This classic chicken piccata has a twist to it by adding a splash of cream to the sauce, making it the best creamy chicken piccata recipe you might ever taste!
what is chicken piccata?
Chicken piccata is a classic Italian dish that’s been around for a long time. The word piccata is Italian and refers to a food that’s been flattened or pounded. Veal is the traditional choice of meat to use but chicken is cheaper and easier to source.
making this creamy chicken piccata recipe
It’s a really simple recipe and can easily come together in less than 30 minutes. It also doesn’t require a lot of side dishes to go along with it. Pasta is a favorite but rice, couscous or any vegetable would all be good to have alongside your chicken piccata recipe.
The sauce is what makes chicken piccata and is made using capers, lemon juice and a splash of white wine. I added a couple of other ingredients just to make the sauce taste even better, some chicken stock, heavy cream and butter to give it a silky smooth finish.
FAQ’S About making this recipe
Yes you can. I chose to use boneless thighs thigh just for a better flavor. If you do use chicken breasts, make sure to either butterfly them to make two thinner breasts or pound them with a rolling pin.
Capers are small flower buds from the caper bush. They are usually almost always used pickled and have a unique strong flavor.
I would say the sauce is much better to serve fresh. it doesn’t take long and is very forgiving unlike some sauces. The longest part is reducing the white wine.
It tastes tart from the lemon juice and pickled capers. That’s why I decided to cut some of that tartness with the heavy cream and to make it more of a traditional style sauce.
Place a piece of chicken on a plate with whatever side you want to use and spoon some of the sauce over the chicken.
more easy chicken recipes
Creamy Chicken Piccata Recipe
Ingredients
- 4 boneless skinless chicken thighs
- 1 cup all purpose flour
- 4 tbsp olive oil divided
- 2 tsp minced garlic
- ½ cup white wine
- 3 tbsp fresh lemon juice
- 3 tbsp capers
- ½ cup chicken stock
- ¼ cup heavy cream
- 2 tbsp butter
- 1 pinch salt and black pepper
- fresh parsley
Instructions
- In an 8-10 inch pan, heat 3 tbsp of the olive oil.
- Make sure your chicken is about ½ inch thick .
- Place the flour into a plate and dredge each piece of chicken in the flour making sure to coat both sides. Shake off the excess.
- Place the chicken into the hot pan and sear on each side for about 3-4 minutes depending on the thickness.
- Once the chicken has been cooked on both sides and is glden brown, transfer it to a plate and cover with a piece of foil.
- Add the remaining 1 tbsp of olive oil into the pan and bring to a medium heat.
- Add the minced garlic and cook for about a minute on low heat.
- Add the wine and scrape the bottom of the pan, increase the heat to medium and simmer for 2 minutes.
- Add the lemon juice, capers and stock and continue to simmer until reduced by almost a half.
- Add the cream and simmer until slightly thickened and the sauce can coat the back of a spoon.
- Once the sauce has thickened, turn the heat to low and add the butter.
- Swirl the pan to gently melt the butter making sure it gets mixed in to the sauce.
- Place the chicken and any juices back into the pan.
- Season with the salt and black pepper.
- Garnish with chopped parsley
- Serve at once and spoon the sauce over the chicken.
Can sweet white wine be used?
I don’t recommend it