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creamy chicken piccata in a black cast iron skillet garnished with parsley and lemon wedges.
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5 from 1 vote

Creamy Chicken Piccata

Coated in a delicious rich and creamy lemon butter wine sauce and seasoned with tiny capers bursting with savory briny flavor, this one pan Creamy Chicken Piccata is incredible! It’s an easy to make 30-minute meal that goes fantastic with pasta, potatoes, or rice!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dinner, Lunch
Cuisine: Italian
Servings: 4
Calories: 320kcal


  • 2 chicken breasts boneless and skinless, halved horizontally
  • ½ teaspoon salt or to taste
  • ½ teaspoon pepper or to taste
  • ½ cup all-purpose flour plus 1½ tablespoon for sauce
  • 1 tablespoon olive oil
  • 1 tablespoon butter unsalted
  • 1 cup chicken broth
  • ¼ cup dry white wine
  • 3 tablespoons lemon juice freshly squeezed
  • ¼ cup heavy cream
  • ¼ cup capers drained
  • 1 tablespoons fresh parsley chopped


  • Pat the chicken pieces dry with paper towels. Each piece should be about ¼-inch in thickness. If it's not, place the chicken between two pieces of plastic and pound it using a meat mallet until even thickness all around.
  • Season the chicken with salt and pepper on both sides. Place ½ cup of the flour in a shallow plate and dredge the chicken through the flour so that it's evenly coated on both sides.
  • To a large skillet add the olive oil and butter and melt over medium heat.
  • Add the chicken pieces to the skillet and cook until golden brown and cooked through, about 4 to 5 minutes per side. The chicken is cooked through when it reaches an internal temperature of 165°F. Transfer the cooked chicken to a plate and set aside.
  • In the same skillet whisk in the 1½ tablespoons of flour for 1 minute to get rid of the raw flour taste. Gradually whisk in the chicken broth, white wine and lemon juice. Once it comes to a boil, reduce heat to low and simmer, stirring occasionally, until the sauce slightly thickens. Stir in the heavy cream and capers. Taste for seasoning and adjust with salt and pepper as necessary.
  • Return the chicken back to the skillet, drizzle with some of the sauce over the breasts and garnish with parsley.


  1. Deglaze the pan well. When adding the broth and wine make sure to scrape the bottom of the pan to loosen all the brown bits full of amazing flavor. This is the key to making good piccata sauce.  
  2. Temp the chicken. It’s always a good idea to make sure that your chicken is fully cooked and has reached at least 165°F (75°C) before serving. I always use my easy to read digital cooking thermometer. 
  3. Alcohol-free version. If you want to keep the recipe totally alcohol free you can just omit the white wine and use more chicken broth instead. 
  4. This creamy chicken piccata will keep in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. To reheat, just put it in the microwave for a few minutes on medium power or reheat it in a pan. However, if you choose to freeze your leftovers it’s best to let them thaw in the fridge overnight and then reheat them the next day.  


Serving: 1serving | Calories: 320kcal | Carbohydrates: 15g | Protein: 28g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 771mg | Potassium: 536mg | Fiber: 1g | Sugar: 1g | Vitamin A: 441IU | Vitamin C: 8mg | Calcium: 30mg | Iron: 2mg