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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Delicious! This is now my go to chicken piccata recipe. Thank you for another delicious recipe!
Very easy and good. I do think I will add either a bit of lemon zest or more lemon juice next time since I like my piccata lemony. Thanks!
I did not have chicken thighs on hand but had chicken breast. I used your Lemon marinade recipe to marinate the chicken overnight. My husband and I had the most luxurious meal. I give your Creamy Chicken Piccata recipe 5 stars. It was so easy and full of flavor. Thank you for creating such an amazing recipe.
One word….DELICIOUS!
I made this tonight! It was delicious! I used boneless thin chicken breast. I added a little more Butter and Oil. But I did add to the lemon juice is lemon zest! Yummy!!! Will definitely make it again!! Thanks for a keeper recipe!
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.
This person held the cream, held the wine and held the chicken thighs. Why would they even comment? They didn’t even make the recipe. “Picky” is a nice term.
Is this for real? Debi and Debz are actually commenting on Debbie’s review?! LOL
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!