20 Creamy Chicken Piccata Recipes Delight

Craving a dish that’s creamy, zesty, and downright comforting? Look no further than chicken piccata! Whether you need a quick weeknight dinner or a cozy weekend meal, these 20 luscious recipes—from classic takes to creative twists—will have you savoring every bite. Get ready to elevate your cooking game with velvety sauces, tender chicken, and bright lemon flavors. Let’s dive in!

Classic Lemon Chicken Piccata

Bright, tangy, and ready in under 30 minutes, this lemon chicken piccata is a weeknight hero with restaurant-worthy flair.

Ingredients:

• 2 boneless, skinless chicken breasts, halved horizontally
• 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil
• 1/3 cup low-sodium chicken broth
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 tbsp capers, drained
• 2 tbsp chopped fresh parsley

Instructions:

1. Pound chicken to 1/4-inch thickness. In a shallow dish, mix flour, 1/2 tsp salt, and 1/4 tsp black pepper. Dredge chicken in the mixture, shaking off excess.
2. Heat 1 tbsp butter and olive oil in a large skillet over medium-high. Cook chicken for 3–4 minutes per side until golden and cooked through. Transfer to a plate.
3. Add broth, lemon juice, and capers to the skillet, scraping up browned bits. Simmer for 3 minutes until slightly reduced. Off heat, swirl in remaining 2 tbsp butter until glossy.
4. Return chicken to the pan, spooning sauce over it. Sprinkle with parsley.

The magic here? The pan sauce—buttery and briny with pops of caper tang—clings to every bite of tender chicken. Tip: For extra richness, use a splash of white wine with the broth.

Creamy Garlic Chicken Piccata

This twist on classic chicken piccata adds a luscious garlicky cream sauce that’ll have everyone scraping their plates clean.

Ingredients

• 2 boneless, skinless chicken breasts, halved horizontally
• 1/2 cup all-purpose flour
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 3 tbsp olive oil, divided
• 4 garlic cloves, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 3 tbsp fresh lemon juice
• 2 tbsp capers, drained
• 2 tbsp chopped fresh parsley

Instructions

1. Pound chicken to 1/2-inch thickness. In a shallow dish, mix flour, 1/2 tsp salt, and pepper. Dredge chicken in the mixture, shaking off excess.
2. Heat 2 tbsp olive oil in a large skillet over medium-high. Cook chicken for 4–5 minutes per side until golden. Transfer to a plate.
3. Add remaining 1 tbsp olive oil to the skillet. Sauté garlic for 30 seconds until fragrant. Pour in chicken broth, scraping up browned bits.
4. Stir in heavy cream, lemon juice, capers, and remaining 1/2 tsp salt. Simmer for 3–4 minutes until slightly thickened.
5. Return chicken to the skillet, spooning sauce over it. Cook for 2 minutes to warm through. Sprinkle with parsley.

The magic here? The cream mellows the lemon’s sharpness while letting the garlic and capers shine—elevating weeknight chicken to restaurant-worthy.

Tip: For extra tang, add a pinch of lemon zest with the garlic.

Spinach and Artichoke Chicken Piccata

This creamy, tangy twist on classic chicken piccata combines tender chicken with a luscious spinach and artichoke sauce—perfect for impressing guests or treating yourself on a weeknight.

Ingredients:

• 2 boneless, skinless chicken breasts, halved horizontally
• 1/2 cup all-purpose flour
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 3 tbsp olive oil, divided
• 3 tbsp butter, divided
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 1/4 cup capers, drained
• 1 cup chopped fresh spinach
• 1/2 cup chopped marinated artichoke hearts
• 1/4 cup heavy cream
• 2 tbsp grated Parmesan cheese

Instructions:

1. Pound chicken to 1/2-inch thickness. In a shallow dish, mix flour, 1/2 tsp salt, and black pepper. Dredge chicken in the mixture, shaking off excess.
2. Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high. Cook chicken for 3–4 minutes per side until golden. Transfer to a plate.
3. Reduce heat to medium. Add remaining 1 tbsp olive oil, 2 tbsp butter, chicken broth, lemon juice, and capers. Scrape up browned bits and simmer for 2 minutes.
4. Stir in spinach, artichokes, heavy cream, Parmesan, and remaining 1/2 tsp salt. Cook until spinach wilts, about 2 minutes.
5. Return chicken to the skillet, spooning sauce over it. Simmer for 2 minutes to warm through.

