Creamy Chicken Piccata

Creamy Chicken Piccata brings together tender pan-fried chicken breasts in a luscious, creamy lemon and caper sauce—bright, tangy, and irresistibly comforting. This Italian-American classic transforms simple ingredients into a restaurant-worthy dish that's perfect for weeknight dinners or special occasions. The golden-brown chicken, coated in a light flour dredge, provides the perfect canvas for the rich, velvety sauce that balances tangy lemon, briny capers, and decadent cream.

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The magic of Chicken Piccata lies in its harmonious contrast of flavors—the sharp brightness of fresh lemon juice cuts through the silky heavy cream, while capers add delightful bursts of briny saltiness throughout. When you spoon that velvety sauce over golden chicken breasts, you create a dish that feels both elegant and deeply satisfying. Serve it over pasta, rice, or with crusty bread to soak up every drop of that incredible sauce.

Ingredients

Chicken

• 4 boneless, skinless chicken breasts (about 600 g / 1.3 lbs)
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup (60 g) all-purpose flour, for dredging
• 2 tbsp olive oil
• 2 tbsp unsalted butter

Sauce

• 3 cloves garlic, minced
• ½ cup (120 ml) dry white wine (or chicken broth)
• ½ cup (120 ml) low-sodium chicken broth
• ½ cup (120 ml) heavy cream
• ¼ cup (60 ml) freshly squeezed lemon juice (about 2 lemons)
• 2 tbsp capers, rinsed and drained
• 2 tbsp chopped fresh parsley
• Salt and black pepper, to taste

Instructions

Step 1

Place chicken breasts between two sheets of parchment and pound to ½-inch thickness. Season both sides with salt and pepper.

Step 2

Dredge chicken breasts in flour, shaking off excess.

Step 3

Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add chicken and cook 4–5 minutes per side, until golden and cooked through. Transfer to a plate and cover loosely with foil.

Step 4

In the same skillet, add remaining 1 tbsp butter. Sauté garlic for 30 seconds until fragrant.

Step 5

Pour in wine (or chicken broth) and simmer, scraping up any browned bits, until reduced by half (about 2 minutes).

Step 6

Add chicken broth, heavy cream, and lemon juice. Stir and simmer for 2–3 minutes until slightly thickened.

Step 7

Stir in capers and return chicken to the skillet. Spoon sauce over chicken and simmer 2–3 minutes to heat through.

Step 8

Sprinkle with chopped parsley. Serve immediately with pasta, rice, or crusty bread.

Zusatztipps für die Zubereitung

Pounding the chicken to an even ½-inch thickness ensures quick, uniform cooking. When dredging, shake off excess flour lightly—you want a thin coating, not a thick batter. Keep the heat at medium-high to achieve that golden-brown crust without burning. Don't skip the step of deglazing the pan with wine; those browned bits add incredible depth of flavor to your sauce.

Varianten und Anpassungen

For extra richness, use all cream instead of part broth. Substitute turkey cutlets or pork medallions for chicken if desired. You can omit the wine for a non-alcoholic version, simply replacing it with additional chicken broth. The sauce also works beautifully with artichoke hearts added along with the capers.

Serviervorschläge

This creamy piccata pairs beautifully with Pinot Grigio or Sauvignon Blanc. Serve over angel hair pasta, fluffy white rice, or mashed potatoes to soak up the luscious sauce. Crusty bread is essential for sopping up every last drop. A simple green salad with vinaigrette balances the richness perfectly.

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With its combination of tender chicken, bright citrus notes, and luxurious cream sauce, this Creamy Chicken Piccata delivers restaurant-quality results in your own kitchen. Whether you're cooking for a weeknight family dinner or entertaining guests, this dish strikes the perfect balance between elegance and comfort.

Recipe Q&A Section

→ Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well. Adjust cooking time as thighs may need an extra minute or two per side to cook through completely.

→ How do I know when the chicken is fully cooked?

The internal temperature should reach 165°F (74°C) when measured with a meat thermometer. The chicken should be golden on the outside and no longer pink inside.

→ Can I make this dish ahead of time?

The chicken can be cooked and refrigerated for up to 2 days. Reheat gently in the sauce over low heat to prevent the cream from separating.

→ What can I substitute for heavy cream?

Half-and-half works well for a lighter version, though the sauce will be less rich. For dairy-free, try full-fat coconut cream, keeping in mind the flavor will differ slightly.

→ Why should I pound the chicken breasts?

Pounding creates uniform thickness, ensuring even cooking throughout. This prevents the thinner parts from drying out while the thicker portions finish cooking.

→ What wine works best for this dish?

Dry white wines like Pinot Grigio, Sauvignon Blanc, or Chardonnay complement the lemon and capers beautifully. Use a wine you'd enjoy drinking.