Creamy lemon chicken piccata is a delightful and straightforward meal that can be prepared in just 30 minutes. Tender chicken breasts are coated in flour, seared to perfection, and then combined with a light, creamy lemon sauce enriched with capers and garlic for an explosion of flavor. This beloved dish is incredibly easy to whip up in one skillet and pairs wonderfully with pasta. It’s the ideal choice for a weeknight dinner.

Ingredients
To make this easy chicken dinner, you will need:

chicken breasts – two boneless and skinless chicken breasts (1 lb. total), sliced in half and then carefully flattened with a rolling pin to ¼-inch thick.
chicken seasoning – Italian seasoning, salt and pepper.
all-purpose flour – for coating the chicken (dredging), and some more for the sauce.
vegetable oil – to sear the chicken.
butter
garlic
chicken broth – or 1 tablespoon chicken chicken bouillon powder + 1 cup water.
heavy cream
capers and lemon juice – these are classic ingredients in chicken piccata and give it its signature flavour.
garnish – fresh parsley and lemon wedges.
for serving (optional) – dry pasta such as spaghetti or linguine or mashed potatoes.

How to Make the Best Creamy Lemon Chicken Piccata

1/To flatten the chicken, start by slicing each chicken breast in half lengthwise. Then, place each piece between two sheets of plastic wrap or inside a ziplock freezer bag. Gently use a rolling pin to flatten the chicken breasts until they reach about ¼-inch thickness. Be careful not to apply too much pressure, as this could cause them to tear. The goal is to achieve evenly flattened chicken breasts.

2/To prepare the chicken, start by seasoning each breast on both sides with salt, pepper, and Italian herbs. Next, take a shallow bowl filled with flour and dip the chicken in it, ensuring both sides are well coated. Once done, place the chicken on a plate and set it aside.
3/Heat oil in a large skillet over medium-high heat for about 2 minutes until it starts to shimmer and sizzle. Add the chicken and sear it for approximately 5 minutes on each side until it turns a lovely golden brown and is cooked all the way through. Make sure the internal temperature of the chicken hits 165°F. If your skillet is small, you might need to cook the chicken in two separate batches. Once done, let the chicken rest on a plate.
4/To prepare the lemon sauce, start by melting butter in the same skillet and sautéing the garlic for about a minute until it becomes fragrant. Next, add the chicken broth and flour, mixing thoroughly until the sauce is smooth and well combined. Incorporate the heavy cream, capers, and lemon juice. Reduce the heat to medium-low and let the sauce simmer for 2-3 minutes, or until it reaches your preferred thickness. If the cream curdles due to the lemon juice, keep stirring until it becomes smooth again.
5/Add the chicken back to the pan and mix thoroughly to ensure it’s well coated. Allow the chicken to simmer in the sauce for an additional minute, then finish by garnishing with lemon wedges and parsley.