Creamy Chicken Piccata Recipe

By Ellie

4 Person

30 Minutes

0 Calories

An over-the-top delicious chicken piccata! Perfectly pan seared chicken breasts are topped with a rich and creamy, tangy piccata sauce and little bits of salty capers. Such a satisfying dish!

Ingredients

2 tbsp. capers , rinsed (optional)
3 tbsp. chopped fresh parsley
1/4 cup heavy cream
1 tbsp. butter
2 tbsp. fresh lemon juice
1 1/2 tsp. cornstarch
1 1/4 cups + 1 Tbsp low-sodium chicken broth
1 tbsp. minced garlic
2 1/2 tbsp. olive oil
Salt and freshly ground black pepper
1/3 cup all-purpose flour
2 (10 - 11 oz each) chicken breasts, butterflied and halved

Method

01

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 rotate chicken breasts halves 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℉ in center). Transfer chicken to a plate and keep warm.
02

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 pepper. Return chicken to skillet. Spoon sauce over chicken, sprinkle with capers and parsley. Serve warm.

Related Tags

Chicken Recipes

Chicken Piccata Recipes

Creamy Chicken Piccata Recipe

3.8

( By Ellie )

An over-the-top delicious chicken piccata! Perfectly pan seared chicken breasts are topped with a rich and creamy, tangy piccata sauce and little bits of salty capers. Such a satisfying dish!

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

2 tbsp. capers , rinsed (optional)

3 tbsp. chopped fresh parsley

1/4 cup heavy cream

1 tbsp. butter

2 tbsp. fresh lemon juice

1 1/2 tsp. cornstarch

1 1/4 cups + 1 Tbsp low-sodium chicken broth

1 tbsp. minced garlic

2 1/2 tbsp. olive oil

Salt and freshly ground black pepper

1/3 cup all-purpose flour

2 (10 - 11 oz each) chicken breasts, butterflied and halved

03 Method

Step 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. 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 rotate chicken breasts halves 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℉ in center). Transfer chicken to a plate and keep warm.

Step 2

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 pepper. Return chicken to skillet. Spoon sauce over chicken, sprinkle with capers and parsley. Serve warm.

04 Author