30 Minutes | Dinner

Lemon Chicken Piccata

Name: Lemon Chicken Piccata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound chicken breasts; ½ cup flour; ½ teaspoon salt; ½ teaspoon pepper; 2 tablespoons olive oil; ¼ cup butter; 3 garlic cloves, (minced); ½ cup chicken broth; ⅓ cup lemon juice; ¼ cup capers; ½ cup heavy cream

Kaeleigh Pugliese Last UpdatedJune 23, 2025

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Lemon Chicken Piccata features juicy chicken breasts in a bright and zesty lemon butter sauce. Serve this easy chicken piccata recipe any day of the week. Made with all simple ingredients, this is a quick dinner the entire family will love.

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Lemon Chicken Piccata is one of our favorite 30-minute meals. It’s full of flavors from fresh garlic, briny capers, chicken stock, and lemon. These simple ingredients, combined with flour and heavy cream, makes a creamy Lemon Chicken Piccata that is to die for.

When making this creamy chicken piccata, as you would with any other protein, make sure your chicken pieces are an even thickness to ensure they cook properly. If you end up with very large chicken breasts, simply take a sharp knife and slice them into thinner chicken cutlets.

You can serve Lemon Chicken Piccata so many different ways. It’s a great lunch by itself, but serving it with rice, pasta, or orzo makes it a complete meal.

Garnish your pieces of chicken with lemon slices. Pair it with green beans, creamy mashed potatoes, and a crusty bread to complete this classic Italian recipe.

Why You’ll Love this Recipe:

Bright and zesty: Classic lemon and capers create a bold, tangy flavor.
Creamy twist: A touch of heavy cream adds richness to the traditional piccata sauce.
Weeknight friendly: Ready in just 30 minutes using one skillet.
Customizable: Serve it with pasta, rice, or a side of roasted vegetables.
Restaurant-style at home: Elegant enough for guests, easy enough for a weeknight.

Ingredients to Make Lemon Chicken Piccata:

chicken breasts: Use whole boneless, skinless chicken breasts and cook them fully before returning them to the sauce. Slice after cooking if desired for serving.
flour: Helps create a golden crust and thickens the sauce slightly. Use gluten-free if needed.
garlic: Freshly minced adds bold, aromatic flavor to the sauce.
lemon juice: Use freshly squeezed for the brightest, cleanest flavor.
chicken broth: Helps deglaze the pan and creates the base of the sauce—use homemade or store bought.
capers: Add a salty, briny bite that balances the lemon and cream.
heavy cream: Adds richness and helps mellow the acidity from the lemon.

How to Make Lemon Chicken Piccata:

In a shallow bowl, mix the flour, salt, and black pepper. Dredge each chicken piece in the flour mixture, coating both sides.
In a large skillet, heat the olive oil over medium heat. Add the chicken and cook for 6–8 minutes per side, or until golden brown and cooked through. Transfer to a plate and set aside.
In the same skillet, melt the butter. Add the garlic and sauté for 30 seconds until fragrant.
Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Stir in the capers and simmer for 2–3 minutes.
Reduce the heat to low and stir in the heavy cream. Simmer for another 1–2 minutes until the sauce slightly thickens.
Return the chicken to the skillet and spoon the sauce over the top. Simmer for 1–2 minutes more to heat through.

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Nonstick Ceramic Frying Pan

Recipe Notes & Tips:

Pound or Halve the Chicken: Thinner pieces cook more evenly and develop a better sear.
Use Fresh Lemon Juice: Bottled lemon juice won’t deliver the same brightness and flavor.
Deglaze the Pan: Scrape up any brown bits when adding broth and lemon juice—they add major flavor to the sauce.
Add Capers with the Broth: The addition of capers with the broth allows them to soften and infuse the sauce as it simmers.
Don’t Boil the Cream: Keep the heat low when adding the cream to prevent curdling and maintain a smooth sauce.
Serve with Pasta or Veggies: Angel hair pasta, mashed potatoes, or steamed broccoli pair beautifully with the lemony sauce.

Serving Suggestions:

How to Store:

Refrigerate Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat Gently: Warm in a skillet over low heat with a splash of broth or cream to prevent drying out.
Do Not Freeze: The cream-based sauce may separate and develop a grainy texture once thawed.

FAQs:

Can I use chicken thighs instead of breasts?

Yes, boneless thighs work well—just adjust the cook time until fully done.

Can I make it dairy-free?

Use olive oil instead of butter and swap the heavy cream for a dairy-free alternative like coconut cream, though it will slightly change the flavor.

Can I leave out the capers?

Yes, but you’ll lose some of the signature piccata flavor. Try chopped green olives as a substitute.

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