If you’re looking for a dish that’s bursting with bright, zesty flavors and comes together in no time, you’re going to love this Easy Chicken Piccata with Lemon Cream Sauce Recipe. I absolutely love how this recipe transforms simple chicken breasts into a tender, flavorful meal with a tangy, creamy sauce that feels both fresh and indulgent. When I first tried this, I was amazed at how fast it was to whip up, especially on busy weeknights when I want something special without spending hours in the kitchen. Stick around, and I’ll walk you through all the tips and tricks I’ve picked up to get this just right every single time.

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Why You’ll Love This Recipe

Quick and Easy: Ready in just 30 minutes, perfect for weeknight dinners.
Rich Flavor: The lemon cream sauce adds a bright and decadent touch that’s incredibly satisfying.
Versatile: Great served with pasta, but easily pairs with veggies or rice for an adaptable meal.
Family Favorite: My family goes crazy for this dish every time I make it, and yours will too.

On a white plate, there is a small pile of thin yellow spaghetti noodles forming the base layer in the center. Next to the noodles on the right side, there is a piece of golden-brown fried chicken with a crispy texture. A silver spoon held by a woman's hand is pouring a creamy white sauce with green herb bits over both the noodles and the chicken. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Easy Chicken Piccata with Lemon Cream Sauce Recipe uses straightforward ingredients that pack a punch together — the chicken is tender and savory, while the lemon and cream create a sauce that’s both tangy and silky smooth. When you shop, look for fresh lemon and good-quality olive oil; they really make a difference.

Chicken breasts: Pounding them slightly helps them cook evenly and stay juicy.
Kosher salt: Using kosher salt gives you better control over seasoning.
Black pepper: Freshly cracked gives a sharper, brighter flavor.
All-purpose flour: For dredging chicken; helps create the classic piccata crust and thickens the sauce.
Butter: Adds richness and helps the sauce come together beautifully.
Olive oil: Keeps the chicken from sticking and adds flavor without overpowering.
Dry white wine: Provides acidity and depth — Pinot Grigio or Sauvignon Blanc work well.
Low-sodium chicken broth: Keeps salt in check and balances the lemon’s tang.
Lemon juice: Freshly squeezed gives the best, brightest flavor.
Heavy cream: Makes the sauce velvety and tones down lemon’s sharpness.
Fresh parsley: Adds a pop of color and fresh herbal brightness.
Capers (optional): They bring that classic briny tang, but if they’re not your thing, you can skip them.
Angel hair pasta: Its light texture pairs perfectly with the sauce without overwhelming the dish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Easy Chicken Piccata with Lemon Cream Sauce Recipe is easy to adapt based on what you have at home or your personal preferences. Here are some tweaks I’ve tried, and you might want to too:

Use chicken thighs instead of breasts: I discovered this when I wanted extra juicy meat — thighs make the dish even more flavorful but need slightly longer cooking.
Skip the cream for a lighter sauce: The sauce is still delicious with just lemon, broth, and capers; just keep it tangy and fresh.
Swap angel hair for fettuccine or linguine: For a heartier feel, I sometimes use wider pasta shapes that catch more sauce.
Add mushrooms or spinach: When I want to sneak in veggies, I toss in some sautéed mushrooms or fresh spinach near the end for extra color and nutrients.

How to Make Easy Chicken Piccata with Lemon Cream Sauce Recipe

Step 1: Prep your chicken and get pasta water going

First things first, set a pot of water to simmer for your pasta since you want that going while you make the sauce. Meanwhile, if your chicken breasts are unusually thick, give them a gentle pounding with a meat mallet or rolling pin to create an even thickness — this helps them cook evenly without drying out. After that, season both sides generously with kosher salt and black pepper, then dredge the chicken lightly in all-purpose flour. This step is key because the flour helps create that lovely crust and also thickens your sauce later on.

Step 2: Cook chicken until golden and juicy

Heat 1 tablespoon of butter and 2 tablespoons of olive oil in a large skillet over medium heat. When it’s hot (but not smoking), add your chicken breasts in batches — I like cooking two at a time so they have room to brown nicely. Cook each side about 3 minutes; thicker breasts may need a little longer. You want golden brown on both sides and juicy inside. Remove them to a plate and repeat with remaining chicken, adding the remaining butter and olive oil to the pan before the last batch. Watch closely so the butter-oil mixture doesn’t burn — if it starts to darken too fast, just lower your heat a bit.

Step 3: Whip up the luscious lemon cream sauce

Once the chicken is out, reduce the heat to medium-low. Pour in your dry white wine, chicken broth, and fresh lemon juice, then whisk them together — scraping up all those browned bits at the bottom of the pan is where much of the flavor hides. Turn the heat up to medium and let this sauce bubble down until it’s reduced by half or two thirds, thickening beautifully. Season with salt and pepper as you go, tasting to get it just right. Then lower heat to low and stir in the heavy cream. Whisk until the sauce thickens enough to coat the back of a spoon, usually within 1 to 2 minutes. I like to taste now — sometimes the lemon can be quite assertive, so if it feels too sharp, a splash more broth or cream smooths it out. Finally, sprinkle in fresh parsley and capers for that classic piccata pop.

