Lemon Chicken Piccata

Lemon Chicken Piccata is one of my all-time favorite dishes when I’m craving something fresh, comforting, and full of bold, tangy flavor. Juicy, pan-seared chicken breasts are gently simmered in a creamy lemon caper sauce that’s both bright and indulgent—perfect served over pasta, mashed potatoes, or even a bed of sautéed greens.

Why You’ll Love This Recipe

I love this dish because it turns simple ingredients into something elegant and satisfying. The chicken stays tender and juicy, and the sauce is the real star—zesty from lemon juice, savory from the capers, and creamy enough to feel luxurious without being heavy. It’s a great go-to for dinner when I want something impressive but still quick and easy to make.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 boneless, skinless chicken breasts (sliced in half lengthwise)
Salt and pepper, to taste
1/4 cup all-purpose flour (for dredging)
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
1/3 cup chicken broth
1/4 cup fresh lemon juice
2 tablespoons capers, rinsed
1/3 cup heavy cream
Fresh parsley, chopped (for garnish)
Cooked pasta or mashed potatoes, for serving

Directions

I start by slicing the chicken breasts in half horizontally to create thinner cutlets. I season both sides with salt and pepper.

I dredge each piece lightly in flour, shaking off the excess.

In a large skillet, I heat the olive oil and 1 tablespoon of butter over medium-high heat.

I sear the chicken for 3–4 minutes per side, until golden and cooked through. Then I remove the chicken and set it aside.

In the same pan, I add the remaining tablespoon of butter and sauté the garlic until fragrant—about 30 seconds.

I deglaze the pan with chicken broth, scraping up any browned bits.

Next, I stir in the lemon juice and capers, letting the sauce simmer for 2–3 minutes.

I reduce the heat to low and stir in the heavy cream. Once the sauce is smooth and heated through, I return the chicken to the pan and spoon the sauce over the top.

I let it simmer for a few more minutes to allow the flavors to meld, then I garnish with chopped parsley and serve immediately.

Servings and timing

This recipe serves 4 people. It takes about 10 minutes to prep and 20 minutes to cook—so dinner is ready in just 30 minutes, making it a perfect weeknight option that still feels special.

Variations

Sometimes I skip the cream for a more traditional version with a lighter, lemon-forward sauce. I’ve also added a splash of white wine to the pan after the garlic for extra depth. When I want to change things up, I throw in some spinach or artichoke hearts near the end for added texture and color.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken gently in a skillet over low heat, adding a splash of broth or cream to loosen the sauce. It also reheats well in the microwave, though I do it in short bursts to keep the chicken from drying out.

FAQs

Can I use chicken thighs instead?

Yes, I’ve made this with boneless chicken thighs and it turns out delicious. Just adjust the cooking time slightly, as thighs take a bit longer to cook through.

Do I need to use capers?

Capers give the dish its signature briny kick, but if I don’t have them, I sometimes substitute with chopped green olives for a similar effect.

Can I make this dairy-free?

Absolutely. I use coconut cream or a dairy-free alternative for the cream, and skip the butter—or use a plant-based version.

What kind of pasta pairs best?

I usually go for angel hair, spaghetti, or fettuccine because they soak up the sauce beautifully. But honestly, any pasta works.

Can I freeze this dish?

I don’t usually freeze it because the cream sauce can separate, but the chicken itself can be frozen. I just make the sauce fresh when I’m ready to serve.

Conclusion

Lemon Chicken Piccata is one of those simple yet stunning meals that always hits the mark. It’s tangy, creamy, and packed with flavor in every bite. Whether I’m cooking for guests or just myself on a busy night, this recipe always makes dinner feel like something special.

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