Easy Chicken Piccata Recipe (Creamy Lemon Caper Chicken)

This Easy Chicken Piccata recipe brings Italian-American comfort right to your kitchen! With golden pan-seared chicken, a silky lemon butter caper sauce, and just a splash of cream, this classic dish delivers bright flavor and cozy richness in every bite.

Perfect for weeknight dinners yet elegant enough for entertaining, chicken piccata is one of those quick and easy chicken recipes that tastes like it came straight from your favorite restaurant — all ready in just 25 minutes.

Whether you serve it over pasta, mashed potatoes, or a bed of roasted vegetables, this creamy lemon chicken piccata will instantly elevate your dinner table.

Why You’ll Love This Recipe

• Bright & Flavorful: The lemon-caper sauce is zesty, buttery, and perfectly balanced.
• Quick & Easy: From skillet to table in under 30 minutes.
• Restaurant Quality: Crispy, tender chicken in a rich, creamy sauce.
• Versatile: Delicious over pasta, rice, or veggie

Chicken Piccata Recipe

Guiseppe

Servings

4

Prep Time

20 minutes

Cook Time

25 minutes

Calories

393

Cuisine

Italian-American

Category

Main Course

This easy chicken piccata recipe features golden pan-fried chicken in a creamy lemon butter caper sauce. Ready in 25 minutes for a restaurant-quality dinner!

Ingredients

• 2 large chicken breasts
• Salt & pepper, to taste
• ¼ teaspoon garlic powder
• ¼ cup flour (for dredging)
• 4 tablespoons butter, divided
• 1 tablespoon olive oil
• ¼ cup chicken broth (or dry white wine such as Pinot Grigio)
• 1 tablespoon lemon juice
• Zest of 1 lemon
• 1 tablespoon brined capers, drained
• ½ cup heavy cream
• Chopped parsley or freshly grated Parmesan cheese, for garnish

Directions

1. Slice the chicken breasts in half lengthwise to create 4 thinner cutlets.
2. Season both sides with salt, pepper, and garlic powder.
3. Dredge each cutlet lightly in flour, shaking off any excess.
4. In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat.
5. Add the chicken and cook for 4–5 minutes per side, until golden brown and cooked through.
6. Transfer the chicken to a plate and cover loosely to keep warm.
7. Remove the skillet from the heat. Add chicken broth, lemon juice, lemon zest, the remaining 2 tablespoons of butter, and capers.
8. Scrape up any browned bits from the bottom of the pan for extra flavor.
9. Stir in the heavy cream and bring the sauce to a gentle simmer.
10. Return the chicken to the skillet and cook for 5 more minutes, letting the sauce thicken and coat the chicken.
11. If the sauce becomes too thick, add a splash of broth.
12. Plate the chicken and spoon the lemon caper sauce over top.
13. Garnish with chopped parsley or Parmesan cheese. Serve warm.