Creamy Chicken Piccata

Creamy Chicken Piccata brings the classic Italian-American favorite to your table with tender pan-fried chicken breasts swimming in a luscious, creamy lemon and caper sauce. This bright, tangy dish strikes the perfect balance between richness and freshness, making it an irresistibly comforting meal that's ready in just 35 minutes.

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The magic of this dish lies in its creamy lemon-caper sauce, which transforms simple chicken breasts into something extraordinary. The sauce starts with aromatic garlic and white wine, enriched with heavy cream and brightened with fresh lemon juice, while capers add their signature briny pop that makes piccata so distinctive.

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

For the most evenly cooked chicken, pound the breasts to uniform thickness so they cook at the same rate. When dredging in flour, shake off excess thoroughly to prevent a gummy texture. Make sure your skillet is properly hot before adding the chicken to achieve that golden-brown crust. Don't crowd the pan—if your skillet is small, cook in batches to maintain proper temperature.

Varianten und Anpassungen

For extra richness, use all cream instead of part broth. Substitute turkey cutlets or pork medallions for chicken if desired. Make it non-alcoholic by omitting the wine and using additional chicken broth. If you're watching your sodium intake, reduce the salt in the recipe and use low-sodium capers.

Serviervorschläge

This creamy chicken piccata pairs beautifully with Pinot Grigio or Sauvignon Blanc. Serve over fettuccine, angel hair pasta, or creamy mashed potatoes to soak up the luscious sauce. Crusty bread is perfect for sopping up every last drop. A simple green salad with vinaigrette balances the richness, and steamed asparagus or broccoli florets make excellent vegetable sides.

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Whether you're cooking for a special occasion or a cozy weeknight dinner, Creamy Chicken Piccata delivers restaurant-quality results with minimal effort. The combination of golden pan-fried chicken and that dreamy lemon-caper cream sauce creates a dish that's both elegant and deeply satisfying—the kind of meal that brings everyone to the table with a smile.

Recipe FAQs

→ Can I use other meats instead of chicken breasts?

Yes, turkey cutlets or pork medallions work well as substitutes, maintaining similar cooking times and flavor profiles.

→ What is the best way to prepare the chicken for even cooking?

Pound the chicken breasts to about ½-inch thickness to ensure they cook evenly and remain tender throughout.

→ How can I make the sauce without wine?

Substitute dry white wine with additional chicken broth for a non-alcoholic version while retaining flavor depth.

→ What sides complement the creamy lemon and caper chicken?

Pasta, rice, or crusty bread are ideal to soak up the tangy sauce, balancing the rich and bright flavors.

→ How can I make the sauce richer?

Use all heavy cream instead of part broth to enhance creaminess and add luxurious texture to the sauce.