If you’re craving a dish that’s both comforting and bursting with zesty brightness, this Creamy Lemon Chicken Piccata Recipe hits all the right notes. It’s creamy, tangy, and surprisingly simple to whip up any night of the week—trust me, you’ll want to keep this one in your rotation.

Creamy Lemon Chicken - A white plate holds a serving of creamy fettuccine pasta with a smooth, pale yellow sauce coating the noodles. On top of the pasta lies a golden-brown cooked chicken cutlet covered in the same creamy sauce. The sauce is dotted with small green capers and specks of black pepper, adding texture. Two slices of lemon, one whole round and one wedge, rest on the chicken, providing a bright yellow contrast. Fresh green parsley is sprinkled on top, enhancing the presentation. A fork is placed on the right side of the plate, partially resting on the pasta. The dish sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Lemon Chicken Piccata Recipe
Top Tip
How to Serve Creamy Lemon Chicken Piccata Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Lemon Chicken Piccata Recipe

Why You'll Love This Recipe

Let me share why this Creamy Lemon Chicken Piccata Recipe quickly became one of my favorites to make when I want something flavorful but fuss-free. It’s comfort food with a fresh twist, perfect for dinner that feels special but isn’t complicated.

Simple yet elegant: You get a restaurant-worthy sauce with just pantry staples and a handful of fresh ingredients.
Speedy prep: Chicken breasts cook fast, and the sauce comes together while they rest—perfect for weeknight dinners.
Layered flavors: The brightness from lemon, the salty pop from capers, and creamy texture straight from the heavy cream—every bite is comforting but lively.
Versatile: Enjoy it over pasta, mashed potatoes, or rice—always a crowd-pleaser.

Creamy Lemon Chicken - The image shows a close-up of golden brown cooked pieces of meat with a crispy texture on the top, partially covered in a creamy white sauce with visible green herbs and small dark green capers scattered around. Lemon slices with bright yellow skin and pale yellow flesh are placed around the dish, adding a fresh touch. The sauce has a smooth texture and is thick enough to coat the meat and pool slightly around it. There are small bits of green herbs sprinkled on the surface, enhancing the visual contrast. The scene is set on a white marbled textured surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Creamy Lemon Chicken Piccata Recipe plays its part in creating that perfectly balanced dish. Here’s a quick look at why they work and some tips when shopping or prepping.

Creamy Lemon Chicken - Flat lay of four raw boneless, skinless chicken breasts with a smooth, pale pink surface, fresh vibrant yellow lemon slices arranged around them, small piles of bright green chopped parsley leaves, plump green capers scattered artistically, several peeled garlic cloves with their papery white skins, a small mound of fine white flour, and a few dollops of creamy pale yellow butter, all placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Chicken breasts: Using boneless, skinless breasts pounded evenly makes sure they cook quickly and stay juicy.
Flour: Helps create a light crust on the chicken and also thickens the sauce a bit.
Butter & olive oil: Butter brings richness while olive oil prevents it from burning—perfect combo for frying.
Garlic: Adds aromatic warmth—just be careful not to let it brown too much or it turns bitter.
Chicken broth: Adds depth to the sauce without overpowering the lemon’s brightness.
Heavy cream: Gives the sauce that luscious, velvety texture that feels indulgent but still light.
Capers: The real star, adding briny bursts that contrast beautifully with creamy sauce and lemon.
Lemon juice: Fresh is key here—the tang cuts through the richness so it never feels heavy.
Parsley: Fresh parsley adds a pop of color and a gentle herbaceous note to finish.
Cornstarch slurry (optional): Handy for thickening the sauce quickly if you want extra lusciousness!
Lemon slices (for garnish): They’re as much about presentation as they are adding a final fresh zing.

📝

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.

Make It Your Way

I often like to tweak this Creamy Lemon Chicken Piccata Recipe depending on what I’m in the mood for or what I have on hand—feel free to do the same! It’s a flexible recipe that really invites your personal touch.

Add white wine: I sometimes splash in a bit of dry white wine when deglazing the pan for an extra layer of flavor—just let it cook off before adding broth.
Parmesan cheese bonus: A sprinkle of fresh Parmesan in the sauce takes it up a notch and makes the sauce even creamier and more decadent.
Spice it up: If you like a little heat, red pepper flakes are a nice surprise that dance with the lemon and capers.
Season differently: Experiment with paprika or garlic powder on your chicken before dredging for subtle smoky undertones.

Step-by-Step: How I Make Creamy Lemon Chicken Piccata Recipe

Step 1: Prep and Season the Chicken

First things first: I pound the chicken breasts down to an even 1-inch thickness. This helps them cook evenly without drying out. Season generously with salt and pepper on both sides—don’t be shy here because this is where a lot of the flavor begins!

