A commenter on my YouTube video comparing chicken Francese and chicken Piccata asked what would happen if you combined the best parts of both dishes. This Creamy Lemon Butter Chicken does exactly that: thin chicken breasts are dredged in flour, dipped in egg, and pan-fried until golden, then finished in a rich, creamy lemon butter sauce with white wine and briny capers.
If you're looking for the authentic Italian-American dishes, try our Restaurant-Style Chicken Francese or The BEST Chicken Piccata.
A Quick Look at The Recipe
- ✅Recipe Name: Creamy Lemon Butter Chicken Breast
- ⏲️Ready in: 1 hour
- 👪Makes: 8 servings
- 📋Main ingredients: Chicken breast, lemons, wine, and capers.
- ⭐Why You'll Love This Recipe: This creamy lemon chicken recipe combines the tender coating of a chicken francese with the lemony and briny flavor of a piccata sauce!
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Why this Dish
There will always be complaints that Italian food in America is too "Americanized," but the reality is that Italian-American culture has its own identity. This Creamy Lemon Butter Chicken reflects that tradition by combining elements of picatta and francese. The flour-and-egg coating gives the chicken a light, tender exterior, while lemon and capers balance the richness of the cream and butter.
This idea came from a commenter on our YouTube channel, who suggested combining the best parts of both dishes.
In my opinion, this is what Italian-American culture is about. Taking the available ingredients to us and making the dishes that remind us of our childhood. My Pork Tenderloin Medallions in Marsala is a perfect example of using pork as a more accessible alternative to Authentic Italian Veal Marsala.
Ingredient Notes and Substitutions
- Chicken Breast- Slice the chicken breast evenly so the chicken will cook at the same rate. Beat with a meat tenderizer to make them even.
- Seasoned Flour- Seasoning the flour flavors the chicken instead of relying completely on the sauce for flavor.
- Egg and Parmigiano- Egg and Parmigiano Reggiano whisked together add flavor to the coating and tender texture associated with francese.
- White Wine- Use a dry white wine like Sauvignon Blanc or Pinot Grigio.
- Butter- Cold unsalted butter added to the sauce off the heat will emulsify to give the sauce its smooth and glossy finish.
- Heavy Cream- Cream is the American addition that distinguishes this recipe from its Italian counterparts, francese and picatta. It gives the sauce its rich and smooth texture.
- Capers- Capers add the "picatta" flavor to this fusion of two Italian-American dishes, that give the dish a salty/briny flavor. Drain and rinse for a milder flavor.
- Lemon Butter Sauce- The sauce can also be served with seafood, pork, or other proteins. See my Creamy Lemon Sauce recipe for additional variations and serving ideas.
*Please see the recipe card below for more information on the ingredients.
How To Make Creamy Lemon Butter Chicken
Step 1: On a plate, combine flour, garlic powder, salt, and black pepper. Whisk together eggs and Parmigiano Reggiano in a bowl.
Dredge each chicken cutlet in the seasoned flour, shaking off any excess. Then dip the chicken egg mixture, letting excess egg drip off before transferring it to the skillet.
Pro Tip- Only dredge and dip as much chicken as you can put in the skillet at a time. Doing it ahead of time will result in the egg dripping off the chicken and the chicken absorbing all of the flour.
Step 2: Heat ¼ cup olive oil in a large skillet over medium heat. Once shimmering, place the chicken in the skillet, working in batches as needed. Fry each side for 3-4 minutes or until lightly golden.
Pro Tip- You don't need to cook the chicken all the way through because you will finish cooking it in the sauce at the end.
Step 3: Add two more tablespoon of olive oil to the skillet if it appears dry. Stir in the shallots, garlic, and crushed red pepper and sauté for 1-2 minutes, stirring often.
Step 4: Stir in the fresh lemon juice and wine and use a wooden spoon to scrape the brown bits from the bottom of the pan. Simmer for 2-3 minutes, then stir in the chicken stock and capers. Simmer for an additional 5 minutes.
Step 5: Lower the heat to medium-low and pour in the heavy cream. Bring to a very gentle simmer. Do not allow the sauce to boil.
Step 6: Return the chicken to the sauce and continue to simmer until the chicken reaches 160°F. You can do this in batches if necessary, but the chicken can be on top of each other. Remove the chicken from the skillet and set it on a plate.
Step 7: Continue to simmer the sauce until it is thickened enough to be able to coat the back of a spoon. Remove from the heat and stir in the cold unsalted butter until it is completely incorporated into the sauce. Stir in the fresh chopped basil and parsley. Pour the sauce over the chicken and serve!
This is the type of comforting meal you can find us serving on weeknights, along with simple sides like Garlic Parmesan Green Beans and Lemon Spinach Orzo. The briny and lemon-forward balance the rich and creamy sauce, so you can let the sides stay simple and let the main dish do the heavy lifting!
