why make this recipe
Creamy Chicken Piccata is a delightful dish that brings together the rich flavors of tender chicken, tangy lemon, and savory capers. It’s perfect for a weeknight dinner or a special occasion. The creamy sauce adds a luxurious touch without being overly complicated. This dish is not only delicious but also simple to make, making it a favorite for both novice and experienced cooks alike.
how to make Creamy Chicken Piccata
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Ingredients :
- 1 1/2 pounds boneless skinless chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 5 1/2 tablespoons all-purpose flour, divided
- 1 tablespoon canola oil
- 1 tablespoon unsalted butter
- 1 1/4 cups chicken stock
- 1/4 cup dry white wine
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons heavy cream
- 2 tablespoons chopped fresh parsley leaves
- 1/4 cup capers, drained
Directions :
- 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.
how to serve Creamy Chicken Piccata
Creamy Chicken Piccata is best served hot. You can enjoy it over a bed of pasta, rice, or alongside some crusty bread to soak up the delicious sauce. Don’t forget to garnish with extra parsley for a touch of color and freshness.
how to store Creamy Chicken Piccata
If you have leftovers, place them in an airtight container and store them in the refrigerator. They will last for up to 3 days. When you’re ready to eat, reheat the chicken gently on the stove or in the microwave until warmed through.
tips to make Creamy Chicken Piccata
- Make sure the chicken is patted dry before dredging in flour. This helps achieve a nice golden crust.
- Adjust the amount of lemon juice to taste; feel free to add more for a zingy flavor.
- For a bit of heat, add some red pepper flakes to the sauce while simmering.
variation
If you’re looking for a twist, try substituting the chicken thighs with chicken breasts or even shrimp for a different protein option. You can also use different herbs like thyme or basil instead of parsley for a unique flavor.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well in this recipe. Just be sure to adjust the cooking time as they may cook faster.
2. Is there a substitute for heavy cream?
If you want a lighter option, you can use half-and-half or a blend of milk and yogurt, but keep in mind this may change the creaminess of the sauce.
3. Can I make this dish ahead of time?
While it’s best fresh, you can make the sauce ahead of time and reheat it when you’re ready to serve. Just add the chicken back in to warm through before serving.
Creamy Chicken Piccata
Ingredients
Chicken Preparation
- 1.5 pounds boneless skinless chicken thighs
- to taste Kosher salt and freshly ground black pepper
Coating
- 5.5 tablespoons all-purpose flour, divided
Cooking Ingredients
- 1 tablespoon canola oil
- 1 tablespoon unsalted butter
- 1.25 cups chicken stock
- 0.25 cup dry white wine
Sauce Components
- 3 tablespoons freshly squeezed lemon juice Adjust to taste for more zing
- 2 tablespoons heavy cream Substitutes can be half-and-half or milk/yogurt blend
- 2 tablespoons chopped fresh parsley leaves For garnish
- 0.25 cup capers, drained
Instructions
Preparation
- Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.
Cooking
- 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 and serve immediately.