The briny capers and lemon cut through the rich creaminess of the sauce, while the artichokes add a satisfying bite—elevating this dish beyond the usual piccata.

Tip: For extra flavor, use the oil from the artichoke jar instead of plain olive oil in step 3.

Caper and White Wine Chicken Piccata

Bright, tangy, and restaurant-worthy—this chicken piccata comes together in under 30 minutes but tastes like a special occasion.

Ingredients:

• 2 boneless, skinless chicken breasts, halved horizontally
• 1/2 cup all-purpose flour
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 3 tbsp olive oil, divided
• 1/3 cup dry white wine (like Sauvignon Blanc)
• 1/2 cup chicken broth
• 2 tbsp fresh lemon juice
• 2 tbsp capers, drained
• 2 tbsp unsalted butter
• 2 tbsp chopped fresh parsley

Instructions:

1. Pound chicken to 1/4-inch thickness. In a shallow dish, mix flour, 1/2 tsp salt, and 1/4 tsp pepper. Dredge chicken in flour, shaking off excess.
2. Heat 2 tbsp olive oil in a large skillet over medium-high. Cook chicken for 3–4 minutes per side until golden. Transfer to a plate.
3. Add remaining 1 tbsp olive oil to the skillet. Pour in 1/3 cup white wine, scraping up browned bits. Simmer 1 minute.
4. Stir in 1/2 cup chicken broth, 2 tbsp lemon juice, and 2 tbsp capers. Simmer 3–4 minutes until slightly reduced.
5. Reduce heat to low. Swirl in 2 tbsp butter until melted. Return chicken to the pan, turning to coat. Sprinkle with 2 tbsp parsley.

The buttery pan sauce—briny from capers and bright with lemon—clings perfectly to the crispy chicken. Serve it over pasta or with crusty bread to soak up every drop.

Tip: For extra zing, add a pinch of red pepper flakes with the capers.

Parmesan Crusted Chicken Piccata

This crispy, lemony chicken piccata gets an extra flavor boost from a golden Parmesan crust—perfect for a quick yet impressive weeknight dinner.

Ingredients:

• 2 boneless, skinless chicken breasts, halved horizontally
• 1/2 cup grated Parmesan cheese
• 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp butter
• 1/3 cup chicken broth
• 2 tbsp fresh lemon juice
• 2 tbsp capers, drained
• 2 tbsp chopped fresh parsley

Instructions:

1. Pound chicken to 1/2-inch thickness. In a shallow dish, mix 1/2 cup Parmesan, 1/4 cup flour, 1/2 tsp salt, and 1/4 tsp black pepper. Dredge chicken in the mixture, pressing lightly to adhere.
2. Heat 2 tbsp olive oil in a large skillet over medium-high. Cook chicken for 3–4 minutes per side until golden and crispy. Transfer to a plate.
3. In the same skillet, melt 2 tbsp butter. Add 1/3 cup chicken broth, 2 tbsp lemon juice, and 2 tbsp capers. Simmer for 2 minutes, scraping up browned bits.
4. Return chicken to the skillet, spooning sauce over it. Sprinkle with 2 tbsp parsley and serve immediately.

The Parmesan crust adds a nutty crunch to the classic piccata sauce, balancing the bright lemon and briny capers beautifully.

Tip: For extra richness, swirl in another tablespoon of butter at the end!

Sun-Dried Tomato Chicken Piccata

This twist on classic chicken piccata packs a punch with tangy sun-dried tomatoes and briny capers—perfect for brightening up weeknight dinners.

Ingredients:

• 2 boneless, skinless chicken breasts, halved horizontally
• 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/3 cup chopped sun-dried tomatoes (oil-packed)
• 2 garlic cloves, minced
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 2 tbsp capers, drained
• 2 tbsp unsalted butter
• 2 tbsp chopped fresh parsley

Instructions:

1. Pound chicken to 1/2-inch thickness. In a shallow dish, mix flour, 1/2 tsp salt, and 1/4 tsp black pepper. Dredge chicken in the mixture, shaking off excess.
2. Heat olive oil in a large skillet over medium-high. Cook chicken for 3–4 minutes per side until golden. Transfer to a plate.
3. In the same skillet, add sun-dried tomatoes and garlic; sauté for 1 minute. Pour in chicken broth and lemon juice, scraping up browned bits. Simmer for 2 minutes.
4. Stir in capers and butter until melted. Return chicken to the skillet, simmering for 1–2 minutes to warm through. Sprinkle with parsley.

