Kitchen notes · a little help before you start
Creamy Lemon Chicken Piccata
A lemony cream sauce makes a chicken dinner feel especially inviting. The capers give you little salty bites against the smooth sauce, with golden chicken underneath.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Original yield
- Serves 4
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Coat every side
Turn the chicken through the seasoned flour in the shallow bowl until all sides are coated, then set aside.
2. Leave the first side alone
Let the chicken cook undisturbed on its first side before flipping, then remove it once golden and cooked through.
3. Keep chicken warm for the sauce
Cover the cooked chicken on its plate while the garlic, broth, lemon and cream become the sauce in the skillet.
Get to know the ingredients
Halved chicken breasts
Slice the large breasts lengthwise into the four fillets listed before dredging them in the seasoned flour.
Drained capers
Drain the capers before they join the simmered cream sauce, then taste before adding the final seasoning.
Fresh lemon juice
The lemon juice joins the broth after the garlic becomes fragrant, before the heavy cream is stirred in.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for Creamy Lemon Chicken Piccata
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Spoon the sauce over
Return the chicken to the skillet and spoon the lemon-caper cream sauce over it before serving.
A little more help as you go
A caper alternative is included
You can use green olives in place of capers if you prefer them in the lemony sauce.
Garlic gets a brief start
Stir the minced garlic in the pan until fragrant before adding broth and lemon juice to simmer.
A few questions you might have
Does garlic powder go into the sauce?
The garlic powder seasons the flour coating. Minced garlic is added separately to the skillet when you start the sauce.
Do the capers simmer from the start?
They enter after the cream sauce has simmered, followed by a salt-and-pepper check before the chicken returns.
Does the flour coating include seasoning?
Yes. Mix it with salt, pepper and garlic powder before dredging the chicken and coating all sides.
When do I add heavy cream?
Bring the broth and lemon juice to a simmer after the garlic's brief cook, then stir in the cream.
Should I put the chicken back before making sauce?
Keep it on its covered plate while the sauce simmers. Return it after adding capers and checking the seasoning.
Any more cooking tips?
Don’t like capers? Swap them out for some green olives, or skip them and add a favorite vegetable like broccoli to the dish.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: lecremedelacrumb.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
