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!!
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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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