Creamy Chicken Piccata
The easiest chicken piccata ever! With tender, juicy chicken thighs + the most heavenly cream sauce. 30 min, start to finish. YES!!
How do you like your chicken piccata? Because I like mine extra-extra creamy. You know, so you have enough sauce for your vegetables, your pasta, or you know, for the crusty bread to sop up all the good bits.
So that’s exactly what we have here. Extra-extra creamy as I call it. And you know I love using boneless, skinless chicken thighs, but as always, you can substitute chicken breasts if you prefer white meat. You’ll still have all the saucy goodness to go around!
Serve with the wine you cook with in this recipe – no need to let that go to waste!
Creamy Chicken Piccata
Ingredients
- 1 ½ pounds boneless skinless chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 5 ½ tablespoons all-purpose flour, divided
- 1 tablespoon canola oil
- 1 tablespoon unsalted butter
- 1 ¼ cups chicken stock
- ¼ cup dry white wine
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons heavy cream
- 2 tablespoons chopped fresh parsley leaves
- ¼ cup capers, drained
Instructions
- Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.
- Heat canola oil and butter in a medium skillet over medium heat.
- Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low.
- Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.
- Gradually whisk in chicken stock, wine and lemon juice. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes. Stir in heavy cream, parsley and capers; season with salt and pepper, to taste. Return chicken to the skillet.
- Serve immediately.
Did you make this recipe?
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This was my first chicken piccata. My husband isnt crazy about chicken thighs – but he loved it! I did too. It was fabulous and I cant wait to make it again. I added some finely minced garlic when it was simmering at the end. And I didnt have heavy cream so I used half and half. He mentioned it several times that evening which he only does for something fantastic – So I know he loved it. I saw that another reviewer added mushrooms. I know that’s not authentic, but it sounds like a great addition since we’re mushroom lovers.
I just love this dish.
It looks great. I need a dish for 12 people. Will this work by simply tripling the ingredients? Can’t wait to try.
Ok! I’m sold. It takes a little time and there are a lot of dishes, but this recipe rocks! I have made chicken piccata many times and was not impressed, but this is delicious!!!!!
Hi! This is my favorite piccata ever! Would I be able to make it early in the day to serve for dinner? I appreciate your time!
Made it! Added some locally grown Golden Mushrooms. Served with an inexpensive boxed Gouda Mac-N-Cheese from Aldi. Will be mixing all together the leftovers for lunch tomorrow. On my “Save It” list! Thank you!
I used chicken tenderloins but otherwise followed this recipe exactly and it was delicious!
Made this with chicken, as described in the recipe. Simply delicious. Repeated this with salmon, and it was equally delicious. Thanks for this simple and delicious recipe.
You don’t need cream too fattening! I make this all the time and never use cream or wine. I also use chicken tenderloins since we don’t eat thighs. Delish!
Well aren’t you picky. It’s a review not your dislikes.
Made this about 3 weeks ago (Chungah posted this before) and I browned twice as many chicken thighs and froze half. Now, I’ll thaw them, make this fabulous sauce, and we’ll enjoy it again – even easier. I’ll let the thawed chicken linger in the sauce to heat it through. A real winner recipe!
I am lactose intolerant so what can I sub for the butter and cream?
Thanks
I made this dairy free with the plant based Country Crock vegan butter and cream from a can of coconut cream (just scoop out the thick cream from the top of the can). Turned out great!
This is the best recipe ever. My husband loves it. Will be passing it on. Thank you
Yes, Damn Delish dish! I tripled the sauce and used Paradelle noodles. Happiness on a fork.
Thank you Chungah.
This is the chicken piccata recipe I have been seeking. A thicker sauce than most, and absolutely amazing! A keeper for sure.
Very easy to make…great weeknight meal. Followed the recipe as is, except substituted half and half with a pat of butter for the heavy cream because I didn’t have it in the fridge. Served over pappardelle with crusty Italian bread and a salad. Family gave it a thumbs up. Next time I would add some baby bella mushrooms to the sauce to add some heartiness and umami. Definitely will repeat!
My husband refers to it as the “salty balls chicken”. One of his favorites Never referred to in our home as piccata. Love this recipe. Made no changes and damn delicious.
If i dont use the capers will it drastically change the flavors and if som, what can i substitute for them
I just saw your comment, like father like daughter, you could have called me LOL
Capers give a salty, briny flavor, so if you don’t like capers, you can leave them out, and you will have a basic creamy lemon sauce. I am making this tonight with shrimp, and I am adding roasted garlic.
Absolutely make this! So good!!!
We halved the recipe as it was just for two. FANTASTIC loved it. Came out perfect ❤️
Used boneless skinless thighs which are quickly becoming my favorite way to use chicken. I altered the recipe slightly…
more chardonnay than stock.and two whole jars of capers. The sauce was creamy and damndelicious…even my husband who considers anything other than meat and potatoes or spaghetti and meat sauce “exotic” loved it over his rice pilaf with a garden salad with fresh strawberries and vinaigrette. There’s enough left for a second meal for two. Love it!
