Chicken Piccata is a traditional recipe that we can all understand how to make! The classic lemony chicken piccata is just over the top of this creamy version and you get perfectly golden brown, pan-seared chicken breasts, topped with a rich and tangy lemon sauce and salty capers. A recipe-must-try!
With the sauce, this version is not skimpy and I absolutely like the fact, of course, that it’s a rich and creamy sauce vs. a plain old watery, brothy sauce.
It doesn’t have an awful lot of lemon juice, and I love what the little dab of butter provides and how it pairs with the lemon juice (also if you are looking to cut calories you may omit this and use half and half in place of cream and still have a deliciously creamy sauce).
This Chicken Piccata is perfect for me, and I can never get enough of that golden brown chicken cutlet outside and all those brown bits at the bottom of the pan give it all the rich flavor.
This is definitely a recipe I’m going to make over and over again… and again. I hope you love it enough that you are going to do the same!
Creamy Chicken Piccata Recipe
A delicious over-the-top chicken piccata! A rich and creamy, tangy piccata sauce and also small bits of salty capers top the perfectly pan-seared chicken breasts. A perfect dish like that!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 374 kcal
Ingredients
2 (10 – 11 oz each) chicken breasts, butterflied and also halved
1/3 cup of all-purpose flour
Salt and freshly ground black pepper
2 1/2 Tbsp of olive oil
1 Tbsp of minced garlic
1 1/4 cups and + 1 Tbsp of low sodium chicken broth
1 1/2 tsp of cornstarch
2 Tbsp of fresh lemon juice
1 Tbsp of butter
1/4 cup of heavy cream
3 Tbsp of chopped fresh parsley
2 Tbsp of capers, rinsed (optional)
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