Creamy Chicken Piccata

01.08.2016

Creamy Chicken Piccata | Cooking Classy

Let’s just start out by stating the obvious, everything is better with a little cream added right? My mom taught me that and it’s one of the most important things she ever taught me. Truth :). You haven’t had Chicken Piccata until you’ve had it with a generous splash of cream mixed in! It just takes the classic lemony chicken piccata over the top. Plus creamy lemon sauce over chicken is just everything and then some! Pass me this sauce in a cup and I’ll gladly polish it off, leaving a creamy dijon mustard colored mustache behind. Only kidding, I’m not quite that weird. But yes, this sauce is seriously amazing!

I love how simple and quick this chicken dish is to make! It’s definitely fit for a weeknight meal and it’s something everyone can agree on. To me this Chicken Piccata is perfect. I can never get enough of that golden brown exterior on chicken cutlets and the rich flavor all those browned bits at the bottom of the pan give everything. This version isn’t skimpy with the sauce and of course I absolutely love the fact that it’s a rich and creamy sauce vs. a plain old watery, brothy sauce. It doesn’t have an overwhelming amount of lemon juice and I love what the little dab of butter offers and the way it pairs with the lemon (although if you are looking to cut calories you could omit this and use half and half in place of cream and still have a deliciously creamy sauce). This is definitely a recipe I’ll make again and again…and again. I hope you love it enough you’ll do the same! Weeknight comfort food here we come! Enjoy!

Creamy Chicken Piccata | Cooking Classy Creamy Chicken Piccata | Cooking Classy Creamy Chicken Piccata | Cooking Classy

Creamy Chicken Piccata

Yield: 4 servings

Creamy Chicken Piccata

Ingredients

  • 2 (10 - 11 oz each) chicken breasts, butterflied and halved
  • 1/3 cup all-purpose flour
  • Salt and freshly ground black pepper
  • 2 1/2 Tbsp olive oil
  • 1 Tbsp minced garlic
  • 1 1/4 cups + 1 Tbsp low-sodium chicken broth
  • 1 1/2 tsp cornstarch
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp butter
  • 1/4 cup heavy cream
  • 3 Tbsp chopped fresh parsley
  • 2 Tbsp capers, rinsed (optional)

Directions

  • After cutting chicken let it rest at room temperature 10 minutes. In a shallow dish whisk together flour, 1/4 tsp salt and 1/4 tsp pepper. Heat olive oil in a 12-inch skillet over medium-high heat. Dredge both sides of chicken cutlets in flour mixture then add to skillet. Sear chicken, without moving, until browned on bottom, about 4 - 5 minutes then rotate chicken breasts halves and cook opposite side until golden brown on bottom and chicken has cooked through (reducing burner temperature slightly as needed and tilting pan slightly to redistribute oil) about 4 - 5 minutes longer (chicken should register 165 degrees in center). Transfer chicken to a plate and keep warm.
  • Add garlic to remaining oil in pan (there should be about 1 tsp oil left if not just add a tsp), saute just until slightly golden. Pour in 1 1/4 cups chicken broth and bring to a boil, while scrapping up browned bits from bottom of pan. Allow broth to simmer until reduced by half, about 4 - 5 minutes. Whisk together remaining 1 Tbsp chicken broth with cornstarch, then pour mixture into broth in skillet along with lemon juice. Allow to simmer until thickened slightly then remove from heat, stir in butter and pour in cream. Season with pepper. Return chicken to skillet. Spoon sauce over chicken, sprinkle with capers and parsley. Serve warm.
  • Recipe source: inspired by Recipe Critic and Pioneer Woman
http://www.cookingclassy.com/2016/01/creamy-chicken-piccata/

 

27 comments

  • Liz: Sounds good. Thank you. January 9, 2016 at 5:59am Reply

  • Linda: Could this be made with chicken thighs? January 9, 2016 at 7:02am Reply

  • Karen: I’m usually looking for baking ideas, not cooking, but your photo drew me in. I’m so glad I followed the link, this is going to be terrific. Thanks! January 9, 2016 at 12:52pm Reply

  • Jessica: I made some chicken piccata sans capers and while it was good, my husband thought it was a tad too lemony.
    But the addition of cream? Seems perfect! January 9, 2016 at 3:50pm Reply

  • mary mcmahon: This recipe looks delicious. I just started looking at you site..

