Main dish

Creamy Chicken Piccata Recipe

This creamy chicken piccata recipe is a yummy twist on the classic dish. With a creamy lemon sauce and tender chicken, it's sure to become a family favorite.

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creamy chicken piccata
Recipe insights & TIPS

Here is my take on a classic Italian favorite: chicken piccata. This mouthwatering Italian dish features tender chicken cutlets that are lightly coated in flour, pan-fried to golden perfection, and bathed in a zesty lemon-caper sauce. But in this twist, we are using chicken thighs and adding a splash of cream to give it a smooth finish. 

Chicken thighs retain their moisture better, making them inherently juicer. And they are often more affordable than boneless, skinless chicken breast, making them an economical choice for budget-conscious cooks. Plus, I find adding a little cream helps to balance the acidity of the lemon and capers perfectly. 

To cook this chicken piccata recipe responsibly, I recommend finding a local, organic supplier of free-range chicken and batch-making the stock yourself, which you can use in other recipes or freeze for later.

chicken piccata


Can I use chicken breasts for this chicken piccata recipe?

Absolutely! While I love the added flavor and juiciness of the chicken thighs, chicken breast will work just as well. You can either butterfly them or gently pound them with a rolling pin to achieve even thickness. 

Can I make the sauce ahead of time?

You can make the sauce in advance, but I recommend serving it fresh for the best flavor. The sauce comes together relatively quickly, with the most time-consuming part being reducing the white wine. 

What does chicken piccata taste like?
Chicken piccata has a delightful tartiness from the lemon juice and the brininess of the capers. To balance out that tang, I decided to add heavy cream, giving it a more traditional-style sauce consistency.

What can I serve with chicken piccata?
Just place a piece of your golden, crispy chicken on a plate and generously spoon that creamy lemon-caper sauce over the top. It is fantastic on its own, but you can also serve it alongside mashed potatoes, a crisp salad, or some al dente pasta.

Can I freeze chicken piccata?
You can freeze chicken piccata, but we would recommend freezing the chicken and the sauce separately. When you are ready to cook, defrost both the chicken and sauce. Once thawed, bake the chicken for about 8 minutes at 400F while warming the sauce in a saucepan. Then add in the chicken as normal. 

How do I store chicken piccata?

Put the chicken piccata in an airtight container in the fridge, and it will keep for 3 to 5 days.

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Creamy Chicken Piccata is a delectable twist on the classic Italian dish, featuring tender chicken thighs in a golden, lemon-caper sauce with a delightful touch of creaminess.

Main dish
15 minutes
Total TIME:
30 minutes
15 minutes


  • 4 free-range, organic chicken thighs
  • 1 cup all-purpose flour
  • 4 tbsp olive oil 
  • 2 tsp minced garlic
  • ½ cup dry white wine
  • 3 tbsp fresh lemon juice
  • 3 tbsp capers
  • ½ cup low-sodium chicken stock
  • ¼ cup heavy cream
  • 2 tbsp butter
  • 1 pinch salt and black pepper
  • fresh parsley

Ingredient Swaps

  • Substitute the chicken for tofu if plant-based
  • Substitute the all-purpose flour for gluten-free flour of choice, such as almond flour, arrowroot flour or cornstarch
  • Look for certifications like Fair Trade or the California Olive Oil Council's seal on olive oil 
  • Substitute chicken stock for vegetable stock (even better if you make your own)
  • Substitute heavy cream for cashew cream, unsweetened almond milk or coconut cream
  • Substitute butter for margarine


  1. Pound chicken thighs to an ideal thickness of ¼-inch so it cooks evenly.
  2. Add flour to a plate and dredge the chicken thighs to evenly coat them on both sides. Shake off any excess flour. 
  3. Heat 3 tbsp of olive oil in an 8-10 inch saute pan on medium-high heat.
  4. Place the coated chicken thighs into the hot pan and sear on each side for about 3-4 minutes each, or until crispy and golden.
  5. Once the chicken has been cooked, transfer it to a plate and cover with a lid.
  6. Add the remaining 1 tbsp of olive oil into the pan and bring to medium heat. 
  7. Once heated, add the minced garlic and cook for about a minute before adding the wine. 
  8. Heat to a simmer, then add lemon juice, capers, and stock and continue to simmer until the liquid is reduced by about a half.
  9. Add the cream and continue to simmer until the sauce is thick enough to coat the back of your spoon, and then add the butter. 
  10. Swirl the sauce until the butter is fully melted. 
  11. Place the chicken thighs back into the pan and season with salt, pepper and garnish with chopped parsley.
  12. Serve immediately, and spoon excess sauce over top of the chicken.
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