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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!
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Recipe adapted from The Pioneer Woman.
I originally shared this recipe December 2015. Updated February 2020 and May 2025.
I had heard of chicken piccata before, but never tried it. This was a perfect introduction as it wasn’t complicated. My entire family, including four picky eating children, at the entire thing up! They said, “add it to the dinner rotation!”
This was super yummy! This was a different flavor for my family (they are used to red sauce with Italian dishes) but they devoured it! I flattened my chicken breasts after butterflying them so they were even thickness. I doubled the recipe and also found I needed more than double flour and bread crumbs. Served with angel hair pasta – so good!
My hubby is on dialysis and isn’t supposed to have milk/cream. He is supposed to substitute with Coffemate creamer. Could I use that instead of the cream?
That would be fine 🙂
This has become a family favorite!
I made this last night and it turned out great, the sauce with a little thin but the flavor was really good!!
Love this recipe! I’ve tried 4-5 creamy lemony chicken piccata dishes and were nothing to write about. I followed your recipe exactly… especially important the little bit of water in the egg so the end result doesn’t leave your coating falling off. I’ve now made this twice and learned that my family like the juice of one lemon versus too. An easy and delicious recipe which I have shared with many friends as I posted the result on my FB page. It’s definitely a staple for my family.
I am so glad it turned out well for you!
This will always be one of our go-to meals! SOOOO good! Thanks for sharing 🙂
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.
Total win when your picky eaters approve! Thanks so much for sharing Claudia!!
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!
Thanks so much Beckie! Love to hear that!
one of our staples