This easy chicken piccata recipe will quickly become one of your favorite dinner dishes!

This chicken piccata is made with a lemon butter caper sauce, fresh parsley, and takes less than 30 minutes to make. It’s perfect for easy weekday dinner meals (and would be an absolutely delicious dish to serve at a dinner party)!

Why you’ll love this chicken piccata recipe

This is the most foolproof, easy chicken piccata recipe. Not only that, but it’s probably the best chicken piccata you’ll ever have!

The chicken piccata sauce is to die for. Most chicken piccata recipes call for a broth-type sauce but this piccata sauce is creamy!

This lemon chicken piccata is a one pan meal. Everything you need to cook to make this chicken piccata recipe is done in one pan (unless you plan to pair it with noodles, of course).

Ingredients

For this recipe, you’ll need:

• Chicken breast cutlets – You can also use chicken thighs or tenders.
• Chicken stock – Feel free to use chicken broth in place of chicken stock!
• Heavy cream – I use a non-dairy heavy cream but use what you have on hand.
• Butter – I’ll typically use unsalted butter in this recipe.
• Flour – Used for dredging the chicken breast.
• Butter – Used to make the lemon butter sauce.
• Extra virgin olive oil – For frying the chicken breasts.
• Capers – Adds a beautifully brined flavor that helps to balance the lemon juice.
• Fresh lemon juice – There’s nothing quite like fresh lemon juice! Skip the bottled stuff for this recipe.
• Shallot and garlic – For additional flavor.
• Salt and pepper – To season the flour mixture.
• Fresh parsley and lemon slices – For garnish
• Pasta for serving – Feel free to use whatever pasta you have on hand! Angel hair, linguine, or fettuccine works great!

The star of this dish is the creamy lemon butter caper sauce. As I stated above, most of the time chicken piccata sauce is made without heavy cream and is a bit broth-like. If that’s what you’re used to, you’re in for a treat with this chicken piccata recipe!

Note: Chicken cutlets are boneless, skinless chicken breasts that have been cut horizontally. If you can’t find chicken cutlets at the store, just pick up some chicken breasts and thinly cut them yourself!

How to make chicken piccata

Combine flour, salt, and pepper in a medium sized bowl. Set to the side for now.

Cut each chicken breast into thinner slices and use a meat tenderizer to pound the chicken breasts very thin. Don’t worry – the chicken breasts will plump up a bit more while cooking.

Once your chicken is sliced and ready to go, dredge each piece in the flour mixture on both sides. Make sure you tap off the excess flour!

Heat olive oil and butter in a large skillet over medium high heat. Sear the chicken breasts in batches until golden brown (this should take about 4 minutes per side).

When the remaining chicken is done searing, remove them from the pan and set on a plate. In the same pan used to cook the chicken, add the chicken stock, capers, lemon juice, and butter. Scrape up the brown bits left from the chicken and once this mixture is combined, add the heavy cream. Add the chicken back into the pan and simmer until the sauce has thickened!

Feel free to serve with noodles and top with parmesan cheese – enjoy!

Storing leftover chicken piccata

If you have leftovers, store them in an airtight container for up to 4 days in the refrigerator. This recipe does not freeze well.

To reheat your chicken piccata leftovers, reheat in a saucepan over low heat.

How to Make the Best Chicken Piccata

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Looking for an easy weeknight one pan dinner meal? Look no further! This foolproof creamy chicken piccata is calling your name!

• Author: Kayla
• Prep Time: 10 Minutes
• Cook Time: 20 minutes
• Total Time: 30 Minutes
• Yield: 6 Servings 1x

Ingredients

Scale 1x2x3x

For the chicken alone:

• 3 chicken breasts, cut horizontally
• 1 cup flour
• 2 TBSP olive oil
• 1 TBSP butter
• 1 TSP salt 
• 1 TSP pepper

For the lemon chicken piccata sauce:

• 1 1/2 cups chicken stock
• 1/2 cup heavy cream
• 2 TBSP capers 
• 1 TBSP caper brine 
• Juice from 1 lemon, freshly squeezed 
• 1 Shallot, diced
• 1 clove garlic, minced
• 2 TBSP butter
• Parsley and lemon slices for garnish

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Instructions

1. Combine flour, salt, and pepper in a medium sized bowl. Set to the side for now.
2. Cut each chicken breast into thinner slices and use a meat tenderizer to pound the chicken breasts very thin.
3. Dredge each piece in the flour mixture on both sides and tap off the excess flour!
4. Heat olive oil and butter in a large skillet over medium high heat. Sear the chicken breasts in batches until golden brown (this should take about 4 minutes per side).
5. When the remaining chicken is done searing, remove them from the pan and set on a plate. In the same pan used to cook the chicken add the chicken stock, shallots, garlic, capers, caper brine, lemon juice, and butter. Scrape up the brown bits left from the chicken and once this mixture is combined, add the heavy cream. Add the chicken back into the pan and simmer until the sauce has thickened!
6. Serve with noodles and top with parmesan cheese – enjoy!