Creamy Chicken Piccata
by Chungah
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.
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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.