This easy chicken piccata recipe is a classic Italian American dish with a lemon butter caper sauce that's fast to make at home! A few simple ingredients, 25 minutes, and you're set.
Craving more restaurant-quality chicken dinners? Try my Easy Chicken Madeira!
What is chicken piccata?
It's pan-fried chicken in a piccata sauce, which is a combination of butter, oil, fresh lemon juice, and capers. Simple, right? The secret to making the best chicken piccata is having the perfect amount of lemon, and I've got you covered with this beyond delicious easy chicken recipe.
You can make this dreamy dish two different ways, and we've got instructions for both! One is a creamy chicken piccata, and the other is not. They're both extremely tasty. The cream takes it to the next level, but depending on your mood or dietary restrictions, you may want to try it without!
It's one of those recipes you frequently see on restaurant menus, but since it's so easy to make and has minimal prep, I hardly ever order it and just whip it up for a quick weeknight dinner. It's also special enough for when you've got company over. Everyone will rave about all that buttery goodness!
Just a handful of ingredients
- Chicken - we're slicing chicken breasts in half lengthwise and not pounding them so it's even faster!
- Garlic powder - along with salt & pepper, seasoning the cutlets with it gives a fabulous savory foundation
- Flour - for dredging
- Olive oil and butter - for pan-frying the chicken until golden brown and the base of the irresistible sauce
- Chicken broth - to infuse the sauce with flavor. Sub for a dry white wine like pinot grigio to make it even more luxurious!
- Lemon juice - always use freshly squeezed lemon juice vs concentrate
- Lemon zest - for that extra brightness and zing. I zest the lemon with my Microplane zester/grater (it's super handy and good for parmesan cheese as well). You don't need to worry about getting every bit of zest from the lemon. I really love what it adds to the dish!
- Capers - these briny flavor bombs balance the lemon
- Cream - we're using heavy cream here
- Parsley - completely optional, but adds a little freshness
Can I make it without cream?
- You can definitely make chicken piccata without cream! If you do so, increase the chicken broth to 3/4 cup. You could even do a half chicken broth/half white wine mix.
- I don't recommend subbing the cream for something like milk or half-and-half for a couple of reasons. The acidity of the lemon will likely curdle the sauce, and the sauce won't thicken as well. Either omit it completely or use heavy cream.
How to make chicken piccata
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cut chicken breasts in half lengthwise to make thinner cutlets. Sprinkle them with salt & pepper, then dredge them in the flour. Brown for 4-5 min/side. Remove them from the pan and add the chicken broth, lemon juice, butter, and capers, scraping up the brown bits.
Stir in the cream. Return the chicken to the pan, and simmer until the sauce has reduced and the chicken is cooked through. Easy peasy!
Tips for success
- Be careful to not overcook the chicken since we're using thin cutlets! It's cooked when the internal temperature is 165F.
- If using small chicken breasts, you can keep them intact, but they may take a few more minutes to cook through.
- You can try using chicken thighs if you prefer. They may take a little longer to cook as well.
- I love using my splatter guard in recipes like this one since it saves a lot of clean-up hassle.
- I find the recipe is perfectly salted with regular chicken broth, but if you're at all sensitive to salt, use a low-sodium one.
What to serve with chicken piccata
- I love it with a classic combo of mashed potatoes and roasted green beans so that it's a complete meal.
- It's also great with pasta. Try it with these Quick & Easy Garlic Butter Noodles, and then pair it with this Super Simple Parmesan Arugula Salad!
- I love to top it with some freshly grated parmesan cheese. It's next level amazing.
Leftovers and storage
- Leftovers will keep for 3-4 days in the fridge. Reheat in a saucepan over a low heat.
- I don't recommend freezing this recipe, especially if you're making the creamy version.
Other chicken recipes you'll love
Have you made this lemon chicken piccata? Got questions? Let me know in the comments below! As always, tag me #saltandlavender on Instagram so I can see your creations.
