Creamy Chicken Piccata – Damn Delicious

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March 3, 2020

Creamy Chicken Piccata - The easiest chicken piccata ever! With tender, juicy chicken thighs + the most heavenly cream sauce. 30 min, start to finish. YES!!

The easiest chicken piccata ever! With tender, juicy chicken thighs + the most heavenly cream sauce. 30 min, start to finish. YES!!

Creamy Chicken Piccata - The easiest chicken piccata ever! With tender, juicy chicken thighs + the most heavenly cream sauce. 30 min, start to finish. YES!!

How do you like your chicken piccata? Because I like mine extra-extra creamy. You know, so you have enough sauce for your vegetables, your pasta, or you know, for the crusty bread to sop up all the good bits.

So that’s exactly what we have here. Extra-extra creamy as I call it. And you know I love using boneless, skinless chicken thighs, but as always, you can substitute chicken breasts if you prefer white meat. You’ll still have all the saucy goodness to go around!

Serve with the wine you cook with in this recipe – no need to let that go to waste!

Creamy Chicken Piccata - The easiest chicken piccata ever! With tender, juicy chicken thighs + the most heavenly cream sauce. 30 min, start to finish. YES!!

Creamy Chicken Piccata

The easiest chicken piccata ever! With tender, juicy chicken thighs + the most heavenly cream sauce. 30 min, start to finish. YES!!

entree

Creamy Chicken Piccata

15 minutes15 minutes

Chungah Rhee

Ingredients:

  • 1 1/2 pounds boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  •  5 1/2 tablespoons all-purpose flour, divided
  • 1 tablespoon canola oil
  • 1 tablespoon unsalted butter
  • 1 1/4 cups chicken stock
  • 1/4 cup dry white wine
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons heavy cream
  • 2 tablespoons chopped fresh parsley leaves
  • 1/4 cup capers, drained

Directions:

  1. Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.
  2. Heat canola oil and butter in a medium skillet over medium heat.
  3. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low.
  4. Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.
  5. Gradually whisk in chicken stock, wine and lemon juice. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes. Stir in heavy cream, parsley and capers; season with salt and pepper, to taste. Return chicken to the skillet.
  6. Serve immediately.