If you’re after a dinner that blends zesty brightness with dreamy comfort, you’re in for a treat with this Creamy Lemon Chicken Piccata. Tender chicken breasts, golden and saucy, are cloaked in a lemony cream sauce with pops of capers and a shower of fresh parsley. It’s elegant enough for company but simple enough for a weeknight, and it never fails to impress. Whether you’re pairing it with pasta, potatoes, or veggies, this dish promises to win hearts with its unbeatable mix of flavors and textures!
Ingredients You’ll Need
You’ll love how straightforward yet impactful these ingredients are. Each one brings its own character—tender chicken soaks up a silken sauce, while lemon and capers brighten every bite. Here’s exactly what you’ll need and some tips to make it shine:
- Chicken breasts: Pound them evenly for quick, juicy cooking and the perfect base for all that creamy sauce.
- All-purpose flour: A quick dredge creates a delicate crust for browning and thickens the pan sauce.
- Salt and black pepper: Essential for seasoning the chicken and ensuring every layer is packed with flavor.
- Olive oil: Gives the chicken a lovely golden color and a hint of fruity richness.
- Unsalted butter: Adds richness and helps everything brown just right.
- Garlic: Just a few cloves sautéed in butter are all it takes to infuse the sauce with aromatic depth.
- Chicken broth: Lays the foundation for a savory, deeply flavored sauce.
- Heavy cream: Delivers that classic creamy texture and makes the sauce irresistibly silky.
- Lemon juice: Freshly squeezed is key for that tangy zing that makes Creamy Lemon Chicken Piccata so special.
- Capers: These little briny pops are the signature of chicken piccata—don’t skip them!
- Lemon zest: A touch of zest amps up the citrus fragrance in every bite.
- Fresh parsley: For a fresh, herby finish and a flash of color right before serving.
How to Make Creamy Lemon Chicken Piccata
Step 1: Prep the Chicken
Start by pounding your chicken breasts to an even thickness—about half an inch works best. This ensures quick, uniform cooking and keeps the meat juicy. Season your flour with salt and pepper in a shallow bowl, then dredge each chicken breast, making sure they’re evenly coated but not overloaded. Shake off any extra flour before moving on.
Step 2: Sear the Chicken
Heat the olive oil and half the butter in a large skillet over medium-high. Once it shimmers, add the floured chicken, being careful not to overcrowd the pan. Let each side cook undisturbed for 4 to 5 minutes, or until the chicken is golden and fully cooked through. Transfer them to a plate—you’ll finish everything in the sauce soon!
Step 3: Build the Sauce
Turn down the heat to medium and add the remaining butter, then sauté the minced garlic briefly until fragrant. Pour in the chicken broth and lemon juice, using a wooden spoon to scrape up those delicious browned bits from the skillet. Let the mixture simmer for a few minutes to concentrate all the flavors.
Step 4: Creamy Lemon Chicken Piccata Sauce Magic
Next, stir in the heavy cream, lemon zest, and capers. Let the sauce bubble gently for another 2-3 minutes until it begins to thicken and coat the back of a spoon. This is where that signature Creamy Lemon Chicken Piccata flavor comes together in all its luscious tanginess!
Step 5: Finish and Serve
Return the cooked chicken to the pan, nestling it into the silky sauce. Baste the chicken with generous spoonfuls of sauce and let everything heat through for a couple of minutes. Sprinkle with chopped fresh parsley and serve immediately while everything is piping hot and gorgeously creamy.
How to Serve Creamy Lemon Chicken Piccata
Garnishes
Give your Creamy Lemon Chicken Piccata the final flourish with plenty of chopped fresh parsley—it adds refreshing color and a hint of earthiness. For extra flair, a few thin lemon slices or a dusting of extra lemon zest really brighten up the plate.
Side Dishes
This dish is next-level over a silky pile of angel hair pasta, but mashed potatoes or fluffy steamed rice are wonderful at soaking up the sauce, too. For a lighter approach, try pairing with garlicky green beans, roasted asparagus, or a crisp arugula salad dressed in olive oil and lemon.