Step 2: Dredge and Brown

Lightly dredge the chicken in flour, shaking off excess. This coating creates a nice crust that locks in juices and gives a base for that silky sauce. Heat 1 tablespoon of butter with olive oil in a skillet over medium-high heat. When hot, add the chicken and fry until golden brown on each side, about 4-5 minutes. Don’t overcrowd the pan or move the chicken too soon—you want a nice crust. Set aside on a plate once browned.

Step 3: Build the Sauce

Reduce the heat to medium, melt the remaining butter, then toss in minced garlic just long enough to become fragrant (about 30 seconds). Next, pour in chicken broth and use your spoon to scrape up all those delicious brown bits from the pan bottom—that’s pure flavor. Stir in the heavy cream, and bring to a gentle boil.

Step 4: Add the Zesty Touches

Now add capers, lemon juice, and chopped parsley to the sauce. This combo brightens the dish beautifully. Take a quick taste, then add salt and pepper as needed. If you want a thicker sauce, stir in the cornstarch slurry here and simmer until luscious. If you prefer a thinner sauce, just let it reduce gently.

Step 5: Finish & Serve

Place the chicken back in the pan and spoon the sauce over each piece. Let it warm through for a minute or two so all those flavors meld together. Finally, garnish with extra parsley and lemon slices for a fresh pop of color and zing. Serve hot over your favorite pasta, rice, or creamy mashed potatoes—trust me, your taste buds will thank you.

Top Tip

Over the years, I’ve found a few little tricks that take this Creamy Lemon Chicken Piccata Recipe to the next level and help you avoid common pitfalls. These tips really make cooking it much more enjoyable and the results delicious.

Even Thickness Matters: Pounding the chicken evenly ensures it cooks uniformly, preventing dry edges or a raw center.
Don’t Skip Browning: Getting a golden crust on your chicken adds texture and flavor and keeps it juicy inside.
Fresh Lemon Juice Only: Bottled lemon juice doesn’t have the vibrant brightness fresh juice brings, so always juice fresh lemons.
Watch the Garlic: Garlic cooks fast and can burn easily, making the sauce bitter; add it last and remove from heat if it starts to brown too quickly.

How to Serve Creamy Lemon Chicken Piccata Recipe

Creamy Lemon Chicken - Serving Suggestion

Garnishes

I always finish with just a handful of chopped parsley and a few thin lemon slices right before serving. It brightens the plate visually and adds a fresh flavor burst that balances the richness beautifully.

Side Dishes

My go-to sides are creamy mashed potatoes or garlic buttered pasta—they soak up all that incredible sauce. Steamed green beans or roasted asparagus add a great fresh, crisp contrast.

Creative Ways to Present

For a dinner party, I’ve plated the chicken on a bed of lemony risotto and scattered microgreens on top. Sometimes, I serve it family-style with lots of crusty bread for sopping up the sauce—that always gets a thumbs up.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens as it cools, so I like to add a splash of broth or cream when reheating to loosen it back up.

Freezing

I’ve frozen Creamy Lemon Chicken Piccata successfully by cooling completely then portioning into freezer-safe containers. Thaw overnight in the fridge and reheat gently—it’s best eaten within 2 months for optimal texture.

Reheating

To reheat, I warm it slowly in a skillet over low heat, adding a small splash of broth or cream to bring back that luscious sauce texture without drying out the chicken.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully in this Creamy Lemon Chicken Piccata Recipe, offering extra juiciness and flavor—just adjust cooking time slightly as thighs can be thicker and take a bit longer.

How can I make the sauce thicker without cornstarch?

If you don’t have cornstarch, simply let the sauce simmer a bit longer on low heat to reduce naturally and thicken up. Alternatively, adding a small knob of cold butter off-heat also helps create a richer, thicker sauce.

What can I serve alongside Creamy Lemon Chicken Piccata?

This dish pairs beautifully with buttery mashed potatoes, angel hair pasta, or steamed veggies like asparagus or green beans. Even a simple side salad complements the richness nicely.

Is this recipe freezer-friendly?

Yes, you can freeze this recipe. Allow the chicken and sauce to cool completely, then store in airtight freezer-safe containers. It keeps well for up to 2 months—just thaw overnight in the fridge before reheating gently on the stovetop.

Final Thoughts

This Creamy Lemon Chicken Piccata Recipe has earned a regular spot in my weekly dinners because it's consistently delicious, approachable, and makes me feel like I’m treating myself without the fuss. I hope you enjoy making it as much as I do—it's one of those meals that tastes like a hug on a plate. Give it a try and don’t forget to tweak it to make it truly yours!