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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.

Ingredients

Scale

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

Find it online: https://spatulaqueen.com/creamy-chicken-piccata-recipe/