Creamy Chicken Piccata Recipe

Introduction

Creamy Chicken Piccata is a delightful twist on the classic Italian dish, featuring tender chicken breasts in a luscious lemon-caper cream sauce. This easy-to-make recipe offers a perfect balance of tangy, savory, and rich flavors that will impress your family or guests.

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 gluten-free version, use almond flour or a gluten-free flour blend to dredge the chicken.
• Substitute heavy cream with half-and-half for a lighter sauce, though it will be less rich.
• Use fresh lemon juice for the best bright and tangy flavor; bottled lemon juice can alter the taste.
• Add a pinch of crushed red pepper flakes to the sauce for a subtle kick.

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 or in the microwave to avoid curdling the sauce. If the sauce thickens too much when cold, add a splash of chicken broth or water when reheating to loosen it.

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 offer a juicier, more flavorful option. Adjust cooking time as needed 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 maintains the dish’s depth of flavor without alcohol.

Creamy Chicken Piccata Recipe

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4.6 from 85 reviews

Creamy Chicken Piccata is a luscious twist on the classic Italian-American favorite, featuring tender chicken breasts simmered in a tangy lemon-caper sauce enriched with creamy heavy cream. This easy skillet recipe delivers a perfect balance of bright citrus, savory capers, and rich creaminess, making it an elegant yet approachable meal for any weeknight dinner or special occasion.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

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

Cooking Fats

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter

Sauce

• 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 an even ½-inch thickness. Season both sides with salt and black pepper to ensure flavor throughout.
2. Dredge Chicken: Lightly coat each chicken breast with the all-purpose flour, shaking off any excess to avoid a gummy crust during cooking.
3. Cook Chicken: Heat olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 4 to 5 minutes on each side, until golden brown and fully cooked through. Once done, transfer the chicken to a plate and cover loosely with foil to keep warm.
4. Sauté Garlic: In the same skillet, add the remaining 1 tablespoon of butter and sauté the minced garlic for about 30 seconds, or until fragrant, taking care not to burn it.
5. Deglaze Pan: Pour in the dry white wine or additional chicken broth and scrape up the browned bits from the skillet’s bottom with a wooden spoon. Allow this to simmer until the liquid reduces by half, approximately 2 minutes.
6. Add Sauce Ingredients: Stir in the low-sodium chicken broth, heavy cream, and freshly squeezed lemon juice. Continue to simmer the sauce for 2 to 3 minutes until it thickens slightly.
7. Finish Sauce and Heat Chicken: Add in the rinsed capers and return the cooked chicken breasts to the skillet. Spoon the creamy sauce over the chicken and simmer together for another 2 to 3 minutes to fully heat through and meld the flavors.
8. Garnish and Serve: Sprinkle the dish with chopped fresh parsley before serving to add a fresh and colorful finishing touch. Serve immediately, ideally over pasta, rice, or with crusty bread to soak up the delicious sauce.

Notes

• If you prefer, substitute the white wine with additional chicken broth to keep the dish alcohol-free.
• The lemon juice can be adjusted for more or less tanginess based on your taste preferences.
• For a lighter version, swap heavy cream with half-and-half or a dairy alternative, though the sauce will be less rich.
• Be careful not to overcook the chicken; pounding to an even thickness ensures even cooking and juicy chicken.
• This dish pairs wonderfully with steamed vegetables, mashed potatoes, or a simple green salad.

Keywords: Creamy Chicken Piccata, chicken piccata, lemon chicken, caper sauce, creamy chicken recipe, Italian chicken, quick dinner