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Tender, pan-seared chicken breasts in a rich, creamy lemon-butter sauce, topped with tangy capers and fresh parsley. This Creamy Chicken Piccata is a flavorful twist on the classic Italian dish, offering a perfect balance of zesty lemon and smooth cream. Ideal for a quick weeknight meal or a special dinner, this easy-to-make recipe is sure to impress with its vibrant flavors and comforting texture.
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Creamy Chicken Piccata

Whether it’s a casual family meal, a romantic dinner, or a festive celebration, Creamy Chicken Piccata fits the bill.
Course Dinner
Cuisine Italian
Keyword Creamy Chicken Piccata
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 2 10 oz apiece chicken breasts, butterflied and halved
  • 1/3 cup all-purpose flour
  • Salt and freshly ground black pepper
  • 2 1/2 Tbsp olive oil
  • 1 Tbsp minced garlic
  • 1 1/4 cups + 1 Tbsp low-sodium chicken broth
  • 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 (optional)

Instructions

  • Let it rest at room temperature for 10 minutes after cutting the chicken. Whisk together 1/4 tsp of salt, flour, and 1/4 tsp of pepper in a shallow dish. Heat the olive oil in a 12-inch skillet over a medium-high heat. Dredge the chicken cutlets on both sides in a flour mixture and add them to the skillet.
  • Sear the chicken, without moving, until the bottom is browned for 5 mins, then turn the chicken breasts in half, then cook on the opposite side until the bottom is browned and the chicken is cooked. By (slightly lowering the burner temperature as necessary and slightly tilting the pan to redistribute oil) for 5 minutes longer (chicken must be 165 degrees in the center). Set the chicken on a plate and keep it warm.
  • Add garlic to the remaining oil in the pan (if you don't just add a tsp, there will be about 1 tsp of oil left), saute just until slightly golden brown. Pour 1 1/4 cups of chicken broth in and bring to a boil, while browned bits are scraped from the bottom of the plate. Allow the broth to simmer for about 5 minutes until it is reduced by half.
  • Whisk the remaining 1 tbsp of chicken broth and cornstarch together, then add the mixture and lemon juice to the broth in the skillet. Simmer until slightly thickened, then remove from the heat, add butter and pour in the cream. And the seasoning with pepper. Place the rice back in the skillet. Spoon the chicken with the sauce and sprinkle with the capers and parsley. Serve it warm

Notes

  • You may omit the heavy cream and only use half and a half and still have a deliciously creamy sauce if you are trying to reduce calories.
  • It is expected that the chicken breasts would be very thin. They will cook easily, and on the outside, they will brown nicely.
  • You may skip heavy cream and use half-and-a-half instead and still have a deliciously creamy sauce if you're trying to lower your calories.
  • Do not miss the new parsley, as the lemon chicken piccata makes it lighter.