Creamy Chicken Piccata Recipe: A Deliciously Tangy and Creamy Delight
Chicken Piccata is a classic Italian dish that brings together the bold flavors of lemon, capers, and white wine. This recipe adds a creamy twist, taking the traditional Chicken Piccata up a notch with the addition of heavy cream, making it an irresistibly indulgent meal. Served over a bed of tender angel hair pasta, this Creamy Chicken Piccata will quickly become a family favorite. Whether you’re preparing it for a special occasion or a cozy weeknight dinner, this dish will impress your taste buds with its vibrant yet smooth sauce and perfectly cooked chicken.
Let’s dive into this mouthwatering Creamy Chicken Piccata recipe!
Ingredients
- 2 boneless, skinless chicken breasts
- Salt, to taste
- Pepper, to taste
- ⅔ cup all-purpose flour (80 g)
- 4 tablespoons olive oil
- ⅓ cup dry white wine (80 mL)
- 2 tablespoons unsalted butter
- 2 cloves garlic, chopped
- 2 tablespoons capers
- 3 tablespoons lemon juice
- 1 ½ cups chicken stock (360 mL)
- ⅓ cup heavy cream (80 mL)
- 2 tablespoons fresh flat-leaf parsley, chopped
- 8 oz angel hair pasta (225 g), cooked, for serving
Instructions
1. Prepare the Chicken
Start by butterflying each chicken breast to ensure even cooking. To do this, slice each chicken breast horizontally, but not all the way through, so you can open it like a book. Lay a piece of parchment paper on top of the butterflied chicken and gently pound it with a meat mallet until the pieces are about ¼ inch (6 mm) thick. This ensures that the chicken cooks quickly and evenly.
Once your chicken is flattened, cut each breast in half lengthwise to create four smaller pieces. Season both sides of the chicken generously with salt and pepper.
2. Dredge the Chicken in Flour
In a wide, shallow dish, add ⅔ cup of all-purpose flour. Dredge each piece of chicken in the flour, making sure to coat both sides evenly. Shake off any excess flour before frying. This flour coating helps the chicken achieve a beautiful golden-brown crust when cooked.
3. Fry the Chicken
Heat 4 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken to the skillet and fry for about 3-4 minutes per side, until the chicken is golden brown and fully cooked through. The chicken should be crispy on the outside but tender on the inside. Once cooked, remove the chicken from the skillet and set it aside on a plate.
4. Deglaze the Pan with Wine
With the chicken removed, it’s time to create the base for the sauce. Pour ⅓ cup of dry white wine into the skillet, making sure to scrape up any browned bits from the bottom of the pan—these add incredible flavor to the sauce. Let the wine cook down and reduce by half, which should take about 1 minute.
5. Add Butter, Garlic, and Capers
Once the wine has reduced, add 2 tablespoons of unsalted butter to the skillet. Once the butter melts, add the chopped garlic and 2 tablespoons of capers. Cook for about 2 minutes, stirring occasionally, until the garlic becomes fragrant. The capers will add a tangy, briny flavor that complements the lemon juice and wine.
6. Stir in Lemon Juice and Chicken Stock
Now, it’s time to add the citrusy element of the sauce. Pour in 3 tablespoons of fresh lemon juice and 1 ½ cups of chicken stock. Stir everything together and let the sauce simmer for 5 minutes, allowing it to reduce slightly and intensify in flavor. The chicken stock and lemon juice create a balanced, tangy base for the creamy sauce.
7. Add Cream and Return Chicken to the Pan
Once the sauce has thickened slightly, reduce the heat to low and stir in ⅓ cup of heavy cream. The cream adds a rich, velvety texture to the sauce, transforming it into a luxurious coating for the chicken. After stirring in the cream, return the cooked chicken to the pan, ensuring each piece is coated with the sauce.
8. Garnish and Serve
Sprinkle the fresh parsley over the chicken and sauce, then turn the chicken in the sauce to ensure it’s evenly coated. Let the chicken simmer in the sauce for another 2 minutes, allowing the flavors to meld together. Remove the skillet from the heat once the sauce has thickened to your desired consistency.
Serve the creamy chicken piccata over a bed of freshly cooked angel hair pasta, making sure to drizzle plenty of sauce over the top. Enjoy this delicious and creamy twist on a classic dish!
Tips for Making the Best Creamy Chicken Piccata
- Use Fresh Lemon Juice: Fresh lemon juice provides a bright, zesty flavor that bottled juice simply can’t match. Squeeze lemons right before adding the juice to the sauce for the best results.
- Capers: Capers are small, briny, and pack a punch of flavor. If you’ve never used them before, they are typically found in jars near the olives in most grocery stores. They add the perfect touch of acidity to balance the richness of the cream.
- Heavy Cream: Using heavy cream ensures that the sauce is creamy and luxurious. Don’t substitute with milk or light cream, as the sauce won’t have the same thickness and richness.
- Dry White Wine: Choose a good-quality dry white wine like a Sauvignon Blanc or Pinot Grigio. The wine not only enhances the flavor of the sauce but also helps deglaze the pan and incorporate all the delicious browned bits left from frying the chicken.
FAQs
1. Can I substitute the white wine?
Yes, if you prefer not to use alcohol, you can substitute the white wine with additional chicken stock. However, the wine adds a depth of flavor to the sauce that is difficult to replicate with stock alone.
2. Can I make this dish ahead of time?
Absolutely! You can make the chicken and sauce ahead of time, and simply reheat it when you’re ready to serve. To reheat, gently warm the chicken and sauce in a skillet over low heat until heated through. Add a splash of chicken stock or cream if the sauce has thickened too much.
3. Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs can be used in place of chicken breasts. Thighs tend to be juicier and more flavorful, but make sure to adjust the cooking time slightly as they may take longer to cook through.
4. How long will the leftovers last?
Creamy Chicken Piccata can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm the chicken and sauce gently in a skillet over low heat, adding a little more chicken stock or cream to maintain the sauce’s consistency.
5. Can I freeze Chicken Piccata?
Yes, you can freeze Chicken Piccata, but the cream sauce may change in texture once thawed. If freezing, store the chicken and sauce in an airtight container for up to 2 months. Thaw in the refrigerator overnight and reheat gently, adding more cream if necessary to restore the sauce’s creaminess.
Enjoy this Creamy Chicken Piccata recipe and let the combination of tangy lemon, rich cream, and savory chicken make your meal unforgettable!