Name: Creamy Chicken Piccata Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 (10 – 11 oz each) chicken breasts, butterflied and halved; 1/3 cup all-purpose flour; Salt and freshly ground black pepper (1/4 tsp salt and 1/4 tsp pepper for flour mixture, additional to taste); 2 1/2 Tbsp olive oil; 1 Tbsp minced garlic; 1 1/4 cups + 1 Tbsp low-sodium chicken broth; 1 1/2 tsp cornstarch; 2 Tbsp fresh lemon juice; 1 Tbsp butter; 1/4 cup heavy cream; 3 Tbsp chopped fresh parsley; 2 Tbsp capers, rinsed

If you’re craving something bright, tangy, and absolutely satisfying, you have to try my Creamy Chicken Piccata Recipe. I absolutely love how this dish balances the zing of lemon and capers with a luscious, velvety cream sauce—which makes it feel fancy but is so easy to whip up any night of the week. Stick with me because I’m going to share the full scoop on how to get those perfectly seared chicken cutlets and a sauce that’ll have you scraping the pan for every last drop.

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Why You’ll Love This Recipe

Effortless elegance: This dish feels like a restaurant-quality meal but comes together quickly and simply.
Tangy and creamy combo: The lemony brightness with creamy sauce is a standout flavor that you won’t get tired of.
Perfectly juicy chicken: Cooking the chicken just right keeps it tender and moist every time.
Family-friendly: Even picky eaters love this, making it a go-to for weeknight dinners or casual entertaining.

The image shows four golden brown cooked pieces of chicken arranged evenly in a round silver pan. The chicken is partly covered in a light cream-colored sauce that fills the pan's base. Scattered on top of the chicken and sauce are small green capers and finely chopped green herbs. There are also small yellow lemon wedges resting on the sauce between the chicken pieces. The pan rests on a dark purple cloth and the background is a white marbled surface with some green leaves and a whole lemon near the top edge of the image. Photo taken with an iphone --ar 2:3 --v 7 - Creamy Chicken Piccata, Chicken Piccata with Cream Sauce, Lemon Chicken Piccata, Easy Chicken Piccata, Elegant Chicken Dinner

Ingredients You’ll Need

These ingredients come together effortlessly to create that signature creamy chicken piccata flavor. I always recommend fresh lemons and good-quality olive oil here because they really make a difference in the sauce’s brightness and depth.

Flat lay of two raw butterflied chicken breasts halved, a small mound of all-purpose flour on a white ceramic plate, small white bowls containing golden olive oil, minced fresh garlic, low-sodium chicken broth, fresh lemon juice, and heavy cream, a small white bowl with pale yellow butter, a sprinkling of coarse salt crystals, freshly ground black peppercorns, fine white cornstarch powder on a small plate, bright green chopped fresh parsley on a white dish, and glossy, plump greenish capers arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Creamy Chicken Piccata, Chicken Piccata with Cream Sauce, Lemon Chicken Piccata, Easy Chicken Piccata, Elegant Chicken Dinner

Chicken breasts: Butterflying and halving them means they cook evenly and quickly, which helps keep them juicy.
All-purpose flour: Essential for dredging the chicken to get that beautiful golden crust.
Olive oil: A mild, good-quality one is key for searing without overpowering the flavor.
Minced garlic: Adds that subtle aromatic punch without being too sharp.
Low-sodium chicken broth: Keeps the sauce flavorful but lets you control saltiness.
Cornstarch: Just a touch to thicken the sauce perfectly without turning it gummy.
Fresh lemon juice: Adds essential tang and zestiness—you’ll want to squeeze it fresh for the best taste.
Butter: Adds a silky richness to the sauce and helps the flavors meld.
Heavy cream: The magic that transforms piccata from traditional to creamy heaven.
Fresh parsley: Finishing touch for color and a fresh herbal kick.
Capers: I always rinse mine well—they bring that classic salty, briny piccata punch.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how adaptable this Creamy Chicken Piccata Recipe is. Over time, I tinkered with it to suit what I have on hand or dietary preferences—and you can definitely make it your own, too!

Lemon zest boost: I sometimes add a teaspoon of lemon zest to the sauce for an extra citrus hit; it freshens everything up beautifully.
Dairy-free version: Swap out heavy cream for coconut cream or a dairy-free alternative to enjoy the creaminess without dairy.
Chicken thighs: For extra juicy meat, I occasionally use boneless skinless thighs instead; just adjust cooking time accordingly.
Vegetarian twist: Use thick slices of cauliflower steaks or portobello mushrooms in place of chicken for a meatless take.

How to Make Creamy Chicken Piccata Recipe

Step 1: Prep and Dredge the Chicken

After butterflying and halving your chicken breasts, let them rest at room temperature for about 10 minutes. This little trick helps them cook more evenly. Meanwhile, whisk together flour with a bit of salt and pepper in a shallow dish. Then, dredge each piece of chicken in this mixture, coating both sides well—you want that flour to create the perfect golden crust when it hits the hot skillet.

Step 2: Sear the Chicken to Golden Perfection

Heat olive oil over medium-high heat in a 12-inch skillet. Place the chicken cutlets in the pan without crowding. Resist the urge to move them around—that browning happens when the chicken sits undisturbed. After about 4 to 5 minutes, flip to cook the other side, lowering the heat slightly if you see the edges browning too fast. Chicken is done when it reaches 165°F inside and has a beautiful golden crust—this usually takes another 4 to 5 minutes. Once cooked, transfer the chicken to a plate and keep warm.

