There’s something so comforting about a classic Chicken Piccata; that perfect mix of tender golden chicken, bright lemon flavor, and briny capers in a silky sauce. But this version takes it to the next level with a rich, creamy twist!
This Creamy Chicken Piccata is the kind of weeknight dinner that looks fancy but couldn’t be easier to make. Juicy chicken thighs are lightly floured, pan seared until golden, then simmered in a luxurious lemon cream sauce made with white wine, capers, and a touch of parsley. It’s simple, elegant, and full of bold, restaurant-quality flavor; all from your own kitchen.
Serve it over pasta, mashed potatoes, or rice to soak up every drop of that luscious sauce. And yes, you’ll want to lick the plate clean!
Why You’ll Love This Creamy Chicken Piccata
- Ready in about 30 minutes; perfect for busy weeknights.
- Uses simple, wholesome ingredients you probably already have.
- The lemony, buttery sauce pairs beautifully with pasta or veggies.
- Restaurant flavor made easily at home.
Ingredients You’ll Need
- 1 ½ pounds boneless skinless chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 5 ½ tablespoons all purpose flour, divided
- 1 tablespoon canola oil
- 1 tablespoon unsalted butter
- 1 ¼ cups chicken stock
- ¼ cup dry white wine
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons heavy cream
- 2 tablespoons chopped fresh parsley leaves
- ¼ cup capers, drained
How to Make Creamy Chicken Piccata
1Prepare the Chicken: Season the chicken thighs with salt and pepper. Dredge in 4 tablespoons of flour, coating evenly on both sides.
2Sear the Chicken: Heat the canola oil and butter in a medium skillet over medium heat. Add the chicken in a single layer and cook until golden brown and cooked through; about 4-5 minutes per side. The internal temperature should reach 165°F. Set the chicken aside.
3Make the Sauce Base: Reduce the heat to medium low. Whisk in the remaining 1 ½ tablespoons of flour and cook for about 1 minute until lightly browned.
4Build the Sauce: Gradually whisk in chicken stock, white wine, and lemon juice. Bring to a gentle boil, then reduce heat and simmer for about 3 minutes, stirring occasionally, until the sauce slightly thickens.
5Add Cream and Flavor: Stir in the heavy cream, parsley, and capers. Season to taste with salt and pepper. Return the cooked chicken to the skillet, spooning the sauce over the top.
6Serve and Enjoy: Serve warm over pasta, rice, or mashed potatoes, garnished with extra parsley and lemon slices if desired.
Serving Suggestions
This creamy chicken piccata pairs beautifully with:
- Garlic mashed potatoes
- Buttery angel hair pasta
- Steamed green beans or roasted asparagus
- Crusty bread for mopping up the sauce
Storage Tips
- To store: Keep leftovers in an airtight container in the fridge for up to 3 days.
- To reheat: Warm gently in a skillet over low heat. Add a splash of broth or cream to loosen the sauce if needed.
Pro Tip
Don’t skip the fresh lemon juice; it brightens up the creamy sauce and balances the richness perfectly!
Final Thoughts
This Creamy Chicken Piccata is proof that weeknight dinners can be both easy and elegant. The combination of zesty lemon, tender chicken, and that irresistible creamy sauce is simply unforgettable. Whether you’re cooking for family or impressing guests, this dish always hits the spot.
Creamy Chicken Piccata
Ingredients
- 1 ½ pounds boneless skinless chicken thighs
- Kosher salt and freshly ground black pepper to taste
- 5 ½ tablespoons all-purpose flour divided
- 1 tablespoon canola oil
- 1 tablespoon unsalted butter
- 1 ¼ cups chicken stock
- ¼ cup dry white wine
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons heavy cream
- 2 tablespoons chopped fresh parsley leaves
- ¼ cup capers drained
Instructions
- Prepare the chicken: Season chicken thighs with 1 teaspoon salt and ½ teaspoon pepper. Dredge each piece in 4 tablespoons of flour, coating evenly on both sides.
- Sear the chicken: Heat canola oil and butter in a medium skillet over medium heat. Add chicken in a single layer and cook 4–5 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Transfer to a plate and set aside.
- Make the sauce: Lower the heat to medium-low. Whisk in remaining 1 ½ tablespoons of flour and cook for about 1 minute until lightly browned.
- Deglaze and simmer: Slowly whisk in chicken stock, white wine, and lemon juice. Bring to a boil, then reduce to a gentle simmer. Cook for about 3 minutes, stirring occasionally, until slightly thickened.
- Finish the sauce: Stir in heavy cream, parsley, and capers. Taste and adjust seasoning with salt and pepper as needed.
- Combine and serve: Return the chicken to the skillet, spooning the creamy lemon-caper sauce over top. Serve immediately and enjoy!
Notes
- You can use chicken breasts instead of thighs; just pound them thin for even cooking.
- For extra richness, add a small pat of butter to the sauce before serving.
- This dish pairs perfectly with angel hair pasta, rice, or crusty bread to soak up the sauce.