We have one family member that absolutely love the chicken piccata from Maggianos. He loved this. I just replaced the wine for more chicken stock. The family liked the dinner. It tasted great but not everyone’s favorite which isn’t anything wrong with the recipe. It’s like that when we go to restaurants everyone likes what they like. I made my daughter’s dish without the capers and that was easy to do. Thank you for a great recipe!
Made it exactly as written and it was delicious. Tasted like it took me hours to make. I recently discovered “Damn Delicious” and plan on trying most of the recipes. I have made about 5 already and all are 5 stars! THANK YOU for making dinner interesting again.
You should try the Chicken With Sundried Tomato Cream Sauce. We make it weekly and it never disappoints! I am trying this one tonivht
Great recipe! I love chicken piccata and other recipes fall short for me. The cream really ties this together. Will definitely make this again!
I made this last night for my very finicky husband and my grown son. Both loved it! Served it with a big green salad with homemade Italian dressing and some crusty French bread – for soaking up the delicious sauce. A winner for sure and SO easy.
Today is just one of those days when I’m not in the best of moods. Can’t someone cook dinner for me for a change? No. Oh, well. I found your recipe. easy-peasy. I haven’t made Piccata in a long while. A little pasta. Some green beans. Nice recipe. Goods eats. Things are good again. Thank you. Jan T.
Love, love, love! I didn’t have white wine and had to use dried parsley. It was great anyway and easy.
Can you make this ahead?
This is the best recipe ever!!!! thank you so much.
Omg! I made this last night and it was incredible! I followed the recipe completely aside from adding a bit more seasoning to the final sauce. Garlic and onion powder. The chicken was perfect! The sauce was “the best of the year” according to my family. Will be making this regularly from now on. Thank you for sharing it!
This is an awesome recipe and I have been using it for years now! I love your website and recipes, Chungah and you are just as cute as a button (oh uh… was that a “grandma” term? LoL). Okay… cuter than a puppy! Best of luck to you and I wish you much success! Cheers!
Grammasue
I’ve tried several different piccata recipes and this one is the best by far! There was enough sauce for us as written and it was the perfect consistency. I used additional chicken broth in place of the white wine since I didn’t want to open a bottle for just 1/2 cup, and added fresh garlic instead of powdered. Excellent recipe!
This is an easy scrumptious recipe. Sauce is tasty, lemon caper. I like the bit of cream for it. Outstanding
I have made several really good Chicken Piccata recipes and this is the best so far according to me and my family. I took the advice of one review and doubled the sauce for pasta which I put in the pan and coated well before putting the chicken back in. AMAZING
I had tried a CPK copycat chicken piccata before and the result was just fair.I looked up Chicken piccata and I saw Damn Delicious well as a few other sites pop up. I went with yours because whenever I use your recipes I actually end up saying “Damn, this is good” or Damn, this is delicious.” Also, somehow I had all the ingredients for this recipe(except chicken thighs and I substituted breasts). The sauce is easy and it is delicious! I will definitely be making it again. Thank you.
Suggestions for making it with chicken breast instead? Thanks
I’ve never had Chicken Piccata before. This recipe was so good, my husband said it was “restaurant quality”. I’m not a spectacular cook or anything. This recipe was so easy to follow and the result was delicious.
I love the dishes
Absolute perfection! The entire family loved this dish! I have now made it a few times and have even swapped out chicken with grilled garlic shrimp. So yummy! I double the sauce and add the pasta to it. So amazing! I’ve shared this recipe countless times and everyone loves it.
Damned delicious! I made with chicken breasts – but otherwise followed recipe ♥️ Side dish one night was rice and asparagus, the next night was roasted potatoes and asparagus both were perfect for soaking up the yummy tangy creamy sauce. Another winner!! Thank you!
Love this!
Definitely a keeper. I didn’t use capers the first time, but I’m planning on making it again, and I’ll add them to try it.
Delicious lemony sauce, everyone liked
Even my 6 and 4 year old loved it! They preferred it with spaghetti, but my husband and I loved it over rice. Make a double batch!
This recipe is truly amazing, 5 star restaurant quality. My 6 year old son said it is the best chicken he’s ever had. I made it exactly as written, except I used oat milk as my son is allergic to dairy, and made extra sauce to have over pasta! It was incredible, and the whole family loved it. The lemony flavor is amazing. I will definitely be making again!!!!
I made this dairy free too – I always sub a can of coconut cream for “cream” or heavy cream. I also use it in her chicken creamy wild rice soup. Really helps thicken up and you don’t taste the coconut at all. Just scoop out the thick cream at the top of the can and skip the liquid.
