This creamy chicken piccata recipe is fresh and full of flavor and ready in 40 minutes. Serve with veggies for a well balanced meal that the whole family will love.
Chicken piccata is a classic chicken dish for a reason. Full of fresh flavors and easy to make, I’m sure this will become a family favorite!
How to Make This Creamy Chicken Piccata Recipe
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Pat chicken dry
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In a shallow bowl, combine ½ cup flour, ½ tsp salt and ¼ tsp black pepper
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Dip the chicken thighs in to the flour mixture one at a time, coat completely
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Melt 2 tbsp butter in a large cast iron skillet over medium-high heat
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When the butter is melted and skillet is heated add the chicken thighs*
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Brown on each side, 3-4 minutes per side, set aside
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Heat the oven to 400°F
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Add the onions to the skillet, sauté 3-4 minutes
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Add in the garlic, sauté 1-2 more minutes
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Set the onions and garlic aside
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Reduce heat of the skillet to medium, add 2 tbsp butter
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When the butter is melted add 2 tbsp flour, working with a wooden spoon, stir until the flour dissolves into the butter
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Working with a whisk, slowly pour in the heavy cream and whole milk, a roux will form
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Add the onions and garlic back to the skillet, mix
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Add the chicken thighs back, spoon the cream sauce over the thighs
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Pour the lemon juice over the chicken, sprinkle with lemon zest
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Sprinkle the capers throughout the skillet
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Top with lemon slices
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Bake for 10 minutes and serve the creamy chicken piccata immediately.
What is Chicken Piccata?
What to serve with creamy chicken piccata
Can I substitute the capers in this recipe?
Capers are tangy, lemony and salty with a sharp flavor. If you are not a caper lover you can omit them from the dish, although I think they really do add an amazing element to this meal. Fresh thyme can be used as a substitute – it’s powerful in flavor and works well with the lemon in this dish.
Top Tips to Make Creamy Chicken Piccata
- Make sure the chicken thighs are completely coated with the flour mix.
- When sautéing the chicken, do it in two batches.
- Be sure to pre-heat your oven for the best results.
- Use free run / organic chicken that hasn’t been raised on antibiotics.
Be sure to check out these other easy chicken recipes!
- Creamy Sun Dried Tomato Chicken Skillet
- Easy Bruschetta Chicken Recipe
- Dijon Chicken
- Best Chicken and Waffles Recipe
- Easy Chicken Lettuce Wraps Recipe
- Grilled Lemon and Herb Chicken Salad
If you have tried this creamy chicken piccata recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

Creamy Chicken Piccata Recipe
Ingredients
- 2 pounds boneless skinless chicken thighs
- ½ cup white all-purpose flour + 2 tbsp divided
- 1 tsp salt divided
- 1/2 tsp black pepper divided
- 4 tbsp unsalted butter divided
- 2 cups white onion chopped
- 4 cloves garlic crushed
- ½ cup heavy cream
- ½ cup whole milk
- ½ cup lemon juice
- 2 tsp lemon zest
- 2 tbsp capers
- 6-8 lemon slices
Instructions
- Pat chicken dry
- In a shallow bowl, combine ½ cup flour, ½ tsp salt and ¼ tsp black pepper
- Dip the chicken thighs in to the flour mixture one at a time, coat completely
- Melt 2 tbsp butter in a large cast iron skillet over medium-high heat
- When the butter is melted and skillet is heated add the chicken thighs*
- Brown on each side, 3-4 minutes per side, set aside
- Heat the oven to 400°F
- Add the onions to the skillet, sauté 3-4 minutes
- Add in the garlic, sauté 1-2 more minutes
- Set the onions and garlic aside
- Reduce heat of the skillet to medium, add 2 tbsp butter
- When the butter is melted add 2 tbsp flour, working with a wooden spoon, stir until the flour dissolves into the butter
- Working with a whisk, slowly pour in the heavy cream and whole milk, a roux will form
- Add the onions and garlic back to the skillet, mix
- Add the chicken thighs back, spoon the cream sauce over the thighs
- Pour the lemon juice over the chicken, sprinkle with lemon zest
- Sprinkle the capers throughout the skillet
- Top with lemon slices
- Bake for 10 minutes
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