The easiest creamy chicken piccata ever! A classic recipe that we all should have in our repertoire.

This creamy version takes your traditional lemon chicken piccata to a new level of deliciousness.

Creamy chicken piccata

Imagine perfectly tender seared chicken breast cutlets sitting on a bed of pure creamy, heavenly lemon, capers, and garlic wine sauce.

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The best part of this beautiful dish is that it is ready in 30 minutes! Do I get a YES!!!!

I serve the chicken over the sauce and not the other way around. Personal choice.

Typically the sauce is over half. But this should be how you want to present it to your family and guests.

In this Article

What is chicken piccata?

When used in preparing food, it means: sliced, sauteed, and served in a sauce containing lemon, butter, and spices.

Piccata is an Italian word that initially means pounded until flat.

However, the original translation seems to be from the French word “pique,” which means sharp as in piquant.

Originally an Italian dish, it used veal and was most often served with marsala or lemon.

Although chicken piccata is an Italian dish, it is not as well known in Italy as compared to the famous veal scallops.

It is not a dish from Northern Italy; some believe it has Sicilian origins.

If you are looking for more easy chicken recipes, I recommend trying these Parmesan, Panko Crusted Chicken Cutlets, Chicken With Peas, Sage and Bacon, and our favorite

baked chicken cutlets.

Creamy chicken piccata

Here are helpful tips for the ingredients needed to make this delicious Creamy Chicken Piccata

This is a short introduction. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.

Chicken breasts – boneless and skinless are most suited for this creamy lemon chicken piccata and halved, and each half butterflied to have chicken cutlets.

All-purpose flour – to dredge the chicken in and give it that light coat that helps create the sauce’s creaminess.

Salt and pepper – seasoning for your chicken and your piccata sauce.

White wine – in my cooking, I always use the wine I enjoy with my meal. A good Chardonnay or Sauvignon Blanc will work beautifully.

Olive oil – is better when frying your chicken as it will become hot but will not burn and change the flavor of your dish by making its flavor heavy.

Creamy chicken piccata

Creamy Lemon Piccata Sauce ingredients

Chicken broth – helps create the sauce. I always purchase sodium-free. Do taste the sauce before seasoning it, as not all chicken broths are the same, and you do not want your dish to be too salty.

Heavy cream is the wonderful culprit that creates this beautiful chicken recipe’s smooth, creamy sauce.

Garlic – adds a sharp layer to your chicken.

Lemon juice – It would not be piccata without it. It brings the acidity that this dish is known for. Use only fresh lemons.

Capers – I love the capers under salt as they keep their shape better and are richer in flavor than their counterpart stored under the brine. Either way, you must rinse them well to remove the salt or the vinegar brine that they are stored into.

Unsalted butter – always use unsalted butter. You want to have control of the seasoning, and salted butter will not only add too much salt to your dish but change the flavor of it.

Parsley – chopped adds a last layer of flavor as the parsley oils marry well with the lemon.

Creamy chicken piccata

Equipment needed

I only recommend what I use and love.

Small plate to hold the flour for dredging

Sharp knife is used to chop the garlic and the parsley, cut the chicken, and butterfly it. Make sure that it is sharp.

Cutting board for the chicken, garlic, and herbs

Large skillet to hold your breasts comfortably to cook. Enamel cast iron is the best to cook evenly.

Juicer to squeeze the lemon

Measuring cups for all the wet ingredients

Cooking Tongs to turn your chicken in the skillet

Aluminum foil to cover the chicken once cooked and while the sauce is being prepared

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Cooking tips and step-by-step to make this fantastic recipe for chicken piccata

Before cooking, I always recommend having all your ingredients ready and at room temperature.

  • You can either season the chicken breasts individually or season the flour with salt and pepper. I chose the ladder, but either way is acceptable.
  • In a shallow dish, dredge in flour your chicken and set aside.
Creamy chicken piccata
  • In a large enough skillet, able to hold all the pieces, add olive oil and allow to get hot, but not smoking,
  • Add your chicken breasts and cook over medium-high heat for five minutes on each side or until golden brown.
  • Remove from the skillet, set aside and covered with aluminum foil, and keep warm.
  • Deglaze the pan with the white wine and the chicken stock. Add the garlic and continue cooking until half evaporated.
  • Incorporate the fresh lemon juice, half of the parsley, and the capers.
  • Add the heavy cream and incorporate.
  • Over very low heat, add the unsalted butter and allow it to melt by gently twirling the skillet.
  • Bring the chicken back into the skillet, and warm up to a very low temperature. Add lemon wedges and sprinkle with remaining parsley.

Can chicken thighs replace chicken breasts?

When cooking with chicken, you can often replace chicken breasts with thighs in your recipe.

There are a couple of things to keep in mind while doing so.

