This recipe for easy creamy chicken piccata is full of lemon flavor, and cooks up quickly, making it a perfect holiday or dinner party supper!
Chicken and lemon, lemon and chicken. It’s a match made in heaven as far as I am concerned, and I cook them up together in every way I can think of.
And one of my favorite ways is chicken piccata, so I need to think up as many versions of that as possible!
In this case, I’ve added just a teeny bit of cream to the recipe, which has magically transformed regular chicken piccata into easy creamy chicken piccata.
Can you say, super simple, dreamy, just in time for the holidays dinner? Let’s make it!
But first – BREAKING NEWS in that I have finally tried the fried cheese curds from Culver’s, thanks to my friend Grace who brought me this bag the other day…
And the answer is NOTHING. These are mine, and by the way, where have they been all my life?
In case you don’t know what a cheese curd is, it’s basically a little nugget of mild cheese, which in this case has been dunked in seasoned bread crumbs and fried.
They are like tiny little mozzarella sticks, and if anyone wants to send me a birthday present I will now always be happy with fried cheese curds.
Which has nothing to do with this chicken recipe, so let’s get to it!
Here’s how you make creamy chicken piccata!
The key to really wonderful chicken piccata is to pound the chicken breasts to a uniform thickness, and to cook them for exactly 4 minutes per side until they are cooked through but still super tender.
After that, it’s just a matter of making that delectable sauce out of some chicken broth, lemon juice and a few other easy ingredients.
Tips for making Easy Creamy Chicken Piccata!
This recipe is traditionally made with chicken breasts, but if thighs are more your jam then go for it! Just make sure you pound them to 1/2 inch thickness.
Capers are little green round buds from (of course) a caper bush. They are brined, so they have a nice pickle-ish taste. You can usually find them wherever your store stocks condiments like mustard (or pickles!)
It’s honestly crazy how easy and elegant this is all at the same time. (DON’T TELL ANYONE!)
We like to have roasted asparagus on the side, but if you are feeling extra decadent you can serve it up on pasta, or polenta.
Or fried cheese curds, possibly? :)Print
Updated (and made even more delicious!) from a previously published Framed Cooks post!