The best Chicken Piccata recipe is crispy on the outside, juicy inside, and served with a creamy lemon sauce. It's restaurant worthy and impressive while still being a 30-minute meal!
Creamy Chicken Piccata that's impressive but so EASY!
Creamy Chicken Piccata that's impressive but so EASY!My kids are obsessed with this Chicken Piccata (pick-ah-tah); (capers and all! What's not to love about From crispy, juicy chicken smothered in a creamy lemon sauce?
This is a common Italian dish served in restaurants and is sometimes called Chicken Limone. Save the money, skip the restaurant, and make it at home in less time. We serve it over mashed potatoes or angel hair pasta, and love it both ways. I love to serve roasted veggies on the side too!
Try my other pasta recipes like Penne alla Vodka, Manicotti, Shrimp Alfredo, or Tuscan Chicken Pasta!
How to make Lemon Chicken Piccata:
Prep Chicken: Butterfly each chicken breast, slicing horizontally for 4 thin chicken breast fillets. Season with salt and pepper. In three separate bowls, prepare beaten egg, flour, and breadcrumbs then dredge chicken on both sides with flour, then egg wash, then breadcrumbs.
Cook Chicken and Make Sauce: In a large skillet, heat butter and oil over medium high heat. Place the chicken in the hot pan and cook for about 3 minutes each side, or until cooked through. Remove to a plate. In the same pan, add chicken broth, cream, capers, and juice from both lemons. Season with salt and pepper, if needed, then let the sauce cook and bubble for 3-5 minutes. Place chicken back in the pan and coat with the sauce. Serve over mashed potatoes or hot cooked pasta.
Serve With:
- Roasted Vegetables
- French Green Beans
- Wedge Salad
- Garlic Knots
- Side Salad
- Shredded Brussels Sprouts
- Homemade Rolls
- Homemade Olive Garden Breadsticks
- Whole Roasted Cauliflower
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Recipe
Chicken Piccata
Equipment
Ingredients
- 1 pound boneless skinless chicken breasts
- salt and freshly ground black pepper , to taste
- ¼ cup all-purpose flour (31g)
- 1/4 cup breadcrumbs (28g)
- 1 large egg
- 1 Tablespoon water
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 1 cup low-sodium chicken broth (237g)
- 2 lemons
- ¾ cup heavy whipping cream (170g)
- ¼ cup capers (30g)
- hot cooked pasta or mashed potatoes for serving
Instructions
- Prep chicken: Slice the chicken breasts in half horizontally ("butterfly" cutting them) so that you're left with 4 thin chicken breasts. Season with salt and pepper.1 pound boneless skinless chicken breasts, salt and freshly ground black pepper
- Bread chicken: Beat the egg in a shallow bowl with 1 tablespoon of water. Add the flour to another shallow bowl, and the breadcrumbs to a third shallow bowl. Coat the chicken on both sides in the flour, then egg wash, and then breadcrumbs.¼ cup all-purpose flour, ¼ cup breadcrumbs, 1 large egg, 1 Tablespoon water
- Cook chicken: Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium high heat. Add the chicken and cook for about 3 minutes on each side, or until cooked through. Set aside onto a plate.2 Tablespoons olive oil, 2 Tablespoons butter
- Sauce: Reduce heat to medium low. Add chicken broth, cream, juice from both lemons, and capers. Season with salt and pepper if needed. Allow the sauce to cook and bubble for about 3-5 minutes. Return chicken to pan.1 cup low-sodium chicken broth, 2 lemons, ¾ cup heavy whipping cream, ¼ cup capers
- Serve the chicken and sauce over mashed potatoes or hot cooked pasta. Serve with a side of Roasted Vegetables, steamed broccoli, or green beans.hot cooked pasta or mashed potatoes
Nutrition
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Recipe adapted from The Pioneer Woman.
I originally shared this recipe December 2015. Updated February 2020 and May 2025.
This post contains affiliate links.
This was a new way for me to make Chicken Piccata with a cream sauce. I always read reviews before making anything. Although I love lemon I thought that two lemons for the juice would make it too lemony as others stated in their reviews. I decided to use only one and good size lemon.
But sauce was still way too runny for me. I took 1 T. of cornstarch and ladled some of the sauce into it, whisked it and gradually added it into the sauce, turned out to be the right consistency and went over the chicken perfectly! Will make again!
The chicken turned out great. My sauce broke. It might be because I added broth/cream mix to lemon juice. Maybe I should have waited a bit to add the cream. It still tasted good.
Made this for the first time, absolutely delicious! I did use just lemon juice instead of actual lemons so I didn’t measure but still so good!
Had potential, but unfortunately way too lemony. I may try again with less lemon juice.
I’m so excited to try this but my wife can’t have cream/cows milk. Any suggestions that would work well for the heavy whipping cream?
My son and I both can’t have dairy, so I’ve learned to make substitutions. For heavy cream I make my own. I made a heavy cream instead of a whipped cream for this, and it works really well. I tend to make big batches and freeze the leftovers (Use ice cube trays and then transfer to a freezer bag when frozen. Thaw before use).
You need a high-powered blender for this. I use a ninja, but you can also use a vitamix. A cheaper blender will give you a grainer texture, and a good blender will give you a creamy texture. So the type of blender matters.
1 1/2 cup raw cashews
1 1/2 cup water
Boil 3 cups of water. Pour the cashews into a bowl and pour the water over them. Let it sit for 30 min to 3 hrs (I usually do it about 2-3 hrs).Drain the cashews and rinse them with water.Place 1 1/2 cup of fresh water to the blender and add the cashews. Blend until creamy (about 3-5 minutes).
I added 1 cup of this to the dish because I wanted a little extra sauce. It came out really good and creamy!
This was delicious! Even with the heavy cream, the sauce wasn’t too thick. Mine was just right, served with instant mashed potatoes and roasted corn.
It was SOOOO good. I got chills down my entire body when I tried it. Definitely doubling the recipe when I make it again next week or in the next couple of weeks. Def love the recipe.
My whole family loved this!
Love this Chicken Picatta!!!! Absolutely delicious! Next time I will only add 1 lemon as it was a bit too much lemon for us but excellent still. Thank you Lauren for sharing all your amazing recipes. It has completely changed our dinner nights. Whole family loves them and even if it doesn’t completely suit our taste buds, only small adjustments needed to make it perfect for us.