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CuisineEuropeanItalianPastaChickenLow-SugarHigh-ProteinUnder 1 HourUnder 45 MinutesContains AlcoholSpecial OccasionPan FryOne-Pot or PanStove TopWeeknightDate NightDinnerUnder 30 MinutesEasyComfort FoodNorth American

Creamy Chicken Piccata

featured in 6 One-Pan Chicken Recipes For Beginners

This classic dish comes together in just 30 minutes with a handful of pantry staples. The butterflied chicken breast cooks quickly, then is smothered in a creamy and flavorful sauce and served over angel hair pasta. It's the perfect weeknight meal!

Kiano Moju
Tasty Team
98% would make again
Total Time

30 minutes

30 min

Prep Time

14 minutes

14 min

Cook Time

16 minutes

16 min

Creamy Chicken Piccata

Inspired by saveur.com

Total Time

30 minutes

30 min

Prep Time

14 minutes

14 min

Cook Time

16 minutes

16 min

Ingredients

for 4 servings

  • 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 caper
  • 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

Nutrition Info

  • Calories 858
  • Fat 33g
  • Carbs 74g
  • Fiber 2g
  • Sugar 3g
  • Protein 62g

Estimated values based on one serving size.

Preparation

  1. Butterfly each chicken breast. Lay a piece of parchment paper on top and pound to about ¼ inch (6 mm) thick. Season generously on both sides with salt and pepper.
  2. Cut each breast in half lengthwise so you have 4 pieces of chicken.
  3. Add the flour to a wide, shallow dish. Dredge each piece of chicken in flour, shaking off the excess.
  4. Heat the olive oil in a large skillet over medium heat. Fry the chicken until golden brown, about 3-4 minutes per side. Remove the chicken from the pan and set aside.
  5. Pour the white wine into the pan and cook until reduced by half, about 1 minute.
  6. Add the butter, garlic, and capers and cook until fragrant, about 2 minutes.
  7. Stir in the lemon juice and chicken stock and cook for 5 minutes, until the sauce has slightly thickened.
  8. Stir in the cream, then return the chicken to the pan.
  9. Sprinkle with the parsley and turn the chicken to coat in the sauce. Simmer for 2 minutes, until the sauce thickens slightly, then remove from the heat.
  10. Serve the chicken and sauce over angel hair pasta.
  11. Enjoy!
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Creamy Chicken Piccata

Inspired by saveur.com