The sun-dried tomatoes add a chewy sweetness that balances the zesty lemon sauce—no one will guess it’s ready in under 30 minutes!

Tip: For extra richness, swirl in another tablespoon of butter just before serving.

Herb-Infused Chicken Piccata

This Herb-Infused Chicken Piccata is a bright, lemony delight with a fragrant twist—fresh herbs elevate the classic to something extra special.

• 2 boneless, skinless chicken breasts, halved horizontally
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp olive oil, divided
• 1/3 cup dry white wine (like Sauvignon Blanc)
• 1/2 cup low-sodium chicken broth
• 3 tbsp fresh lemon juice
• 2 tbsp capers, drained
• 2 tbsp unsalted butter
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh thyme

1. Pound the chicken breasts to 1/4-inch thickness. In a shallow dish, mix the flour, 1/2 tsp salt, and 1/4 tsp black pepper. Dredge the chicken in the mixture, shaking off excess.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Cook the chicken for 3–4 minutes per side until golden and cooked through. Transfer to a plate.
3. Add the remaining 1 tbsp olive oil to the skillet. Pour in 1/3 cup white wine, scraping up browned bits, and simmer for 1 minute. Stir in 1/2 cup chicken broth, 3 tbsp lemon juice, and 2 tbsp capers. Cook for 2–3 minutes until slightly reduced.
4. Reduce heat to low and swirl in 2 tbsp butter until melted. Return the chicken to the skillet, turning to coat. Sprinkle with 2 tbsp parsley and 1 tbsp thyme.

The fresh thyme and parsley add a garden-fresh aroma, while the butter-lemon sauce clings perfectly to each tender bite. Tip: For extra zest, add a pinch of lemon zest to the sauce at the end!

Spicy Jalapeño Chicken Piccata

This zesty twist on classic chicken piccata brings the heat with fresh jalapeños, balanced by a bright lemon-caper sauce—perfect for spicing up weeknight dinners.

Ingredients:

• 2 boneless, skinless chicken breasts, halved horizontally
• 1/2 cup all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp olive oil, divided
• 2 tbsp unsalted butter
• 1 jalapeño, thinly sliced (seeds removed for milder heat)
• 2 garlic cloves, minced
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 2 tbsp capers, drained
• 2 tbsp chopped fresh parsley

Instructions:

1. Pound chicken to 1/4-inch thickness. In a shallow dish, mix flour, 1 tsp salt, and 1/2 tsp black pepper. Dredge chicken in the mixture, shaking off excess.
2. Heat 2 tbsp olive oil in a large skillet over medium-high. Cook chicken for 3–4 minutes per side until golden and cooked through. Transfer to a plate.
3. In the same skillet, melt butter with remaining 1 tbsp olive oil. Add jalapeño and garlic; sauté 1 minute until fragrant. Pour in chicken broth and 1/4 cup lemon juice, scraping up browned bits. Simmer 2 minutes.
4. Stir in capers and return chicken to the skillet. Spoon sauce over chicken and simmer 1 minute. Sprinkle with parsley.

The spicy kick of jalapeño cuts through the rich butter sauce, while capers add a briny pop—it’s a bold upgrade to the Italian classic.

Tip: For extra heat, leave the jalapeño seeds in or add a pinch of red pepper flakes with the garlic.

Mushroom and Thyme Chicken Piccata

This twist on classic chicken piccata adds earthy mushrooms and fragrant thyme for a dish that’s elegant enough for company but simple enough for weeknights.

