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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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