Name: Creamy Chicken Piccata Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 2 (10 – 11 oz each) chicken breasts, butterflied and halved; 1/3 cup all-purpose flour; Salt and freshly ground black pepper, to taste; 2 1/2 Tbsp olive oil; 1 Tbsp minced garlic; 1 1/4 cups low-sodium chicken broth, plus 1 Tbsp extra; 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

Jump to Recipe· 4.6 from 51 reviews

If you’re craving something rich, flavorful, and totally comforting, you’ve got to try this Creamy Chicken Piccata Recipe. I absolutely love how this dish comes together in under 30 minutes yet feels so luxurious, with tender chicken cutlets bathed in a tangy lemon-caper sauce that’s been enriched with just a touch of cream. When I first made it, I was hooked—the balance of bright and creamy is just perfect, and trust me, your family will go crazy for it, too. Let me walk you through everything you need to know to make this a go-to weeknight winner.

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Why You’ll Love This Recipe

Quick & Easy: You’ll have a restaurant-worthy meal on the table in just 30 minutes.
Perfect Balance: The tangy lemon and briny capers mixed with creamy sauce create a flavor party in your mouth.
Family Favorite: My family begs me to make this again and again, it’s that good!
Versatile: It pairs beautifully with so many sides, so you can make it your own every time.

Creamy Chicken Piccata Recipe - Recipe Step

Ingredients You’ll Need

The beauty of this Creamy Chicken Piccata Recipe lies in its simple, fresh ingredients. Each element plays a key role: the chicken is perfectly seared, the lemon juice adds zing, and the capers bring that amazing salty pop. When you get quality ingredients, you don’t need much else to make this dish shine!

Creamy Chicken Piccata Recipe - Ingredients

Chicken breasts: Butterflying and halving makes them thin and ideal for even cooking—no rubbery chicken here!
All-purpose flour: Helps create that golden crust and thickens the sauce a bit.
Olive oil: Use a good-quality, fruity olive oil for maximum flavor when searing.
Minced garlic: Just enough to add aroma and depth without overwhelming.
Chicken broth: Choose low-sodium so you can control seasoning better.
Cornstarch: This little trick thickens the sauce beautifully without lumps.
Fresh lemon juice: Fresh is a must here for that bright citrus punch.
Butter: Makes the sauce silky smooth and adds richness.
Heavy cream: Just a splash to give you that luscious creamy texture.
Fresh parsley: Brightens up the dish and adds freshness.
Capers: Rinsed to tone down the saltiness, these bursts of flavor are essential!

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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 that this Creamy Chicken Piccata Recipe can be tweaked to fit your taste or dietary needs without losing its charm. Sometimes I swap out ingredients or add a personal twist — and those little experiments always turn out delicious!

Dairy-Free Variation: I’ve tried removing the cream and butter, substituting coconut cream, and it still tastes great if you’re avoiding dairy.
Low-Carb Option: Skip the flour coating to keep it keto-friendly; just watch the chicken carefully to ensure a nice sear.
Extra Veggies: Adding sautéed spinach or asparagus on the side turns this into a heartier meal if you want more greens on your plate.
Mild or Extra Tangy: Adjust the lemon juice literally to your liking—I sometimes add an extra tablespoon for a brighter sauce, especially in summer.

How to Make Creamy Chicken Piccata Recipe

Step 1: Prep Your Chicken

Once you’ve butterflied and halved your chicken breasts, let them rest at room temperature for about 10 minutes. This little pause helps the chicken cook evenly. Meanwhile, whisk together your flour with the salt and pepper in a shallow dish—that’s your dredging mix that will give the chicken that crispy, golden crust we all love.

Step 2: Sear the Chicken to Golden Perfection

Heat olive oil in a large skillet over medium-high heat—I like to use a 12-inch pan to give each cutlet enough space. Dredge both sides of the chicken in the flour mixture, shaking off any excess, then place them in the hot oil. Here’s the key: don’t move the chicken while it cooks—the crust needs time to form. After about 4-5 minutes, flip and cook the other side another 4-5 minutes. If your burner runs hot, reduce the heat slightly and tilt the pan occasionally to redistribute the oil. The chicken should be cooked through—aim for 165°F internally—and golden on both sides.

