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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!

close-up of chicken piccata in a cast iron skillet

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
ingredients in small bowls on a marble surface for chicken piccata

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.

pan frying chicken and then sauteing aromatics for the chicken piccata sauce in a skillet

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.

adding cream to the sauce in a skillet and then putting the chicken back in

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!

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

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.
close-up of a plate with chicken piccata, green beans, and mashed potatoes with sauce

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.

close-up of chicken piccata in a cast iron skillet
4.93 from 358 votes

Easy Chicken Piccata

This easy chicken piccata recipe is a classic Italian American dish with a lemon butter caper sauce that's fast to make at home!
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 4

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

Calories: 393kcal, Carbohydrates: 7g, Protein: 26g, Fat: 29g, Saturated Fat: 15g, Cholesterol: 143mg, Sodium: 352mg, Potassium: 452mg, Fiber: 1g, Sugar: 1g, Vitamin A: 821IU, Vitamin C: 4mg, Calcium: 28mg, Iron: 1mg

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.

Leave a star rating and comment below!

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!


Hi! Iโ€™m Natasha.

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4.93 from 358 votes (54 ratings without comment)

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850 Comments

  1. Elise says:

    5 stars
    Made exactly as written. SO GOOD! And super easy too! Definitely making again (and again). Thank you for the recipe.

    1. Natasha says:

      You’re very welcome, Elise! ๐Ÿ™‚

  2. Kim Kloster says:

    5 stars
    We love this recipe! I am about to have a baby do you think if I fully cooked it I could freeze it?

    1. Natasha says:

      Hi Kim! I’m so glad it’s a favorite. I think you could try, but perhaps leave the cream out if you’re freezing the whole batch, and then add it when reheating. Reheat slowly over a low heat. Good luck with the rest of the pregnancy! ๐Ÿ™‚

  3. Cyndy R says:

    5 stars
    Great recipe for a special dinner, and definitely add the heavy cream if youโ€™re not lactose intolerant. Just so delicious. We had Israeli couscous mixed with stir-fried zucchini and onion. And homemade sourdough bread. Yum

    1. Natasha says:

      Thank you!! ๐Ÿ˜€

  4. Maureen says:

    Followed this recipe to the letter. It turned out great!! Will definitely make it again and again.

    1. Natasha says:

      Fantastic!! ๐Ÿ˜€

  5. Cindy says:

    Can this be made ahead of time and finished in the oven?

    1. Natasha says:

      How much ahead of time are we talking? It’s not safe to refrigerate partially cooked meat. If you are asking if you can fully cook it and reheat it in the oven, I don’t see why not. Just be mindful not to overcook the chicken/let the sauce evaporate too much. I hope you enjoy the recipe, Cindy! ๐Ÿ™‚

  6. Rikki pulley says:

    5 stars
    Sounds great. Will evaporated milk work in place of heavy cream?

    1. Natasha says:

      You could try it. I imagine it would probably be similar, but I haven’t tested. Let me know, and I hope you enjoy it! ๐Ÿ™‚

  7. June says:

    5 stars
    This was unbelievably good. I doubled the sauce/gravy and glad I did. My husband likes a lot of gravy on his potatoes. Will definitely make this again.

    1. Natasha says:

      Fantastic!! ๐Ÿ™‚

  8. Diana says:

    5 stars
    I am planning on making this recipe for Easter, but i need to make it for 8 servings. Your help would be greatly appreciated.

    1. Natasha says:

      Hi! There’s a slider on the recipe card where if you set it to 8, you’ll see what the measurements are. Just look where it says “servings”, hover over the “4”, and change the slider to 8. You’d simply be doubling the recipe if you want each person to have 1/2 of a chicken breast.

  9. Anne M. says:

    5 stars
    This recipe is lemony, creamy, and so comforting for Sunday supper. I paired it with creamy mashed potatoes and roasted green beans. :chefโ€™s kiss: Love this dish and plan on making it again soon!

    1. Natasha says:

      Aww so happy you enjoyed it, Anne! Thanks for your review!

  10. Carrie addis says:

    5 stars
    My kids 8 and 16 LOVE this and are very picky eaters, they usually don’t like any sauces or anything but they can’t get enough of this one.

    1. Natasha says:

      That’s so great to hear, Carrie!! ๐Ÿ˜€