Master the ultimate chicken piccata recipe with Angela’s easy guide! Learn how to make a creamy, lemon-butter masterpiece featuring tender chicken and brined capers. Perfect for busy weeknights or special family dinners.
Hi there! I’m Angela. If you’re like me, life in your 50s is a beautiful, busy whirlwind. Between keeping up with my three kids and planning my next travel adventure, I’ve learned that dinner needs to be two things: delicious and stress-free.
Are you looking for a dish that feels fancy but takes less than thirty minutes? That is exactly why I fell in love with this chicken piccata recipe. It’s a classic Italian-American staple that brings a bright, zesty sunshine to your table.
If you love these bright flavors but want a “one-pot” meal that feeds a crowd, you should also try my lemon chicken orzo recipe. It uses a similar citrus profile but adds heartiness with pasta and broth.
In our home, this is the meal that brings everyone running when they smell the lemon and garlic. It’s elegant enough for a Saturday night date-in, yet simple enough for a Tuesday evening. Let’s get cooking, friend!
Table of contents
Ingredients for Your Chicken Piccata Recipe
To get started, you’ll need a few fresh basics. I always say that the quality of your ingredients is what really makes a chicken piccata recipe shine.
- Chicken Breasts: Use two large breasts. We’ll slice them thin so they cook fast and stay tender.
- All-Purpose Flour: This is for dredging. It creates that lovely, golden crust we all crave.
- Butter and Olive Oil: Using both is my little secret. The oil prevents the butter from burning.
- Chicken Broth or White Wine: This creates the base of your silky sauce. A dry Pinot Grigio works wonders!
- Fresh Lemon: You’ll need the juice and the zest. Please, don’t use the bottled stuff!
- Brined Capers: These little salty gems provide the signature “pop” of flavor.
- Heavy Cream: This adds a luxurious, velvety texture that makes the sauce cling to the pasta.
- Seasonings: Just some simple salt, black pepper, and a dash of garlic powder.
Tasty Additions and Substitutes
One of the best things about a good chicken piccata recipe is how flexible it is. Don’t have exactly what’s on the list? No worries at all!
If you want to skip the dairy, you can leave out the heavy cream. Just increase your chicken broth to about 3/4 cup. It will be lighter but still incredibly flavorful.
Perhaps you’re in the mood for something with a bit more crunch and melted cheese? On those nights, I usually pivot to my chicken parmigiana recipe instead.
Want some extra greens? I love tossing in a handful of fresh baby spinach at the very end. It wilts perfectly in the warm sauce.
If you aren’t a fan of capers, try chopped green olives or even artichoke hearts. They still give you that briny kick without the specific texture of capers.
Expert Tips for the Best Chicken Piccata Recipe
Want to cook like a pro? Here are my top tips for making this chicken piccata recipe perfect every single time.
First, let’s talk about the chicken. Make sure those cutlets are even in thickness. If one side is thicker, it won’t cook evenly. Give them a little tap with a meat mallet if you need to!
Don’t crowd the pan. If you put too much chicken in at once, the temperature drops. Instead of searing, the chicken will steam. We want golden brown, not gray!
Always zest your lemon before you juice it. It sounds simple, but I’ve made the mistake of trying to zest a squeezed lemon. It’s a mess!
When you add your liquid to the pan, make sure to scrape the bottom. Those little brown bits are called “fond,” and they are packed with concentrated flavor.
If your sauce gets too thick while simmering, don’t panic. Just whisk in a tablespoon of broth or water until it reaches your desired consistency.
Finally, let the chicken rest for just a minute before serving. This keeps the juices inside so every bite is moist and flavorful.
Step-by-Step Instructions
- Start by slicing your chicken breasts lengthwise to create four thin cutlets. Trim away any extra bits so they look neat and tidy.
- Season the chicken on both sides with salt, pepper, and garlic powder. While these spices are classic, if you ever want a bolder, spicier profile for poultry, you have to try my chicken wing dry rub recipe.
