There’s something so comforting about the sound of sizzling chicken filling your kitchen, isn’t there? As the scent of garlic mingles with the zesty brightness of fresh lemons, I’m transported to a cozy Italian bistro. That’s the magic of this Creamy Lemon Chicken Piccata—an irresistibly rich dish that marries tender chicken with a luscious lemony cream sauce, all served over delicate angel hair pasta.
This recipe is my go-to for busy weeknights when I crave something hearty yet quick to whip up. In just 30 minutes, you can serve your family a meal that feels gourmet without the fuss. With its vibrant flavors and creamy texture, it transforms an ordinary evening into something special. Whether you’re aiming to impress guests or simply treat yourself to a comforting dish, this chicken piccata is sure to satisfy. So, let’s dive in and create a meal that brings a little slice of Italy right to your dining table!
Why will you love this Creamy Lemon Chicken Piccata?
Simplicity Made Delicious: This dish comes together in just 30 minutes, perfect for busy weeknights!
Comforting Flavors: The harmonious blend of zesty lemon and rich cream makes each bite feel like a warm hug from the inside.
Family Favorite: Kids and adults alike will swoon over this creamy, savory delight—perfect for picky eaters!
Versatile Pairing: Whether served with angel hair pasta, rice, or crusty bread, it easily adapts to fit your family’s preferences.
Gourmet at Home: You can achieve restaurant-quality flavor without ever leaving your kitchen—an instant upgrade to your dinner repertoire.
Creamy Lemon Chicken Piccata Ingredients
For the Chicken
• Chicken Breasts – Lean protein that’s boneless and skinless ensures easy cooking; pound for uniform thickness.
• Kosher Salt – Enhances the natural flavor; feel free to adjust according to your taste.
• Black Pepper – Freshly ground gives a perfect kick to the dish; use as much or as little as you enjoy.
• All-Purpose Flour – For dredging, it creates a crispy crust; substitute with gluten-free flour if needed.
For the Sauce
• Butter – Richness and flavor enhancer; replace with olive oil for a dairy-free version.
• Olive Oil – Use extra virgin for a robust flavor when searing the chicken; you can swap it for vegetable oil if that’s on hand.
• Dry White Wine – Adds depth; pick a variety you enjoy sipping; substitute with more chicken broth to keep it alcohol-free.
• Low-Sodium Chicken Broth – Moisture and flavor booster; either homemade or store-bought works beautifully.
• Lemon Juice – Freshly squeezed adds brightness; bottled juice can be a quick alternative if you’re short on time.
• Heavy Cream – This is what makes the sauce creamy and luscious; for a lighter twist, use half-and-half or even evaporated milk.
• Fresh Parsley – Offers a pop of color and fresh flavor; if you’re out, basil or chives are lovely substitutes.
• Capers (optional) – Introduces a tangy note to the dish; feel free to skip them if they’re not your thing.
For the Pasta
• Angel Hair Pasta – Cooks quickly and complements the light sauce beautifully; swap for spaghetti or linguine if preferred.
With these ingredients, you’re just a few steps away from enjoying a delightful Creamy Lemon Chicken Piccata that will impress your family and brighten up your weeknight dinners!
How to Make Creamy Lemon Chicken Piccata
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Prepare the Pasta: Bring a large pot of salted water to a rolling boil. Add the angel hair pasta during the last minute of cooking for perfect al dente texture, then strain it well.
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Season and Dredge: Generously season both sides of the chicken breasts with kosher salt and freshly ground black pepper. Dredge the chicken pieces in all-purpose flour, ensuring to shake off any excess flour.
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Brown the Chicken: In a large skillet, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium-high heat. Add the seasoned chicken and cook for about 3 minutes per side or until each piece is golden brown. Once browned, remove them from the skillet and set aside.
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Make the Sauce: Pour in ½ cup of dry white wine and 1 cup of low-sodium chicken broth into the same skillet, using a wooden spoon to scrape up any browned bits. Bring the mixture to a gentle simmer for 2-3 minutes.
