Creamy Lemon Chicken Piccata

Get restaurant-quality chicken piccata in 30 minutes or less. The tender chicken breast is smoky and earthy while the creamy sauce gives you a fresh burst of citrus. Tangy capers round out the flavor profile, making every bite totally delicious.

What Makes This Lemon Chicken Piccata Recipe Stand Out?

• A fresh take on a classic. This version skips the traditional breading and frying and is made with grilled chicken instead.
• Juicy, flavorful chicken. Grilling adds a smoky, charred depth that sets this dish apart.
• Rich and creamy sauce. A silky piccata cream sauce with bright lemon and briny capers brings everything together.
• Easy but elegant. Simple enough for a weeknight, fancy enough for a dinner party! Serve it over pasta, rice, or veggies for a complete meal.

Want to make a traditional version? Check out this chicken piccata recipe with green beans.

Ingredient Notes

With only 10 ingredients you probably already have on hand, this recipe is a cinch to make. Here’s a quick look at what you’ll need. Don’t forget to scroll down to the recipe card for a printable list.

• Chicken Breasts: Boneless, skinless, and lightly pounded until flat.
• Lemon-Pepper Seasoning: Look for a brand with lemon zest, pepper and salt as the only ingredients.
• Salt: Depending on how much salt you like, this may not be necessary with the lemon-pepper seasoning.
• Olive Oil
• Butter: I recommend unsalted butter, but you can also use salted and simply adjust the amount of salt added separately.
• Garlic: Chopped finely or minced.
• Milk: Anything less than 2% won’t bring the sauce together.
• Cornstarch: This helps to thicken the sauce.
• Thyme: Chopping up fresh leaves gives you the best flavor.
• Capers: Drained.

How to Make Lemon Chicken Piccata

This lemony chicken piccata with its creamy caper sauce will satisfy the whole family. Here’s how to make it.

1. Pound the Chicken: Lightly pound the chicken breasts until they are an even thickness all the way across. Make sure not to pound them too thin or they might become dry.
2. Season: Season the chicken with lemon-pepper seasoning and add salt if you want to. Set the seasoned chicken aside.
3. Grill the Garlic: Heat the olive oil and butter in a nonstick skillet over medium heat until the butter melts fully. Add the garlic and cook it for 30 seconds, or until the fragrance is unlocked.
4. Cook the Chicken: Add the chicken breasts and cook them for 10-12 minutes. Flip them when one side browns, then wait for the other side to brown. Make sure they are cooked through. Transfer the chicken to a plate and keep it covered while you return your skillet to the heat.
5. Start the Sauce: In a mixing bowl, combine the milk and cornstarch and whisk until everything is incorporated. Stir in the fresh chopped thyme.
6. Thicken the Sauce: Pour the milk mixture into the skillet and whisk, scraping up the bits on the bottom of the skillet so that the smoky flavor of the chicken gets incorporated. Continue to whisk until the sauce has thickened and becomes bubbly, which takes about 1-2 minutes.
7. Add the Capers: Remove the pan from the heat and stir in the capers.
8. Taste, Adjust and Serve: Taste the sauce and adjust the seasonings accordingly. Pour the sauce over the chicken and serve.

Variation Ideas

• Swap Out the Capers: If you don’t have capers on hand or you’re just not a fan, try swapping them out for olives, sliced gherkins or artichokes. These have similar briny flavors, though they’re missing some of the herbal notes and pepperiness of capers. Try adding a little extra ground pepper to make up for it.
• Ramp Up the Lemon: If you want something a little more lemony, try adding a garnish of lemon zest to the top of each portion. You can also soak the chicken in a 1:1 mixture of olive oil and lemon juice in the fridge for 24 hours before cooking.
• Try a Tenderloin: Looking for something a little more substantial than chicken for the main protein of your meal? Try using pork tenderloin instead. It’s a similarly thin and tender cut of meat.

Serving Suggestions

The pairing possibilities of chicken piccata are endless. Starchy sides like pasta, rice, or these Slow Cooker Mashed Potatoes pair really well with this creamy chicken, and you can even save a little bit of the sauce to pour on top. Or round out this meal with a vegetable side like green beans, steamed broccoli or Cheesy Grilled Asparagus, which has a hint of lemon that makes it pair wonderfully with the chicken’s tangy piccata sauce.

Storing and Reheating Extras

This creamy chicken piccata can be stored in the fridge in an airtight container for up to 3 days. When you’re ready to eat it, pop it into the oven for 10 minutes at 350°F or reheat it on the stove until it’s warmed through.

Can I Freeze It?

Since the chicken is unbreaded and the piccata sauce doesn’t contain any fresh lemon juice that could lead to curdling, you can absolutely freeze this dish! Be sure to freeze the chicken and the sauce separately. Keep the sauce in a sealable freezer-safe container and wrap the chicken well in plastic wrap for up to 3 months. Fully thaw this dish overnight in the fridge before reheating it.

More Lemony Chicken Recipes

• Lemon Paprika Chicken Thighs
• Chicken Piccata Pasta
• Honey Garlic Lemon Chicken with Potatoes
• The Best Grilled Lemon Chicken Recipe