The best Chicken Piccata recipe is crispy on the outside, juicy inside, and served with a creamy lemon sauce. It's restaurant worthy and impressive while still being a 30-minute meal!
Creamy Chicken Piccata that's impressive but so EASY!
My kids are obsessed with this Chicken Piccata (pick-ah-tah); (capers and all! What's not to love about From crispy, juicy chicken smothered in a creamy lemon sauce?
This is a common Italian dish served in restaurants and is sometimes called Chicken Limone. Save the money, skip the restaurant, and make it at home in less time. We serve it over mashed potatoes or angel hair pasta, and love it both ways. I love to serve roasted veggies on the side too!
Try my other pasta recipes like Penne alla Vodka, Manicotti, Shrimp Alfredo, or Tuscan Chicken Pasta!
How to make Lemon Chicken Piccata:
Prep Chicken: Butterfly each chicken breast, slicing horizontally for 4 thin chicken breast fillets. Season with salt and pepper. In three separate bowls, prepare beaten egg, flour, and breadcrumbs then dredge chicken on both sides with flour, then egg wash, then breadcrumbs.
Cook Chicken and Make Sauce: In a large skillet, heat butter and oil over medium high heat. Place the chicken in the hot pan and cook for about 3 minutes each side, or until cooked through. Remove to a plate. In the same pan, add chicken broth, cream, capers, and juice from both lemons. Season with salt and pepper, if needed, then let the sauce cook and bubble for 3-5 minutes. Place chicken back in the pan and coat with the sauce. Serve over mashed potatoes or hot cooked pasta.
Serve With:
- Roasted Vegetables
- French Green Beans
- Wedge Salad
- Garlic Knots
- Side Salad
- Shredded Brussels Sprouts
- Homemade Rolls
- Homemade Olive Garden Breadsticks
- Whole Roasted Cauliflower
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Chicken Piccata
Equipment
Ingredients
- 1 pound boneless skinless chicken breasts
- salt and freshly ground black pepper , to taste
- ¼ cup all-purpose flour (31g)
- 1/4 cup breadcrumbs (28g)
- 1 large egg
- 1 Tablespoon water
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 1 cup low-sodium chicken broth (237g)
- 2 lemons
- ¾ cup heavy whipping cream (170g)
- ¼ cup capers (30g)
- hot cooked pasta or mashed potatoes for serving
Instructions
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Prep chicken: Slice the chicken breasts in half horizontally ("butterfly" cutting them) so that you're left with 4 thin chicken breasts. Season with salt and pepper.1 pound boneless skinless chicken breasts, salt and freshly ground black pepper
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Bread chicken: Beat the egg in a shallow bowl with 1 tablespoon of water. Add the flour to another shallow bowl, and the breadcrumbs to a third shallow bowl. Coat the chicken on both sides in the flour, then egg wash, and then breadcrumbs.¼ cup all-purpose flour, ¼ cup breadcrumbs, 1 large egg, 1 Tablespoon water
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Cook chicken: Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium high heat. Add the chicken and cook for about 3 minutes on each side, or until cooked through. Set aside onto a plate.2 Tablespoons olive oil, 2 Tablespoons butter
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Sauce: Reduce heat to medium low. Add chicken broth, cream, juice from both lemons, and capers. Season with salt and pepper if needed. Allow the sauce to cook and bubble for about 3-5 minutes. Return chicken to pan.1 cup low-sodium chicken broth, 2 lemons, ¾ cup heavy whipping cream, ¼ cup capers
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Serve the chicken and sauce over mashed potatoes or hot cooked pasta. Serve with a side of Roasted Vegetables, steamed broccoli, or green beans.hot cooked pasta or mashed potatoes
Video
Nutrition
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Recipe adapted from The Pioneer Woman.
I originally shared this recipe December 2015. Updated February 2020 and May 2025.
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