Creamy Chicken Piccata
Creamy Chicken Piccata is an elegant yet simple dish that brings together tender pan seared chicken thighs and a silky, lemony caper sauce. It’s a restaurant-quality meal made right at home; creamy, tangy, and irresistibly flavorful. Serve it with pasta, mashed potatoes, or steamed veggies for a comforting dinner that feels special any night of the week.
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.