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+ servings

Creamy Chicken Piccata

Creamy Chicken Piccata has a creamy, lemon-flavored sauce with Parmesan cheese and capers.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4 servings
Calories 493kcal
Author Christin Mahrlig


  • 2 chicken breasts, cut half horizontally to make 4 thinner breasts
  • 1/2 cup flour
  • 1 egg
  • 1 tablespoon water
  • 1/2 cup bread crumbs
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 3/4 cup heavy cream
  • juice of 1 lemon
  • 1 teaspoon cornstarch mixed with 2 teaspoons water
  • 3 tablespoons capers
  • 1/4 cup grated Parmesan cheese
  • 1 sliced lemon and chopped parsley for garnish


  • Season both sides of chicken with salt and pepper.
  • Place flour on a plate. In a shallow bowl, whisk together egg and water. Place bread crumbs on a second plate.
  • Coat both sides of chicken in flour, dip in egg mixture, and then coat with bread crumbs.
  • Place butter and oil in a large pan and heat over medium-high heat.
  • Add chicken and cook for about 3 to 4 minutes per side. Remove chicken to a plate and set aside.
  • Add garlic to drippings left in pan. Cook 1 minute.
  • Add chicken broth and heavy cream to pan. Simmer 2 to 3 minutes.
  • Add lemon juice and cornstarch mixture. Simmer 1 minute.
  • Add Parmesan cheese and capers to pan.
  • Return chicken to pan. Remove from heat and serve over pasta or mashed potatoes.


Calories: 493kcal