Creamy Chicken Piccata Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Creamy Chicken Piccata Recipe
Description
This recipe starts by preparing the chicken breasts butterflied and halved, allowing quicker and even cooking. They are dredged in a flour mixture seasoned with salt and pepper, then pan-seared in olive oil to form a lightly crisp and golden exterior, cooking through thoroughly while maintaining juiciness.
The sauce combines sautéed garlic with chicken broth, reducing it to concentrate flavor and picking up browned bits from the pan. Lemon juice and capers add characteristic piccata brightness and tang, balanced by butter and heavy cream to create a rich, creamy consistency. Cornstarch slurry thickens the sauce for a smooth finish. Fresh chopped parsley adds herbal freshness before serving.
This dish pairs well with simple sides like pasta, rice, or steamed vegetables. The creamy sauce enhances the delicate chicken and fits nicely into a varied dinner menu. The recipe notes suggest using half and half instead of heavy cream for a lighter variation without sacrificing creaminess.
Ingredients
- 2 (10 - 11 oz each) chicken breast butterflied and halved
- 1/3 cup all-purpose flour
- salt freshly ground
- black pepper freshly ground
- 2 1/2 Tbsp olive oil
- 1 Tbsp garlic minced
- 1 1/4 cups + 1 Tbsp chicken broth low-sodium
- 1 1/2 tsp cornstarch
- 2 Tbsp lemon juice fresh
- 1 Tbsp butter
- 1/4 cup heavy cream
- 3 Tbsp parsley chopped, fresh
- 2 Tbsp capers rinsed
Instructions
- After cutting chicken let it rest at room temperature 10 minutes. In a shallow dish whisk together flour, 1/4 tsp salt and 1/4 tsp pepper.
- Heat olive oil in a 12-inch skillet over medium-high heat. Dredge both sides of chicken cutlets in flour mixture then add to skillet.
- Sear chicken, without moving, until browned on bottom, about 4 - 5 minutes then flip chicken and cook opposite side until golden brown on bottom and chicken has cooked through (reducing burner temperature slightly as needed and tilting pan slightly to redistribute oil) about 4 - 5 minutes longer (chicken should register 165 degrees in center). Transfer chicken to a plate and keep warm.
- Add garlic to remaining oil in pan (there should be about 1 tsp oil left if not just add a tsp), saute just until slightly golden.
- Pour in 1 1/4 cups chicken broth and bring to a boil, while scraping up browned bits from bottom of pan. Allow broth to simmer until reduced by half, about 4 - 5 minutes.
- Whisk together remaining 1 Tbsp chicken broth with cornstarch, then pour mixture into broth in skillet along with lemon juice. Allow to simmer until thickened slightly then remove from heat.
- Stir in butter and pour in cream. Season with salt if needed and pepper.
- Return chicken to skillet. Spoon sauce over chicken, sprinkle with capers and parsley. Serve warm.
Notes
- Allow chicken to rest at room temperature for 10 minutes before cooking to promote even cooking.
- The sauce can be lightened by substituting half and half for heavy cream without losing creaminess.
- Cook chicken to an internal temperature of 165°F to ensure proper doneness and safety.
User Reviews
Overall Rating
5
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