Ingredients:

• 2 boneless, skinless chicken breasts, halved horizontally
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp olive oil, divided
• 8 oz cremini mushrooms, sliced
• 2 garlic cloves, minced
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 2 tbsp capers, drained
• 1 tbsp fresh thyme leaves
• 2 tbsp unsalted butter
• Chopped parsley for garnish

Instructions:

1. Pound chicken to 1/4-inch thickness. In a shallow dish, mix flour, 1/2 tsp salt, and 1/4 tsp black pepper. Dredge chicken in the mixture, shaking off excess.
2. Heat 2 tbsp olive oil in a large skillet over medium-high. Cook chicken for 3–4 minutes per side until golden. Transfer to a plate.
3. Add remaining 1 tbsp olive oil to the skillet. Sauté mushrooms for 5 minutes until browned. Stir in garlic and cook for 30 seconds.
4. Pour in chicken broth and 1/4 cup lemon juice, scraping up browned bits. Simmer for 2 minutes. Add capers, 1 tbsp thyme, and butter, swirling until melted.
5. Return chicken to the skillet, spooning sauce over it. Simmer for 1–2 minutes to warm through. Garnish with parsley.

The briny capers and bright lemon balance the rich mushrooms, while the thyme adds a subtle woodsy note—perfect for impressing guests without fuss.

Tip: For extra flavor, deglaze the pan with a splash of white wine before adding the broth.

Balsamic Glazed Chicken Piccata

This tangy-sweet twist on classic chicken piccata is a weeknight hero—ready in 30 minutes and packed with bright, bold flavor.

Ingredients:

• 2 boneless, skinless chicken breasts, halved horizontally
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup all-purpose flour
• 2 tbsp olive oil
• 1/3 cup chicken broth
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 2 tbsp capers, drained
• 2 tbsp chopped fresh parsley
• 1 tbsp butter

Instructions:

1. Season chicken with 1/2 tsp salt and 1/4 tsp black pepper, then dredge in 1/4 cup flour, shaking off excess.
2. Heat 2 tbsp olive oil in a skillet over medium-high. Cook chicken for 4–5 minutes per side until golden. Transfer to a plate.
3. In the same skillet, whisk 1/3 cup chicken broth, 1/4 cup balsamic vinegar, and 2 tbsp honey. Simmer 3 minutes until slightly thickened.
4. Stir in 2 tbsp capers and 1 tbsp butter until melted. Return chicken to skillet, turning to coat. Cook 1–2 minutes to warm through.
5. Sprinkle with 2 tbsp parsley before serving.

The balsamic glaze caramelizes into a sticky, glossy sauce that clings perfectly to the tender chicken—no sad, soggy breading here!

Tip: For extra zing, add a squeeze of lemon juice with the capers.

Coconut Milk Chicken Piccata

This creamy twist on classic chicken piccata swaps heavy cream for rich coconut milk, adding a subtle tropical sweetness that balances the bright lemon and briny capers.

Ingredients:

• 2 boneless, skinless chicken breasts, halved horizontally
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp olive oil, divided
• 3 garlic cloves, minced
• 1/2 cup chicken broth
• 1/2 cup full-fat coconut milk
• 3 tbsp fresh lemon juice
• 2 tbsp capers, drained
• 2 tbsp chopped fresh parsley

Instructions:

1. Pound chicken to 1/4-inch thickness. In a shallow dish, mix flour, 1/2 tsp salt, and 1/4 tsp black pepper. Dredge chicken in flour mixture, shaking off excess.
2. Heat 2 tbsp olive oil in a large skillet over medium-high. Cook chicken for 3–4 minutes per side until golden. Transfer to a plate.
3. Add remaining 1 tbsp olive oil to skillet. Sauté garlic for 30 seconds until fragrant. Pour in chicken broth, scraping up browned bits.
4. Stir in coconut milk, lemon juice, and capers. Simmer for 3 minutes until slightly thickened. Return chicken to skillet, turning to coat, and heat through (1–2 minutes).
5. Sprinkle with parsley and serve immediately.

The coconut milk mellows the sharpness of the lemon while keeping the sauce luxuriously silky—no one will guess it’s dairy-free!

Tip: For extra tang, add a pinch of lemon zest with the garlic.

Roasted Garlic Chicken Piccata

This twist on classic chicken piccata swaps sharp raw garlic for mellow roasted cloves, adding a rich depth to the bright lemon-caper sauce.