Pro-Tips
- The egg dip will cool the pan down quickly. Raise the heat of the pan if necessary to keep the chicken "sizzling" in the pan.
- Add more oil to the pan as needed if the pan looks dry after batches. The egg and flour mixture will absorb some of the oil.
- The sauce may appear thin before you return the chicken to the pan. Once you simmer it with the chicken for a few minutes, it will thicken while it continues to reduce, and the residual flour and natural gelatin in the chicken will also help to create the correct sauce texture.
- Use cold butter because room temperature or melted butter won't emulsify with the sauce, and you will end up with a sauce that is broken. Make sure to add butter off the heat.
Recipe FAQs
When I'm working with bright citrusy flavors, I like to go with a sauvignon blanc. It has a bright flavor, and it is great for cooking. I'll use Josh, Sea Salt, or Decoy in terms of the brand.
Store in the refrigerator in an airtight container for 3-4 days. Reheat in a pan over medium heat. Add a tablespoon of olive oil if it feels a little dry.
When you add the heavy cream, the heat should be lowered to barely a simmer. Pour in slowly as you're stirring the sauce. Then slowly bring the sauce back to a gentle simmer.
Yes, you can use boneless, skinless chicken thighs for this recipe. The only caveat is that I would cook the chicken thighs until they reach 180°F. This will help break down more of the fat in the chicken thighs, so it isn't chewy.
Serving Suggestions for Creamy Lemon Butter Chicken
Serve this creamy lemon butter chicken with simple sides that complement the rich sauce without competing with its bright lemon and briny caper flavor.
- Potatoes and Rice- Easily my favorite to serve with! The chicken goes perfectly with these, and the sauce can soak into dishes like Garlic Parmesan Mashed Potatoes, Crispy Garlic Parmesan Potatoes, and Rice Dressing with Sausage!
- Veggies- Serve with quick vegetable recipes like Roasted Carrots and Fennel or Fried Cauliflower Cakes.
- Salads- A quick salad, like Orzo and Garbanzo Bean Salad or a simple romaine salad with Traditional Caesar Dressing, is great to serve on the side.
More Delicious Lemon Recipes
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Creamy Lemon Butter Chicken Breast
Equipment
- 1 large skillet
- 1 large plate
- 1 Small bowl
Ingredients
Chicken breast
- 3 chicken breasts, sliced thin and tenderized
- ½ cup flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ cup olive oil, more as needed for frying
Creamy Lemon Sauce
- 2 tablespoon olive oil
- 2 shallots, minced
- 2 cloves garlic, minced
- 1 teaspoon crushed red pepper
- ¼ cup fresh lemon juice
- 1 cup white wine
- 1 cup chicken stock
- 1 tablespoon capers
- ½ cup heavy cream
- 3 tablespoon cold unsalted butter
- 2 tablespoon fresh chopped parsley
- 2 tablespoon basil, julienned
Instructions
- On a plate, combine flour, garlic powder, salt, and black pepper. Whisk together eggs and Parmigiano Reggiano in a bowl.
- Dredge each chicken cutlet in the seasoned flour, shaking off any excess. Then dip the chicken in the egg mixture, letting excess egg drip off before transferring it to the skillet.
- Heat ¼ cup olive oil in a large skillet over medium heat. Once shimmering, place the chicken in the skillet, working in batches as needed. Fry each side for 3-4 minutes or until lightly golden.
- Add two more tablespoon of olive oil to the skillet if it appears dry. Stir in the shallots, garlic, and crushed red pepper and sauté for 1-2 minutes, stirring often.
- Stir in the fresh lemon juice and wine and use a wooden spoon to scrape the brown bits from the bottom of the pan. Simmer for 2-3 minutes, then stir in the chicken stock and capers. Simmer for an additional 5 minutes.
- Lower the heat to medium-low and pour in the heavy cream. Bring to a very gentle simmer. Do not allow the sauce to boil.
- Return the chicken to the sauce and continue to simmer until the chicken reaches 160°F. You can do this in batches if necessary, but the chicken can be on top of each other. Remove the chicken from the skillet and set it on a plate.
- Continue to simmer the sauce until it is thickened enough to be able to coat the back of a spoon. Remove from the heat and stir in the cold unsalted butter until it is completely incorporated into the sauce. Stir in the fresh chopped basil and parsley. Pour the sauce over the chicken and serve!
Video
Notes
- Only dredge and dip as much chicken as you can put in the skillet at a time. Doing it ahead of time will result in the egg dripping off the chicken and the chicken absorbing all of the flour.
- You don't need to cook the chicken all the way through when frying because you will finish cooking it in the sauce at the end.
Mike Trinkle says
This meal was delicious and I cook it once a week now for the family
Vinny says
I grew up with my mom making this recipe for us. It's a family favorite and it's easy to make! Enjoy!