Creamy Chicken Piccata
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course
Creamy Chicken Piccata
Description
This recipe starts by seasoning and flouring chicken thighs, which are then pan-fried in a mixture of canola oil and butter until golden and cooked through. The cooking fat is used to create a sauce by lightly cooking flour to brown it and then gradually whisking in chicken stock, white wine, and freshly squeezed lemon juice. The sauce is simmered to reduce and thicken slightly, infusing it with lemony brightness and depth. Heavy cream is stirred in to add smooth richness, while chopped parsley and drained capers contribute freshness and a sharp, briny bite. Returning the chicken to the skillet allows it to reheat and soak in some of the sauce.
The texture combines tender meat with a sauce that clings lightly, complementing the capers' sharpness and lemon's acidity. The balance of creamy and bright flavors avoids heaviness while adding indulgence. Serve immediately to enjoy the warm, fresh flavors at their peak.
Ingredients
- 1 ½ pounds chicken thigh boneless, skinless
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 5 ½ tablespoons all-purpose flour divided
- 1 tablespoon canola oil
- 1 tablespoon butter unsalted
- 1 ¼ cups chicken stock
- ¼ cup white wine dry
- 3 tablespoons lemon juice freshly squeezed
- 2 tablespoons heavy cream
- 2 tablespoons parsley chopped fresh leaves
- ¼ cup capers drained
Instructions
- Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.
- Heat canola oil and butter in a medium skillet over medium heat.
- Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low.
- Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.
- Gradually whisk in chicken stock, wine and lemon juice. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes. Stir in heavy cream, parsley and capers; season with salt and pepper, to taste. Return chicken to the skillet.
- Serve immediately.
User Reviews
Overall Rating
5
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