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1/4 cup all-purpose flour
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 3 tbsp olive oil, divided
• 6 cloves roasted garlic, mashed into a paste
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 2 tbsp capers, drained
• 2 tbsp unsalted butter
• 2 tbsp chopped fresh parsley

Instructions:

1. Pound chicken to 1/2-inch thickness. In a shallow dish, mix flour, 1/2 tsp salt, and pepper. Dredge chicken in mixture, shaking off excess.
2. Heat 2 tbsp olive oil in a large skillet over medium-high. Cook chicken for 4–5 minutes per side until golden and 165°F internal. Transfer to a plate.
3. Reduce heat to medium. Add remaining 1 tbsp oil and roasted garlic paste; cook 30 seconds until fragrant. Pour in broth and lemon juice, scraping up browned bits. Simmer 2 minutes.
4. Stir in capers, butter, and remaining 1/2 tsp salt. Cook 1 minute until slightly thickened. Return chicken to pan, turning to coat. Sprinkle with parsley.

The roasted garlic melts into the sauce, balancing the tangy lemon without overpowering it—like a cozy sweater for your tastebuds.

Tip: Roast a whole head of garlic (drizzled with oil, wrapped in foil) at 400°F for 40 minutes—use leftovers in mashed potatoes or spread on bread!

Zesty Orange Chicken Piccata

This bright, citrusy twist on classic chicken piccata brings a sunny burst of flavor to your weeknight dinner rotation.

Ingredients:

• 2 boneless, skinless chicken breasts, halved horizontally
• 1/2 cup all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp olive oil, divided
• 1/2 cup low-sodium chicken broth
• 1/3 cup fresh orange juice (from 1 medium orange)
• 2 tbsp capers, drained
• 2 tbsp unsalted butter
• 2 tbsp chopped fresh parsley
• Zest of 1 orange

Instructions:

1. Pound chicken to 1/4-inch thickness. In a shallow dish, mix 1/2 cup flour, 1 tsp salt, and 1/2 tsp pepper. Dredge chicken in mixture, shaking off excess.
2. Heat 2 tbsp olive oil in a large skillet over medium-high. Cook chicken for 3–4 minutes per side until golden. Transfer to a plate.
3. Add remaining 1 tbsp olive oil to skillet. Pour in 1/2 cup chicken broth and 1/3 cup orange juice, scraping up browned bits. Simmer 2 minutes until slightly reduced.
4. Stir in 2 tbsp capers and 2 tbsp butter until melted. Return chicken to pan, turning to coat. Sprinkle with 2 tbsp parsley and orange zest.

The orange zest and juice cut through the rich butter sauce beautifully, while capers add their signature briny punch—it’s like sunshine on a plate!

Tip: For extra citrus flavor, add a few orange slices to the pan while reducing the sauce.

Pesto Chicken Piccata

This bright, lemony pesto chicken piccata is a weeknight hero—quick, flavorful, and packed with fresh herb goodness.

Ingredients:

• 2 boneless, skinless chicken breasts, halved horizontally
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp olive oil, divided
• 1/4 cup chicken broth
• 1/4 cup fresh lemon juice
• 2 tbsp capers, drained
• 2 tbsp basil pesto (store-bought or homemade)
• 2 tbsp chopped fresh parsley

Instructions:

1. Pound chicken to 1/2-inch thickness. In a shallow dish, mix flour, 1/2 tsp salt, and 1/4 tsp black pepper. Dredge chicken in the mixture, shaking off excess.
2. Heat 2 tbsp olive oil in a large skillet over medium-high. Cook chicken for 3–4 minutes per side until golden and cooked through. Transfer to a plate.
3. Reduce heat to medium; add remaining 1 tbsp olive oil, chicken broth, lemon juice, and capers. Simmer for 2 minutes, scraping up browned bits.
4. Off heat, swirl in pesto. Return chicken to the skillet, turning to coat in sauce. Sprinkle with parsley.

The pesto adds a creamy, herby twist to classic piccata, balancing the tangy lemon and briny capers perfectly.

Tip: For extra richness, stir in 1 tbsp butter with the pesto at the end.

Tomato Basil Chicken Piccata

This bright and tangy twist on classic chicken piccata brings juicy tomatoes and fresh basil to the party—perfect for a quick weeknight dinner that feels fancy.