Easy Chicken Piccata
Ingredients
- 2 large chicken breasts cut in half lengthwise
- Salt to taste
- Pepper to taste
- 1/4 teaspoon garlic powder
- Flour (for dredging)
- 4 tablespoons butter divided
- 1 tablespoon olive oil
- 1/4 cup chicken broth or dry white wine
- 1 tablespoon lemon juice + zest of 1 lemon
- 1 tablespoon brined capers drained
- 1/2 cup heavy/whipping cream
- Garnish (optional) chopped parsley and freshly grated parmesan cheese
Instructions
- Slice chicken breasts lengthwise (I butterfly then cut in half) to make 4 thinner cutlets. Trim off any fat. Season chicken generously with salt and 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.
- Remove the chicken from skillet and set aside.
- 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 brown bits.
- Stir in the cream and return the pan to the heat. Once it's bubbling again, add the chicken back into the pan. If you want to make this recipe without cream, increase the chicken broth to 3/4 cup.
- Cook for another 5 minutes or until the chicken is cooked through and the sauce has reduced to your liking (you may need to turn down the heat a bit if it's bubbling furiously). If the sauce thickens too much, add more broth.
- Garnish with freshly chopped parsley and parmesan cheese.
Notes
- If using smaller chicken breasts, leave them intact (but you will likely need to cook them for a bit longer).
- If you don't want the cream in it, I recommend omitting it entirely vs. using something like half-and-half because the sauce is likely to curdle and not thicken as well.
- Use low-sodium chicken broth if sensitive to salt.
- I highly recommend this lemon zester.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
This recipe was originally published on September 4, 2015. It's been updated with new photos and better instructions but is the same great recipe!
Gary Braun says
The creamy piccata chicken was great have sent to other family members
Natasha says
Fantastic!! 🙂 Glad you liked it, and I appreciate you sharing the recipe.
Chuck says
❤️, exactly mine!!
Karen says
Sooo good! My family loves it! I am making this a regular on my list of quick dinners. Thank you for sharing this great recipe!
Natasha says
Yay!! So glad it's a regular in your rotation now! Thanks for your review, Karen. 🙂
Isobel says
This recipe is becoming a firm favourite. Super easy to follow and switch into UK measurements. Sometimes when I can’t be bothered to do chicken breast, I roast thighs for 30 minutes and then finish off in the sauce. If parsley isn’t available in the shop, we find tarragon suits this dish down to the ground
Natasha says
Yay!! I'm so glad it's a hit. I like the thighs idea, and I'll have to try it with tarragon - I love that herb but rarely use it! Appreciate your review, Isobel!
alexandra says
I did this for the first time ( I just cook basic food from my country) and I love all your recipes I am impressed how easy it is and the delicious taste at the end, my husband and my son are super happy with my new skills thanks to you!!!
10/10
this recipe is absolutely amazing
Natasha says
Aww thank you so much!! 🙂 I'm so happy you enjoyed this (and other) recipes, Alexandra! Appreciate your comment.
Ree says
I made this tonight and loved it!!
I did add lemon pepper to the chicken breasts before dredging. I definitely will double the sauce next time , but I plan on putting this on my menu..
Great stuff!!!
Natasha says
So happy you enjoyed it, Ree! 😀 Thanks for your review!
Val says
I have made this recipe several times and it gets better each time! I make it according to recipe. No changes necessary. It is a five star recipe loved by my family and guaranteed to dazzle dinner guests! Thank you for sharing this with your followers!
Natasha says
That's so nice to hear!! Really appreciate your 5-star review, Val!
Jenny Maurer says
Great recipe!! Didn't change any ingredients, persay, but I did make a little extra sauce so we could have leftovers 😉 very thoughtful recipe, Natasha! Thank you!
Natasha says
I'm so pleased you enjoyed it! 😀 Thanks for taking the time to write me a review!
Jacqueline says
Delicious like restaurant quality. I forgot to use the flour and the recipe came out just fine. I think I will be skipping the flour for next time. I had this dish with one of her recommendations "garlic butter noodles," and those came out super delicious as well. This recipe was very easy to follow. I love all of her recipes and J keep coming back for more. Thank you for sharing.
Miranda @ Salt & Lavender says
That's so nice to hear, Jacqueline! Thank you so much for your review!
Linda says
I have made this recipe several times with the capers & lemon (love it and so easy!) and also the same recipe switching out capers and lemon for mushrooms and (grocery store) Marcella wine (also delicious!!). My family loves both. Thanks for a great recipe!!
