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 recipe is quick to make and perfect for a weeknight dinner that feels special.

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 evenly with salt and black pepper.
2. Step 2: Lightly coat each chicken breast with flour, shaking off any excess to avoid clumps.
3. Step 3: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 4 to 5 minutes on each side, or until golden brown and cooked through. Transfer the chicken to a plate and cover loosely with foil to keep warm.
4. Step 4: In the same skillet, add the remaining 1 tablespoon of butter and sauté the minced garlic for about 30 seconds until fragrant but not browned.
5. Step 5: Pour in the white wine or chicken broth and simmer while scraping up any browned bits from the skillet. Continue cooking until the liquid is reduced by half, approximately 2 minutes.
6. Step 6: Stir in the chicken broth, heavy cream, and lemon juice. Allow the sauce to simmer for 2 to 3 minutes until it thickens slightly.
7. Step 7: Add the capers and return the chicken breasts to the skillet. Spoon the sauce over the chicken and simmer for an additional 2 to 3 minutes to heat through.
8. Step 8: Sprinkle the dish with chopped fresh parsley. Serve immediately with pasta, rice, or crusty bread to soak up the creamy sauce.

Tips & Variations

• For a dairy-free version, substitute the heavy cream with coconut milk or omit it and add an extra splash of chicken broth for a lighter sauce.
• Use freshly squeezed lemon juice rather than bottled for a brighter, fresher taste.
• If you prefer a thicker sauce, simmer a little longer until it reaches your desired consistency or add a small slurry of cornstarch and water.
• To enhance flavor, marinate the chicken breasts in lemon juice and garlic for 20 minutes before cooking.

Storage

Store any leftover creamy chicken piccata in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to prevent the cream sauce from separating, adding a splash of broth or cream if needed to loosen the sauce.

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 can be used. They will be juicier but may require slightly longer cooking. Adjust cooking time accordingly to ensure they are cooked through.

What can I substitute for white wine?

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

Creamy Chicken Piccata Recipe

---

★★★★★

4.7 from 135 reviews

• Author: Noah
• Total Time: 28 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

This Creamy Chicken Piccata recipe features tender, pan-seared chicken breasts smothered in a rich and tangy sauce made with lemon juice, capers, garlic, and a luscious cream base. Perfectly balanced between savory and bright flavors, it’s an elegant yet easy-to-make dish that pairs beautifully with pasta, rice, or crusty bread for a comforting meal.

---

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 and Cooking

• 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 an even ½-inch thickness. Season both sides with salt and black pepper to enhance flavor prior to cooking.
2. Dredge Chicken: Lightly coat each seasoned chicken breast with all-purpose flour, shaking off any excess to ensure a thin, even coating that will help create a golden crust when cooked.
3. Cook Chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the floured chicken breasts and cook for 4 to 5 minutes on each side until they turn golden brown and are 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 tablespoon of butter and sauté the minced garlic for about 30 seconds until fragrant, being careful not to burn it.
5. Deglaze Pan: Pour in the white wine or chicken broth and bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet. Let it reduce by half over approximately 2 minutes to concentrate the flavors.
6. Add Sauce Ingredients: Stir in the chicken broth, heavy cream, and freshly squeezed lemon juice. Continue to simmer the sauce for 2 to 3 minutes until it slightly thickens and becomes creamy.
7. Finish Sauce and Heat Chicken: Stir in the rinsed 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 the chicken through and allow it to absorb the flavors.
8. Garnish and Serve: Sprinkle the dish with freshly chopped parsley for a burst of color and fresh taste. Serve immediately alongside your choice of pasta, rice, or crusty bread for a complete and satisfying meal.

Notes

• For a lighter option, substitute heavy cream with half-and-half, but the sauce may be less rich.
• If white wine is not available or preferred, use additional chicken broth for deglazing.
• Pounding chicken breasts to uniform thickness ensures even cooking and tender texture.
• Capers add a salty, tangy flavor, so adjust salt in the recipe accordingly.
• This recipe can be made gluten-free by using gluten-free flour for dredging.
• Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.

• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Italian-American

Keywords: Creamy Chicken Piccata, chicken breasts, lemon sauce, capers, easy chicken recipe, skillet chicken, Italian chicken dish