Entree/ Recipes

Creamy Chicken Piccata

Creamy Chicken Piccata is a super delicious and easy to make meal. The luscious cream sauce elevates the chicken piccata to the next level. Perfect for a weekday meal, you can have a restaurant style meal in less than 30-minutes. The chicken is tender, smothered in a cream sauce, with pops of fresh lemon and saltiness of the capers, is perfection.

Creamy-Chicken-Piccata

The classic Italian dish chicken piccata has lemon, butter, and capers. This creamy chicken piccata is not your traditional chicken piccata. The chicken piccata is the base, but its finished with cream to make the luscious creamy lemony sauce. Taking the dish to another level.

I was inspired to make this dish over the holidays. My family and I went to a charming café at the mall and ordered their creamy chicken piccata. It was so yummy! I really liked it and decided to give it a try. I came home and started to develop a recipe. I’ve had chicken piccata before, but this creamy chicken piccata is the next level of chicken piccata. It’s a must try! The best past is, that is incredibly easy to make.

Given that its citrus season, it’s the perfect time to make this dish. The lemons around this time of year are so juicy and tasty. I used regular lemons for this dish, but Meyer lemons would be good for this dish too.

What do you serve creamy chicken piccata with?

You can serve creamy chicken piccata with mash potatoes, pasta, or if you want a low-carb meal, serve it with your favorite veggies.

What ingredients do you need to make creamy chicken piccata?

To make creamy chicken piccata you will need the following ingredients.

  • Chicken Breast
  • All Purpose Flour
  • Garlic
  • Lemon Juice
  • Chicken Broth
  • Heavy Cream
  • Butter
  • Avocado Oil
  • Lemon and Parsley for garnish

How to make creamy chicken piccata?

First start by tenderizing the chicken. I like to do this process because the chicken will be tender and will cook evenly. Place plastic wrap on a cutting board, cut the chicken breast in half (lengthwise). You will have two fillets per breast. Place the chicken on the cutting board lined with plastic wrap and place more plastic wrap on top of the chicken. This helps keep things less messy. With a meat tenderizer, rolling pin, or the edge of a pan, gently tenderize and flatten the chicken, so they are the same thickness.

Next, place the all-purpose flour on a plate. Season the chicken with salt and pepper and dredge the chicken in the flour, shaking off any excess flour.

In a large skillet over medium-high heat, I prefer a cast iron skillet, place 3 tablespoons of butter with 2 tablespoons of oil. When the oil and butter start to sizzle, place the chicken and cook until its browned (about 3 minutes). Flip to the other side and cook until its browned (about 3 minutes). Once both sides are brown, remove from the pan and place on a plate.

Add garlic and cook for about a minute. Then add lemon juice, chicken broth, capers to the pan and bring to boil. Scrape up all the brown bits from the pan. Add the heavy cream and add salt and pepper to taste. Return the chicken back to the pan and simmer for 3-5 minutes. Garnish with parsley and serve.

Notes: Instead of buying a carton of chicken broth, I like to use Organic Better than Bouillon, I just mix it with water. 

Creamy-Chicken-Piccata-2

If you like this recipe, you may also want to try this one! Best Zuppa Toscana

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Creamy-Chicken-Piccata
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Creamy Chicken Piccata

Creamy Chicken Piccata is a super delicious and easy to make meal. The luscious cream sauce elevates the chicken piccata to the next level. Perfect for a weekday meal, you can have a restaurant style meal in less than 30-minutes.

Course Main Course
Cuisine Italian
Keyword Chicken Piccata, Creamy Chicken Piccata, Easy to Make, Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 people
Calories 470 kcal

Ingredients

  • 1.5 lbs. chicken breast cutlets – tenderize and flatten
  • ¼ cup all-purpose flour
  • 1 garlic clove minced
  • ¼ cup lemon juice
  • 1 cup chicken broth
  • ½ cup heavy cream
  • 3 tablespoons butter
  • 2 tablespoons avocado oil
  • Lemon and parsley for garnish
  • salt and pepper to taste

Instructions

  1. Place plastic wrap on a cutting board, cut the chicken breast in half (lengthwise). You will have two fillets per breast. Place the chicken on the cutting board lined with plastic wrap and place more plastic wrap on top of the chicken. This helps keep things less messy. With a meat tenderizer, rolling pin, or the edge of a pan, gently tenderize and flatten the chicken, so they are the same thickness.
  2. Place the all-purpose flour on a plate. Season the chicken with salt and pepper and dredge the chicken in the flour, shaking off any excess flour.
  3. In a large skillet over medium-high heat, place 3 tablespoons of butter with 2 tablespoons of oil. When the oil and butter start to sizzle, place the chicken and cook until its browned (about 3 minutes). Flip to the other side and cook until its browned (about 3 minutes). Once both sides are brown, remove from the pan and place on a plate.
  4. Add garlic and cook for about a minute. Then add lemon juice, chicken broth, capers to the pan and bring to boil. Scrape up all the brown bits from the pan. Add the heavy cream and add salt and pepper to taste. Return the chicken back to the pan and simmer for 3-5 minutes. Garnish with parsley and serve.

Recipe Notes

Instead of buying a carton of chicken broth, I like to use Organic Better than Bouillon, I just mix it with water. 

Nutrition Facts
Creamy Chicken Piccata
Amount Per Serving
Calories 470 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 14g88%
Cholesterol 172mg57%
Sodium 499mg22%
Potassium 714mg20%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 1g1%
Protein 38g76%
Vitamin A 751IU15%
Vitamin C 12mg15%
Calcium 34mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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