Step 4: Cook pasta and plate your masterpiece

Just before serving, cook your angel hair pasta until al dente — it happens fast, so keep a close eye to prevent it from becoming mushy. Using tongs, lift a small mound of pasta onto each plate, set a cooked chicken breast beside it, and spoon your rich lemon cream sauce over both the chicken and pasta. Remember, the sauce is punchy and meant to complement, so you don’t want to drown the dish. For the final flourish, sprinkle a little more fresh parsley on top — it adds a lovely touch of color and freshness that always makes the dish pop.

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Pro Tips for Making Easy Chicken Piccata with Lemon Cream Sauce Recipe

Pound Chicken Evenly: I learned that flattening thick breasts ensures they cook evenly — no more dry edges or undercooked centers.
Watch Your Heat: Keeping the butter and oil from burning is essential — when the pan starts to smoke, just turn it down.
Scrape Those Brown Bits: The fond on the pan bottom is flavor gold, so don’t skip whisking that into your sauce.
Adjust Lemon Sharpness: If the sauce feels too tangy, a little extra cream or broth will soften it without losing brightness.

How to Serve Easy Chicken Piccata with Lemon Cream Sauce Recipe

The image shows a dish served on a white plate with a slight shine, placed on a white marbled surface. On the right side of the plate, there is a piece of cooked chicken with a light golden brown color, topped with a thick beige creamy sauce that slightly pools around its base. On the left side of the plate, a small nest of light yellow cooked spaghetti is partially covered with the same creamy sauce. Both the chicken and spaghetti are garnished generously with small, fresh green parsley leaves. The lighting is warm and highlights the textures of the sauce and pasta clearly. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always finish with a sprinkle of fresh chopped parsley because it adds just the right pop of green — it brightens up the plate and the flavors. If you like capers, a few more on top make it a little extra tangy and salty, which I find gives a nice balance. Sometimes, I throw on some lemon zest for an even fresher kick.

Side Dishes

This piccata pairs beautifully with simple sides like roasted asparagus or garlic sautéed green beans. Sometimes I serve it alongside a mixed baby greens salad with a light vinaigrette to keep things fresh and balanced after the rich sauce. Garlic bread is another winner if you want to soak up every last bit of that luscious sauce!

Creative Ways to Present

For special occasions, I like serving the chicken sliced into medallions on a long platter with the pasta twirled into neat nests. A little drizzle of extra sauce and a sprig of parsley on top instantly elevates the look. Sometimes I add thin lemon slices or edible flowers to the plate for a touch of elegance — simple but impressive.

Make Ahead and Storage

Storing Leftovers

After meals, I usually store leftovers in an airtight container in the fridge. The chicken holds up well for about 3 days. To keep the sauce from separating, I give it a gentle stir before refrigerating. I recommend storing the pasta separately if possible to avoid it soaking up too much sauce and getting mushy.

Freezing

I’ve frozen this dish a couple of times for busy nights. I found it freezes best without the pasta — just the chicken and lemon cream sauce in a freezer-safe container. Thaw overnight in the fridge and warm gently to prevent the sauce from separating.

Reheating

Reheating works best on low heat on the stove or gently in the microwave, stirring occasionally to keep the sauce smooth. Adding a splash of broth or cream while warming helps refresh the sauce’s texture and flavor.

FAQs

Can I use chicken thighs instead of breasts for this recipe?

Absolutely! Chicken thighs are a great alternative and tend to stay juicier. Just remember they might need a little more cooking time depending on their size, and you may want to pound them slightly thinner for even cooking.
What can I substitute if I don’t want to use heavy cream?

If you’d like a lighter sauce, you can skip the heavy cream altogether or try substituting with half-and-half or full-fat coconut milk for a dairy-free option. Keep in mind the texture and flavor will be slightly different but still delicious.
How do I prevent the lemon sauce from becoming too sour?

If the lemon flavor is too sharp for your taste, add more chicken broth or cream in small increments while cooking the sauce to mellow the tartness without losing brightness.
Can I make this recipe gluten-free?

Certainly! Just use a gluten-free flour blend or cornstarch to dredge the chicken. Make sure your broth and other ingredients are gluten-free as well. This swap doesn’t change the flavor and keeps the dish enjoyable for gluten-sensitive diets.
What wine works best in chicken piccata?

I usually go with a dry white wine like Pinot Grigio or Sauvignon Blanc. These wines have good acidity and add brightness to the sauce without overpowering the delicate chicken flavors.

Final Thoughts

Honestly, this Easy Chicken Piccata with Lemon Cream Sauce Recipe has become one of those go-to dishes I rely on when I want a satisfying home-cooked meal that feels a little fancy but doesn’t require a ton of fuss. Whenever I serve it, my family is always impressed, and the leftovers disappear fast. If you’re craving something tangy, creamy, and full of flavor — give this recipe a try like you’re making it for your best friend. I’m sure it’ll become a favorite for you too!