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Creamy Lemon Chicken Piccata

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.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4

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

Prepare the Chicken:

  • Slice each chicken breast in half horizontally to make thin cutlets. Season both sides with salt and pepper.

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.

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.

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.

Add the Capers:

  • Stir in capers and adjust seasoning with salt and pepper.

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.

Serve:

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

Notes

  • 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.