Name: Creamy Lemon Chicken Piccata Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 4 boneless, skinless chicken breasts (5–8 oz. each); Salt and pepper, to taste; 1/4 cup flour; 3 tablespoons butter, divided; 1 tablespoon olive oil; 2-3 cloves garlic, minced; 1 cup chicken broth; 1 cup heavy cream; 2 tablespoons capers; 2 tablespoons lemon juice; 2 tablespoons parsley, chopped; 1 teaspoon cornstarch mixed with 1 tablespoon water (optional for thickening); Lemon slices, to garnish

Nothing quite hits the spot like a rich, tangy sauce swimming around tender chicken. This Creamy Lemon Chicken Piccata Recipe brings together bright lemon, briny capers, and a luscious cream sauce that’ll make you forget all other weeknight dinners. It’s the kind of dish that feels fancy but really cooks up in about 30 minutes.

A white plate sits on a white marbled surface, filled with creamy fettuccine pasta as the bottom layer, pale yellow in color and smooth in texture. On top of the pasta is a golden-brown cooked chicken piece covered in a creamy light beige sauce speckled with crushed black pepper and small green capers. There are two lemon slices, one behind the chicken and one resting partially on top, both bright yellow with a juicy texture. The dish is sprinkled with small bits of green herbs and cracked black pepper, creating contrast. A silver fork rests on the right side of the plate, partly under the pasta. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Lemon Chicken Piccata Recipe
Top Tip
How to Serve Creamy Lemon Chicken Piccata Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Lemon Chicken Piccata Recipe

Why You'll Love This Recipe

I’m genuinely excited every time I make this creamy lemon chicken piccata because it nails that perfect balance of zesty, savory, and smooth flavors. Plus, it’s quick enough for a weeknight but elegant enough for company. I love how the sauce clings to the chicken, making every bite feel indulgent without being heavy.

Speedy Dinner: You’re looking at about 30 minutes from start to finish—great when time’s short but you want something special.
Simple Ingredients: Ingredients you probably already have, no fancy pantry raid required.
Rich & Tangy Sauce: The creamy lemon-caper sauce is bright and comforting — a combo that makes this dish memorable.
Flexible Serving: Works perfectly over pasta, rice, or even mashed potatoes to soak up all that sauce.

The image shows a close-up of golden brown chicken pieces layered in a creamy white sauce with green capers scattered on top. There are thin yellow lemon slices placed around the chicken, adding bright contrast. Small green parsley bits are sprinkled over the dish. The texture of the chicken is crispy and slightly rough, while the sauce looks smooth and rich. The dish is set against a white marbled texture background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Creamy Lemon Chicken Piccata Recipe has a job in creating layers of flavor and texture. From the flour that crisps the chicken to the capers that add zing, here’s why each component matters—and a tip for picking the best when you shop.

Flat lay of fresh boneless skinless chicken breasts, a small mound of white flour on a simple white ceramic plate, three whole uncracked brown eggs, a small white bowl of golden olive oil, a small white bowl with softened yellow butter, three peeled garlic cloves, a few bright green sprigs of chopped parsley, a small white bowl filled with creamy white heavy cream, a small white bowl of clear chicken broth, a small white bowl of green capers, thin lemon slices arranged on a white ceramic dish, and a small white bowl with pale yellow lemon juice, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Use boneless, skinless for even cooking and easy slicing; pounding them ensures they cook quickly and stay tender.
Flour: Lightly coats the chicken, helping create a golden crust and thickening the sauce slightly when they mingle in the pan.
Butter: Adds richness and a silky texture to the sauce; dividing it helps build flavor in layers.
Olive oil: Used with butter to prevent burning and create the perfect sear.
Garlic: Fresh and minced for a fragrant punch that complements the lemon and capers beautifully.
Chicken broth: Forms the base of the sauce, pulling in all those golden bits from the pan for deep flavor.
Heavy cream: Gives the sauce its luscious texture and balances the acidity of the lemon.
Capers: A classic piccata element, adding bright salty bursts that cut through the cream.
Lemon juice: The star, bringing fresh acidity that wakes up the dish—freshly squeezed is best.
Parsley: Fresh and chopped, it not only adds color but a mild herbal brightness.
Cornstarch slurry (optional): Great if you want a thicker sauce quickly without reducing too long.
Lemon slices (for garnish): Adds a zesty visual and a hint of citrus aroma at serving.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One thing I love about this creamy lemon chicken piccata recipe is how easy it is to tweak based on what you like or have on hand. Feel free to adjust the lemon or capers to hit your perfect balance of tangy and salty, or swap the heavy cream for half-and-half if you want to lighten things up.

Variation: I sometimes add a handful of thinly sliced mushrooms to the sauce for a little extra earthiness and texture.
Dietary tweak: For a dairy-free twist, swap heavy cream for canned coconut milk—it’s surprisingly tasty!
Heat it up: I like adding a pinch of red pepper flakes when sauteing the garlic to give it a subtle kick.
Make it gluten-free: Use almond flour or a gluten-free flour blend for dredging the chicken.

