A new twist on the traditional chicken piccata! This creamy chicken piccata takes about 30 minutes to make and has the most luxurious cream sauce that’s perfect to drizzle on a bed of angel hair pasta.
Yes, those extra exclamation points are absolutely necessary. When I can make your picky 5-year old down their meal quietly and ask for seconds without flinging peas across the room, I deserve 5 stars. Do 5-year olds even behave that way? ???? I would have no idea.
I mean, look at this. Crispy pan fried chicken + that garlicky creamy piccata sauce. And how the chicken just sits in the sauce and soaks it all up so the chicken is tender and the sauce it’s lemony with a zing and fresh and herby.
I’m shamelessly telling you, we polished this off. The two of us. After a weekend filled with driving all around town to pick up stupid heavy furniture only to come home and build it and organize it (!!) and DECORATE IT (!!!!) we were ready for a hearty meal that was both filling and comforting. I made a little white fiber pasta and some toasted bread that I rubbed down with a little olive oil and a clove of garlic (yes, more garlic! ????????????) and this creamy chicken piccata was gone super fast. It’s comfort food to the max. Anything involving a quick 30 minute meal with hints of parmesan, a drizzle of heavy cream, and crispy chicken doesn’t stand a chance at our place.
My creamy chicken piccata is quickly becoming my new go to recipe. Like most of my favorite recipes on the blog, this is another one pan dinner. So the sauce and the chicken both cook up nicely in just one skillet. I love dinners like this. Easy clean-ups and I were made for each other.
If you’re thinking you’ve seen a variation of this recipe on the site before, you’re kinda right. If this recipe and this recipe got together and had a food baby, it would be this creamy chicken piccata. I add a little extra lemon juice to my piccata because I love the rich zing that lemon juice and chicken broth give off together. I could have this meal on repeat forever and still not be tired of it. I’m a thrill seeker (HA!) and that lemony zing is refreshing. Remember when I kept begging you guys to throw a few capers into my one skillet chicken with lemon garlic cream sauce? Well guess what, I finally did it. I also added a little parmesan cheese and a coating of flour to make the chicken crispy on the outside and tender on the inside.
It’s all or nothing, baby. Creamy chicken piccata kicked up a notch! <– Who am I and why do I sound like Emeril Lagasse?
My absolute favorite part about this creamy chicken piccata is that unlike some of my other one skillet recipes, this one is cooked completely on the stove. Sometimes (read: most times) just the thought of turning the knob to heat the oven wears me out. It’s all psychological. Something about just one heating method makes the recipe easier? Do I sound like the biggest, laziest food blogger on the planet or what? But the point is, you’ve gotta make sure the chicken is cooked completely through before you go making the sauce.
What’s left when that chicken is done are the ‘flavory bits’, as I like to call them. These bits are deglazed with lemon juice and chicken broth and are going to flavor our piccata sauce.
But if you’re watching what you eat, this would be great with a salad on the side too. Quinoa is the perfect alternative if you’re off the pasta currently. Really, anything would go with this.
Make this. Take a picture of this. Eat this. Repeat.
- 2 boneless, skinless chicken breasts (about 9-11 ounces) cut in half horizontally*
- salt and pepper
- ⅓ cup all purpose flour
- 2 tablespoons parmesan cheese
- ½ teaspoon garlic powder
- 4 tablespoons oil (I used 2 tablespoons butter and 2 tablespoons oil)
- 3-4 tablespoons lemon juice*
- 1 cup chicken broth
- 1-2 tablespoons minced garlic (use 2 for a super garlicky flavor)
- 3 tablespoons capers
- ¼ – ½ teaspoon red pepper flakes (optional)
- ⅓ cup heavy cream
- 2 tablespoons chopped parsley
- Season the chicken breasts on both sides with salt and pepper. In a shallow dish, combine the flour, parmesan cheese, and garlic powder. Dredge each chicken breast in the flour mixture and shake off any excess.
- Heat the oil and butter in a skillet large enough to hold 4 chicken breasts over medium-high heat. Place the chicken in the pan and allow to brown for 3-4 minutes per side or until cooked through. Transfer the chicken to a platter, keep warm. Drip off any excess oil from the pan, leaving only enough to coat the skillet.
- While the chicken is frying, combine the lemon juice, chicken broth, minced garlic, capers, and red pepper flakes in a 2 cup measuring cup, whisk until combined.
- Reduce the heat to medium and add the lemon juice mixture into the pan. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Let sauce reduce for 8-10 minutes or [b]until about ⅓ cup of the sauce remains[/b].
- When the sauce has thickened, remove from the flame, add the heavy cream and whisk to combine. Place the skillet back over the flame for just 1 minute until the sauce just begins to boil. Remove from heat. [br][br][br]Place the chicken in the sauce, and drizzle the sauce on top if you’d like for the chicken to soak up the flavor. You can also drizzle the sauce over the chicken on a bed of pasta for a more complete meal. Sprinkle with chopped parsley and serve immediately for best results.