This Creamy Lemon Chicken Piccata is an elegant yet easy dinner that turns simple chicken breasts into a restaurant-worthy meal. Pan-seared chicken cutlets are simmered in a luscious lemon cream sauce with capers and a buttery finish — perfect over pasta or mashed potatoes for a comforting, flavor-packed dinner.

Why You’ll Love This Recipe

This recipe delivers a beautiful balance of bright citrus, savory depth, and creamy comfort. The golden, lightly crisp chicken pairs perfectly with the tangy, velvety lemon sauce. It’s a quick weeknight dinner that feels like fine dining — ready in under 40 minutes, with ingredients you already have at home.

Creamy Lemon Chicken Piccata

There’s something timeless about Chicken Piccata — that zesty, buttery sauce poured over tender chicken, bursting with the freshness of lemon and the briny pop of capers. It’s the kind of dish that looks fancy enough for a dinner party but is surprisingly easy to make in your own kitchen. This version takes it a step further with a creamy twist, giving you all the classic tang of traditional piccata, plus the luxurious richness of cream.

The magic starts with the chicken itself. Boneless, skinless breasts are sliced in half lengthwise and gently pounded thin — the key to achieving that delicate, melt-in-your-mouth texture. A light coating of flour and breadcrumbs gives them a crisp golden crust that holds up beautifully once it meets the sauce. Each piece gets pan-seared in a mix of butter and olive oil until lightly browned and irresistibly fragrant.

What truly makes this dish shine, though, is the sauce. Imagine the brightness of freshly squeezed lemon juice whisked into savory chicken broth and cream, then simmered down to perfection. The flavor is bold yet balanced — creamy but never heavy, tart but never sour. The capers bring that essential pop of saltiness that keeps every bite exciting.

One of the best things about this Creamy Lemon Chicken Piccata is its versatility. You can spoon it over a bed of silky mashed potatoes, toss it with angel hair pasta, or even serve it alongside roasted vegetables for a lighter option. The sauce clings beautifully to whatever you pair it with, soaking in all that tangy, buttery flavor.

This recipe also doubles beautifully, making it perfect for family dinners or small gatherings. It’s the kind of meal that feels fancy but doesn’t demand perfection — just a hot pan, fresh lemons, and a few pantry staples. The smell alone — the mix of lemon zest, butter, and cream simmering together — will fill your kitchen with pure comfort.

Whether you’re cooking for a cozy date night or just upgrading your weeknight chicken routine, this dish is the definition of simple elegance. It’s bright, rich, and satisfying all at once — a meal that tastes like it came straight out of a bistro kitchen.

Every forkful offers a little contrast: crisp chicken, silky sauce, a burst of citrus, and a caper or two for good measure. Once you make it, you’ll see why Creamy Lemon Chicken Piccata has become a favorite across kitchens everywhere — timeless, comforting, and utterly delicious.

Servings & Time

• Servings: 4

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: 40 minutes

Ingredients

For the Chicken:

• 2 large boneless skinless chicken breasts

• Salt and black pepper, to taste

• ¼ cup all-purpose flour

• ¼ cup breadcrumbs

• 1 large egg

• 1 tablespoon water

• 2 tablespoons olive oil

• 2 tablespoons butter

For the Sauce:

• 1 cup chicken broth

• Juice and zest of 2 lemons

• ¾ cup heavy cream

• ¼ cup capers, drained

• Salt and pepper, to taste

For Serving:

• Hot cooked pasta or mashed potatoes

Instructions

1. Prepare the Chicken:
   Slice each chicken breast in half horizontally to make thin cutlets. Season both sides with salt and pepper.

2. Dredge and Coat:
   In a shallow bowl, combine flour and breadcrumbs. In another bowl, whisk together the egg and water. Dip each chicken piece into the egg mixture, then coat in the flour mixture, pressing lightly to adhere.

3. Sear the Chicken:
   Heat olive oil and butter in a large skillet over medium heat. Once hot, add chicken and cook for 4–5 minutes per side or until golden brown and cooked through. Remove and set aside on a plate.

4. Make the Sauce:
   In the same skillet, add chicken broth, lemon juice, and zest. Bring to a simmer, scraping up any browned bits from the bottom of the pan for flavor. Stir in heavy cream and let simmer for 3–4 minutes, until slightly thickened.

5. Add the Capers:
   Stir in capers and adjust seasoning with salt and pepper.

6. Combine:
   Return chicken to the skillet, spooning sauce over the top. Let simmer on low heat for 2–3 minutes so the flavors meld together.

7. Serve:
   Plate over pasta or mashed potatoes, drizzle with extra sauce, and garnish with lemon slices and fresh parsley if desired.

Tips

• Cream Substitute: You can use half-and-half or coconut cream for a lighter version.

• Make Ahead: The sauce can be made in advance and reheated gently before serving.

• Add Veggies: Toss in spinach or artichoke hearts for an extra layer of flavor.

• Serving Idea: Try it over garlic butter noodles or rice pilaf for an elegant dinner presentation.