Save to Pinterest Indulge in the perfect balance of bright citrus and rich cream with this Creamy Chicken Piccata. This Italian-American classic takes tender pan-fried chicken breasts and smothers them in a decadent sauce infused with garlic, capers, and fresh lemon. It is a comforting yet sophisticated dish that brings restaurant-quality flavor to your dining table in just 35 minutes.
Save to Pinterest The secret to this dish lies in the thin cutlets and the light dredging of flour, which creates a golden crust that catches every drop of the velvety sauce. Whether you are hosting a dinner party or looking for a weeknight upgrade, this recipe delivers an irresistible combination of tang and silkiness.
Ingredients
- Chicken
- 4 boneless, skinless chicken breasts (about 600 g / 1.3 lbs)
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup (60 g) all-purpose flour, for dredging
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- Sauce
- 3 cloves garlic, minced
- ½ cup (120 ml) dry white wine (or chicken broth)
- ½ cup (120 ml) low-sodium chicken broth
- ½ cup (120 ml) heavy cream
- ¼ cup (60 ml) freshly squeezed lemon juice (about 2 lemons)
- 2 tbsp capers, rinsed and drained
- 2 tbsp chopped fresh parsley
- Salt and black pepper, to taste
Instructions
- Step 1
- Place chicken breasts between two sheets of parchment and pound to ½-inch thickness. Season both sides with salt and pepper.
- Step 2
- Dredge chicken breasts in flour, shaking off excess.
- Step 3
- Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add chicken and cook 4–5 minutes per side, until golden and cooked through. Transfer to a plate and cover loosely with foil.
- Step 4
- In the same skillet, add remaining 1 tbsp butter. Sauté garlic for 30 seconds until fragrant.
- Step 5
- Pour in wine (or chicken broth) and simmer, scraping up any browned bits, until reduced by half (about 2 minutes).
- Step 6
- Add chicken broth, heavy cream, and lemon juice. Stir and simmer for 2–3 minutes until slightly thickened.
- Step 7
- Stir in capers and return chicken to the skillet. Spoon sauce over chicken and simmer 2–3 minutes to heat through.
- Step 8
- Sprinkle with chopped parsley. Serve immediately with pasta, rice, or crusty bread.
Zusatztipps für die Zubereitung
Achte darauf, das Hähnchen gleichmäßig zu klopfen, damit es gleichzeitig gar wird. Beim Sautieren des Knoblauchs solltest du vorsichtig sein, da er schnell verbrennt; 30 Sekunden reichen oft aus, um sein volles Aroma zu entfalten, ohne Bitterkeit zu erzeugen.
Varianten und Anpassungen
Für eine alkoholfreie Version kannst du den Weißwein einfach durch zusätzliche Hühnerbrühe ersetzen. Falls gewünscht, lässt sich das Rezept auch wunderbar mit Putenschnitzeln oder Schweinemedaillons zubereiten.
Serviervorschläge
Serviere die Chicken Piccata klassisch über Pasta, um die cremige Sauce aufzufangen, oder mit fluffigem Reis. Ein Glas Pinot Grigio oder Sauvignon Blanc passt hervorragend dazu und unterstreicht die hellen Zitrusnoten des Gerichts.
Save to Pinterest With its bright lemon flavors and velvety finish, this Creamy Chicken Piccata is sure to become a staple in your kitchen rotation. Enjoy every bite of this irresistibly comforting meal!
Recipe FAQs
- → How do I prevent the chicken from drying out?
Pound the chicken to an even ½-inch thickness so it cooks uniformly. Cook for only 4–5 minutes per side over medium-high heat until golden and just cooked through. Avoid overcooking by using a meat thermometer—internal temperature should reach 165°F (74°C).
- → Can I make this without wine?
Yes, absolutely. Substitute the dry white wine with additional chicken broth or use vegetable broth for a vegetarian version. The sauce will be equally delicious and flavorful without the wine's acidity.
- → What should I serve with Creamy Chicken Piccata?
This dish pairs wonderfully with fresh pasta, creamy risotto, or steamed rice to soak up the luscious sauce. Crusty bread, garlic bread, or a light green salad complement the rich, tangy flavors perfectly.
- → Can I substitute the chicken with other proteins?
Definitely. Turkey cutlets, pork medallions, or even veal scaloppine work beautifully in this sauce. Adjust cooking times slightly depending on thickness and the protein's density.
- → How do I make the sauce thicker or thinner?
For a thicker sauce, simmer longer to reduce it or whisk in a slurry of cornstarch and water. For a thinner sauce, add more chicken broth. You can also adjust the cream ratio—less cream makes it lighter, more cream makes it richer.
- → Can I prepare this dish ahead of time?
Cook the chicken and sauce separately, then combine just before serving to maintain the chicken's texture. The sauce can be made several hours ahead and gently reheated. Store covered in the refrigerator for up to 2 days.