This Creamy Chicken Piccata Skillet is absolutely delicious thanks to the creamy lemon butter wine sauce everyone will love. It may look fussy, but this one-pan recipe is so quick and easy that you’ll have it on the table in just 30 minutes.
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This recipe is…
This Creamy Chicken Piccata is an Italian American classic that feels and tastes fancy but takes little time to make and is all done in one pan. It’s rich and creamy (extra creamy thanks to the Greek yogurt we add), with a slight tang from the lemon and lots of briny goodness from the capers.
If you’re looking for more Italian staple recipes, we have you covered. This baked chicken marinara is beyond delicious and super easy to make, while this lasagna soup recipe takes the comforts of a classic to a whole other level. Lastly, this chicken marsala will beat any restaurant version you’ve had before!
Why You’ll Love This Recipe
- Quick and easy – this recipe will take you just 30 minutes to make while using only one pan so it’s perfect for a weeknight meal.
- It’s impressive – with a meal that looks and tastes this good, you’ll be sure to impress your guests who will think you fussed all night in the kitchen.
- It’s an Italian classic recipe – all the traditional Italian flavors shine in this dish, making it elevated comfort food at its best.
Lemon Chicken Piccata Ingredients
This chicken piccata recipe is super easy to make with not too many ingredients to add. The key to making this version extra creamy is by adding Greek yogurt to the classic. Find ingredient notes (including substitutions and swaps) below.
- Thinly sliced chicken breast – you’ll first need 1½ pounds of thinly sliced chicken breast (about 1/2-inch thick). When it comes to chicken piccata, the thinner the chicken breast, the better!
- Lemon Juice – you’ll need ¼ cup of fresh lemon juice (the juice from about 2 lemons). It’s important to use fresh lemon juice as you won’t get the same tangy flavor with concentrated lemon juice.
- Greek Yogurt – a half-cup of whole milk Greek yogurt (THIS is our very favorite Greek yogurt) makes our sauce super delicious and creamy!
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
- Make it alcohol-free – skip the wine and add a half cup more chicken broth instead.
- Make it low-carb – if you’re planning to serve with pasta, try zucchini noodles.
- For dairy-free and paleo – substitute full-fat coconut milk for the yogurt and omit the parmesan cheese.
- For low FODMAP – follow the dairy-free modifications above and omit the garlic.
How to Make Creamy Chicken Piccata
The best part about this dish really is how easy it is. Follow along below and have an impressive homemade meal on the table in no time.
Step 1: Slice your chicken breasts in half lengthwise if they are on the thicker side (more than a ½-inch thick), then season with salt and black pepper on both sides.
Step 2: Heat the butter or olive oil in a large skillet over medium heat. Once hot, add the chicken breasts in a single layer and sear for 4-5 minutes (until browned), then flip the chicken, and cook for an additional 3-4 minutes, until browned and fully cooked through. Once fully cooked, remove the chicken from the skillet and set aside.
Step 3: Add the minced garlic to the skillet and cook for 1 minute, until fragrant.
Step 4: Pour ½ cup of the chicken broth and white wine into the skillet and increase the stove to medium-high heat. Scrape up any of the brown bits from the bottom of the pan, and let the liquid simmer for 3-4 minutes until slightly reduced, then stir in the lemon juice, capers, and spinach. Cook all together for 2-3 minutes, until the spinach is wilted, then turn off the heat.
Step 5: In a small bowl, whisk together the yogurt and the remaining cup of chicken broth until smooth, then stir it into the spinach mixture to form a creamy sauce.
Step 6: Add the chicken back to the skillet with the sauce mixture, and garnish with the chopped parsley and shredded parmesan cheese, serve, and enjoy!
Recipe Tips
- If you’d like your sauce to be on the thicker side, you can use 3/4-1 cup of Greek yogurt here!
- If you’re worried about the capers being too salty, you can rinse them before adding them to the dish.
How to Serve
You can go a few different routes here! If you’re looking for a starchy side, simple pasta (tossed with olive oil, salt, and pepper) is delicious, as is white rice, or even mashed potatoes. If you want something on the low-carb side of things, cauliflower rice is a great option, as is a side of roasted vegetables or a simple salad!
How to Store and Reheat
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Alternatively, you can also store leftovers in the freezer for up to 3 months.
To reheat this creamy chicken piccata, pop it in the microwave for a few minutes or warm it on the stovetop. If frozen, allow it to thaw in the refrigerator overnight before reheating.
Frequently Asked Questions
While we stick to using chicken breasts to make this piccata recipe, you can use chicken thighs if you like. You can choose to flatten the thighs with a mallet or cook in the pan as is. Just know that if you choose the latter, the thighs will take longer to cook.
A drier white wine, such as Sauvignon Blanc works well but just about any white will do.
Chicken piccata is made with capers and they help give the briny flavor of the dish. However, if you’re not a big fan of capers, you can use chopped green olives instead.
More Favorite Chicken Recipes
If you tried this Creamy Chicken Piccata Skillet or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Creamy Chicken Piccata Skillet
Ingredients
- 1 1/2 pounds thinly-sliced chicken breast, about ½-inch thick
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon butter or olive oil
- 3 garlic cloves, minced
- 1 1/2 cups chicken broth
- 1/2 cup white wine, may replace with chicken broth
- 1/4 cup lemon juice
- 1/4 cup capers
- 1/2 cup whole milk Greek yogurt*
- 1 bunch spinach, chopped
- Shredded parmesan cheese, for garnish
- Chopped fresh parsley, for garnish
- 12 ounces pasta of choice, for serving (optional)
Instructions
- Season the chicken breast with salt and pepper on both sides. If your chicken breast is on the thicker side (more than ½-inch thick), slice them in half lengthwise before seasoning.