Step 3: Make the Luscious Sauce

Remove the chicken and keep it warm on a plate. Add minced garlic to the skillet—the pan should still have about a teaspoon of oil left; if not, add a bit more. Sauté gently until garlic becomes fragrant and slightly golden, about 30 seconds. Pour in the chicken broth and bring it to a boil, scraping up those brown bits stuck to the pan—they’re packed with flavor! Let it simmer until reduced by half, roughly 4-5 minutes.

Step 4: Thicken and Finish the Sauce

Whisk the remaining tablespoon of chicken broth with cornstarch until smooth, then stir this slurry into the simmering broth along with fresh lemon juice. Let it cook a minute until it thickens slightly before removing it from the heat. Then stir in the butter and heavy cream for that silky finish. Taste and adjust seasoning with salt and pepper as needed—it’s your moment to personalize the sauce.

Step 5: Bring It All Together

Return the chicken to the pan and spoon the sauce over each piece. Sprinkle with rinsed capers and chopped fresh parsley for color and that burst of briny brightness. Serve it warm and watch how quickly everyone digs in!

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Pro Tips for Making Creamy Chicken Piccata Recipe

Butterfly Your Chicken Thinly: I learned this saves cooking time and keeps the chicken tender—not dry or tough.
Don’t Skip the Rest: Letting chicken rest before cooking helps it cook evenly, plus keeps that crust crispy longer.
Use a Good Pan: I recommend a heavy skillet like cast iron or stainless steel for even heat and great sear.
Scrape the Brown Bits: Those fond bits stuck to the pan are flavor gold—don’t skip scraping them into the sauce!

How to Serve Creamy Chicken Piccata Recipe

Garnishes

For garnish, fresh chopped parsley is my absolute favorite — it adds a pop of color and fresh herbal note that brightens the dish. Sometimes I sprinkle a little extra lemon zest if I want an extra citrus hit. Don’t be shy with the capers: rinsing them cuts down the saltiness while keeping their delicious tang intact.

Side Dishes

I often serve this Creamy Chicken Piccata Recipe alongside garlic mashed potatoes or buttery pasta, which soak up the luscious sauce wonderfully. For something lighter, steamed green beans or roasted asparagus balance sweetness and crunch. Rice pilaf also pairs beautifully here, especially if you want something that absorbs every drop of that creamy sauce.

Creative Ways to Present

Once, for a special dinner, I layered the chicken piccata over a bed of crispy polenta cakes and added a sprinkle of toasted pine nuts on top—so fancy yet easy! Another time, I used mini cast iron skillets to serve individual portions; it made the meal feel extra special and kept everything piping hot at the table.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens as it chills, so I recommend stirring in a splash of broth or cream when reheating to bring back that silky texture.

Freezing

I’ve frozen this dish once or twice, but I’ll be honest—the cream sauce can separate a bit after thawing. If you plan to freeze, freeze the chicken and sauce separately if possible, then reheat gently and whisk sauce before serving. Fresh is best, but freezing is fine in a pinch.

Reheating

The best way I’ve found to reheat is on the stovetop over low heat with a little broth or cream added to loosen the sauce. This keeps the chicken tender and the sauce smooth. Microwave works in a pinch but can dry the chicken out if overcooked.

FAQs

Can I use chicken thighs instead of breasts in this Creamy Chicken Piccata Recipe?

Absolutely! Boneless, skinless chicken thighs will work well and add extra moisture and richness. Just adjust cooking time accordingly—they might cook a bit faster or slower depending on thickness. Make sure to pound them evenly for consistent cooking.
What can I substitute for capers if I don’t have any?

If you don’t have capers on hand, chopped green olives or a small splash of green olive brine can mimic the salty, tangy pop capers bring. It’s not quite the same, but it works beautifully in a pinch.
Is the sauce very lemony or mild in this recipe?

The lemon flavor is bright but balanced by the cream and butter. If you prefer it more lemon-forward, feel free to add more fresh lemon juice to taste. I usually add an extra splash in summer for that fresh zing.
How do I prevent the cream sauce from curdling when reheating?

Reheat gently over low heat and add a little extra cream or broth as you warm it. Avoid boiling once cream is added because high heat can cause it to separate. Slow and steady wins here!

Final Thoughts

This Creamy Chicken Piccata Recipe is one of those dishes I reach for when I want to impress without stress. The flavors feel elevated but it’s straightforward enough for any skill level—I used to struggle to get the sauce just right, but with these steps, it’s foolproof. I genuinely hope you give it a try because it’s one of those meals that fills your kitchen with amazing aromas and your loved ones with happy smiles. Trust me, once you make this, it’s going to become a staple in your rotation.