Easy Chicken Piccata is the ultimate comfort dish that brings restaurant-quality flavor to your home kitchen in just 30 minutes. This tangy, creamy, and buttery chicken recipe is packed with bright lemon zest, savory capers, and a velvety sauce that clings to perfectly seared chicken cutlets. Whether you’re cooking for a family dinner or a cozy date night, this dish is a total crowd-pleaser. Made with simple ingredients you likely already have on hand, Easy Chicken Piccata is both budget-friendly and impressive enough for guests.
Why You’ll Love This Easy Chicken Piccata
You’ll love this recipe because it’s easy to make, quick to prepare, and tastes like it came from a fine dining restaurant. The lemony cream sauce provides the perfect balance of richness and acidity, while the capers add a punch of briny flavor that elevates the dish. It’s a one-pan wonder that minimizes cleanup and maximizes taste. Plus, it pairs well with everything from pasta to roasted veggies, making it a versatile go-to meal.
Ingredients
- 2 large boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon garlic powder
- All-purpose flour, for dredging
- 4 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 1/4 cup low-sodium chicken broth or dry white wine
- 1 tablespoon freshly squeezed lemon juice
- Zest of one lemon
- 1 tablespoon brined capers, drained
- 1/2 cup heavy whipping cream
- Optional garnish: chopped fresh parsley and/or freshly grated Parmesan cheese
Step-by-Step: How to Make Easy Chicken Piccata
- Prepare the Chicken: Slice the chicken breasts horizontally to create four thin cutlets. Trim any excess fat. Season generously on both sides with salt, black pepper, and a sprinkle of garlic powder. Dredge lightly in flour.
- Sear the Chicken: In a large skillet over medium-high heat, melt 2 tablespoons of butter with olive oil. Once hot, add chicken and cook 4-5 minutes per side until golden brown. Remove chicken from skillet and set aside.
- Make the Sauce: Remove skillet from heat. Add broth, lemon juice, lemon zest, remaining butter, and capers. Stir and scrape up browned bits from the pan.
- Incorporate Cream & Simmer: Blend in the cream, then return the skillet to the stove. Bring it to a gentle simmer, then return the chicken to the pan and cook for another 5 minutes, or until the internal temperature hits 165°F.
- Adjust & Serve: If the sauce thickens too much, add a splash of broth. Garnish with parsley or Parmesan if desired.
Helpful Tips
- Even Thickness: Use a meat mallet to pound chicken for even cooking.
- Low-Sodium Options: Choose low-sodium broth to control salt levels.
- Don’t Skip Zest: Lemon zest intensifies the citrus flavor without extra acidity.
- Use Fresh Ingredients: Fresh lemon juice and zest make a big difference.
- Avoid Overcooking: Chicken dries out quickly—use a meat thermometer for best results.
Substitutions And Variations
- Cream-Free Version: Skip the cream and use 3/4 cup broth for a lighter sauce.
- Dairy-Free: Use plant-based butter and coconut cream.
- Gluten-Free Alternative: Swap out the all-purpose flour with a gluten-free flour blend or almond flour.
- Wine Alternative: Replace white wine with more broth if preferred.
- Extra Veggies: Add spinach or mushrooms for a heartier meal.
Storage Instructions
Keep any remaining chicken in an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of broth or cream to loosen the sauce. Avoid microwaving for best texture.
Nutritional Information
- Calories: 393 kcal
- Carbohydrates: 7 g
- Protein: 26 g
- Fat: 29 g
- Saturated Fat: 15 g
- Cholesterol: 143 mg
- Sodium: 352 mg
- Potassium: 452 mg
- Fiber: 1 g
- Sugar: 1 g
- Vitamin A: 821 IU
- Vitamin C: 4 mg
- Calcium: 28 mg
- Iron: 1 mg
Serving Suggestions
Serve Chicken Piccata over angel hair pasta, mashed potatoes, or rice to soak up the luscious sauce. It also pairs wonderfully with steamed green beans, roasted asparagus, or a simple arugula salad with lemon vinaigrette.
Frequently Asked Questions About Easy Chicken Piccata
Can I make Chicken Piccata ahead of time? Absolutely! You can prepare it in advance and reheat it gently in a skillet to maintain its texture and flavor.
What can I use instead of capers? Try using green olives or finely chopped pickles to replicate the tangy, salty bite of capers.
Can I freeze Chicken Piccata? It’s best not to freeze this dish, as the cream-based sauce may separate when thawed.
Is this dish kid-friendly? Absolutely! The creamy lemon sauce is mild enough for most kids, and you can leave out the capers if needed.
How do I keep the chicken juicy? Don’t overcook it and let it rest a couple of minutes before serving.
Conclusion
Thank you so much for stopping by and trying out this Easy Chicken Piccata recipe! It’s truly one of my favorite dishes to make when I want something quick, comforting, and packed with flavor. The creamy lemon sauce, tender chicken, and savory capers make for a delightful combination that never fails to impress. I hope this recipe brings joy to your kitchen as it has to mine. Happy cooking, and I’m so glad to have you as part of this food-loving community!
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Easy Chicken Piccata
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Easy Chicken Piccata is a quick and flavorful one-pan dinner with golden seared chicken, a creamy lemon caper sauce, and fresh herbs.
Ingredients
2 large boneless, skinless chicken breasts
Salt and freshly ground black pepper, to taste
1/4 teaspoon garlic powder
All-purpose flour, for dredging
4 tablespoons unsalted butter, divided
1 tablespoon olive oil
1/4 cup low-sodium chicken broth or dry white wine
1 tablespoon freshly squeezed lemon juice
Zest of one lemon
1 tablespoon brined capers, drained
1/2 cup heavy whipping cream
Chopped parsley and/or freshly grated Parmesan cheese (optional, for garnish)
Instructions
Slice chicken horizontally to form 4 thin cutlets. Trim fat and season with salt, pepper, and garlic powder. Dredge in flour.
In a skillet, heat 2 tbsp butter and olive oil over medium-high. Sear chicken 4–5 minutes per side until golden. Remove and set aside.
Off heat, add broth, lemon juice, zest, remaining butter, and capers. Stir to deglaze pan.
Stir in cream, return to heat, and bring to a gentle simmer. Add chicken back and cook 5 minutes or until done.
Adjust sauce consistency with more broth if needed. Garnish and serve.
Notes
Use low-sodium broth if watching salt. Omit cream for a lighter version by increasing broth to 3/4 cup.
Avoid freezing due to the cream-based sauce.
Pound chicken for even thickness and faster cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 chicken cutlet with sauce
- Calories: 393
- Sugar: 1g
- Carbohydrates: 7g
- Protein: 26g