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Easy Chicken Piccata

creamy chicken piccata in skillet

5 from 1 reviews

Easy Chicken Piccata is made in just one pan with juicy chicken breasts and an extra creamy sauce with capers. This easy chicken recipe is ready in just 30 minutes so it's perfect for a busy weeknight.

Ingredients

Chicken

  • 1.5 pounds boneless, skinless chicken cutlets
  • Kosher salt and ground black pepper
  • 1/2 cup all-purpose flour, for dredging
  • 1 tablespoon canola oil
  • 1 tablespoon unsalted butter

Creamy Sauce

  • 1 tablespoon unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/4 cups chicken stock or broth
  • 1/4 cup white wine
  • 3 tablespoons lemon juice
  • 3 tablespoons heavy cream
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup capers, drained from brine

Instructions

  1. Prep Chicken - Start by seasoning the chicken pieces with salt and pepper then dredge both sides in the 1/2 cup of flour.
  2. Brown Chicken - In a large skillet (pictured is a 12-inch cast iron), heat up the tablespoon of canola oil and butter over medium heat. Add the chicken in a single layer (you may need to work in two batches depending on your skillet size). Cook for about 4-5 minutes per side until the chicken is brown and cooked (internal temp of 165 degrees F) and remove from pan.
  3. Make Sauce - Reduce the heat to medium-low and add another tablespoon of butter to what's left in the pan. Whisk in the flour until lightly browned - about 1 minute. Slowly whisk in the chicken stock, wine, and lemon juice. Bring the sauce to a boil and reduce heat to a simmer. Allow to simmer, while stirring occasionally, for about 2-3 minutes until thickened. Stir in the heavy cream, parsley, and capers. Taste and season with salt and pepper to taste.
  4. Return Chicken - Nestle the cooked chicken in the creamy sauce.
  5. Serve - Sprinkle everything with a little extra chopped parsley and serve.

Nutrition

Keywords: Easy Chicken Piccata, Skillet Chicken Piccata