Creative Ways to Present
Try slicing your chicken and fanning it out over a bed of noodles for a restaurant-worthy look. Serve in a large family-style platter so everyone can scoop extra sauce, or turn leftovers into a decadent sandwich: pile slices of creamy lemon chicken piccata into a soft roll with arugula and more capers!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover Creamy Lemon Chicken Piccata to an airtight container. It’ll keep well in the fridge for up to 3 days, and the flavors only get cozier as they mingle overnight. Store sauce and chicken together if possible, so the meat stays moist.
Freezing
For longer storage, tuck cooled portions into freezer-safe containers or heavy-duty bags. The sauce may separate slightly when thawed, but a gentle reheat and good stir brings it right back together. Freeze for up to a month—just remember to thaw overnight in the fridge before reheating.
Reheating
Warm Creamy Lemon Chicken Piccata gently over low heat on the stovetop, adding a splash of broth or milk to loosen the sauce if needed. You can microwave single servings as well, stirring halfway through to ensure even heating. Avoid high heat, which can cause the creamy sauce to split.
FAQs
Can I make Creamy Lemon Chicken Piccata ahead of time?
Absolutely! Prepare the dish a day in advance, store it in the fridge, and gently reheat before serving. The flavors deepen overnight, making each bite even more delicious.
Is there a dairy-free version of the sauce?
You can swap the heavy cream for a plain, unsweetened plant-based alternative like coconut or oat cream. While the flavor will change slightly, the result is still creamy and satisfying.
What’s the best way to ensure the sauce is thick and luscious?
Simmer the sauce long enough for some evaporation, and make sure to scrape up the browned bits at the bottom of the pan—that’s where loads of flavor (and thickening power) hides! The flour from the chicken also helps the sauce reach just the right consistency.
Can I use chicken thighs instead of breasts?
Definitely! Boneless, skinless thighs have extra flavor and stay incredibly juicy. Just adjust the cooking time as needed since they may be a bit thicker than pounded breasts.
Is Creamy Lemon Chicken Piccata gluten-free?
As written, this dish uses all-purpose flour, but a gluten-free all-purpose blend works beautifully. Simply replace the regular flour in the dredge with your favorite gluten-free mix for a celiac-friendly version.
Final Thoughts
If you’re ready to wow yourself—and anyone lucky enough to be at your table—give Creamy Lemon Chicken Piccata a try. It’s comforting, quick, and guaranteed to put a bright, creamy twist on your usual dinner routine. You’ll want to come back to this classic again and again!
Print
Creamy Lemon Chicken Piccata Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
Indulge in this luxurious Creamy Lemon Chicken Piccata, a delightful combination of tender chicken breasts bathed in a velvety lemon and caper sauce. This Italian-American classic is easy to prepare and perfect for a cozy dinner at home.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts, pounded to even thickness
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Sauce:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/3 cup freshly squeezed lemon juice (about 2 lemons)
- 1/4 cup capers, drained
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare the Chicken: In a shallow bowl, mix the flour with salt and pepper. Dredge each chicken breast in the seasoned flour, shaking off the excess.
- Cook the Chicken: In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken and cook for 4–5 minutes per side, or until golden brown and cooked through. Transfer chicken to a plate and set aside.
- Make the Sauce: In the same skillet, reduce heat to medium and add the remaining tablespoon of butter and minced garlic. Sauté for 1 minute until fragrant. Stir in chicken broth and lemon juice, scraping up any browned bits from the pan. Bring to a simmer and let reduce slightly, about 3–4 minutes.
- Finish the Dish: Stir in heavy cream, lemon zest, and capers. Simmer for another 2–3 minutes until the sauce thickens. Return the chicken to the skillet and spoon the sauce over the top. Let simmer for 2 more minutes to heat through. Garnish with chopped parsley and serve warm.
Notes
- Serve over angel hair pasta, mashed potatoes, or steamed vegetables.
- For a lighter option, use half-and-half instead of cream and reduce butter slightly.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 470
- Sugar: 2g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 140mg
