Chicken Piccata is a classic recipe we should all know how to make! This creamy version just takes the classic lemon chicken piccata over the top. You get perfectly golden brown, pan seared chicken breasts, topped with a rich and tangy lemon sauce and salty capers. A must try recipe!
The Best Chicken Piccata Recipe
Let’s just start out by stating the obvious, everything is better with a little cream added right? My mom taught me that and it’s one of the most important things she ever taught me. Truth :).
I love how simple and quick this chicken dish is to make! It’s definitely fit for a weeknight meal and it’s something everyone can agree on.
Piccata Sauce Perfection
This version isn’t skimpy with the sauce, and of course I absolutely love the fact that it’s a rich and creamy sauce vs. a plain old watery, brothy sauce. The piccata sauce doesn’t contain an overwhelming amount of lemon juice, and I love what the little dab of butter offers and the way it pairs with the lemon.
To me, this chicken piccata recipe is perfect. I can never get enough of that golden brown exterior on chicken cutlets and the rich flavor all those browned bits at the bottom of the pan give everything.
This is definitely a classic Italian recipe I’ll make again and again…and again. I hope you love it enough you’ll do the same! Weeknight comfort food, here we come!
What is Chicken Piccata?
Piccata is an Italian word meaning “larded.” That’s where the cream comes in. In cooking terms, it means “sliced and served in a sauce containing lemon, butter and spices.”
Check, check and check with this version, plus you get the added cream to take this to the next level. In Italy, they typically make it with veal sliced very thinly. However, here in the United States Chicken Piccata is most common.
Lemon Chicken Piccata Ingredients
This classic Italian dish requires surprisingly few ingredients, and most of them are pantry staples:
- Chicken breasts
- All-purpose flour
- Salt and pepper
- Olive oil
- Chicken broth
- Fresh lemon juice
- Heavy cream
- Fresh parsley
How to Make Chicken Piccata
- Whisk together flour, salt and pepper.
- Dredge both side of chicken cutlets in flour mixture, then add to skillet. Sear chicken on both sides until browned and cooked through. Transfer chicken to a plate and keep warm.
- Add garlic to the same pan and saute until golden.
- Pour in chicken broth and bring to a boil. Allow broth to simmer until reduced by half.
- Whisk cornstarch with some broth, then add to skillet along with the lemon juice.
- Let simmer until slightly thickened, then remove from heat and stir in butter and cream.
- Return chicken to skillet and spoon sauce over chicken. Sprinkle with capers and parsley and serve warm.
Want to see how easy this chicken piccata recipe is? Watch the video!
Do I Have to Add Cornstarch to the Piccata Sauce?
The cornstarch helps thicken up the lemon piccata sauce. Without it, I think the sauce would be too runny. If you don’t have any cornstarch, you may be able to achieve similar results with a little all-purpose flour.
What To Serve With Chicken Piccata
I love serving this chicken piccata recipe with cooked fettuccine noodles. The extra piccata sauce is great to spread on top. It is also great alongside some of my Garlic Mashed Potatoes.
Tips for the Best Chicken Piccata
- The chicken breasts should be fairly thin. This way, they’ll cook quickly and brown nicely on the outside.
- If you are looking to cut calories, you could omit the heavy cream and use half and half instead and still have a deliciously creamy sauce.
- Don’t skip the fresh parsley, as it brightens up the lemon chicken piccata ever so slightly.
More Easy Chicken Recipes You’ll Love:
- Creamy Sun Dried Tomato Chicken
- Creamy Mushroom Chicken
- Chicken with Creamy Dijon Sauce
- One Pan Balsamic Chicken and Veggies
- Baked Honey Mustard Chicken
- Slow Cooker Greek Lemon Chicken and Potatoes
Follow Cooking Classy
Creamy Chicken Piccata Recipe
An over-the-top delicious chicken piccata! Perfectly pan seared chicken breasts are topped with a rich and creamy, tangy piccata sauce and little bits of salty capers. Such a satisfying dish!
- 2 (10 - 11 oz each) 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)
- After cutting chicken let it rest at room temperature 10 minutes. In a shallow dish whisk together flour, 1/4 tsp salt and 1/4 tsp pepper. Heat olive oil in a 12-inch skillet over medium-high heat. Dredge both sides of chicken cutlets in flour mixture then add to skillet. Sear chicken, without moving, until browned on bottom, about 4 - 5 minutes then rotate chicken breasts halves and cook opposite side until golden brown on bottom and chicken has cooked through (reducing burner temperature slightly as needed and tilting pan slightly to redistribute oil) about 4 - 5 minutes longer (chicken should register 165 degrees in center). Transfer chicken to a plate and keep warm.
Add garlic to remaining oil in pan (there should be about 1 tsp oil left if not just add a tsp), saute just until slightly golden. Pour in 1 1/4 cups chicken broth and bring to a boil, while scraping up browned bits from bottom of pan. Allow broth to simmer until reduced by half, about 4 - 5 minutes. Whisk together remaining 1 Tbsp chicken broth with cornstarch, then pour mixture into broth in skillet along with lemon juice. Allow to simmer until thickened slightly then remove from heat, stir in butter and pour in cream. Season with pepper. Return chicken to skillet. Spoon sauce over chicken, sprinkle with capers and parsley. Serve warm.