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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!
Hi! Tried this twice and it was SOOO good. I can’t believe how easy it was. Quick question on it though- I’m using heavy whipping cream, but I’m finding the sauce to be a bit too creamy tasting and also not as smooth, yellowy looking as yours. Do you think I need to add the whipping cream in gradually vs all at once? Any tips to make this even better, I will take!
Hi! I’m so glad you like it, Chris. Do you get a good sear on the chicken? My sauce is a bit darker probably because of that. The browned bits then get incorporated into the sauce and it makes the sauce a bit darker. You could definitely try adding it in gradually. Do you add plenty of salt? I find cream sauces need a lot and that can help w. that “creamy” taste. You could even add a little less cream than suggested perhaps?
My favorite chicken dish. This is easy and we like it better at home than restaurants.
Thank you so much!!
Loved it! Simple, delicious and filling.
Thanks, Paul!! 😀
I love this recipe but my sauce often breaks – any tips on preventing or rescuing that? Maybe I used too much butter or oil?
Hi Lis! Are you using at least 33% fat cream? Lower fat % can curdle easily. Also, are you putting it in cold straight from the fridge? That can do it. You may want to let it warm up a bit longer. Are you measuring the butter and oil or eyeballing?
Full fat heavy cream, but I do use it cold I think! So I will try getting it out earlier and letting it warm up. And I am guilty of sometimes just eying the butter. Last time I rescued it with some more cream and stock and it was delicious. My husband said “we can have this any day!” And he took all the leftovers the next day 😂
Lol well I’m glad it works out most of the time haha! Yes, let it warm up. Measure the butter. And you could maybe turn the heat down a little bit.. at least when you first add the cream.
One of the best chicken piccata resipes I’ve cooked. Loved the cream .
Thank you!
AMAZING!! Doubled the sauce and served over pasta. Everyone loved it!!
So glad to hear that, Tami! 😀
I don’t leave comments often but this recipe deserves ALL the praises! My teen daughter is not a fan of lemon or citrus flavors and devoured 2 servings of the chicken, while exclaiming “this is delicious!”. I did tweak it a bit. I cheated and used the thin sliced chicken breasts. I added a tiny sprinkle of lemon pepper seasoning to the chicken because Chicken Picatta is one of my fave dishes with lemon. Sautéed a shallot and few cloves of garlic after removing the chicken and then added all of the other ingredients. Also used Pino Grigio and heavy cream for the sauce. Doubled the sauce and tossed half a box of angel hair pasta in. We have a bunch of leftovers. Next time, because this will definitely be added to our meal rotation, I’ll increase the sauce a little more.
I’m thrilled it was a hit!
Easy for sure!
Thanks, Thomas!
This was outstanding ! I served with egg noodles .. Even after doubling the liquid, I barely had enough to pour over the noodles. I used a half cup of broth and a half cup of sauvignon blanc.. and a little reserved pasta water.. used lemon butter for frying the chicken.. added some mushroomsafter frying the chicken.. It’s a definite repeat
I’m so glad you enjoyed it!!
Easy…tasty…usually already have all the ingredients. This recipe will be put in our menu rotation. Thanks for a great recipe.
You’re very welcome, Suzy!!