Creamy Chicken Piccata is a delicious and cozy twist on the classic recipe. Tender chicken in a garlic and lemon cream sauce that’s easy to make on weeknights yet special enough for a date night in!
Ingredients
- 1/2 cup flour
- Kosher salt and fresh ground black pepper to taste
- 2 pounds boneless, skinless chicken breast (sliced in half horizontally if thick)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 tablespoons chopped garlic
- 1/4 cup dry white wine
- 2 cups chicken stock
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 tablespoons cornstarch
- 1/2 cup heavy cream
- 2 tablespoon chopped parsley
- 2 tablespoons capers, drained
Instructions
- Pound the chicken breasts lightly with a meat mallet so that the chicken breast has an even thickness. Add the flour to a shallow bowl. Coat the chicken in the flour on both sides, tapping off the excess.
- Once the chicken is all coated in the flour, add the butter and oil to a large (13-14 inch) skillet over medium heat. Cook the chicken breasts for 4-5 minutes on each side until nicely browned. Remove the chicken from the skillet to a plate and cover with aluminum foil to keep warm.
- Add another swirl of oil if the pan is dry, then add the garlic and cook for 30 seconds, being careful not to burn the garlic. Carefully pour in the wine to deglaze the pan, stirring to scrape up the bottom of the skillet. Add the chicken broth, salt and pepper and bring to a simmer. Let the broth simmer and reduce for 5-7 minutes.
- Mix the cornstarch together with 1 1/2 tablespoons of water until the cornstarch is dissolved. Slowly pour the slurry into the broth while whisking. Bring the sauce back to a simmer and let thicken for 1 minute.
- Pour in the heavy cream, whisking to combine. Add the chicken breasts back into the skillet, coating with the sauce. Simmer for 7-8 minutes in the sauce until the chicken is cooked through.
- Add the capers and chopped parsley then serve. We like to serve the chicken over pasta with the sauce spooned over, or with roasted or mashed potatoes on the side.
Recipe Notes
Make sure to cut the chicken breasts in half horizontally if they are very large/thick. Lightly pounding the chicken to create an even thickness helps the chicken cook more evenly and results in a super tender chicken breast.
Take the time to reduce the chicken stock before adding the cornstarch slurry and cream. This will make the sauce more flavorful and result in the right thickness.
Store: Store the chicken and sauce in an air tight container in the refrigerator for up to 3 days. The sauce will get very thick as it’s chilled, but it will loosen up again upon reheating. You can add a splash of chicken broth to help loosen the sauce again.
- Category: Dinner
- Method: Stove Top
- Cuisine: American
