Piccata Chicken Recipe {Best Piccata Lemon Sauce}

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Piccata chicken It is a classic recipe that everyone should know how to make! This creamy version just takes the traditional lemon and chicken piccata to a whole new level of delicious! Here you get perfectly sauteed tender and golden chicken breast cutlets, topped with a rich, sparkling lemon sauce, and finished with spicy capers and a hint of fresh herbs.

Also be sure to try my Salmon Piccata too!

4 servings of chicken piccata in a white oval platter.

The best piccata chicken recipe

Let's start by saying the obvious, everything is better with a little added cream, right? My mother taught me that and it is one of the most important things she taught me. Truth :).

I love how simple and fast it is to prepare this chicken dish! It is definitely fit for a weekday night meal, but it is elegant enough to serve guests over the weekend. And it is something that everyone can agree on.

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Piccata Perfection Sauce

This version is not lacking with the sauce and of course you will love the fact that it is a rich and creamy sauce versus a plain old basic broth sauce. Piccata sauce doesn't contain an overwhelming amount of lemon juice, and I love what the small amount of butter offers and how it pairs with lemon.

It's the perfection of chicken piccata! I can never get enough of that golden brown exterior on the chicken chops and the rich flavor of all those golden pieces in the bottom of the pan adds so much flavor. They really build the flavor profile of the sauce.

This is just one of those basic Italian recipes that you will make over and over … and over. It's like turning boring, boring chicken into something praiseworthy for dinner.

What is Piccata chicken?

Piccata is an Italian word that means "butter". In cooking terms, it means "sliced ​​and served in a sauce containing lemon, butter, and spices."

Check, check and check with this version, plus you get the added cream to take this to the next level. In Italy, they generally do it with very thinly sliced ​​beef. However, here in the United States Chicken Piccata is more common.

Image of the ingredients that are used to make Chicken Piccata.

Ingredients Piccata de Pollo y Limón

This classic Italian dish requires surprisingly few ingredients, and most of them are staples of the pantry:

  • Chicken breasts
  • All-purpose flour
  • Salt and pepper
  • Olive oil
  • Garlic
  • Chicken soup
  • Cornstarch
  • Fresh lemon juice
  • Butter
  • Thick cream
  • Fresh parsley
  • capers

Showing how to cut a chicken breast in half to create two chops.

Dredge a chicken cutlet in flour on a glass plate.

How to make chicken piccata

  • 1. Beat the flour, salt and pepper.
  • 2. Dredge both sides of the chicken chops in the flour mixture, then add to the pan.
  • 3. Brown the chicken on both sides until golden and cooked through.
  • 4. Transfer the chicken to a plate and keep it warm.

Skillet cutting four pieces of chicken.

Four fully cooked chicken chops in a skillet.

  • 5. Add garlic to same skillet and sauté until golden.
  • 6. Pour in the chicken stock and simmer. Allow the broth to simmer until it is halved.
  • 7. Beat the cornstarch with a little broth, then add to the pan along with the lemon juice.

Add chicken and lemon broth to the garlic and dorado pieces in the bottom of a pan.

Add cream and butter to chicken piccata sauce in skillet.

  • 8. Bring to a simmer until it thickens a bit, then remove from the heat and add the butter and cream.
  • 9. Return chicken to skillet and pour sauce over chicken. Sprinkle with capers and parsley and serve hot.

Four servings of chicken piccata in a creamy lemon piccata sauce, displayed after cooking in a large aluminum skillet.

Want to see how easy this chicken piccata recipe is? Watch the video!

Do I have to add cornstarch to Piccata sauce?

Cornstarch helps thicken the lemon piccata sauce. Without it, I think the sauce would be very runny. If you don't have cornstarch, you can achieve similar results with a little all-purpose flour.

Which sides to serve with Piccata chicken?

Chicken piccata served on fettucine pasta.

Tips for the best chicken piccata

  • Chicken breasts should be quite thin and even beaten (after half) if necessary. In this way, they will cook quickly and evenly.
  • Don't skip the flour, it helps the chicken brown very well on the outside, it also gives the sauce something to hold on to.
  • Just use fresh lemon juice not bottled, it would ruin the taste of the dish.
  • If you're looking to cut calories, you can replace the thick cream with half and half and still have a deliciously creamy sauce.
  • Rinse the capers so they are not too salty.
  • Don't skip the fresh parsley as it adds a little more freshness to this lemon chicken piccata and adds a nice pop of color.

More classic American Italian recipes you'll love:

Creamy Chicken Piccata Recipe

A delicious exaggerated chicken piccata! Perfectly sauteed chicken breasts are topped with a rich, creamy, spicy piccata sauce and small pieces of salted capers. Such a satisfying dish!

Servings: 4

Preparation time 10 minutes

Cook time 20 minutes

Total time 30 minutes

  • 2 (10-11 ounces each) chicken breasts, peeled in half and cut in half
  • 1/3 cup all-purpose flour
  • Salt and freshly ground black pepper
  • 2 1/2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 1/4 cups + 1 tablespoon low-sodium chicken stock
  • 1 1/2 teaspoon cornstarch
  • 2 tablespoons of fresh lemon juice
  • 1 tablespoon butter
  • 1/4 cup heavy cream
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons capers, rinsed
  1. After cutting the chicken, let it sit at room temperature for 10 minutes. In a deep plate, mix the flour, 1/4 teaspoon of salt and 1/4 teaspoon of pepper.

  2. Heat olive oil in 12-inch skillet over medium-high heat. Rinse both sides of the chicken chops in the flour mixture and then add them to the pan.

  3. Brown the chicken, without moving, until golden brown on the bottom, about 4 to 5 minutes, then turn the chicken over and cook on the opposite side until golden brown on the bottom and the chicken is cooked (reducing the temperature of the burner slightly as needed and slightly tilting the pan to redistribute the oil) about 4-5 more minutes (chicken should register 165 degrees in the center). Transfer the chicken to a plate and keep it warm.

  4. Add garlic to the remaining oil in the pan (there should be about 1 teaspoon of oil left if you don't just add a teaspoon), sauté only until lightly browned.

  5. Pour in 1 1/4 cups of chicken stock and bring to a boil, while scraping up the golden pieces from the bottom of the pan. Allow the broth to simmer until it is halved, about 4 to 5 minutes.

  6. Whisk the rest of 1 tablespoon of cornstarch chicken broth, then pour the mixture into the broth in the pan along with the lemon juice. Bring to a simmer until it thickens slightly and then remove from the heat.

  7. Add the butter and pour the cream. Season with salt if necessary and pepper.

  8. Return the chicken to the pan. Spoon the sauce over the chicken, sprinkle with capers and parsley. Serve warm.

  • If you want to cut calories, you can skip the heavy cream and use half and half instead and still have a deliciously creamy sauce.

Recipe first published on January 8, 2016. Photos and text updated on January 24, 2020.

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