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Entree Recipes

Chicken Piccata

35 minutes
6 servings

Dive into the world of flavors with our Creamy Chicken Piccata. Succulent chicken, tangy lemon, and a luscious white wine sauce – a perfect culinary adventure awaits!

Chicken Piccata
Dive into the world of flavors with our Creamy Chicken Piccata. Succulent chicken, tangy lemon, and a luscious white wine sauce – a perfect culinary adventure awaits!

Imagine this: you, a cozy kitchen, and a sizzling pan filled with the promise of a delightful meal. Today, we’re about to embark on a culinary journey together as we explore the realm of Creamy Chicken Piccata.

This dish is all about the harmony of flavors – tender chicken, zesty lemon, and a luscious white wine sauce. So, roll up your sleeves and let’s get cooking!

Chicken Piccata

What is Chicken Piccata?

Before we delve into the kitchen, let’s take a moment to appreciate the rich history of Chicken Piccata.

This dish traces its roots back to Italy, where the word “piccata” means “to be pounded” or “to be larded.”

Traditionally, it was made with veal, but the contemporary version we adore today typically stars tender chicken breasts.

Why You’ll Love this Recipe

Now, let’s talk about why you’re going to fall head over heels for this Creamy Chicken Piccata.

Picture this: succulent chicken that’s lightly dredged in flour, then seared to golden perfection, and bathed in a creamy white wine sauce. It’s a burst of flavors – tangy, savory, and indulgent – all on one plate.

Whether you’re entertaining guests or treating yourself to a special night in, this dish will steal the show.


Here’s your grocery list for this epic culinary adventure:

  • 3 Tbsp olive oil: For that perfect sear and a hint of Mediterranean flair.
  • 3 Tbsp unsalted butter: Adds richness and depth to the sauce.
  • 1 cup all-purpose flour: To coat the chicken, creating a crispy, golden exterior.
  • 2 lbs boneless, skinless chicken breast: The star of the show; choose quality, tender chicken.
  • 1/2 cup white wine: The secret ingredient that infuses the dish with a delightful complexity.
  • 2 cups chicken broth: For a savory, comforting base to the sauce.
  • 1 lemon juiced: The zesty hero that brightens up the entire dish.
  • 2 Tbsp capers: These little flavor bombs provide a delightful pop in each bite.
  • 1/2 cup heavy cream: To bring luxurious creaminess to the sauce.

Substitutions & Additions

Feeling adventurous? Here are some tweaks you can make:

  • Vegetarian Twist: Swap chicken for tofu or cauliflower for a delectable vegetarian version.
  • Gluten-Free: Use gluten-free flour for dredging and replace the white wine with chicken broth if you prefer a non-alcoholic version.
  • Fresh Herbs: Add fresh parsley or thyme for an extra layer of aromatic goodness.

Equipment Needed for Chicken Piccata

How to Make this Recipe

Now, let’s get cooking. Imagine you’re in the heart of Tuscany, and you’ve got a simple Italian grandmother guiding you.

  1. Heat a large skillet over medium-high and add butter and olive oil to melt. As they sizzle and blend, you’ll inhale the aroma of a Tuscan countryside.
  2. Dredge the chicken: While that’s heating up, take your chicken breasts and season them generously with salt and pepper. Then, give them a gentle flour hug. This will create a golden crust when they hit the pan.
  3. Sear the Chicken: Lay your floured chicken in the hot skillet, and hear the sizzle of transformation. Cook each side for 3-4 minutes until they’re gloriously golden.
  4. Prepare the Sauce: Now, in that same skillet, throw in some more flour and white wine. As it bubbles, scrape up those flavorful brown bits from the chicken. Then, add the chicken broth and lemon juice and let it simmer until it thickens slightly.
  5. Reunite Chicken and Sauce: Gently return the chicken to the pan, toss in the capers, and let them mingle in the glorious sauce. Cover and let it all simmer for 5-6 minutes until the chicken reaches its peak of tenderness.
  6. Creamy Finish: Time for the grand finale. Whisk in the heavy cream, and watch the sauce transform into velvety perfection. Let it warm through.
  7. Serve with Love: Plate your chicken piccata and generously ladle that creamy sauce over it. Imagine the applause from your taste buds as they thank you.

Cooking Tips & Tricks

  • Perfectly Cooked Chicken: To ensure your chicken is tender, use a meat thermometer. The internal temperature should reach 165°F (74°C).
  • Lighter Option: Swap heavy cream for Greek yogurt or a dairy-free alternative for a lighter, but equally delightful, sauce.
  • Lemon Lover: If you’re a lemon aficionado, add a few slices of lemon to the skillet for a zesty twist.
Chicken Piccata

Serving Suggestions

Pair your Creamy Chicken Piccata with a side of buttery mashed potatoes, al dente asparagus, or a simple Caesar salad. And don’t forget a glass of that white wine you used in the sauce!

Storage Suggestions

Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to three days. The flavors tend to meld even more, making it even better the next day.

Chicken Piccata

Recipe FAQ

  1. Can I use bone-in chicken? Absolutely, but adjust the cooking time to ensure it’s fully cooked through.
  2. What’s a good substitute for capers? Try green olives for a similar briny kick.
  3. Can I freeze Chicken Piccata? While possible, the creamy sauce may change in texture upon thawing.

In the world of culinary adventures, Creamy Chicken Piccata shines like a star. It’s a dish with history, a blend of flavors that dance on your palate, and a cozy, homemade charm that will make your kitchen the heart of the house.

So, gather your ingredients, let your taste buds soar, and enjoy every bite of this delightful journey. Bon appétit!

Chicken Piccata

Chicken Piccata

5 from 1 vote
Dive into the world of flavors with our Creamy Chicken Piccata. Succulent chicken, tangy lemon, and a luscious white wine sauce – a perfect culinary adventure awaits!
Yield 6 servings
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 3 Tbsp olive oil
  • 3 Tbsp unsalted butter
  • 1 cup all-purpose flour
  • 2 lbs boneless, skinless chicken breast
  • ½ cup white wine
  • 2 cups chicken broth
  • 1 lemon juiced
  • 2 Tbsp capers
  • ½ cup heavy cream


  • Heat a large skillet over medium-high and add butter and olive oil to melt. 
  • Meanwhile, add 1 cup flour to shallow dish or bowl. Season chicken on both sides with salt and pepper and then dredge in flour. 
  • Add chicken to hot skillet and cook, 3-4 minutes per side, until chicken is almost done. Remove from pan to clean plate.
  • Using the same skillet, stir in 2 Tbsp flour and white wine scraping bottom to release browned bits. Add chicken broth and juice from lemon and stir to combine, the reduce heat and simmer 2 minutes until slightly thickened.
  • Re-add chicken back to pan along with capers. Cover and simmer on low for 5-6 minutes until chicken is fully cooked through. Remove chicken to serving platter or individual dishes.
  • Whisk in heavy cream into sauce remaining in pan cooking until warmed through. Spoon sauce over top of chicken and serve immediately.
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