Creamy Chicken Piccata

AuthorKathleen GloverCategory, DifficultyBeginner

Chicken Piccata is a lemony and rich Italian dish that will leave you wanting more. Try this and be amazed by how easy cooking at home can be.

Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
Ingredients:
 2 chicken breasts, halved horizontally
  cup flour
 2 tbsp Parmesan cheese, grated
 ½ tsp garlic powder
 2 tbsp butter
 2 tbsp oil
 4 tbsp lemon juice
 1 cup chicken broth
 2 tbsp garlic, minced
 3 tbsp capers
 ½ tsp red pepper flakes
  cup heavy cream
 2 tbsp parsley, chopped
 salt
 pepper
Directions:
1

First, season the chicken breasts on both sides with salt and pepper.

2

In a shallow dish, combine the flour, parmesan cheese, and garlic powder. Then dredge each chicken breast in the flour mixture and shake off any excess flour.

3

In a large skillet, heat the oil and butter over medium heat. When the oil is hot, place the chicken in the pan and brown on both sides, around 5 minutes per side. Then transfer it to a plate and remove the pan from heat.

4

In a small bowl, combine the lemon juice, chicken broth, minced garlic, capers, and red pepper flakes. Stir until combined. Return the pan to heat, reduce to low, and add the lemon mixture into the pan. Then, scrape the bottom of the pan to deglaze and let the sauce reduce for around 10 minutes.

5

When the sauce has thickened, remove from heat, add the heavy cream and whisk to combine. Put the skillet back on the heat until it begins to boil.

6

To serve, transfer the chicken to a plate, top with the creamy sauce, and chopped parsley on top.

Ingredients

Ingredients:
 2 chicken breasts, halved horizontally
  cup flour
 2 tbsp Parmesan cheese, grated
 ½ tsp garlic powder
 2 tbsp butter
 2 tbsp oil
 4 tbsp lemon juice
 1 cup chicken broth
 2 tbsp garlic, minced
 3 tbsp capers
 ½ tsp red pepper flakes
  cup heavy cream
 2 tbsp parsley, chopped
 salt
 pepper

Directions

Directions:
1

First, season the chicken breasts on both sides with salt and pepper.

2

In a shallow dish, combine the flour, parmesan cheese, and garlic powder. Then dredge each chicken breast in the flour mixture and shake off any excess flour.

3

In a large skillet, heat the oil and butter over medium heat. When the oil is hot, place the chicken in the pan and brown on both sides, around 5 minutes per side. Then transfer it to a plate and remove the pan from heat.

4

In a small bowl, combine the lemon juice, chicken broth, minced garlic, capers, and red pepper flakes. Stir until combined. Return the pan to heat, reduce to low, and add the lemon mixture into the pan. Then, scrape the bottom of the pan to deglaze and let the sauce reduce for around 10 minutes.

5

When the sauce has thickened, remove from heat, add the heavy cream and whisk to combine. Put the skillet back on the heat until it begins to boil.

6

To serve, transfer the chicken to a plate, top with the creamy sauce, and chopped parsley on top.

Creamy Chicken Piccata

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