Pin It Experience the perfect fusion of bright citrus notes and savory richness with this Creamy Chicken Piccata. This classic Italian-American favorite features tender, golden-brown chicken breasts nestled in a luscious, velvety lemon and caper sauce that is as elegant as it is comforting.
Pin It This dish is a masterclass in balancing bold flavors. The salty punch of the capers and the acidity of the lemon juice are smoothed out by the heavy cream, creating a sauce that is irresistibly silky. Whether you're cooking for a special occasion or a busy weeknight, this recipe delivers satisfaction in every bite.
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: Prepare the Chicken
- Place chicken breasts between two sheets of parchment and pound to ½-inch thickness. Season both sides with salt and pepper.
- Step 2: Dredge
- Dredge chicken breasts in flour, shaking off excess.
- Step 3: Sear
- 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: Aromatics
- In the same skillet, add remaining 1 tbsp butter. Sauté garlic for 30 seconds until fragrant.
- Step 5: Deglaze
- Pour in wine (or chicken broth) and simmer, scraping up any browned bits, until reduced by half (about 2 minutes).
- Step 6: Simmer Sauce
- Add chicken broth, heavy cream, and lemon juice. Stir and simmer for 2–3 minutes until slightly thickened.
- Step 7: Combine
- Stir in capers and return chicken to the skillet. Spoon sauce over chicken and simmer 2–3 minutes to heat through.
- Step 8: Finish and Serve
- Sprinkle with chopped parsley. Serve immediately with pasta, rice, or crusty bread.
Zusatztipps für die Zubereitung
Using a meat mallet or rolling pin to pound the chicken to an even thickness is key to ensuring it cooks quickly and remains juicy. Additionally, make sure the skillet is properly heated before adding the chicken to achieve that beautiful golden-brown crust.
Varianten und Anpassungen
For an even more indulgent sauce, you can replace the chicken broth with extra heavy cream. If you prefer not to use alcohol, simply omit the white wine and use an equal amount of chicken broth instead. This recipe also works wonderfully with turkey cutlets or pork medallions.
Serviervorschläge
This Creamy Chicken Piccata is traditionally served over al dente pasta or a bed of fluffy rice to capture every drop of the sauce. It also pairs beautifully with a crisp white wine such as Pinot Grigio or Sauvignon Blanc and a side of crusty bread.
Pin It With its vibrant colors and sophisticated flavor profile, this Creamy Chicken Piccata is sure to impress. Enjoy the combination of tender poultry and a sauce that strikes the perfect note of creamy, tangy perfection.
Recipe FAQs
- → Can I pound the chicken ahead of time?
Yes, you can pound the chicken up to 4 hours ahead. Place pounded breasts between parchment paper and refrigerate. Season just before cooking for best results.
- → What if I don't have white wine?
Substitute with chicken broth or vegetable broth for a similar depth. You can also use apple cider vinegar for tanginess. The sauce will be slightly different but equally delicious.
- → How do I prevent the chicken from drying out?
Don't overcook the chicken. Pound to even ½-inch thickness for uniform cooking, and cook 4-5 minutes per side over medium-high heat until golden. The cream sauce also helps keep it moist.
- → Can I make this with other proteins?
Absolutely. Turkey cutlets, pork medallions, or veal work wonderfully. Use similar thickness and adjust cooking time slightly based on the protein's density.
- → What's the best way to reheat leftovers?
Gently reheat in a skillet over low-medium heat with a splash of broth, stirring occasionally. Avoid high heat to prevent the cream sauce from breaking. Reheat only until warmed through.
- → Can I make this dairy-free?
Use coconut cream or cashew cream instead of heavy cream, and dairy-free butter or olive oil. The sauce will be slightly different in flavor but still delicious and creamy.