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Enhance with Lemon: Add the juice of 1 lemon and let the sauce reduce slightly for 2 minutes. Stir in ¾ cup of heavy cream and heat through, allowing the sauce to become creamy.
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Return the Chicken: Place the chicken back into the skillet, season with additional salt and pepper to taste. Stir in 2 tablespoons of fresh parsley and capers if using; let the mixture simmer for another minute to warm through.
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Serve It Up: Serve the luscious chicken over the drained angel hair pasta, generously spooning the sauce over each plate. Enjoy the bright, creamy flavor that embodies this chicken piccata!
Optional: Garnish with extra parsley for a fresh pop of color.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Creamy Lemon Chicken Piccata
- Fridge: Store leftovers in an airtight container for up to 3 days. This keeps your creamy lemon chicken piccata flavorful and fresh for the next few meals.
- Freezer: Freeze portions in airtight containers for up to 2 months. Make sure the sauce and chicken are well-cooled before sealing them to avoid freezer burn.
- Reheating: When ready to enjoy, thaw your creamy lemon chicken piccata overnight in the fridge. Gently reheat in a skillet over low heat, adding a splash of broth to maintain the creamy texture.
- Pasta Storage: Store any leftover pasta separately to prevent it from getting mushy. It can last up to 3 days in the fridge when kept airtight.
Creamy Lemon Chicken Piccata Variations
Feel free to let your culinary creativity soar by customizing this delightful dish!
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Vegetable Boost: Toss in fresh spinach or sun-dried tomatoes while making the sauce for added nutrition and vibrant flavor.
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Seafood Twist: Swap the chicken for shrimp or scallops, cooking them until just done for a luxurious seafood version that delights the taste buds.
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Low-Calorie Option: Replace heavy cream with Greek yogurt, creating a lighter, tangy sauce without sacrificing creaminess.
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Herb Infusion: Experiment with fresh herbs like thyme or oregano instead of parsley, offering a unique aromatic touch to your dish.
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Dairy-Free Delight: Use coconut cream or cashew cream instead of heavy cream for a rich, dairy-free alternative that maintains the sauce’s lusciousness.
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Zesty Kick: Add a dash of red pepper flakes to the sauce for an inviting heat that elevates the flavor profile.
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Noodle Variety: Substitute angel hair with whole wheat or gluten-free pasta to cater to specific dietary preferences without losing taste.
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Nutty Flavor: Stir in toasted pine nuts or sliced almonds before serving for an unexpected crunch and nuttiness that complements the creamy sauce beautifully.
Expert Tips for Creamy Lemon Chicken Piccata
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Even Thickness: Ensure your chicken breasts are of even thickness by pounding them slightly. This prevents uneven cooking, ensuring juicy results.
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Taste Balance: Adjust the sauce’s acidity by experimenting with lemon juice and broth. A little taste test can help you find the perfect balance for your Creamy Lemon Chicken Piccata.
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Fresh Herbs: For a burst of color and flavor, always use fresh parsley. Dried herbs can dull the dish’s vibrant taste.
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Pasta Timing: Add angel hair pasta to boiling water just moments before the chicken finishes cooking. This ensures everything is ready to serve hot and fresh.
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Reheating Strategy: When reheating leftovers, keep the chicken, sauce, and pasta separated. This will maintain their textures, making it just as delightful as the first serving!
Make Ahead Options
These Creamy Lemon Chicken Piccata offerings are perfect for busy home cooks looking to save time during the week! You can season and dredge the chicken up to 24 hours ahead; simply store it in the refrigerator to keep it fresh and ready. Additionally, the sauce can be made in advance—allow it to cool completely, then refrigerate for up to 3 days. To finish, reheat the sauce gently on the stove, ensuring it doesn’t boil, and just before serving, cook the angel hair pasta and combine everything on the plate. This way, you can enjoy a delicious homemade meal in just minutes, with all the vibrant flavors still intact!
What to Serve with Creamy Lemon Chicken Piccata?
Looking to make your family dinner even more delightful? Here are some scrumptious pairings that enhance the vibrant flavors of this dish.
