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This easy chicken piccata recipe is a classic Italian American dish with a lemon butter caper sauce that’s fast to make at home! A few simple ingredients, 25 minutes, and you’re set.
Craving more restaurant-quality chicken dinners? Try my Easy Chicken Madeira!
What is chicken piccata?
It’s pan-fried chicken in a piccata sauce, which is a combination of butter, oil, fresh lemon juice, and capers. Simple, right? The secret to making the best chicken piccata is having the perfect amount of lemon, and I’ve got you covered with this really easy chicken recipe.
You can make this dreamy dish two different ways, and we’ve got instructions for both! One is a creamy chicken piccata, and the other is not. They’re both extremely tasty. The cream takes it to the next level, but depending on your mood or dietary restrictions, you may want to try it without!
What you’ll need
- Chicken – we’re slicing chicken breasts in half lengthwise and not pounding them so it’s even faster
- Garlic powder – along with salt & pepper, seasoning the cutlets with it gives a fabulous savory foundation
- Flour – for dredging
- Olive oil and butter – for pan-frying the chicken until golden brown
- Chicken broth – to infuse the sauce with flavor. Sub for a dry white wine like pinot grigio to make it even more luxurious.
- Lemon juice – always use freshly squeezed lemon juice vs concentrate
- Lemon zest – for that extra brightness and zing
- Capers – the briny flavor balances the lemon
- Heavy cream – to make the sauce rich
- Parsley – adds a pop of freshness
Can I make it without cream?
- You can definitely make chicken piccata without cream! If you do so, increase the chicken broth to 3/4 cup. You could even do a half chicken broth/half white wine mix.
- I don’t recommend subbing the cream for something like milk or half-and-half for a couple of reasons. The acidity of the lemon will likely curdle the sauce, and the sauce won’t thicken as well. Either omit it completely or use heavy cream.
How to make chicken piccata
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cut chicken breasts in half lengthwise to make thinner cutlets. Sprinkle them with salt & pepper and garlic powder, then dredge them in the flour. Brown on both sides. Remove them from the pan and add the chicken broth, lemon juice, butter, and capers, scraping up the brown bits.
Stir in the cream. Return the chicken to the pan, and simmer until the sauce has reduced and the chicken is cooked through. Easy peasy!
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I zest the lemon with my Microplane zester/grater.
- Be careful to not overcook the chicken since we’re using thin cutlets! It’s cooked when the internal temperature is 165F. Use an instant read thermometer.
- I love using my splatter guard in recipes like this one since it saves a lot of clean-up hassle, and here is the cast iron skillet I use.
Substitutions and variations
- If using small chicken breasts, you can keep them intact, but they may take a few more minutes to cook through.
- You can try using chicken thighs if you prefer. They may take a little longer to cook as well.
- I find the recipe is perfectly salted with regular chicken broth, but if you’re at all sensitive to salt, use a low-sodium one.
What to serve with chicken piccata
- I love it with a classic combo of Mashed Potatoes and Roasted Green Beans so that it’s a complete meal. This Stick of Butter Rice is also delicious.
- It’s also great with pasta. Try it with these Quick & Easy Garlic Butter Noodles, and then pair it with this Super Simple Parmesan Arugula Salad!
- I like to top it with some freshly grated parmesan cheese. It’s next-level amazing.
Leftovers and storage
- Leftovers will keep for 3-4 days in the fridge. Reheat in a saucepan over a low heat.
- I don’t recommend freezing this recipe, especially if you’re making the creamy version.
More easy chicken recipes
Have you made this lemon chicken piccata? Got questions? Let me know in the comments below! As always, tag me #saltandlavender on Instagram so I can see your creations.
Easy Chicken Piccata
Ingredients
- 2 large chicken breasts
- Salt & pepper to taste
- 1/4 teaspoon garlic powder
- Flour (for dredging)
- 4 tablespoons butter divided
- 1 tablespoon olive oil
- 1/4 cup chicken broth or dry white wine
- 1 tablespoon lemon juice + zest of 1 lemon
- 1 tablespoon brined capers drained
- 1/2 cup heavy/whipping cream
- Garnish (optional) chopped parsley and/or freshly grated parmesan cheese
Instructions
- Slice the chicken breasts lengthwise (I butterfly then cut in half) to make 4 thinner cutlets. Trim off any fat. Season the chicken generously with salt & pepper and sprinkle with garlic powder. Coat the chicken in flour.