First, your chicken breast cooks faster than your thighs, and it is easier to overcook. An overcooked chicken breast feels rubbery and flavorless.

The best test is a to-do fork test by pressing down on the breasts, and if no juices come out, it is done. Also, using a food thermometer, the internal temperature reached 165 degrees Fahrenheit.

Secondly, chicken thighs have a higher fat content, which is rendered in the pan when cooking. Not a bad thing, but you will need to adjust your oil by lowering the amount used.

Besides the above considerations, swapping between the breasts and thigh will not affect the result of your chicken dish.

Creamy chicken piccata

Substitutions and variations

Small changes can be made to this recipe.

  • Chicken thighs are excellent with this recipe. Following the same formula, adjust the cooking time as they cook slightly slower than the breasts.
  • Vegetable stock can replace chicken stock.
  • If there is no wine on hand, replace it with chicken stock. Do, however, mind the taste and season accordingly.
  • Some lemon zest over your chicken is also very flavorful.

Storing and Reheating information

Store your creamy chicken piccata in an air-tight glass container in the refrigerator for a few days. Do not forget to add all the sauce to your chicken.

Bring your chicken to room temperature once ready to enjoy it again.

Warm in a skillet adding a couple of tablespoons of chicken stock.

If you have very little sauce left over, you can recreate your sauce:

  • Add the chicken to a suitable skillet to hold all your pieces.
  • Add a couple of tablespoons of chicken stock, a tablespoon of heavy cream, and one teaspoon of lemon juice.
  • Bring to a slight boil, lower the heat, cover, and slowly warm up.
Creamy chicken piccata

What to serve with this lemon Chicken Piccata

This dish is quite robust on its own. Therefore, a straightforward mashed potato, Rosemary Roasted potatoes, or Champ will be perfect.

Fettuccine or linguine prepared with simple butter will also work great here.

You do not want anything that will clash in flavors.

Creamy chicken piccata

Check out these flavorful recipes if you enjoy this creamy chicken piccata recipe.

Brandy Chicken Piccata – Classic Dish with a Spin

Veal Piccata Quick and Easy Recipe

Avocado Soup – Enjoy it Hor or Cold

Creamy Chicken Piccata

5 from 85 votes
Creamy chicken piccata
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
The easiest creamy chicken piccata ever! A classic recipe that we all should have in our repertoire.

Ingredients 

  • 2 Chicken breasts, boneless, skinless, halved and butterflied
  • cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • ½ cup white wine
  • 2 tablespoons olive oil
  • ¾ cup chicken broth
  • ¼ cup heavy cream
  • 1 tablespoon garlic, minced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons capers, drained and rinsed
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh parsley , chopped
  • fresh lemon slices, (optional)

Instructions

  • Season the all-purpose flour with salt and pepper in a shallow dish and mix well.
  • Dip the chicken breasts in the flour mixture, dredge any excess flour, and set aside.
    Creamy chicken piccata
  • In a skillet, add the olive oil and heat over medium-high. Add the chicken and sauté for 5 minutes on one side. Turn them over and sauté the other side for 5 minutes or until nicely browned and no juices run.
  • Remove the chicken breasts when done. Place them on a plate, cover them with aluminum foil, and keep them warm.
  • Add wine and chicken broth to the pan and bring to a boil. Add minced garlic. Cook until garlic is slightly brown and liquid nearly evaporates, about 2 minutes.
  • Add lemon juice, half of the parsley, and capers, and cook for another 3 to 5 minutes.
  • Add the heavy cream and incorporate it well.
  • Add the unsalted butter over low heat, swirl until melted.
  • Put the chicken back into the sauce, add some lemon slices, and sprinkle the remainder of the parsley.

Notes

Substitutions and variations
Small changes can be made to this recipe.
  • Chicken thighs are excellent with this recipe. Following the same formula, adjust the cooking time as they cook slightly slower than the breasts.
  • Vegetable stock can replace chicken stock.
  • If there is no wine on hand, replace it with chicken stock. Do, however, mind the taste and season accordingly.
Storing and Reheating information
Store your creamy chicken piccata in an air-tight glass container in the refrigerator for a few days. Do not forget to add all the sauce to your chicken.
Bring your chicken to room temperature once ready to enjoy it again.
Warm in a skillet adding a couple of tablespoons of chicken stock.
If you have very little sauce left over, you can recreate your sauce:
  • Add the chicken to a suitable skillet to hold all your pieces.
  • Add a couple of tablespoons of chicken stock, a tablespoon of heavy cream, and one teaspoon of lemon juice.
  • Bring to a slight boil, lower the heat, cover, and slowly warm up.

Nutrition

Calories: 326kcal | Carbohydrates: 3g | Protein: 25g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 105mg | Sodium: 704mg | Potassium: 495mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 604IU | Vitamin C: 8mg | Calcium: 31mg | Iron: 1mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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