Delish! Thanks for the recipe.
Entire fam loved it!
What do you serve it with? I had herbed rice on hand but want to try another side… Any recos?
I would serve it over buttered vermicelli or angel hair pasta! Or some egg noodles! I bet just about anything would be good 🙂
Just made this tonight! Easy, peasy, lemon squeezy! It was fun to make something different than my “usuals” and it got great reviews from my family.
I regret how long it took my husband and I to get around to making this….so freaking good. Amazing flavor and paired nicely with seasonal Asparagus and chickpea pasta!
Wow! Big hit with the family and picky teen asked for it again tonight. I had to add a little more heavy cream and chicken stock because I added too much fresh lemon juice. It was user error but still came out great. We sopped up the sauce with dinner rolls which isn’t healthy but it’s OH SO GOOD! Added to this to the rotation. 🙂
I was wondering if you could prepare this in the morning and bake in the oven later in the afternoon? We are having an intimate wedding ceremony in the back yard and I realize that this method changes the receipe completely, but wondering if it has been tried and would turn out company worthy? It looks so yummy!! Thanks 🙂
Loved this recipe of Creamy Chicken. Thanks for such amazing recipe.
I made this for dinner tonight and it was a huge win. I didn’t have any white wine, so I used a little extra chicken stock and some apple cider vinegar. I used chicken breasts and pounded them flat-ish with my rolling pin – that took some extra time, but they cooked very quickly in the pan (4 minutes each side). I served it over protein plus angel hair pasta. The perfect high protein meal for Sunday dinner! Will definitely be making this again!
Easy and delicious!!
Yum! This recipe was delicious! Very easy to make. Will be putting this into the dinner rotation.
This was our Easter dinner this year and it was SO delicious! So quick and easy to make as well! Can’t wait to have it again soon!
Ummm this was absolutely amazing!!! I made it over our quarancation..I put it away, and then pulled it back out of the fridge an hour later to eat more haha. Plenty of sauce for noodles, etc- which I feel like is often an issue with recipes. Added to recipe binder immediately! Yum!
I love chicken piccata, it’s one of my favorite overall dishes. We made with with farfalle and fresh lemon juice and followed as written and my husband literally closed his eyes when he took the first bite. This was delicious. Will definitely make again and thank you for the recipe!
Oh so easy and so Damn Delicious!! Easy enough for any night and special enough for dinner party – whenever that happens again! Big fan of your many recipes and fish sauce is my favorite ingredient! Happy and Blessed Easter to you!
I think I am going to try making with with Pork Loins instead of chicken. Seem like all i have been eating lately was chicken, chicken and more chicken. Hoping that this works. *fingers crossed*
I want to make this but my picky husband doesn’t like capers. Would green olives be an appropriate substitute? If not, what do you suggest? Thank you!
I think green olives would be fine, but I think Kalamata olives wold have a better flavor.
I had almost everything on hand so made it this week and it was scrumptious! I didn’t have cream (booooo) but a little butter in place in the sauce made it nice and creamy. Yum! Thanks!!
Amazing! Made this tonight for my husband and I and we both thought it was super delicious! I will definitely be making this again for us very soon. Thank you so much for this keeper of a recipe! 🙂
I made this last night with chicken breast and it was delicious. Really easy and I would make this a couple of times a month.
This was delicious! I used breasts but will also try with the thighs next time. Delicious flavors and I served over egg noodles. A hit!
Capers tend to make everything so much better! Love this recipe! I find when I make any recipe that includes chicken stock homemade is my personal fav with all the flavor it adds!
Easy and delicious – perfect amount of lemon! I’ll definitely be making this again soon!
Made this last night for Dinner loved it will be making this recipe again!
This was delicious! I had no white wine so I added some apple cider vinegar to give it a little sweetness. Other than that i followed the recipe as written. I served it over some orzo pasta and a side of roasted asparagus. It was a huge hit!
How much apple cider vinegar did you use?
That sauce is great! I’m also trying to switch to a healthier lifestyle and started to mine for healthy recipes like yours. Also, I started a marathon training with SportMe, and I managed to get rid of some pounds. Your blog posts are super inspiring for me in this phase, thanks!
This looks so delicious! However, I am celiac, so I can’t use the flour. Do you think that this would work just without breading the chicken? Is there anything else that I could use to thicken the sauce, maybe corn starch?
My best friend uses corn starch all the time cause she can’t do gluten.
I am have Celiac also. I used “Cup 4 Cup“ Gluten Free Flour, developed by the chefs of Thomas Keller, when I made this tonight. It was really, really delicious. Didn’t have wine on hand so I substituted with 1/4 cup of extra chicken stock. Husband also loved it. Will make again!!
This looks amazing! What sides or other dishes would you recommend serving with this dish?
Looks delicious, is there a good substitute for white wine?
Chicken broth