5: Finish the Creamy Sauce
Lower the heat and stir in the heavy cream and red pepper flakes, if you’d like a touch of heat. Let the sauce simmer for 3 to 4 minutes until slightly thickened. The cream melds with the lemon and broth to create that signature luscious texture and tang.
Step 6: Return Chicken & Serve
Return the browned chicken breasts to the skillet, spooning the sauce generously over each piece. Let them simmer in the sauce for about 2 minutes to reheat and absorb all that flavor. Finish by scattering fresh parsley and nestling lemon slices over the top for a fresh, restaurant-worthy finish.
How to Serve Creamy Lemon Chicken Piccata
Garnishes
This creamy lemon chicken piccata absolutely shines with a sprinkle of freshly chopped parsley and a few artful lemon slices. The vivid green and yellow instantly brighten the plate, while the extra lemon brings out the zesty notes in the sauce.
Side Dishes
For a classic pairing, twirl some spaghetti or linguine onto each plate and ladle the sauce generously over the pasta. Mashed potatoes, rice, or roasted seasonal vegetables also make fantastic companions, ready to soak up every drop of that dreamy sauce.
Creative Ways to Present
For a fun twist, try serving your Creamy Lemon Chicken Piccata over toasted crusty bread for an open-faced sandwich, or pile the chicken onto leafy greens for a warm, vibrant salad. Tiny bites on toothpicks with a drizzle of sauce make stunning party appetizers, too!
Make Ahead and Storage
Storing Leftovers
Any leftover creamy lemon chicken piccata can be stored in an airtight container in the refrigerator for up to 3 days. Be sure to let the chicken and sauce cool to room temperature before refrigerating, so everything stays fresh and flavorful.
Freezing
If you’d like to freeze leftovers, place portions in airtight freezer-friendly containers, making sure the sauce covers the chicken fully. Cream sauces can sometimes separate after freezing, but a gentle reheat helps bring it back together.
Reheating
To reheat, warm the chicken and sauce gently in a skillet over low heat, stirring frequently until hot. If the sauce has thickened, add a splash of cream or chicken broth to loosen it up. Avoid high heat, which can cause the cream to break.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work beautifully in creamy lemon chicken piccata; just adjust the cooking time as thighs may need a couple extra minutes to become fully cooked and tender.
Is it possible to make this dish dairy-free?
You can create a dairy-free version by swapping in a plant-based butter and using canned coconut cream in place of heavy cream. The result will still be rich and satisfying, just with a slightly different flavor profile.
What if I don’t like capers?
No worries—if capers aren’t your thing, simply leave them out or replace them with chopped green olives for a different kind of briny tang that plays well with the lemon and cream.
Can I prep this dish ahead of time?
Yes! You can dredge and sear the chicken ahead, then refrigerate it. When ready to serve, make the sauce, add the chicken back to the pan, and gently reheat everything together just before serving.
How can I lighten up Creamy Lemon Chicken Piccata?
For a lighter version, swap out heavy cream for half-and-half or even evaporated milk. You can also use a little less butter and opt for low-sodium chicken broth to keep things light but flavorful.
Final Thoughts
Once you taste the irresistible combination of creamy lemon sauce, tender chicken, and pops of caper in Creamy Lemon Chicken Piccata, you’ll see why it’s so beloved. This recipe balances homestyle comfort with a restaurant-worthy flair, making it the kind of dish you’ll proudly share with family and friends. Dive in—and don’t forget the extra sauce!
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Creamy Lemon Chicken Piccata Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich and tangy flavors of Creamy Lemon Chicken Piccata. This Italian-American classic features tender chicken breasts in a luscious lemon cream sauce with capers, perfect for a cozy and satisfying meal.
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
For the Sauce:
- 3 tablespoons unsalted butter, divided
- 3 garlic cloves, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup fresh lemon juice
- 1/4 cup capers, drained
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- Lemon slices for garnish
Instructions
- Pound the chicken breasts: To even thickness, about 1/2 inch.
- Dredge the chicken: Lightly in the flour mixture of salt and pepper.
- Cook the chicken: In a skillet with olive oil and butter until golden brown and cooked through.
- Make the sauce: Using remaining butter, garlic, chicken broth, lemon juice, capers, and cream. Simmer until thickened.
- Combine: Return chicken to the skillet and simmer with the sauce. Garnish with parsley and lemon slices.
Notes
- Serve with pasta, mashed potatoes, or rice.
- For a lighter version, use half-and-half instead of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 480
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 145 mg
