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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!
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.
This is so good! I mixed it with some homemade rice pilaf, and I couldn’t get enough!
This was delicious and a hit with the whole family, including the 10 year who “doesn’t like chicken.” Thanks for a great recipe! The video was very helpful!
Amazing recipe. So easy and incredibly tasty. My husband and I loved it!
I love this recipe and have made it maybe four times now. I pound out my chicken instead of butterflying because I find it easier (and a bit therapeutic after a day of work). After making it several times I got a little over confident and was just eye balling the amount of capers, pouring directly from the jar, and I don’t recommend that because I got ALL of the juice from the jar. Luckily we don’t mind the extra salty and capery taste – but unless you really want to lean into that, pour your capers into a separate container first.
This recipe definitely deserves 5*s! I am however, somewhat of a ‘tweakier’, not b/c my family is fussy, but b/c “I’m” a fussy cook-as far as the ingredients I like to use when feeding my family tasty & (reasonably) healthy meals. I made this dish a while ago using Unbleached AP Flour, WW Panko Breadcrumbs (which I seasoned), & Half & Half. I also rinsed & blotted the Capers before adding them in, ’cause I’m careful about our daily sodium intake. Even with these tweaks, the dish was a huge hit with my family, and I don’t feel that they jeopardized the integrity of this dish. It was delicious, well received, & is going into my monthly rotation file.
I will make this again and again. This was so good I got seconds! Perfect!!
Loved! This recipe was so good!!! It would differently be a meal I would make for a family and friends.
I will agree with the other reviews that it was 5 star restaurant quality. I used Panko bread crumbs & fettuccine noodles.
This tasted just like a dinner we had aat a 5 star restaurant! My husband said, This is his new favorite dish! I’m so glad I found your website! Thanks, Debbie
I crave lemon chicken Piccata as one of my comfort foods. Before making my usually recipe, I quickly googled “best chicken Piccata recipe, to check out finding a new twist. I choose this recipe because I have never made with cream.
I made this almost exact to the recipe with exception of using half & half instead of heavy whipping cream; because I did not have on hand. Nor did I have chicken breast, but had organic chicken tenders (I buy in multi=packs from Costco) and pounded to very thin. I use coarse black pepper & kosher salt. EXCELLENT Recipe! 5 STARS! Will try heavy whipping cream next time.
So good!