Step 3: Build the Sauce

In the same skillet, add your minced garlic and sauté until just golden—be careful not to burn it! Pour in 1 1/4 cups of chicken broth and bring it to a boil while scraping up all those lovely browned bits from the bottom of the pan; that’s flavor gold. Let the broth simmer until reduced by half—this takes roughly 4 to 5 minutes and thickens the sauce base naturally.

Step 4: Thicken and Finish the Sauce

Whisk together the remaining tablespoon of chicken broth with cornstarch until smooth, then stir that into the simmering broth along with the fresh lemon juice. Continue cooking for a few minutes until the sauce thickens slightly, then remove from heat. Stir in butter and heavy cream to develop the silky texture. Taste and add salt or pepper if needed—remember your capers add saltiness, so go easy.

Step 5: Bring It All Together

Return your chicken pieces to the skillet, spoon sauce over them generously, then sprinkle with rinsed capers and chopped fresh parsley. Serve immediately while warm, spooning extra sauce on the plate. The creamy lemon-caper sauce clinging to that tender chicken is pure comfort in every bite.

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Pro Tips for Making Creamy Chicken Piccata Recipe

Room temperature chicken: Letting your chicken rest out for 10 minutes before cooking ensures even cooking without drying out.
Don’t overcrowd the pan: Searing in batches if necessary keeps that crisp, golden crust perfect rather than steaming the chicken.
Scrape the fond: Those browned bits from the pan add incredible depth to your sauce—don’t skip this step!
Taste before salting: Capers pack a salty punch, so adjust seasoning after adding them to avoid over-salting.

How to Serve Creamy Chicken Piccata Recipe

A round white speckled plate holds a bed of light yellow cooked spaghetti noodles arranged in a loose, messy pile. On top of the noodles, there is a single piece of golden brown cooked chicken with a slightly crispy surface. The chicken is partially covered with a creamy light beige sauce that has small green capers scattered across it. A thin lemon wedge rests on the chicken, and some small chopped green herbs are sprinkled over the whole dish. The plate sits on a white marbled surface with a silver fork resting at the top left edge of the plate. Photo taken with an iphone --ar 2:3 --v 7 - Creamy Chicken Piccata, Chicken Piccata with Cream Sauce, Lemon Chicken Piccata, Easy Chicken Piccata, Elegant Chicken Dinner

Garnishes

I always finish this dish with a generous handful of fresh parsley—it brightens the plate and adds a friendly herbal note. Optionally, a few extra capers scattered on top give a nice pop of briny flavor. If you like a little extra zing, a thin lemon slice or two can also make the presentation look fresh and inviting.

Side Dishes

I often pair this with buttery mashed potatoes or creamy polenta because their mildness balances the zesty sauce perfectly. Steamed asparagus or roasted green beans are my go-to vegetable sides—they add a bit of crunch and freshness. For something quicker, a simple green salad with vinaigrette complements it nicely, too.

Creative Ways to Present

For a special occasion, I like plating the chicken cutlets over a bed of risotto or wide egg noodles, draped with the creamy sauce and garnished elegantly with whole capers and a lemon twist. Serving it family-style in a shallow skillet right at the table always gets compliments—you can see everyone’s eyes light up when that sauce spreads out invitingly.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. Because of the cream, it’s best eaten relatively soon—but I’ve found if you reheat carefully, it’s still delicious.

Freezing

This dish isn’t the best candidate for freezing because cream-based sauces can separate. But if you do freeze, I recommend freezing the chicken and sauce separately. Freeze the chicken cutlets wrapped tightly, and the sauce in a freezer-safe container. Thaw slowly in the fridge before reheating gently.

Reheating

I always reheat leftovers gently on the stovetop over low heat, stirring often. Adding a splash of chicken broth or cream while warming helps restore that silky sauce texture. Avoid microwaving on high, as it tends to break the sauce and dry out the chicken.

FAQs

Can I use chicken thighs instead of breasts for this creamy chicken piccata recipe?

Absolutely! Boneless, skinless chicken thighs can be a great alternative and often come out juicier. Just be sure to adjust the cooking time slightly, as thighs may take a minute or two longer to cook through than breasts.
What can I substitute for heavy cream in the sauce?

You can use half-and-half or whole milk for a lighter version, though the sauce won’t be as rich. For dairy-free options, coconut cream works well, but it will slightly change the flavor. Just be sure to add these alternatives slowly and watch the sauce consistency.
How do I prevent the chicken from drying out?

Letting the chicken rest at room temperature before cooking and not overcooking are key. Searing the chicken without moving it and checking with a meat thermometer to hit 165°F helps keep it juicy and tender every time.
Is it okay to freeze creamy chicken piccata leftovers?

Freezing is possible but not ideal due to the cream sauce, which can separate when thawed. If you do freeze, separate the sauce and chicken, thaw slowly, and reheat gently to maintain the best texture and flavor.
Can I prepare this recipe gluten-free?

Yes! Simply substitute the all-purpose flour with a gluten-free flour blend for dredging the chicken. Just make sure your broth and other ingredients don’t contain hidden gluten to keep the dish safe for gluten-sensitive folks.

Final Thoughts

This Creamy Chicken Piccata Recipe has become one of my family’s absolute favorites—there’s something so comforting yet fresh about it that keeps everyone coming back for seconds. It’s simple enough for a weeknight dinner but special enough to impress guests. I truly hope you give it a try, and when you do, please savor that creamy-lemony sauce as much as I do. You’ll feel like a kitchen rockstar, trust me!