Ingredients:

• 2 boneless, skinless chicken breasts, halved horizontally
• 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 2 tbsp capers, drained
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil, thinly sliced
• 2 tbsp unsalted butter

Instructions:

1. Pound chicken to 1/2-inch thickness. In a shallow dish, mix flour, 1/2 tsp salt, and 1/4 tsp black pepper. Dredge chicken in the mixture, shaking off excess.
2. Heat olive oil in a large skillet over medium-high. Cook chicken for 3–4 minutes per side until golden. Transfer to a plate.
3. In the same skillet, sauté garlic for 30 seconds until fragrant. Pour in chicken broth and lemon juice, scraping up browned bits. Simmer 2 minutes.
4. Stir in capers, cherry tomatoes, and basil. Cook 1 minute until tomatoes soften slightly. Reduce heat to low, swirl in butter until melted.
5. Return chicken to the skillet, spooning sauce over it. Simmer 1–2 minutes to warm through.

The burst of sweet tomatoes and briny capers against the lemony sauce makes this dish irresistibly fresh—no one will guess it’s ready in 20 minutes!

Tip: For extra richness, finish with a sprinkle of grated Parmesan right before serving.

Avocado Lime Chicken Piccata

This zesty twist on classic chicken piccata brings creamy avocado and bright lime into the mix for a dish that’s both rich and refreshing.

Ingredients:

• 2 boneless, skinless chicken breasts, halved horizontally
• 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/3 cup low-sodium chicken broth
• 2 tbsp fresh lime juice
• 2 tbsp capers, drained
• 1 ripe avocado, diced
• 2 tbsp chopped fresh cilantro

Instructions:

1. Pound chicken breasts to 1/2-inch thickness. In a shallow dish, mix 1/4 cup flour, 1/2 tsp salt, and 1/4 tsp black pepper. Dredge chicken in the mixture, shaking off excess.
2. Heat 2 tbsp olive oil in a large skillet over medium-high. Cook chicken for 3–4 minutes per side until golden and cooked through. Transfer to a plate.
3. Add 1/3 cup chicken broth, 2 tbsp lime juice, and 2 tbsp capers to the skillet. Simmer for 2 minutes, scraping up browned bits.
4. Return chicken to the skillet, turning to coat in sauce. Remove from heat and top with diced avocado and 2 tbsp cilantro.

The creamy avocado melts slightly into the tangy sauce, creating a luxe texture that’s perfect for impressing guests on weeknights.

Tip: For extra flavor, add a pinch of lime zest to the sauce just before serving.

Brown Butter Chicken Piccata

This twist on classic chicken piccata swaps regular butter for nutty brown butter, adding a rich depth of flavor that pairs perfectly with the bright lemon and briny capers.

Ingredients:

• 2 boneless, skinless chicken breasts, halved horizontally
• 1/2 cup all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 tbsp unsalted butter, divided
• 2 tbsp olive oil
• 1/3 cup dry white wine
• 1/2 cup chicken broth
• 3 tbsp fresh lemon juice
• 2 tbsp capers, drained
• 2 tbsp chopped fresh parsley

Instructions:

1. Pound chicken to 1/4-inch thickness. In a shallow dish, mix flour, 1 tsp kosher salt, and 1/2 tsp black pepper. Dredge chicken in flour mixture, shaking off excess.
2. Heat 2 tbsp butter and 2 tbsp olive oil in a large skillet over medium-high. Cook chicken for 3–4 minutes per side until golden. Transfer to a plate.
3. Add remaining 2 tbsp butter to skillet. Cook, swirling often, until butter turns amber and smells nutty (about 2 minutes).
4. Pour in 1/3 cup white wine, scraping up browned bits. Simmer 1 minute, then stir in 1/2 cup chicken broth, 3 tbsp lemon juice, and 2 tbsp capers. Return chicken to pan and simmer 2 minutes to warm through.
5. Sprinkle with 2 tbsp parsley before serving.

The brown butter transforms this weeknight staple into something special—its toasty notes balance the sauce’s sharpness without overpowering it.

Tip: For extra silkiness, swirl in 1 tbsp cold butter off-heat at the very end.

Rosemary and Lemon Chicken Piccata

Bright, tangy, and herb-infused, this chicken piccata brings a fresh twist to a classic with fragrant rosemary and zesty lemon.

