Servings
Font
Back
0 from 255 votes

Creamy Chicken Piccata

The easiest creamy chicken piccata ever! A classic recipe that we all should have in our repertoire.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 people
Calories: 326 kcal
Course: Dinner
Cuisine: Italian

Ingredients

  • 2 chicken breasts boneless, skinless, halved and butterflied
  • ⅔ cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • ½ cup white wine
  • 2 tablespoons olive oil
  • ¾ cup chicken broth
  • ¼ cup heavy cream
  • 1 tablespoon garlic minced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons capers drained and rinsed
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh parsley chopped
  • Fresh lemon slices (optional)

Instructions

    Cup of Yum
  1. Season the all-purpose flour with salt and pepper in a shallow dish and mix well.
  2. Dip the chicken breasts in the flour mixture, dredge any excess flour, and set aside.
  3. In a skillet, add the olive oil and heat over medium-high. Add the chicken and sauté for 5 minutes on one side. Turn them over and sauté the other side for 5 minutes or until nicely browned and no juices run.
  4. Remove the chicken breasts when done. Place them on a plate, cover them with aluminum foil, and keep them warm.
  5. Add wine and chicken broth to the pan and bring to a boil. Add minced garlic. Cook until garlic is slightly brown and liquid nearly evaporates, about 2 minutes.
  6. Add lemon juice, half of the parsley, and capers, and cook for another 3 to 5 minutes.
  7. Add the heavy cream and incorporate it well.
  8. Add the unsalted butter over low heat, swirl until melted.
  9. Put the chicken back into the sauce, add some lemon slices, and sprinkle the remainder of the parsley.

Notes

  • Substitutions and variations
  • Small changes can be made to this recipe.
  • Storing and Reheating information
  • Store your creamy chicken piccata in an air-tight glass container in the refrigerator for a few days. Do not forget to add all the sauce to your chicken.
  • Bring your chicken to room temperature once ready to enjoy it again.
  • Warm in a skillet adding a couple of tablespoons of chicken stock.
  • If you have very little sauce left over, you can recreate your sauce:
  • Chicken thighs are excellent with this recipe. Following the same formula, adjust the cooking time as they cook slightly slower than the breasts.
  • Vegetable stock can replace chicken stock.
  • If there is no wine on hand, replace it with chicken stock. Do, however, mind the taste and season accordingly.
  • Add the chicken to a suitable skillet to hold all your pieces.
  • Add a couple of tablespoons of chicken stock, a tablespoon of heavy cream, and one teaspoon of lemon juice.
  • Bring to a slight boil, lower the heat, cover, and slowly warm up.

Nutrition Information

Calories 326kcal (16%) Carbohydrates 3g (1%) Protein 25g (50%) Fat 21g (32%) Saturated Fat 9g (45%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 0.2g Cholesterol 105mg (35%) Sodium 704mg (29%) Potassium 495mg (14%) Fiber 0.3g (1%) Sugar 1g (2%) Vitamin A 604IU (12%) Vitamin C 8mg (9%) Calcium 31mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 326

% Daily Value*

Calories 326kcal 16%
Carbohydrates 3g 1%
Protein 25g 50%
Fat 21g 32%
Saturated Fat 9g 45%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Trans Fat 0.2g 10%
Cholesterol 105mg 35%
Sodium 704mg 29%
Potassium 495mg 11%
Fiber 0.3g 1%
Sugar 1g 2%
Vitamin A 604IU 12%
Vitamin C 8mg 9%
Calcium 31mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.