    Can’t wait to try this….thanks January 9, 2016 at 6:05pm Reply

  • Andrea: OMG, chicken piccata with capers is my favorite! I am definitely going to have to try this recipe!! January 10, 2016 at 9:37am Reply

  • Kayle (The Cooking Actress): my mouth is totally watering looking at these pictures! January 12, 2016 at 7:10pm Reply

  • Marietta: Hello from Switzerland
    I cooked it today. It was a little bit sour for me, so I added 2 tbl spoons of honey. It was delicios. Thanks for the recipe. January 13, 2016 at 9:09am Reply

    • Jaclyn: Glad you liked it, the honey sounds nice too :). January 31, 2016 at 12:54am Reply

  • Gracie: Just made this fir dinner tonight. It was restaurant perfect. A keeper. Did not change anything January 29, 2016 at 5:48pm Reply

    • Jaclyn: I’m so glad you enjoyed it Gracie! Thanks for your review! January 31, 2016 at 12:53am Reply

  • Patricia: why do all of this recipes include chicken broth ? or any other broth. omg January 30, 2016 at 11:53am Reply

  • Phil: I’ve made chicken picatta a few times and think your addition of creme is a great idea; your photos are killer good, too. I need to scale up your recipe, however, to yield 150 small plate portions for an upcoming charity cooking event. I’ll be using tenders vs breasts and plating them up with angel hair pasta and grilled zucchini. Any tips on cooking this a day ahead and preparation for serving would also be appreciated. February 23, 2016 at 6:30pm Reply

    • Jaclyn: Thanks for the compliment Phil! I would definitely recommend that this be made the day of the even for best results. I’m not too fond of reheated chicken and it won’t be as visually appealing the next day, so with that I’m not exactly sure what to tell you. Wish I had some more advice. I’d say the best option would be to have things measured out and ready to cook the next day maybe then see if you could get some help preparing for such a large group. February 24, 2016 at 4:28pm Reply

      • Phil: Thanks, will be an early Sunday morning to get this whipped up. February 24, 2016 at 4:31pm Reply

  • Jeannie: I made this for supper, tonight. Outstanding recipe! I could not be happier with the result. The addition of the cream, and methodology has taken my chicken piccata skills to the next level. Thank you! March 3, 2016 at 5:46pm Reply

    • Jaclyn: I’m so glad you enjoyed this recipe Jeannie :)! March 4, 2016 at 9:49am Reply

  • Sheila in Sf: Can the cream be left out without affecting the taste?
    The picture looks so yummy and want to make it tonite for family. March 5, 2016 at 12:04pm Reply

    • Jaclyn: Yes it just won’t have that delicious creaminess it’s intended to :). If you have it I’d recommend half and half at least because I love the creamy addition. March 5, 2016 at 5:33pm Reply

  • Laurel: What do you suggest to serve this with? I’ve never had Chicken Piccata before but it looks so yummy I’m going to make it this week! Thanks for the idea!!! March 5, 2016 at 3:16pm Reply

  • Laurel: What do you suggest this be served with? I’ve never had Chicken Piccata so I’m a little lost…it looks so yummy though, I want to try it this week!! March 5, 2016 at 3:22pm Reply

    • Jaclyn: Most people serve this type of dish with pasta of some sort, and asparagus or broccoli is a great veggies to serve with it. March 5, 2016 at 5:19pm Reply

    • Gracie: Had this for dinner tonigh. Absolutely delicious and very easy to make. My husband had two plates. This would be great for a company dinner. I used fettachini noodles under the chicken. March 5, 2016 at 5:25pm Reply

      • Jaclyn: I’m happy to hear it was enjoyed Gracie! March 5, 2016 at 5:56pm Reply

  • Mary: I’m making this tonight, and although pasta is a usual, the creaminess is making me want mashed potatoes with it!! Can’t wait! March 7, 2016 at 3:24pm Reply

  • Marleny: My dish came out horrible byt in the picture it look way good then mine March 20, 2016 at 7:24am Reply

    • Christina: It takes practice.. I have been making this dish for a few years now and every time I add a little more of this and a little more of that.. Once you fry up your chicken it all just goes onto one pan.. Throw pasta in with all the trimmings and voilà..I like to make extra sauce to cover chicken and pasta.. We love saucy stuff.. Then scoop up your pasta plate it the add chicken on top then add some of that great lemony sauce.. And we like to eat it with angel hair pasta cuz it soaks up all the great flavored.. This dish has now become our traditional Christmas dinner!! We also add artichokes, capers and mushrooms to our dish!! May 10, 2016 at 1:37am Reply

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