Creamy Chicken Piccata (Printable)

Golden chicken in a velvety lemon-caper cream sauce

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.3 lbs)
02 - ½ tsp salt
03 - ¼ tsp black pepper
04 - ½ cup all-purpose flour, for dredging
05 - 2 tbsp olive oil
06 - 2 tbsp unsalted butter

→ Sauce

07 - 3 cloves garlic, minced
08 - ½ cup dry white wine (or chicken broth)
09 - ½ cup low-sodium chicken broth
10 - ½ cup heavy cream
11 - ¼ cup freshly squeezed lemon juice (about 2 lemons)
12 - 2 tbsp capers, rinsed and drained
13 - 2 tbsp chopped fresh parsley
14 - Salt and black pepper, to taste

# How to Make It:

01 - Place chicken breasts between two sheets of parchment and pound to ½-inch thickness. Season both sides with salt and pepper.
02 - Dredge chicken breasts in flour, shaking off excess.
03 - Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add chicken and cook 4–5 minutes per side, until golden and cooked through. Transfer to a plate and cover loosely with foil.
04 - In the same skillet, add remaining 1 tbsp butter. Sauté garlic for 30 seconds until fragrant.
05 - Pour in wine (or chicken broth) and simmer, scraping up any browned bits, until reduced by half (about 2 minutes).
06 - Add chicken broth, heavy cream, and lemon juice. Stir and simmer for 2–3 minutes until slightly thickened.
07 - Stir in capers and return chicken to the skillet. Spoon sauce over chicken and simmer 2–3 minutes to heat through. Sprinkle with chopped parsley. Serve immediately with pasta, rice, or crusty bread.

# Expert Tips:

01 -
  • The creamy lemon sauce creates that perfect balance between bright and comforting
  • Everything happens in one pan, which means minimal cleanup maximum flavor
02 -
  • Dry your chicken thoroughly before dredging or the flour will clump instead of creating a smooth crust
  • Do not let the garlic brown or it will turn bitter and ruin the delicate balance
  • The sauce continues thickening off the heat so remove it slightly earlier than you think
03 -
  • Pound the chicken to even thickness or thinner sections will dry out while thicker ones cook through
  • Room temperature chicken creates better browning but cold from the fridge works fine too
  • Use fresh lemon juice exclusively for that bright authentic piccata flavor
Go Back