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Creamy Chicken Piccata Recipe

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4.8 from 96 reviews

This Creamy Chicken Piccata recipe features tender, pan-seared chicken breasts coated in a light flour dredge and topped with a luscious lemon-caper cream sauce. Perfectly balanced with garlic, fresh parsley, and a touch of butter, this dish is both elegant and comforting—ideal for a quick weeknight dinner or a special occasion.

Ingredients

Chicken

  • 2 (10 - 11 oz each) chicken breasts, butterflied and halved
  • 1/3 cup all-purpose flour
  • Salt and freshly ground black pepper, to taste
  • 2 1/2 Tbsp olive oil

Sauce

  • 1 Tbsp minced garlic
  • 1 1/4 cups + 1 Tbsp low-sodium chicken broth
  • 1 1/2 tsp cornstarch
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp butter
  • 1/4 cup heavy cream
  • 3 Tbsp chopped fresh parsley
  • 2 Tbsp capers, rinsed

Instructions

  1. Prepare Chicken: After cutting the chicken breasts into butterflied halves, let them rest at room temperature for 10 minutes to ensure even cooking. Meanwhile, in a shallow dish, whisk together the flour, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
  2. Sear Chicken: Heat olive oil in a 12-inch skillet over medium-high heat. Dredge both sides of the chicken cutlets in the flour mixture, shaking off excess, and add them carefully to the hot skillet.
  3. Cook Chicken: Sear the chicken without moving it until the bottom is browned, about 4 to 5 minutes. Flip the chicken and cook the other side until golden brown and cooked through, approximately another 4 to 5 minutes. Adjust the burner temperature slightly as needed and tilt the pan occasionally to redistribute the oil. The internal temperature should reach 165°F (74°C). Transfer the cooked chicken to a plate and keep warm.
  4. Sauté Garlic: In the same skillet, add the minced garlic to the remaining oil (add a teaspoon of oil if needed), and sauté until just golden and fragrant, about 1 minute.
  5. Deglaze and Reduce Broth: Pour in 1 1/4 cups of low-sodium chicken broth, scraping up the browned bits from the bottom of the pan. Bring to a boil, then reduce to a simmer and allow the broth to reduce by half, about 4 to 5 minutes.
  6. Thicken Sauce: In a small bowl, whisk together the remaining 1 tablespoon chicken broth with cornstarch until smooth. Stir this mixture into the simmering broth along with the fresh lemon juice. Continue to simmer until the sauce thickens slightly, then remove from heat.
  7. Finish Sauce: Stir in the butter and heavy cream. Taste and season with additional salt and black pepper as necessary.
  8. Combine and Garnish: Return the chicken breasts to the skillet, spoon the sauce generously over them. Sprinkle with rinsed capers and chopped fresh parsley. Serve warm and enjoy the creamy, tangy flavors.

Notes

  • Butterflying the chicken breasts helps them cook evenly and quicker.
  • Use low-sodium chicken broth to better control the saltiness of the dish.
  • The sauce can be gently simmered longer if you prefer a thicker consistency.
  • Capers add a burst of briny flavor, but can be reduced if you prefer a milder sauce.
  • Allow chicken to rest briefly before serving to retain juices.

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