The ultimate creamy chicken piccata

Sep 09, 2020
There's nothing better than a creamy lemon chicken meal for dinner! Source: Getty.

Lemon and chicken have long been a perfect pairing in the culinary world. And this chicken piccata dish is definitely one of the best uses of that flavour thanks to the mouthwateringly good creamy lemon-infused sauce base that ties it all together.

You can serve this up for any occasion, from a gathering of family and friends to just a special treat for yourself. But no matter how you do it, make sure to pop a few pieces of crusty bread alongside it to soak up any left overs and you’re good to go!


  • 1/4 cup plain flour
  • 4 small chicken breast fillets
  • 2 tablespoons extra virgin olive oil
  • 40g butter
  • 2 eschalots, thinly sliced
  • 1 garlic clove, crushed
  • 1 teaspoon fresh lemon thyme leaves, plus extra to serve
  • 1 cup salt reduced chicken style liquid stock
  • 1/4 cup lemon juice
  • 300ml tub light thickened cream for cooking
  • 1 small lemon, thinly sliced
  • 2 tablespoons drained baby capers, rinsed
  • 1 tablespoon chopped fresh flat-leaf parsley leaves
  • Mashed potato, to serve
  • 200g steamed green beans, to serve


  1. Place flour in a large snap-lock bag. Season with salt and pepper. Place chicken in snap-lock bag. Seal bag. Shake to coat chicken in flour.
  2. Heat 1/2 the oil and 1/2 the butter in a large frying pan over medium-high heat. Add chicken to pan, shaking off excess flour. Cook for 4 to 5 minutes each side or until browned. Transfer to a plate.
  3. Add remaining oil and remaining butter to frying pan. Add eschalot, garlic and thyme. Cook, stirring, for 2 to 3 minutes or until eschalot has softened. Add chicken stock, lemon juice and cream to pan. Season with salt and pepper. Stir to combine. Bring to a simmer. Return chicken to pan. Reduce heat to low. Simmer, uncovered, for 10 to 12 minutes or until chicken is cooked through and sauce has slightly thickened.
  4. Add lemon slices to pan. Remove from heat. Sprinkle with capers, parsley and extra thyme. Serve with mashed potato and steamed green beans.

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