If there’s one dish everyone should know how to make, it’s Chicken Piccata! This creamy version takes the traditional lemony chicken dish to the next level. With beautifully golden, pan-seared chicken breasts, briny capers, and a rich, tangy lemon sauce, this recipe is a must-try!
What is Creamy Chicken Piccata?
This dish combines tender chicken with a smooth, tangy lemon sauce. It’s a simple yet impressive recipe that works for any occasion, delivering a delicious flavor and an elegant presentation.
Why Choose Creamy Chicken Piccata?
People love Creamy Chicken Piccata for its perfect balance of bright lemon and creamy sauce. The chicken is seared until golden brown, then simmered in a luxurious lemon butter sauce. The addition of fresh herbs and lemon slices brings even more flavor, making each bite refreshing and delicious.
A Nod to Italian Tradition
Chicken Piccata has roots in Italian cooking, especially the flavors of Southern Italy. “Piccata” refers to a method of cooking where meat, like chicken or veal, is sliced, sautéed, and served in a sauce made from lemon, butter, and capers. This version keeps those traditional flavors while adding a creamy twist for a modern feel.
Ideal for Any Occasion
Whether it’s a casual family meal, a romantic dinner, or a festive celebration, Creamy Chicken Piccata fits the bill. It’s easy to make, pairs well with various side dishes, and is sure to be a crowd favorite.
What to Serve with Creamy Chicken Piccata
- White Rice: A simple side that soaks up the rich lemon sauce.
- Steamed Vegetables: Try broccoli, green beans, or asparagus for a light, colorful pairing.
- Garlic Bread: Warm, buttery, and perfect for dipping in the sauce.
- Green Salad: A fresh salad with a light vinaigrette balances the richness of the chicken.
- Roasted Potatoes: Crispy roasted potatoes add a hearty element.
- Cherry Tomatoes: Add a pop of color and flavor.
Tips for the Best Creamy Chicken Piccata
- Use Fresh Ingredients: Fresh chicken, lemons, and butter make a big difference in taste.
- Sear the Chicken Well: Get a nice golden crust to lock in the juices.
- Season Generously: Proper seasoning enhances both the chicken and sauce.
- Cook Until Golden: For the best texture, make sure the chicken is golden and crispy.
- Garnish with Herbs: Fresh parsley or basil adds a nice touch to both flavor and presentation.
A Hit at Every Table
Creamy Chicken Piccata is more than just a meal; it’s a celebration of flavors. The tangy lemon, rich butter, and tender chicken make it a favorite for everyone. So, next time you’re planning a special meal, give Creamy Chicken Piccata a try—it’s sure to be a hit!
Be sure to check out these other delicious dinner recipes!
Chicken Cordon Bleu
Chicken Broccoli Alfredo
Teriyaki Chicken
Creamy Chicken Piccata
Ingredients
- 2 10 oz apiece chicken breasts, butterflied and halved
- 1/3 cup all-purpose flour
- Salt and freshly ground black pepper
- 2 1/2 Tbsp olive oil
- 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 (optional)
Instructions
- Let it rest at room temperature for 10 minutes after cutting the chicken. Whisk together 1/4 tsp of salt, flour, and 1/4 tsp of pepper in a shallow dish. Heat the olive oil in a 12-inch skillet over a medium-high heat. Dredge the chicken cutlets on both sides in a flour mixture and add them to the skillet.
- Sear the chicken, without moving, until the bottom is browned for 5 mins, then turn the chicken breasts in half, then cook on the opposite side until the bottom is browned and the chicken is cooked. By (slightly lowering the burner temperature as necessary and slightly tilting the pan to redistribute oil) for 5 minutes longer (chicken must be 165 degrees in the center). Set the chicken on a plate and keep it warm.
- Add garlic to the remaining oil in the pan (if you don't just add a tsp, there will be about 1 tsp of oil left), saute just until slightly golden brown. Pour 1 1/4 cups of chicken broth in and bring to a boil, while browned bits are scraped from the bottom of the plate. Allow the broth to simmer for about 5 minutes until it is reduced by half.
- Whisk the remaining 1 tbsp of chicken broth and cornstarch together, then add the mixture and lemon juice to the broth in the skillet. Simmer until slightly thickened, then remove from the heat, add butter and pour in the cream. And the seasoning with pepper. Place the rice back in the skillet. Spoon the chicken with the sauce and sprinkle with the capers and parsley. Serve it warm
Notes
- You may omit the heavy cream and only use half and a half and still have a deliciously creamy sauce if you are trying to reduce calories.
- It is expected that the chicken breasts would be very thin. They will cook easily, and on the outside, they will brown nicely.
- You may skip heavy cream and use half-and-a-half instead and still have a deliciously creamy sauce if you're trying to lower your calories.
- Do not miss the new parsley, as the lemon chicken piccata makes it lighter.
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