5 from 6 votes
Creamy Lemon Chicken Piccata | Tastes Better From Scratch
Lemon Chicken Piccata
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

Creamy Lemon Chicken Piccata is the perfect easy dinner. One of my family's favorite meals!

Course: Main Course
Cuisine: American, Italian
Keyword: chicken piccata
Unit: cup, large, pound, Tablespoon
Servings: 4
Calories: 364 kcal
Author: Lauren Allen
  • 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
  1. 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.
  2. 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. 
  3. Coat the chicken on both sides in the flour, then egg wash, and then breadcrumbs. 
  4. 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.
  5. 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.
  6. Serve the chicken over mashed potatoes or hot cooked pasta and spoon the sauce on top. 
  7. Serve with Roasted Vegetables, or steamed broccoli or green beans.

Recipe Video

Recipe Notes

Adapted from The Pioneer Woman