Ingredients:

• 2 boneless, skinless chicken breasts, halved horizontally
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp olive oil, divided
• 3 tbsp unsalted butter, divided
• 1/3 cup chicken broth
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 tbsp capers, drained
• 1 tbsp fresh rosemary, finely chopped
• Lemon slices and rosemary sprigs for garnish (optional)

Instructions:

1. Pound chicken to 1/4-inch thickness. In a shallow dish, mix flour, 1/2 tsp salt, and 1/4 tsp black pepper. Dredge chicken in the mixture, shaking off excess.
2. Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high. Cook chicken for 3–4 minutes per side until golden. Transfer to a plate.
3. Reduce heat to medium. Add 1 tbsp olive oil, chicken broth, lemon juice, capers, and 1 tbsp rosemary. Simmer for 2 minutes, scraping up browned bits.
4. Swirl in remaining 2 tbsp butter until melted. Return chicken to the pan, simmering for 1–2 minutes to warm through. Garnish with lemon slices and rosemary if desired.

The rosemary’s earthy depth balances the punchy lemon-caper sauce, making this dish feel elegant yet weeknight-friendly.

Tip: For extra flavor, let the chicken marinate in lemon juice and rosemary for 30 minutes before dredging.

Chili Flake Chicken Piccata

This Chili Flake Chicken Piccata is a zesty twist on the classic, with a spicy kick that balances the bright lemon and briny capers perfectly.

• 2 boneless, skinless chicken breasts, halved horizontally
• 1/2 cup all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp olive oil, divided
• 3 tbsp unsalted butter, divided
• 1/2 cup low-sodium chicken broth
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 tbsp capers, drained
• 1 tsp red chili flakes
• 2 tbsp chopped fresh parsley

1. Pound chicken to 1/4-inch thickness. In a shallow dish, mix flour, 1 tsp kosher salt, and 1/2 tsp black pepper. Dredge chicken in the mixture, shaking off excess.
2. Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high. Cook chicken for 3–4 minutes per side until golden. Transfer to a plate.
3. Add remaining 1 tbsp olive oil to the skillet. Pour in chicken broth and 1/4 cup lemon juice, scraping up browned bits. Simmer 2 minutes.
4. Stir in 2 tbsp capers, 1 tsp chili flakes, and remaining 2 tbsp butter until melted. Return chicken to the skillet, coating in the sauce. Sprinkle with 2 tbsp parsley.

The chili flakes add just enough heat to cut through the rich butter sauce, making every bite exciting yet balanced.

Tip: For extra tang, add a pinch of lemon zest at the end!

Maple Glazed Chicken Piccata

This sweet-and-tangy twist on classic chicken piccata brings cozy comfort to your weeknight table with minimal fuss.

Ingredients

• 2 boneless, skinless chicken breasts, halved horizontally
• 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/3 cup chicken broth
• 1/4 cup fresh lemon juice (about 2 lemons)
• 3 tbsp pure maple syrup
• 2 tbsp capers, drained
• 2 tbsp unsalted butter
• 1 tbsp chopped fresh parsley

Instructions

1. Pound chicken to 1/4-inch thickness. In a shallow dish, mix flour, 1/2 tsp salt, and 1/4 tsp black pepper. Dredge chicken in flour mixture, shaking off excess.
2. Heat olive oil in a large skillet over medium-high. Cook chicken for 3–4 minutes per side until golden. Transfer to a plate.
3. Add chicken broth, lemon juice, and maple syrup to the skillet. Scrape up browned bits and simmer for 2 minutes until slightly thickened.
4. Stir in capers and butter until melted. Return chicken to the skillet, turning to coat. Cook for 1 minute to warm through.
5. Sprinkle with parsley and serve immediately.

The maple syrup caramelizes into a glossy glaze that balances the bright lemon and briny capers—no one will guess it’s ready in 20 minutes!

Tip: For extra richness, swirl in another tablespoon of butter at the end.

Conclusion

With 20 luscious takes on creamy chicken piccata, this roundup has something for every home cook! Whether you crave classic flavors or a creative twist, these recipes promise rich, satisfying meals. Try one (or a few!) and let us know your favorite in the comments. Loved this list? Share the inspiration on Pinterest—happy cooking!