Prep time: 15 mins | Cook time: 15 mins | Total time: 30 mins | Yield: 4-6 Servings
Tender and juicy chicken in the most heavenly sauce! This easy Creamy Chicken Piccata you can make at the comfort of your home in only thirty minutes! If you love your piccata extra creamy, this recipe is for you.
INGREDIENTS
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1 1/2 lbs boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
5 1/2 tbsp all-purpose flour, divided
1 tbsp canola oil
1 tbsp unsalted butter
1 1/4 c. chicken stock
1/4 c. dry white wine
3 tbsp freshly squeezed lemon juice
2 tbsp heavy cream
2 tbsp chopped fresh parsley leaves
1/4 c. capers, drained
HOW TO MAKE CREAMY CHICKEN PICCATA
Step 1: With a tsp salt and half a tsp pepper, season the chicken, then coat evenly in 4 tbsp flour.
Step 2: In a medium skillet, heat the canola oil over medium heat.
Step 3: Once the oil is hot, add the chicken in a single layer to the skillet and cook for about 4 to 5 minutes per side until golden brown and the internal temperature reads 165 degrees F. Cook the chicken in batches if needed. Remove the cooked chicken from the skillet and set aside.
Step 4: Adjust the heat to medium-low, then whisk in the rest of the 1 1/2 tbsp flour for about a minute until lightly browned.
Step 5: Slowly stir in the chicken stock, wine, and lemon juice. Bring the liquid to a boil. Decrease the heat and simmer for about 3 minutes, stirring occasionally until the sauce has reduced and slightly thickened.
Step 6: Add in the heavy cream, parsley, and capers. Stir well. To taste, season with salt and pepper.
Step 7: Add the chicken back to the skillet.
Step 8: Enjoy immediately.
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 5 1/2 tbsp all-purpose flour, divided
- 1 tbsp canola oil
- 1 tbsp unsalted butter
- 1 1/4 c. chicken stock
- 1/4 c. dry white wine
- 3 tbsp freshly squeezed lemon juice
- 2 tbsp heavy cream
- 2 tbsp chopped fresh parsley leaves
- 1/4 c. capers, drained
Instructions
Step 1: With a tsp salt and half a tsp pepper, season the chicken, then coat evenly in 4 tbsp flour.
Step 2: In a medium skillet, heat the canola oil over medium heat.
Step 3: Once the oil is hot, add the chicken in a single layer to the skillet and cook for about 4 to 5 minutes per side until golden brown and the internal temperature reads 165 degrees F. Cook the chicken in batches if needed. Remove the cooked chicken from the skillet and set aside.
Step 4: Adjust the heat to medium-low, then whisk in the rest of the 1 1/2 tbsp flour for about a minute until lightly browned.
Step 5: Slowly stir in the chicken stock, wine, and lemon juice. Bring the liquid to a boil. Decrease the heat and simmer for about 3 minutes, stirring occasionally until the sauce has reduced and slightly thickened.
Step 6: Add in the heavy cream, parsley, and capers. Stir well. To taste, season with salt and pepper.
Step 7: Add the chicken back to the skillet.
Step 8: Enjoy immediately.