Miranda @ Salt & Lavender says
You're welcome, Linda! So glad your family enjoyed it 🙂
Amy says
Love this recipe. It’s a new family favorite and the entire fam loves it which is very rare. It’s also super easy to make. I double the sauce recipe because mr family likes extra sauce.
Miranda @ Salt & Lavender says
That makes us so happy to hear, Amy!! 🙂
MiChel says
Made this tonight for dinner. It was fast and easy. I added onions, mushrooms and chopped spinach and served with a side and veggies. Even the kids enjoyed it. The chicken turned out so tender and delicious . Thank you for sharing such a great recipe.
Miranda @ Salt & Lavender says
You're welcome! We're thrilled your entire family enjoyed it. 🙂
Mary says
This recipe does not disappoint. It is easy, quick, and delicious. It's also low in carbs - an important element for me. For the sauce, I used heavy cream as suggested, but I will try it again using chicken broth for a different sauce. In fact, I plan to make this recipe many times in the future!
Miranda @ Salt & Lavender says
That's fantastic to hear, Mary!! We love to hear that!
Wanda says
A must try! One of the best recipes I have tried. Will make it many more times. I like sauce so I’d increase chicken broth to 1/2-3/4cup. Enjoy.
Natasha says
Wonderful!! Thanks so much, Wanda!
HIC says
Just found your site and the recipes look great. When you us a cup measure can you tell me what this is in Metric or even UK fluid ounces? There seems to be a really variety across the web in what a cup measure means!
Natasha says
Hello! Thank you!! So, I use American measurements (I am in Canada myself but the bulk of my readers are in USA). The cup equivalent would be 237 ml, but you don't have to be super exact... like 250 ml or similar is totally fine.
AngelaML says
Another stellar recipe - and so easy to make! This is one of my favorite Italian restaurant meals and now I can easily make it at home - thank you!!! I did add some garlic and a sweet onion (thanks for the suggestion in the comments). As always I subbed light cream for the heavy cream (still a cheat for me). Served the capers on the side since I don't like them. Doubled the sauce and served over thin spaghetti.
Lemon can sometimes be too strong for hubby, but he thought this was perfect. He also said the capers were fantastic with the other flavors.
Thank you as always, you have transformed our dinner meals in the past two years. Please never stop creating these tasty recipes! ❤️
Natasha says
Yay! So glad you enjoyed this!! 🙂 You're too kind!
Christie Wolhuter says
Absolutely beautiful dish, and so easy!
Natasha says
Thanks so much!!
Laura says
Could this be prepared the day before? and then rewarmed for company for dinner?
Natasha says
Hi Laura! You could try, but I'd be very careful to warm it slowly over a low heat since chicken breasts are prone to drying out, and cream sauces can separate fairly easily.
Teri says
I think the chicken would have even better with the sauce placed over it.
Natasha says
I don't understand what you mean? You can spoon as much sauce over top as you want?
Jodie says
It was easy to make and tastes great. Trying to figure out what do with that left over sauce.
Natasha says
So glad you liked it!! It would be delicious over rice or mashed potatoes.
NeeNee says
This was the best chicken piccata I ever made. I used thighs and cooked them thoroughly before making the cream sauce. I used unsweetened almond milk, no Parmesan. Fabulous!! Pinned and will make it this way from now on.
Natasha says
That's so good to hear!! Thank you!
Ashley says
This was amazing! I almost licked the pan, it was so good! I will be cooking this regularly! Thank you! 💗
Miranda @ Salt & Lavender says
Aw that's wonderful!! You're welcome, Ashley 🙂
Rose Beason says
Outstanding!! Need some good crusty bread clean up all that wonderful sauce. I will do this again very soon.
Miranda @ Salt & Lavender says
Yes! Love some crusty bread with this. So glad you enjoyed it, Rose!
Keiren Stoller says
Followed this recipe to a tee and it was fabulous! It is now one of my go-to’s for deliciousness.
Be sure to use real lemon. And the zest gave it a wonderful flavor but I only used half a lemon for the zest.
Served the chicken and sauce over fettuccine. I did thicken the sauce with a bit of pasta water.
Super easy and wonderful. Thanks for posting this. 👍
Miranda @ Salt & Lavender says
Awesome to hear! You're very welcome, Keiren!
Denise Sorensen says
This came out great! I guess my zester is worn out, so had to use one more little squeeze of lemon at the end. I always overcook my chicken, but not this time!! Thanks.