- Add 2 tablespoons of the butter plus the olive oil to a skillet over medium-high heat.
- Once the pan is hot, cook the chicken pieces for about 4-5 minutes per side until golden. Transfer the chicken to a plate.
- Take the pan off the heat and add the chicken broth, lemon juice, lemon zest, remaining 2 tablespoons of butter, and capers to the skillet. Scrape up any browned bits.
- Stir in the cream and return the pan to the heat. Once it's bubbling again, add the chicken back into the pan. If you want to make this recipe without cream, increase the chicken broth to 3/4 cup.
- Cook for another 5 minutes or until the chicken is cooked through and the sauce has reduced to your liking (you may need to turn down the heat a bit if it's bubbling furiously). If the sauce thickens too much, add more broth.
- Garnish with freshly chopped parsley and/or parmesan cheese if desired.
Notes
- If using smaller chicken breasts, leave them intact (but you will likely need to cook them for a bit longer).
- If you don’t want the cream in it, I recommend omitting it entirely vs. using something like half-and-half because the sauce is likely to curdle and not thicken as well.
- Use low-sodium chicken broth if sensitive to salt.
- I highly recommend this lemon zester.
- This recipe can also be found on page 86 of the Salt & Lavender: Everyday Essentials cookbook.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
This recipe was originally published on September 4, 2015. It’s been updated with new photos and better instructions but is the same great recipe!
This came out soooo good! My family loves it. I used Pinot Grigio instead of the chicken broth and I added a loittle more lemon juice and capers. If I could give it 100 stars I would.
Fantastic!! 🙂 Thanks so much!
Excellent. I made extra sauce and served it all over tagliatelle. My family loved it—perfect recipe!
Yay!! Glad it was a hit!
I’ve made it twice in as many weeks; very easy and very delicious!
That’s awesome!! Glad you enjoyed it, Sandra!
Delicious, I’ve made a few times. I used the boneless chicken breasts in a bag and flatten them with mallet. I also cook a few noodles to toss in the sauce, which I’ve started to double. You won’t be disappointed and it’s easy!
Love that idea! So happy you like it, Dean!
I tried this tonight for the first time. I work from home as an online therapist. I had exactly one hour to whip up dinner on a break. In my hurry I forgot to add the cream. You are right – it is absolutely fine without it and quick to prepare. I used wine instead of broth and pounded my chicken breast because they were huge. Pounding was faster than cutting. 😁I paired it with fresh green beans and mushrooms. It was wonderful and I will definitely be making it more often. Thank you!
Aw we’re so happy you could make it during your dinner break, Adria!! Thanks so much for the kind review! 🙂
This recipe is so good I could’ve eaten the whole pan of chicken. I used chicken breast tenderloins, very little salt on the chicken, no cream, 1/2 cup chicken broth, and half cup white cooking wine, dried parsley since it was all I had plus all the other ingredients and I added a few more capers since I like capers. It was so tasty and the chicken was tender. Will definitely be making this regularly. Thank you for sharing the recipe.
I’m so glad your tweaks worked! Thanks for your review!
Made this last night & it was delicious!! The recipe was easy to follow & easy to make. Will be making this again!! Thank you!
You’re very welcome! Glad you enjoyed it! Thanks for your review, Debby. 🙂
This dish is so tasty. I make it frequently. Can this dish be made ahead of time? I’m trying to feed about 40 guest.
Hi! I’m so glad it’s a hit! I’m always a little iffy on making ahead recipes with chicken breasts and cream since you need to reheat very carefully (slowly, low heat) as chicken breasts overcook super easily, and creamy sauces can separate/reheat not so great. With that said, I know some readers have had luck reheating in the oven when making for lots of people. You could perhaps try reheating a regular size batch the next day just to get an idea of timing and if you like the results.
Yummy!
Thank you!!
OMG! This chicken was amazing!! I never thought I’d be able to make my favorite Italian Dish at home. All I could think of was how much money I saved by doing it myself. Thank you! Sharing with friends.
Lorna
Aw that’s wonderful to hear, Lorna! Thrilled you enjoyed it so much, and thank you for sharing it! 🙂