Creamy Lemon Chicken Piccata is the perfect easy dinner. One of my family’s favorite meals!
It’s Monday….again. Are any of you fans of “The Bachelor”, the reality TV Show? My mom really hates that I watch that “garbage” as she calls it.
But I will admit that it makes my Monday nights a lot more entertaining. And when the show is on a break, like right now, I don’t have much to look forward to on the dreaded Monday.
That’s why I always try and have something great for dinner. That way when everyone comes home after a long first day back at work or school, they can look forward to something delicious for dinner. Some of my Monday night favorites include:
Grilled Hawaiian Chicken Teriyaki Bowls
Italian Meatball Subs (My husband’s FAVORITE)
My parents were in town a few weeks ago and took my husband and me to dinner at Brio. Have you tried that place?! The food was amazing.
I ordered the lobster ravioli, which was fantastic, and my mom ordered the Chicken Limone. It was basically chicken piccata served over mashed potatoes (instead of the traditional angel hair pasta) with roasted veggies on the side. As soon as I had my first bite I knew I wanted to recreate it for you guys.
I also should mention that my kids LOVED this meal (capers and all!). They were literally licking their plates clean. And I’d dare to say it is just as delicious as the version at Brio, and very easy to make. Here’s a little video to show you just how easy:
Consider serving this with:
- Perfect Mashed Potatoes
- Roasted Vegetables
- Shredded Brussels Sprouts
- Homemade Rolls
- Homemade Olive Garden Breadsticks
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Creamy Lemon Chicken Piccata is the perfect easy dinner. One of my family's favorite meals!
- 1 pound boneless skinless chicken breasts
- salt and freshly ground black pepper to taste
- ¼ cup all-purpose flour
- 1/4 cup breadcrumbs
- 1 large egg
- 1 Tablespoon water
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 1 cup low-sodium chicken broth
- 2 lemons
- ¾ cup heavy whipping cream
- ¼ cup capers
- hot cooked pasta or mashed potatoes for serving
- 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.
- 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.
- 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.
- 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.
- Serve the chicken over mashed potatoes or hot cooked pasta and spoon the sauce on top.
- Serve with Roasted Vegetables, or steamed broccoli or green beans.
Recipe Video
Adapted from The Pioneer Woman
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Cecile@My Yellow Farmhouse says
This looks YUMMY!!! Pinning this right away!
Jess says
I know this is going to sound like a silly question, but is broth the same as stock?? It looks so delicious!
Lauren Allen says
Hi Jess, Not a silly question at all! Stock is made with the bones, simmering for a long time. It’s usually left unseasoned (so we add seasoning to it after fact). Broth is cooked with the meat and seasonings in it, so it already has the added flavor. They can be used interchangeably, but if using stock you may want to taste it and add additional seasonings if needed 🙂
colleen says
Making this AGAIN for dinner today, thought I should tell you thanks for such an easy, DELICIOUS recipe.
It is just what I would crave at an expensive Italian restaurant. Thanks for the great recipe!
Maggie says
In my family and to my friends I am known as the picky eater and this dish was insanely good! I used a different recipe for the mashed potatoes because I am still trying to experiment with those. I cannot stop thinking about this dish. I think we put a little too much lemon juice in and the sauce got a little bitter but we added a little more cream and it was perfect. Would definitely make and eat again in a heartbeat. Great (and flavorful) recipe!!!
Jane says
Made this the other night and LOVED it!
Cue my husband, who claimed it the sauce wasn’t ‘thick enough’ and proceeded to dump about half a cup of flour into it. I wanted to kill him.
I personally don’t think it needs to be thickened, but am willing to do so once I’ve made my plate. Any suggestions?
Lauren Allen says
Hi Jane, I’m so happy you liked it! If you want to thicken the sauce I would just add a little cornstarch slurry to it–1 or 2 tsp of cornstarch mixed with 1 tsp of water. Mix it until smooth and gradually stir it into the sauce. 🙂
Ali M says
This was very good! I added cornstarch mix to thicken a little and I think next time I will cut back on the lemon but overall a wonderful recipe. It’s going in the rotation! Thanks!
Patricia says
BEST. RECIPE. EVER! My husband LOVED it and said it was like eating out at a fancy restaurant!
Lauren Allen says
Thank you Patricia!! It does have that fancy restaurant feel about it, huh!? Thanks so much for your nice comment!
Liz says
This is a dish I would order At an Italian restaurant. I will never order it at a restaurant again because this recipe is amazing!
Karen says
Don’t make this!!! Way too much lemon. Maybe the lemons at my grocery store were larger than yours…? Either way, it was way too much lemon, and that married with the cream was just a sour, bitter mess. Also, I swapped out the potatoes for the pasta, as the recipe mentioned, and the sauce was way too thick for pasta. In sum, AVOID THIS RECIPE!!
Lauren Allen says
HI Karen, I’m so sorry you had trouble with this recipe. I wonder what went wrong–the sauce should not be very thick at all and should definitely work over noodles (that’s how it is traditionally served). It should be almost runny. I’ve made this recipe countless and never had an issue– my family loves it.
Joe says
Please shut up and thank you.
Carly says
I was told that this was the best dinner I’ve ever made! It was fantastic! Thanks for sharing this recipe with the world!
Natalie says
I just made this for dinner and husband says it’s his top five favorite dinners! Wifey for the win! I added 2 tsp of cornstarch and it didn’t thicken sauce too much. Just perfect, and going in my tried and trues! Thank you Lauren!
Lauren Allen says
So happy to hear that! Wife win for sure 🙂 Thanks for commenting!
Heather Watts says
one of our staples
Beckie says
This is MY FAVORITE recipe I have cooked from this site! Super easy and beyond yummy! I loved the brine from the capers and the lemon together. My whole family loved it!
Lauren Allen says
Thanks so much Beckie! Love to hear that!
Claudia says
Omg!!!!! I’ve never cooked with Cappers, and this recipe was simply easy and amazing. My one year old loved the sauce over the mashed potatoes, and did my super picky 8 year old. Can’t thank enough.
Lauren Allen says
Total win when your picky eaters approve! Thanks so much for sharing Claudia!!
Lindsey says
This will always be one of our go-to meals! SOOOO good! Thanks for sharing 🙂