This 30 Minute Easy Chicken Piccata is creamy, citrusy, and full of yummy flavors!! Perfect weeknight meal. Serve with pasta or mashed potatoes.
Quick and Easy Chicken Piccata Recipe
Hello, my friends!! I have the perfect weeknight meal for you today: 30-minute Easy Chicken Piccata
This dinner is weeknight perfection for a number of reasons:
- The first being that it comes together in about 30 minutes.
- The second being that it all happens in ONE PAN.
- The third being that it’s absolutely scrumptious!!
Just tender, mouthwatering pieces of chicken breast smothered with a deliciously bright and citrusy lemon-butter- sauce.
Chicken Piccata is an impressive dish but it’s so simple to make. This recipe makes enough for a family of four, and still have some leftover for lunch next day.
What Ingredients do I need to make chicken Piccata?
You’ll need:
- Chicken boneless and skinless chicken breast
- Salt and black pepper for seasoning
- All-purpose flour
- Butter
- Olive oil
- Garlic
- Chicken stock
- White wine
- Heavy cream
- Parmesan cheese
- Cream cheese (optional but highly recommended)
- Capers
- Lemon juice
- Fresh parsley and lemon slices to garnish (optional)
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
HOW TO MAKE CHICKEN PICCATA
- Season the chicken breast with salt and pepper;
- Place flour in a shallow plate. Dredge chicken breast in the flour; shake off excess and set aside.
- Heat oil and butter in a large skillet. Fry the chicken until golden on each side and cooked through and no longer pink. Transfer chicken to a plate.
HOW TO MAKE A PICCATA SAUCE
- Add the garlic to the oil in the pan and sauté until fragrant, about 1 minute. Reduce heat to low-medium heat, add the broth, wine and heavy cream. Bring the sauce to a boil; season with salt and pepper to your taste; add in the parmesan cheese, cream cheese and capers and allow sauce to simmer for about 2 minutes until thicker.
- Pour in the lemon juice and stir to combine, allow to simmer for 1 more minute.
- Add the chicken back into the pan. Garnish with extra capers. parsley and lemon slices, if desire. Serve
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
Bring back your passion for baking, even if you cannot use eggs!
3 TIPS for making THIS EASY CHICKEN PICCATA:
- If the chicken breasts are too thick cut them in half lengthwise so you end up with thin cutlets.
- If the sauce is too runny for your taste mix 1 teaspoon of cornstarch + 1 tablespoon water. Add the mixture to the sauce; mix through fast to combine.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
WHAT TO SERVE WITH CHICKEN PICCATA?
Chicken Piccata is a great dish with a delicious buttery lemony sauce so I like to serve it over pasta, mashed potatoes or rice.
If you are low-carb cauliflower rice or zucchini noodles are a cream option too!
LOOKING FOR MORE EASY DINNER IDEAS?
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- Easy Chicken Lo Mein
- Orange Ginger Chicken Breasts
- Easy Peri Peri Chicken Breasts
the best and easiest chicken piccata ever!
Got 30 minutes?
Then you’ve got this luscious Easy Chicken Piccata.
Easy Chicken Piccata
Ingredients
- 1 1/5 lb boneless and skinless chicken breasts (about 5 -6 thin chicken breasts)
- Salt and black pepper for seasoning
- ¼ cup all-purpose flour
- 4 tablespoons butter
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 3/4 cup chicken stock
- ¼ cup white wine
- ½ cup heavy cream
- 2 tablespoons parmesan cheese, grated
- 2 tablespoons cream cheese (optional but highly recommended)
- 2 tablespoons capers + more to garnish
- 2 tablespoons lemon juice
- Fresh parsley and lemon slices to garnish (optional)
Instructions
- Season the chicken breast with salt and pepper.
- Place flour in a shallow plate. Dredge chicken breast in the flour; shake off excess and set aside.
- Heat oil and 2 tablespoons butter in a large skillet over medium heat until the butter has melted and the pan is hot. Fry the chicken until golden on each side and cooked through and no longer pink, about 3-4 minutes, depending on the thickness of your chicken. Transfer chicken to a plate and loosely cover with foil to keep it warm. You can also place the breasts on a rack over a roasting pan and keep warm in a 225° F oven while you prepare the sauce.
- Add the garlic to the oil in the pan and sauté until fragrant, about 1 minute. Reduce heat to low-medium heat, add the broth, wine, and heavy cream. Bring the sauce to a boil; season with salt and pepper to your taste; add the 2 remaining tablespoons of butter, parmesan cheese, cream cheese, and capers and allow the sauce to simmer for about 2 minutes until thicker. If the sauce is too runny see notes.
- Pour in the lemon juice and stir to combine, allow to simmer for 1 more minute. Add the chicken back into the pan. Garnish with extra capers. parsley and lemon slices, if desired. Serve
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Nutrition
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- Everyday Pan
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- Chef Knife
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- Bamboo Cutting Boards
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- Measuring Cup Set
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Originally posted October 2017, photos replaced in March 2020 and post content edited to add more helpful information, no change to the recipe.
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