- Lightly dredge each piece in flour, shaking off the excess. Heat two tablespoons of butter and the olive oil in a large skillet over medium-high heat.
- Place the chicken in the pan and cook for about 4 minutes per side. You’re looking for a beautiful golden-brown color.
- Move the cooked chicken to a plate. Take the pan off the heat for a second so the fat doesn’t splash.
- Add the broth (or wine), lemon juice, zest, capers, and the rest of the butter to the skillet. Use a spoon to scrape the pan.
- Whisk in the heavy cream and put the pan back on the burner. Let it come to a gentle simmer.
- Slide the chicken back into the bubbling sauce. Let everything cook together for about 5 minutes until the sauce thickens slightly.
- Once the chicken is cooked through and the sauce is glossy, you are ready to eat. It’s really that fast!
Additional Guide: Serving Suggestions
How should you serve this masterpiece? I personally think this chicken piccata recipe belongs on a bed of angel hair pasta or linguine.
The thin noodles are perfect for soaking up that creamy lemon sauce. If you’re looking for a side that uses similar aromatics, my rosemary lemon chicken and rice is a great reference for flavor pairings.
If you’re looking for something lower in carbs, try it over zoodles or roasted cauliflower. A simple arugula salad with a light vinaigrette balances the richness of the cream.
If you’re feeling adventurous, you can try “Veal Piccata” using the same method. Just swap the protein and keep everything else the same.
You can also make this a “One-Pan Meal” by adding precooked or quick-cooking veggies directly into the sauce during the final simmer.
FAQs About This Chicken Piccata Recipe
Why is my sauce separating?
This usually happens if the heat is too high when you add the cream. Keep it at a gentle simmer rather than a rolling boil.
Can I use chicken thighs instead?
Absolutely! Just keep in mind that thighs may take a few extra minutes to cook through compared to thin breast cutlets.
Is this dish freezer-friendly?
Cream-based sauces can sometimes change texture when frozen. I recommend enjoying this one fresh if you can!
Conclusion
There you have it! A warm, comforting, and zesty meal that proves you don’t need hours in the kitchen to make something special. This chicken piccata recipe has saved my family dinner more times than I can count.
I truly believe that food is the glue that holds us together. Whether you’re cooking for a house full of kids or just yourself, you deserve a meal that makes you feel pampered.
Give this recipe a try tonight. I bet it will become a new favorite in your home too. Don’t forget to let me know how it turns out for you!
Creamy Chicken Piccata
Equipment
- Large Skillet
- Meat Mallet
Ingredients
The Chicken
- 2 large chicken breasts butterflied and halved into 4 cutlets
- Salt & pepper to taste
- 1/4 tsp garlic powder
- Flour for dredging
The Sauce
- 4 tbsp butter divided
- 1 tbsp olive oil
- 1/4 cup chicken broth can substitute dry white wine
- 1 tbsp lemon juice freshly squeezed
- 1 lemon zest
- 1 tbsp brined capers drained
- 1/2 cup heavy cream whipping cream
- parsley or parmesan for garnish
Instructions
- Slice the chicken breasts lengthwise (butterfly then cut in half) to make 4 thinner cutlets. Trim off any fat. Season the chicken generously with salt & pepper and sprinkle with garlic powder. Coat the chicken in flour.
- Add 2 tablespoons of the butter plus the olive oil to a skillet over medium-high heat.
- Once the pan is hot, cook the chicken pieces for about 4-5 minutes per side until golden. Transfer the chicken to a plate.
- Take the pan off the heat and add the chicken broth, lemon juice, lemon zest, remaining 2 tablespoons of butter, and capers to the skillet. Scrape up any browned bits.
- Stir in the cream and return the pan to the heat. Once it’s bubbling again, add the chicken back into the pan.
- Cook for another 5 minutes or until the chicken is cooked through and the sauce has reduced to your liking. If the sauce thickens too much, add more broth.
- Garnish with freshly chopped parsley and/or parmesan cheese if desired.