A new twist on the traditional chicken piccata! This creamy chicken piccata takes about 30 minutes to make and has the most luxurious cream sauce that’s perfect to drizzle on a bed of angel hair pasta.
I’m shamelessly telling you, we polished this off. The two of us. After a weekend filled with driving all around town to pick up stupid heavy furniture only to come home and build it and organize it (!!) and Decorate it (!!!!) we were ready for a hearty meal that was both filling and comforting. I made a little white fiber pasta and some toasted bread that I rubbed down with a little olive oil and a clove of garlic (yes, more garlic!) and this creamy chicken piccata was gone super fast. It’s comfort food to the max. Anything involving a quick 30 minute meal with hints of parmesan, a drizzle of heavy cream, and crispy chicken doesn’t stand a chance at our place.
Chicken is dredged in finely grated parmesan cheese, then served in a lemon and parmesan cream sauce with a hint of garlic! This creamy chicken recipe is one of my personal favourites and I know so many people out there are loving it too! The ultimate in gourmet comfort food with a twist.
Serve over anything: pasta, rice, zucchini noodles, steamed vegetables, or anything else you can think of. The light flouring including the parmesan cheese changed this Piccata inspired recipe from amazing into something else. Something impressive with double the parmesan hit.
Creamy Chicken Piccata With Garlic
Prep time: 10 Mins
Cook time: 20 Mins
Total time: 30 Mins
Ingredients:
- 3 tablespoons capers
- ¼ – ½ teaspoon red pepper flakes (optional)
- ⅓ cup heavy cream
- 2 tablespoons chopped parsley
- 4 tablespoons oil (I used 2 tablespoons butter and 2 tablespoons oil)
- 3-4 tablespoons lemon juice*
- 1 cup chicken broth
- 1-2 tablespoons minced garlic (use 2 for a super garlicky flavor)
- 2 boneless, skinless chicken breasts (about 9-11 ounces) cut in half horizontally*
- salt and pepper
- ⅓ cup all purpose flour
- 2 tablespoons parmesan cheese
- ½ teaspoon garlic powder
Instructions:
- First, Season the chicken breasts on both sides with salt and pepper. In a shallow dish, combine the flour, parmesan cheese, and garlic powder. Dredge each chicken breast in the flour mixture and shake off any excess.
- Second, Heat the oil and butter in a skillet large enough to hold 4 chicken breasts over medium-high heat. Place the chicken in the pan and allow to brown for 3-4 minutes per side or until cooked through. Transfer the chicken to a platter, keep warm. Drip off any excess oil from the pan, leaving only enough to coat the skillet.
- Next, While the chicken is frying, combine the lemon juice, chicken broth, minced garlic, capers, and red pepper flakes in a 2 cup measuring cup, whisk until combined.
- Reduce the heat to medium and add the lemon juice mixture into the pan. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Let sauce reduce for 8-10 minutes or [b]until about ⅓ cup of the sauce remains[/b].
- When the sauce has thickened, remove from the flame, add the heavy cream and whisk to combine. Place the skillet back over the flame for just 1 minute until the sauce just begins to boil. Remove from heat. [br][br][br]Place the chicken in the sauce, and drizzle the sauce on top if you’d like for the chicken to soak up the flavor. You can also drizzle the sauce over the chicken on a bed of pasta for a more complete meal. Sprinkle with chopped parsley and serve immediately for best results.
Notes:
- Once you’ve cut the chicken breast horizontally pound them down into ½ – ¾ inch thickness. This will ensure even cooking.
- For a super zingy lemon piccata I suggest using 4 tablespoons of lemon juice for a less lemon flavor, use 3 tablespoons.
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