Creamy chicken piccata

By You Desk
Tue, 01, 22

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

Creamy chicken piccata



* Chicken thighs (boneless and skinless) 500g

* Black pepper (freshly ground) to taste

* All-purpose flour 5 ½ tbsp.

* Canola oil 1 tbsp.

* Butter (unsalted) 1 tbsp.

* Chicken stock 1 ¼ cups

* Lemon juice (freshly squeezed) 3 tbsp.

* Heavy cream 2 tbsp.

* Parsley leaves (freshly chopped) 2 tbsp.

* Capers (drained) ¼ cup

* Salt to taste


* Season chicken with 1 teaspoon salt and ½ teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.

* Heat canola oil and butter in a medium skillet over medium heat.

* 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 80 degrees Celsius, about 4-5 minutes per side. Set aside. Reduce heat to medium low.

* Whisk in remaining 1 ½ tablespoons flour until lightly browned, about 1 minute.

*  Gradually whisk in chicken stock 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. Serve immediately.