Creamy Lemon Chicken Piccata

Name: Easy Lemon Chicken Piccata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 boneless skinless chicken breasts; 1/2 tsp kosher salt; 1/2 tsp black pepper; 1/4 tsp ground or dried thyme; 1 Tbsp fresh basil (minced); 1/2 tsp paprika; 1/2 cup flour; 2 Tbsp unsalted butter; 1 Tbsp olive oil; 1 shallot (thinly sliced (a yellow onion may be substituted, but only use about 1/3 cup)); 3 cloves garlic (minced); 1/2 cup dry white wine; 1/2 cup reduced sodium chicken broth; 1/3 cup lemon juice (fresh is best (approximately 2 lemons worth of juice)); 3 Tbsp capers (drained); 3/4 cup heavy cream; 1 Tbsp cornstarch; Fresh parsley and basil (for garnish (optional)); 16 oz package thin spaghetti pasta (for serving (also optional))

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By: The Chunky Chefpublished: 10/20/2021

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Tender chicken cutlets, lightly breaded and served in a mouthwatering lemon cream sauce with capers and shallots. Great over pasta and ready in about 30 minutes!

This is one of my Chicken recipes I know you’ll want to keep on hand!

sliced chicken piccata on bed of spaghetti

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If you’re looking for a recipe to make on a busy weeknight, that is bursting with flavor, and tastes like it came from a fancy restaurant… boy do I have the recipe for you. Creamy lemon chicken piccata!

Even though this recipe is no stranger to the website (it’s been hanging around since 2015!), it needed some beautiful new photos, added step by step photos, and I’ve updated the recipe to a version we all prefer.

Don’t worry, if you were a fan of the original recipe, I still have that below the new recipe.

The most difficult part of making this chicken piccata recipe is making the chicken cutlets. It sounds complicated, but don’t worry, I walk you through it step by step.

Slicing the chicken can also easily be done ahead of time, which means you can get dinner on the table faster!

So let’s get to it, shall we?

How to make lemon chicken piccata?

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

step by step how to make creamy chicken piccata

Slice chicken. Slice the chicken breasts into two halves, a top and a bottom. Season.
Season flour and dredge. Add the chicken to the flour, so it’s lightly coated on each side.
Cook chicken. Do this in batches of 2, unless you have a really big skillet, otherwise they won’t get golden brown. Remove to a plate once cooked.
Cook aromatics. This is the shallot and garlic.
Reduce wine. Add wine and simmer a minute or two.
Stir in sauce. Add broth, lemon juice and capers. Simmer.
Make slurry. Mix the heavy cream and cornstarch until smooth.
Thicken sauce. Stir the cream mixture into the skillet and simmer until thickened.
Return chicken. Coat them with sauce, and add some lemon slices if desired.

Helpful Tip!

After searing the chicken in the skillet, don’t wipe it out or clean it. All those browned bits on the bottom of the skillet add so much flavor to the sauce. However, if you have burned, black bits, those should be discarded.

lemon chicken piccata with cream sauce in skillet

Variations of this recipe

Thin sliced chicken breasts – to save yourself a bit of time, see if your grocery store carries thin sliced chicken breasts. They usually come in packages of 4, and are the perfect thickness.
Other types of chicken – chicken tenders, and boneless skinless chicken thighs would also work in this recipe.
Other proteins – in place of chicken, some shrimp or pan seared tofu would work well.
Flour Dredge – it’s an extra step, but one that makes a great difference! This creates a light crust on the chicken, as well as encouraging the sauce to really stick to the chicken. However, you can skip it if you’d like. Just add the basil and paprika to the chicken spices.
Alcohol – if you don’t have any wine, or don’t want to cook with alcohol, substitute the wine with an equal amount of extra chicken broth.

chicken piccata on white plate with lemon wedges

FAQ’s

Can creamy chicken piccata be made with no heavy cream?

For the best flavor and richness, I do recommend the heavy cream, however I understand some folks might not want all the fat and calories that comes with that ingredient. You can use half and half or whole milk, however they may take a little longer to thicken up.

What is piccata sauce made of?

Traditionally, the sauce in chicken piccata is made from lemon juice, white wine, and butter. This recipe introduces some heavy cream, which not surprisingly, adds creaminess and richness to the sauce.

Can you make chicken piccata without capers?

Capers are traditional in chicken piccata. They’re salty, briny, and really cut through the richness of the sauce, which balances the flavor. If you really can’t stand capers, or can’t find them, some chopped green olives will add a similar flavor.

Making chicken piccata ahead of time

I find this recipe tastes best when made right before serving, but you can absolutely prep ahead, which cuts down on the time it takes to make this dinner.

Chicken. The chicken can be sliced ahead of time and stored in the refrigerator for 1 day.
Shallot and garlic. These can be chopped and stored in the refrigerator until ready to cook.
Flour and spices. These can be combined and stored at room temperature until ready to cook.

Storage

Leftover chicken piccata should be stored in an airtight container in the refrigerator for up to 4 days.

I find this stores best when the chicken is stored separately from the pasta.

Freezing

Due to the creamy sauce, I don’t recommend freezing this recipe. Dairy has a tendency to separate and have an odd texture from the freezing and thawing process.

However, you can slice the chicken into thin cutlets and freeze them. That way, a lot of the prep work is already done for you!

swirl of spaghetti with creamy chicken piccata

Tips for making a perfect pan sauce!

Making a pan sauce is my favorite way to make a sauce because you don’t have to dirty another pan! Plus you get the added bonus of all the flavors of what was cooked in the pan before the sauce.

Brown the meat. After the meat has been browned on both sides, remove it to a plate.
Leave the fond. Don’t wash out the pan or skillet! All those browned bits from cooking the meat are called fond, and it’s basically a flavor superpower.
Scrape. When you add the liquid to the pan, use a wooden spoon to really scrape the bottom of the pan. This loosens up those browned bits and incorporates that flavor into the sauce.
Thicken. Whether your recipe uses a thickener, like a cornstarch slurry (mixture of cornstarch and a cold liquid), or you’re just reducing it down by simmering, the sauce will need to thicken up a little.
Check with a spoon. My method for making sure the sauce is thickened enough is to stir the sauce with a spoon (wooden, metal, it doesn’t matter the type), then run your finger down the back of the spoon. If your finger left a trail with defined edges, the sauce is thickened.

My Favorite Stainless Skillet!

This skillet is one I’ve had for years, and it’s one of my favorite pans to cook in. It has a heavy bottom, even heating, and is easy to clean!

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Tender chicken cutlets, lightly breaded and served in a mouthwatering lemon cream sauce with capers and shallots. Great over pasta and ready in about 30 minutes! #piccata #chicken #italian #30minutemeal

This recipe was originally published in April 2015, but has been refreshed and updated in October 2021.

Recipe inspired by The Recipe Critic

A quick and easy classic Italian dish, on your table in 30 minutes! Your family will love the bright fresh flavors of this easy lemon chicken piccata.

Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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