Damn Delicious

Creamy Chicken Piccata

Creamy Chicken Piccata - The easiest chicken piccata ever! With tender, juicy chicken thighs + the most heavenly cream sauce. 30 min, start to finish. YES!!

The easiest chicken piccata ever! With tender, juicy chicken thighs + the most heavenly cream sauce. 30 min, start to finish. YES!!

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 - The easiest chicken piccata ever! With tender, juicy chicken thighs + the most heavenly cream sauce. 30 min, start to finish. YES!!

Creamy Chicken Piccata

The easiest chicken piccata ever! With tender, juicy chicken thighs + the most heavenly cream sauce. 30 min, start to finish. YES!!

15 minutes15 minutes

Ingredients:

  • 1 1/2 pounds boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  •  5 1/2 tablespoons all-purpose flour, divided
  • 1 tablespoon canola oil
  • 1 tablespoon unsalted butter
  • 1 1/4 cups chicken stock
  • 1/4 cup dry white wine
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons heavy cream
  • 2 tablespoons chopped fresh parsley leaves
  • 1/4 cup capers, drained

Directions:

  1. Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.
  2. Heat canola oil and butter in a medium skillet over medium heat.
  3. 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.
  4. Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.
  5. 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.
  6. Serve immediately.

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37 comments

  1. Rated 5 out of 5

    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

  2. Rated 5 out of 5

    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!

  3. Rated 5 out of 5

    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!!!!

  4. Rated 5 out of 5

    Delish! Thanks for the recipe.

  5. Rated 5 out of 5

    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 🙂

  6. Rated 5 out of 5

    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.

  7. Rated 5 out of 5

    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! 

  8. Rated 5 out of 5

    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. 🙂

  9. 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 🙂

  10. Rated 5 out of 5

    Loved this recipe of Creamy Chicken. Thanks for such amazing recipe.

  11. 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!

  12. Rated 5 out of 5

    Easy and delicious!! 

  13. Rated 5 out of 5

    Yum! This recipe was delicious! Very easy to make. Will be putting this into the dinner rotation.

  14. Rated 5 out of 5

    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! 

  15. Rated 5 out of 5

    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!

  16. Rated 5 out of 5

    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!  

  17. Rated 5 out of 5

    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!

  18. 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*

  19. 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! 

  20. Rated 5 out of 5

    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!!

  21. Rated 5 out of 5

    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! 🙂

  22. 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.

  23. Rated 5 out of 5

    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!

  24. Rated 5 out of 5

    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!

  25. Rated 5 out of 5

    Easy and delicious – perfect amount of lemon! I’ll definitely be making this again soon!

  26. Rated 5 out of 5

    Made this last night for Dinner loved it will be making this recipe again!

  27. Rated 5 out of 5

    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! 

  28. Rated 5 out of 5

    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!

  29. 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!!

  30. This looks amazing! What sides or other dishes would you recommend serving with this dish?

  31. Rated 5 out of 5

    Looks delicious, is there a good substitute for white wine?