Creamy Chicken Piccata Recipe

Introduction

Creamy Chicken Piccata is a delightful twist on a classic Italian dish, featuring tender chicken breasts in a rich, lemony, and caper-studded cream sauce. It’s a perfect weeknight meal that feels elegant yet comes together quickly.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.3 pounds)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup all-purpose flour (60 grams) for dredging
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• ½ cup dry white wine (120 milliliters) or chicken broth
• ½ cup low-sodium chicken broth (120 milliliters)
• ½ cup heavy cream (120 milliliters)
• ¼ cup freshly squeezed lemon juice (60 milliliters, about 2 lemons)
• 2 tablespoons capers, rinsed and drained
• 2 tablespoons fresh parsley, chopped
• Salt and black pepper, to taste

Instructions

1. Step 1: Place chicken breasts between two sheets of parchment paper and gently pound to ½-inch thickness. Season both sides with salt and black pepper.
2. Step 2: Lightly coat each chicken breast with flour, shaking off any excess.
3. Step 3: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken and cook 4 to 5 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely with foil.
4. Step 4: In the same skillet, add remaining 1 tablespoon butter and sauté minced garlic for 30 seconds until fragrant.
5. Step 5: Pour in white wine or chicken broth and simmer, scraping up browned bits from the skillet, until reduced by half, about 2 minutes.
6. Step 6: Incorporate chicken broth, heavy cream, and lemon juice. Stir and simmer for 2 to 3 minutes until the sauce slightly thickens.
7. Step 7: Stir in capers and return chicken breasts to the skillet. Spoon sauce over the chicken and simmer for 2 to 3 minutes to heat through.
8. Step 8: Garnish with chopped fresh parsley and serve immediately.

Tips & Variations

• For a lighter version, substitute half-and-half for heavy cream, keeping the sauce creamy but less rich.
• If you prefer a milder lemon flavor, reduce the lemon juice by half and add lemon zest for aroma without too much acidity.
• Serve with cooked pasta, rice, or steamed vegetables to soak up the delicious sauce.
• Use gluten-free flour if you need a gluten-free option for dredging.

Storage

Store leftover chicken piccata in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid curdling the cream sauce, or microwave briefly, stirring halfway through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and stay juicy. Adjust cooking time to ensure they are cooked through.

What can I substitute for white wine?

If you prefer not to use wine, chicken broth is a great substitute that keeps the sauce flavorful without alcohol.

Creamy Chicken Piccata Recipe

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★★★★★

4.7 from 106 reviews

This Creamy Chicken Piccata is a delicious, tangy, and creamy Italian-inspired dish featuring tender chicken breasts cooked in a luscious lemon, caper, and cream sauce. The chicken is lightly dredged in flour, pan-seared to golden perfection, and then simmered in a rich sauce made from white wine, chicken broth, heavy cream, and fresh lemon juice. Garnished with fresh parsley, this meal is perfect for a quick yet elegant dinner.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Chicken

• 4 boneless, skinless chicken breasts (about 1.3 pounds)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup all-purpose flour (60 grams) for dredging

Sauce

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• ½ cup dry white wine (120 milliliters) or chicken broth
• ½ cup low-sodium chicken broth (120 milliliters)
• ½ cup heavy cream (120 milliliters)
• ¼ cup freshly squeezed lemon juice (60 milliliters, about 2 lemons)
• 2 tablespoons capers, rinsed and drained
• 2 tablespoons fresh parsley, chopped
• Salt and black pepper, to taste

Instructions

1. Prepare Chicken: Place chicken breasts between two sheets of parchment paper and gently pound them to about ½-inch thickness to ensure even cooking. Season both sides of the chicken breasts with ½ teaspoon salt and ¼ teaspoon black pepper.
2. Dredge Chicken: Lightly coat each chicken breast with the ½ cup of all-purpose flour, shaking off any excess flour to avoid a heavy crust.
3. Cook Chicken: Heat 2 tablespoons of olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat. Add the floured chicken breasts and cook for about 4 to 5 minutes per side until they are golden brown and cooked through. Transfer the cooked chicken to a plate and cover loosely with foil to keep warm.
4. Sauté Garlic: In the same skillet, add the remaining 1 tablespoon butter and sauté the minced garlic for about 30 seconds until fragrant but not browned.
5. Deglaze Pan: Pour in ½ cup of dry white wine or chicken broth to deglaze the skillet. Scrape up the browned bits from the bottom of the pan and simmer until the liquid reduces by half, approximately 2 minutes.
6. Add Sauce Ingredients: Stir in ½ cup low-sodium chicken broth, ½ cup heavy cream, and ¼ cup freshly squeezed lemon juice. Allow the mixture to simmer for 2 to 3 minutes until the sauce slightly thickens.
7. Finish Sauce and Heat Chicken: Stir in 2 tablespoons capers, then return the cooked chicken breasts to the skillet. Spoon the sauce over the chicken and simmer for another 2 to 3 minutes to heat through and meld the flavors.
8. Garnish and Serve: Sprinkle 2 tablespoons chopped fresh parsley over the chicken before serving. Adjust salt and black pepper to taste and serve immediately.

Notes

• For a lighter version, substitute heavy cream with half-and-half or a light cream alternative.
• If avoiding alcohol, use chicken broth instead of white wine for deglazing.
• Make sure to pound the chicken evenly to ensure uniform cooking.
• Serve with pasta, rice, or crusty bread to soak up the flavorful sauce.
• Fresh lemon juice is key to balancing the richness of the sauce, so do not skip or substitute with bottled lemon juice for best flavor.

Keywords: Creamy Chicken Piccata, Chicken Piccata, Lemon Chicken, Cream Sauce Chicken, Italian Chicken Recipe, Easy Chicken Dinner