Best 4 Creamy Chicken Piccata Recipe By Tasty Recipes

Craving a delightful and flavorful dish that combines the richness of creamy sauce, the tanginess of lemon, and the savory goodness of chicken? Look no further than the creamy chicken piccata recipe by Tasty. This culinary gem offers a tantalizing blend of textures and flavors that will leave your taste buds singing. Get ready to embark on a culinary journey as we explore the secrets behind this mouthwatering masterpiece, ensuring you create a dish that will have your family and friends begging for more.

Check out the recipes below so you can choose the best recipe for yourself!

EASY CHICKEN PICCATA RECIPE BY TASTY

Easy Chicken Piccata Recipe by Tasty image

Here's what you need: large, boneless, skinless chicken breast, salt, pepper, flour, butter, chicken broth, lemon, caper

Provided by Tasty

Categories Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 8

Ingredients

1 large, boneless, skinless chicken breast
salt, to taste
pepper, to taste
flour, as needed
3 tablespoons butter
½ cup chicken broth
1 lemon, Juiced
2 tablespoons caper

Steps:

Butterfly the chicken breast and pound it thin. Salt and pepper to taste.
Dredge each piece in flour, shaking off the excess.
In a skillet over high heat, melt three Tbsp. butter, and brown the chicken, the browner and crispier the better, 3-5 minutes on each side.
Remove chicken from the skillet, and, in the same pan, add chicken stock, lemon, and capers.
Boil until the sauce reduces by ⅓, and return the chicken to the skillet.
Spoon sauce over the chicken several times.
Serve immediately, with the remaining sauce poured over the chicken.
Enjoy!

Nutrition Facts : Calories 488 calories, Carbohydrate 20 grams, Fat 34 grams, Fiber 2 grams, Protein 24 grams, Sugar 4 grams

CREAMY CHICKEN PICCATA RECIPE BY TASTY

Creamy Chicken Piccata Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, salt, pepper, all-purpose flour, olive oil, dry white wine, unsalted butter, garlic, caper, lemon juice, chicken stock, heavy cream, fresh flat-leaf parsley, angel hair pasta

Provided by Kiano Moju

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 boneless, skinless chicken breasts
salt, to taste
pepper, to taste
⅔ cup all-purpose flour
4 tablespoons olive oil
⅓ cup dry white wine
2 tablespoons unsalted butter
2 cloves garlic, chopped
2 tablespoons caper
3 tablespoons lemon juice
1 ½ cups chicken stock
⅓ cup heavy cream
2 tablespoons fresh flat-leaf parsley, chopped
8 oz angel hair pasta, cooked, for serving

Steps:

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.
Cut each breast in half lengthwise so you have 4 pieces of chicken.
Add the flour to a wide, shallow dish. Dredge each piece of chicken in flour, shaking off the excess.
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.
Pour the white wine into the pan and cook until reduced by half, about 1 minute.
Add the butter, garlic, and capers and cook until fragrant, about 2 minutes.
Stir in the lemon juice and chicken stock and cook for 5 minutes, until the sauce has slightly thickened.
Stir in the cream, then return the chicken to the pan.
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.
Serve the chicken and sauce over angel hair pasta.
Enjoy!

Nutrition Facts : Calories 908 calories, Carbohydrate 87 grams, Fat 45 grams, Fiber 3 grams, Protein 35 grams, Sugar 5 grams

CREAMY CHICKEN PICCATA

Creamy Chicken Piccata image

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

Provided by Chungah Rhee

Categories entree

Yield 4-6 servings

Number Of Ingredients 11

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

Steps:

Season chicken with 1 teaspoon salt and 1/2 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 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low. Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute. 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. Serve immediately.

CREAMY CHICKEN PICCATA WITH PENNE PASTA

Creamy Chicken Piccata with Penne Pasta image

Here's a twist on traditional Chicken Piccata that's sure to earn rave reviews. The creamy Alfredo sauce is what makes this dish incredibly delicious.

Provided by Allrecipes Member

Categories Pasta by Shape

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons all-purpose flour
⅛ teaspoon salt
⅛ teaspoon ground black pepper
1 ¼ pounds thin-sliced skinless, boneless chicken breast halves
2 tablespoons olive oil
¼ cup lemon juice
¼ cup white wine
¼ cup capers, rinsed and drained
1 (14.5 ounce) jar Prego® Alfredo Sauce - Homestyle Alfredo
½ (16 ounce) package penne pasta, cooked and drained

Steps:

Stir the flour, salt and black pepper on a plate. Coat the chicken with the flour mixture.
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken in batches and cook for 10 minutes or until browned on both sides and cooked through. Remove the chicken from the skillet, cover and keep warm.
Stir the lemon juice, wine and capers in the skillet. Cook for 5 minutes, stirring to scrape the browned bits from the bottom of the skillet. Stir in the sauce and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally. Serve the sauce mixture with the chicken and penne.

Nutrition Facts : Calories 581.8 calories, Carbohydrate 49.6 g, Cholesterol 118.5 mg, Fat 23.7 g, Fiber 2.4 g, Protein 37.5 g, SaturatedFat 8.4 g, Sodium 1098.4 mg, Sugar 2.4 g

Tips:

To make sure the chicken breasts are evenly cooked, pound them to an even thickness before cooking.
Use a combination of butter and olive oil to cook the chicken. This will help to prevent the chicken from sticking to the pan and will also add flavor.
Don't overcrowd the pan when cooking the chicken. This will also prevent the chicken from cooking evenly.
Cook the chicken until it is golden brown on both sides and cooked through. This should take about 6-8 minutes per side.
To make the sauce, use a combination of lemon juice, chicken broth, white wine, and capers. This will create a flavorful and creamy sauce.
Serve the chicken piccata over pasta or rice. This will help to soak up the delicious sauce.

Conclusion:

Creamy chicken piccata is a delicious and easy-to-make dish that is perfect for a weeknight meal. With a few simple ingredients, you can create a flavorful and creamy sauce that will pair perfectly with chicken breasts. Serve over pasta or rice for a complete meal.