- Heat the butter or olive oil in a large skillet over medium heat. Once hot, add the chicken and sear for 4-5 minutes, until browned, then flip and cook for an additional 3-4 minutes, until browned and fully cooked through. Remove the chicken from the skillet and set aside.
- Add the minced garlic to the skillet and cook for 1 minute, until fragrant.
- Pour ½ cup of the chicken broth and white wine into the skillet and increase the heat to medium-high. Let simmer for 3-4 minutes, until slightly reduced, then stir in the lemon juice, capers, and spinach. Cook for 2-3 minutes, until wilted, then turn off the heat.
- Whisk together the yogurt and remaining cup of chicken broth until smooth, then stir into the spinach mixture.
- Add the chicken back to the skillet, garnish with parsley and parmesan cheese, and serve alongside pasta of choice!
Recipe Notes
- If you’d like your sauce to be on the thicker side, you can use 3/4-1 cup of Greek yogurt here!
- For dairy-free and Paleo: substitute full-fat coconut milk for the yogurt and omit the parmesan cheese.
- For low-FODMAP: follow the dairy-free modifications above and omit the garlic.
Nutrition
Can I use sour cream instead of greek yogurt?
I made this today after getting it in my inbox in your meal plan for the week. Happened to have all of the ingredients on hand and made what I had work. I only had zero fat Greek yogurt so I added a little extra butter to bring up the fat content. I don’t typically make sauces that are this bright and springy because my family loves a good red sauce, but everybody approved of this dish!
Can I use sour cream instead of greek yogurt?
Sure! Sour cream is a great sub. -Melissa
I made this today after getting it in my inbox in your meal plan for the week. Happened to have all of the ingredients on hand and made what I had work. I only had zero fat Greek yogurt so I added a little extra butter to bring up the fat content. I don’t typically make sauces that are this bright and springy because my family loves a good red sauce, but everybody approved of this dish!
We love to hear that! Glad that everyone approved and the dish was a hit. Thank you so much for taking the time to share with us. -Melissa
This is really good!! I stretched mine a bit further and chopped up the chicken before serving. Also used chickpea pasta.
Thank you for recipe!!! This website is a sanity saver!!
I am SO glad to hear that, Rachel! Thank you so much for sharing this with us!!
This was so delicious, I didn’t even bother adding the cheese on top. If that’s not a compliment, I don’t know what is.
That’s so great to hear, Melissa! Thanks so much for sharing this with us!
Loved this recipe! I thoroughly mixed the yogurt and broth and had no curdling issue. I wouldn’t call it a thick sauce (you could add more yogurt if that’s what you’re looking for) but piccata isn’t normally thick. This will definitely be repeated!
So glad you loved it, Katie! Thank you so much for sharing this with us!
Not a great one. I don’t have white wine so I did chicken broth and it did NOT come out even kind of creamy. It didn’t reduce at all, just stayed like a broth. Chicken with a tangy soup which was a bummer. Also started seeing the yogurt curdle as I served. It’s a nice flavor, but not what I was going for and not something any picky eaters bothered to touch.
Oh no, Lisa! We’re so sorry that you experienced this! Adding more of the Greek yogurt will help to thicken the sauce. As far as the curdling goes – did you stir the yogurt into the chicken broth until smooth before adding it to the spinach mixture? This typically takes care of the curdling! Again, so sorry that this recipe did not turn out great for you.
Unfortunately I had a similar experience with this recipe as Lisa. I did make sure to stir the yogurt into the chicken broth until smooth, and I added extra Greek yogurt because I wanted a thick sauce. It still curdled and was too soupy and tangy for my personal preference.
Oh no, Kelsey! We are so sorry this was your experience. We know firsthand how frustrating it can be when a recipe doesn’t turn out. Thank you for taking the time to share your feedback with us. We will definitely take that into consideration. -Team FF
This recipe didn’t work for me and I’m super bummed! The yogurt just curdled and never thickened. It didn’t look appetizing. Not sure what I did wrong.
I had the same as the commenter above! The sauce was really soupy/watery for me, any tips?
The recipe calls for a 1/2 cup of Greek yogurt, but go ahead and double the amount for a thicker sauce!
This dish is wonderful! I love how easy it came together, one pot! My picky daughter cleaned her plate. And I love using yogurt in cooking. Thanks for another winner!
Score! So glad you all loved it, Lindsey!
This dish is fantastic!!! I made it for the first time last night and almost licked the bowl. I had to add more yogurt to thicken up to really stick to the noodles but the flavor was phenomenal still. Will be a go-to for me!
We’re so glad you loved it, Amanda!!! Thank you for sharing this with us!
This looks amazing! I loved watching the tutorial on Instagram. Do you have suggestions for a dairy free option? Do you think coconut cream or dairy free yogurt would work? Thank you for all your awesome recipes!
Hi Kelly! We have directions for making this dairy-free at the bottom of the recipe card. You’ll just need to substitute full-fat coconut milk for the yogurt and omit the parmesan cheese…enjoy!