Natasha says
Wonderful!! 🙂
Chris K. says
My whole family loved this. There are five of us and ran out of sauce so I will double next time. Very easy too. Served with brown rice and some linguine and either one works well.
Natasha says
I'm so pleased you guys enjoyed it! 🙂
Ileana says
My husband and I both have covid. We wanted something light, easy and good. It was delicious! Great way to start a new year!! Lol
Natasha says
Oh no! I hope you two recover fast. In any case, I'm so glad you enjoyed this recipe! 🙂
Grammasue says
We make this all the time but I also add 2 minced cloves of garlic & 3/4 cup chicken broth to the sauce. We also add sliced mushrooms at the end (just a pers preference). I serve it with linguini with garlic oil, halved grape tomatoes & freshly roasted asparagus pieces. Yummy
Grammasue says
Correction. Sorry, I meant “dry white wine” because the chick broth is already in there.
Natasha says
Sound delicious!! 🙂
Marryellen says
Totally loved this dish! I think I will double the sauce next time to savor the awesomeness of it when served off thin spaghetti. Love your website!
Natasha says
Yay!! I'm thrilled to hear that. Thanks for taking the time to write me a review. 😀
Karen Perusek says
Made this tonight and it was absolutely delicious the sauce was rich and creamy, use wine instead of broth, served it with jasmine rice and fresh green beans, will definitely be making this again.
Natasha says
I'm so pleased to hear that, Karen!! 🙂 Thanks for your review!
John moryl says
Can't find the recipe. Where can I find it
Natasha says
You had to scroll past it to leave me a comment. If you read through the blog post, it's at the end, above the comments section.
Melissa says
This was so good and easy! I have a 4 month old at home so cooking dinner isn’t always the easiest task. I would definitely recommend doubling the sauce. We served it with pasta this time but next time I think we’re gonna serve it with some homemade mashed potatoes!
Natasha says
I'm so glad you enjoyed it and found it quick, Melissa! 🙂 Thanks for taking the time to write me a review... I really appreciate it.
Jerzeegina says
So very good! I forgot the parsley but it didn't matter, only I poured the sauce on top to serve. #rmcola 9/15/2021
Miranda @ Salt & Lavender says
Fantastic! Glad you liked it!
[Edited] says
I made your chicken piccata follow directions completely exactly when finished the sauce completely separated and stuck to the bottom of the pan and all I had was the clear liquid on top what did I do wrong
Natasha says
Hi! It sounds to me like you possibly cooked it on way too high of a heat for too long. Did you use heavy cream or something lower fat like half-and-half?
Angela says
This was wonderful. Tasted better than a restaurant meal.
Natasha says
That's great to hear, thank you!! 🙂
Jamie Charrette says
Made this for the second time tonight. So delicious!!! I doubled the sauce and served it over linguine with steamed broccoli. Definitely a keeper!
Natasha says
I'm so pleased you enjoyed it, Jamie!!
Marge says
Made this last night, doubling the recipe for company, and it turned out fabulous. Made it with the cream and everyone loved it! Served it over thin spaghetti with a side salad. This recipe is a keeper, although I wouldn’t describe it as easy. Well with the effort though.
Natasha says
That's great!! I'm so happy you enjoyed it.
CM says
Natasha I made this recipe today I put on top a little bit of mushrooms fried in oil and butter, I served it with boiled rice, it was fabulous!
Natasha says
Fantastic!! So pleased you liked it!
Barbara Parker says
I used lemon.salt, wine and salted capers, garlic and sweet onions. Served with lemon risotto,
Natasha says
Delicious!
Emery says
This is now one of my favorite weeknight recipes! It is easy to make and tastes delicious. To make this gluten-free (since I have celiac disease), I use Bob's Red Mill gluten-free 1-to-1 baking flour for dredging the chicken. I usually serve this over Jovial gluten-free organic capellini pasta with a side of roasted asparagus or broccolini. Sometimes, I'll wipe out the pan before making the sauce, if I want it to be more white and creamy looking, and I'll add more lemon zest, lemon juice, and capers to bring more punch of flavor. Your blog has recently become one of my favorite sources of recipe inspiration. Thank you!
Natasha says
I'm so glad to hear that, Emery! Thanks for the gluten-free tips!