5 from 255 votes
Creamy Chicken Piccata
Creamy Chicken Piccata features pan-seared boneless chicken breasts coated with seasoned flour and served in a sauce of white wine, chicken broth, lemon juice, capers, and heavy cream. The buttery sauce with garlic and fresh parsley balances tangy and rich flavors, complementing the tender chicken.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
people
Calories:
326 kcal
Course:
Dinner
Cuisine:
Italian
Ingredients
- 2 chicken breast boneless, skinless, halved and butterflied
- ⅔ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper ground
- ½ cup white wine
- 2 tablespoons olive oil
- ¾ cup chicken broth
- ¼ cup heavy cream
- 1 tablespoon garlic minced
- 2 tablespoons lemon juice fresh
- 2 tablespoons capers drained and rinsed
- 2 tablespoons butter unsalted
- 2 tablespoons parsley chopped, fresh
- lemon optional, fresh, sliced
Instructions
- Season the all-purpose flour with salt and pepper in a shallow dish and mix well.
- Dip the chicken breasts in the flour mixture, dredge any excess flour, and set aside.
- 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.
- Remove the chicken breasts when done. Place them on a plate, cover them with aluminum foil, and keep them warm.
- 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.
- Add lemon juice, half of the parsley, and capers, and cook for another 3 to 5 minutes.
- Add the heavy cream and incorporate it well.
- Add the unsalted butter over low heat, swirl until melted.
- Put the chicken back into the sauce, add some lemon slices, and sprinkle the remainder of the parsley.
Cup of Yum
Notes
- Substitute chicken thighs for breasts, adjusting cooking time as thighs take longer to cook.
- Vegetable stock can replace chicken broth to suit dietary preferences.
- If no white wine is available, use chicken stock but adjust seasoning as flavor will be less bright.
- Store leftovers in an airtight container with the sauce included; reheat gently with extra chicken stock to maintain sauce consistency.
- Bring stored chicken to room temperature before reheating to heat evenly without drying out.
Nutrition Information
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%)
Nutrition Facts
Serving: 4 people
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.