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Garlic Bread: The crispy, buttery goodness of garlic bread is perfect for soaking up every drop of the tangy cream sauce, adding a satisfying crunch to your meal.
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Steamed Asparagus: Bright green asparagus brings a fresh, slightly bitter contrast to the creamy chicken, elevating the overall taste palette on your plate.
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Caesar Salad: Crisp romaine, tangy dressing, and crunchy croutons create a refreshing side that complements the richness of the piccata beautifully.
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Roasted Vegetables: A medley of seasonal veggies like zucchini and bell peppers adds color and sweetness, making every bite a burst of flavor.
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Lemonade: A glass of homemade lemonade brightens up the meal, its citrusy tones echoing the lemon notes in the chicken dish while providing a refreshing sip.
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Chocolate Mousse: End the night on a decadent note with a rich chocolate mousse. The smooth chocolate balances the bright flavors and offers a touch of indulgence.
By thoughtfully pairing these options, you can create a well-rounded meal that resonates with warmth and pleasure, making every dinner a memorable occasion!
Creamy Lemon Chicken Piccata Recipe FAQs
What type of chicken is best for this recipe?
Absolutely! I recommend using boneless, skinless chicken breasts as they cook quickly and evenly, resulting in tender bites. If your breasts are thick, consider pounding them to an even thickness for uniform cooking; about ¾ inch thick is ideal.
How should I store leftovers from Creamy Lemon Chicken Piccata?
For the best results, store any leftovers in an airtight container in the fridge for up to 3 days. To keep the flavors vibrant, try to keep the chicken, sauce, and pasta separate if possible. Reheat gently in a skillet to avoid overcooking the chicken.
Can I freeze Creamy Lemon Chicken Piccata?
Certainly! You can freeze your chicken piccata in airtight containers for up to 2 months. Just ensure the dish is fully cooled before sealing. When you’re ready to savor it again, thaw overnight in the fridge, then reheat in a skillet over low heat, adding a splash of chicken broth to maintain its creamy texture.
What should I do if my sauce is too thick?
If you find the sauce to be on the thicker side, don’t worry! Simply whisk in a little more chicken broth or a splash of white wine over low heat. This will help loosen it up while maintaining that luscious creamy flavor. Adjust the seasoning as needed after adding the liquid.
Are there any dietary considerations for this recipe?
Very! This recipe can be tailored for various dietary needs. You can use gluten-free flour for dredging and substitute heavy cream with half-and-half or Greek yogurt for a lighter option. If you’re avoiding alcohol, simply add more chicken broth instead of wine. Always check labels for allergens if cooking for someone with dietary restrictions.
What if I don’t have capers?
Not a problem! Capers add a nice tang, but if you don’t have them on hand or prefer to skip them, simply omit them. You can also add a hint of zest from a lemon or a few olives for a different flavor profile!
Delicious Creamy Lemon Chicken Piccata in 30 Minutes
Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add the angel hair pasta during the last minute of cooking for perfect al dente texture, then strain it well.
- Generously season both sides of the chicken breasts with kosher salt and freshly ground black pepper. Dredge the chicken pieces in all-purpose flour, ensuring to shake off any excess flour.
- In a large skillet, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium-high heat. Add the seasoned chicken and cook for about 3 minutes per side or until each piece is golden brown. Once browned, remove them from the skillet and set aside.
- Pour in ½ cup of dry white wine and 1 cup of low-sodium chicken broth into the same skillet, using a wooden spoon to scrape up any browned bits. Bring the mixture to a gentle simmer for 2-3 minutes.
- Add the juice of 1 lemon and let the sauce reduce slightly for 2 minutes. Stir in ¾ cup of heavy cream and heat through, allowing the sauce to become creamy.
- Place the chicken back into the skillet, season with additional salt and pepper to taste. Stir in 2 tablespoons of fresh parsley and capers if using; let the mixture simmer for another minute to warm through.
- Serve the luscious chicken over the drained angel hair pasta, generously spooning the sauce over each plate. Enjoy!