Step-by-Step: How I Make Creamy Lemon Chicken Piccata Recipe

Step 1: Prep Your Chicken for Even Cooking

First off, I pound the chicken breasts to about an inch thick—that way, they cook evenly and stay tender. Don’t skip this! Season both sides generously with salt and pepper, so every bite has flavor. Then, dredge the chicken in flour, shaking off the excess so it’s just a thin coating—this makes the crust nice and light.

Step 2: Sear the Chicken to Golden Perfection

Heat a skillet over medium-high, melting a tablespoon of butter with olive oil to prevent burning. Carefully add the chicken—hear that sizzle? Cook each side for 4-5 minutes until golden brown. Don’t rush this step or keep flipping; patience pays off with great caramelization. Remove and set aside while you make that dreamy sauce.

Step 3: Build Your Sauce Aromatics

Lower heat to medium and melt the remaining butter. Toss in the garlic and sauté just until fragrant—about 30 seconds tops. Garlic cooks fast and burns easily; don’t walk away from the stove here. This step fills the kitchen with amazing aroma and starts layering those flavors.

Step 4: Create the Creamy, Tangy Sauce

Next, pour in the chicken broth, scraping up all those browned bits from the bottom of the pan with a wooden spoon—that’s flavor gold. Add the heavy cream, then bring to a gentle boil. Stir in capers, lemon juice, and parsley, then taste for salt and pepper. If you want a thicker sauce fast, whisk in the cornstarch slurry until it reaches your desired consistency.

Step 5: Warm the Chicken in the Sauce

Return the chicken to the pan and spoon the sauce over each piece, letting them soak up all that goodness. Simmer gently for 1-2 minutes until heated through—avoid boiling, which can toughen the chicken. Finally, garnish with fresh parsley and lemon slices for that classic finished look.

Top Tip

From my experience making this creamy lemon chicken piccata recipe several times, these tips brought the biggest difference in taste and texture. If you’re new to piccata or creamy sauces in general, this little guide will help you avoid common pitfalls.

Pound and Season Well: Even thickness means even cooking—no dry edges or underdone centers.
Don’t Overflip the Chicken: Let it develop a deep golden crust to lock in juices.
Scrape the Pan: Those browned bits add unbeatable flavor to your sauce—don't skip scraping them up!
Taste as You Go: Lemon and capers can vary in strength—adjust them to your liking for the perfect tang.

How to Serve Creamy Lemon Chicken Piccata Recipe

Creamy Lemon Chicken - Serving Suggestion

Garnishes

I always finish with a sprinkle of fresh parsley—it adds such a pretty pop of green and a mild, fresh contrast to the rich sauce. Lemon slices aren’t just decorative here; they add a bright citrus scent and an extra zing if someone wants to squeeze a bit more lemon over their plate.

Side Dishes

For sides, I’m a sucker for buttery mashed potatoes or simple angel hair pasta tossed with olive oil and garlic to soak up the sauce. Steamed green beans or roasted asparagus bring a light, crisp contrast that balances the creamy richness perfectly.

Creative Ways to Present

When I want to impress guests, I serve the chicken stacked slightly over a bed of creamy risotto and drizzle the sauce artistically around the plate, topped with microgreens for extra fresh texture. It feels so special but is honestly just a couple of extra steps that elevate the presentation.

Make Ahead and Storage

Storing Leftovers

Leftovers from this creamy lemon chicken piccata store beautifully in an airtight container in the fridge for up to three days. I recommend separating the chicken from the sauce if you can—it helps keep the chicken from getting soggy, but either way works.

Freezing

I’ve found freezing works well if you cool it completely first. Portion the chicken with sauce in freezer-safe containers, and it should keep for about 1-2 months. When thawed, the sauce might need a quick stir and reheat to bring it back to silky perfection.

Reheating

To reheat, I gently warm the chicken and sauce in a skillet over low heat with a splash of chicken broth or water to loosen the sauce if needed. Avoid microwaving if possible—it can dry out the chicken. Slow and steady heat preserves the creamy texture and juicy chicken best.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts in this recipe?

Absolutely! Boneless, skinless chicken thighs add extra juiciness and a bit more richness. Just adjust the cooking time slightly since thighs can be thicker and have more fat.

How do I prevent the cream sauce from curdling?

To keep the sauce silky, keep the heat at medium-low once the cream is added. Avoid boiling the cream vigorously—just a gentle simmer will thicken it without breaking. Also, add the cream last and stir gradually.

Can I make this recipe dairy-free?

Yes! Swap heavy cream for canned coconut milk or another plant-based cream alternative, and use olive oil instead of butter. The flavor will shift slightly but remains delicious and creamy.

Why does my sauce sometimes taste too lemony or salty?

Lemon juice and capers vary in intensity depending on brand and freshness. To avoid overpowering the dish, start with less and add more gradually while tasting. This ensures a balanced, fresh flavor every time.

Final Thoughts

Honestly, this creamy lemon chicken piccata recipe quickly became a go-to for me because it delivers comfort and brightness all in one skillet. Whenever I make it, friends and family ask for the recipe—it's just that satisfying. I hope you enjoy making it as much as I do and that it becomes one of your favorites for an easy yet impressive meal.