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Creamy Chicken Piccata Recipe
5 from 105 votes

Creamy Chicken Piccata Recipe

Creamy Chicken Piccata features butterflied and halved chicken breasts dredged in seasoned flour, seared to a golden brown, and served with a lemony, buttery sauce enriched with capers and finished with heavy cream and fresh parsley. The sauce is reduced from chicken broth with garlic and then thickened with cornstarch for a smooth texture that complements the tender chicken.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Stir in butter and pour in cream. Season with salt if needed and pepper.
  8. 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.