Throw a little cream in your traditional chicken piccata and magic happens! ? Yes, those extra exclamation points are absolutely necessary. When I can make your picky 5-year old down their meal quietly and ask for seconds without flinging peas across the room, I deserve 5 stars. Do 5-year olds even behave that way? I would have no idea. I mean, look at this. Crispy pan fried chicken + that garlicky creamy piccata sauce. And how the chicken just sits in the sauce and soaks it all up so the chicken is tender and the sauce it’s lemony with a zing and fresh and herby. I’m shamelessly telling you, we polished this off. The two of us. After a weekend filled with driving all around town to pick up stupid heavy furniture only to come home and build it and organize it (!!) and DECORATE IT (!!!!) we were ready for a hearty meal that was both filling and comforting. I made a little white fiber pasta and some toasted bread that I rubbed down with a little olive oil and a clove of garlic (yes, more garlic!) and this creamy chicken piccata was gone super fast. It’s comfort food to the max. Anything involving a quick 30 minute meal with hints of parmesan, a drizzle of heavy cream, and crispy chicken doesn’t stand a chance at our place. My creamy chicken piccata is quickly becoming my new go to recipe. Like most of my favorite recipes on the blog, this is another one pan dinner. So the sauce and the chicken both cook up nicely in just one skillet. I love dinners like this. Easy clean-ups and I were made for each other. If you’re thinking you’ve seen a variation of this recipe on the site before, you’re kinda right. If this recipe and this recipe got together and had a food baby, it would be this creamy chicken piccata. I add a little extra lemon juice to my piccata because I love the rich zing that lemon juice and chicken broth give off together. I could have this meal on repeat forever and still not be tired of it. I’m a thrill seeker (HA!) and that lemony zing is refreshing. Remember when I kept begging you guys to throw a few capers into my one skillet chicken with lemon garlic cream sauce? Well guess what, I finally did it. I also added a little parmesan cheese and a coating of flour to make the chicken crispy on the outside and tender on the inside. It’s all or nothing, baby. Creamy chicken piccata kicked up a notch! <– Who am I and why do I sound like Emeril Lagasse? My absolute favorite part about this creamy chicken piccata is that unlike some of my other one skillet recipes, this one is cooked completely on the stove. Sometimes (read: most times) just the thought of turning the knob to heat the oven wears me out. It’s all psychological. Something about just one heating method makes the recipe easier? Do I sound like the biggest, laziest food blogger on the planet or what? But the point is, you’ve gotta make sure the chicken is cooked completely through before you go making the sauce. What’s left when that chicken is done are the ‘flavory bits’, as I like to call them. These bits are deglazed with lemon juice and chicken broth and are going to flavor our piccata sauce. Like I said earlier, I served this with some spaghetti or angel hair pasta alongside some crusty bread because that sauce is just begging to be soaked up with a hunk of bread. But if you’re watching what you eat, this would be great with a salad on the side too. Quinoa is the perfect alternative if you’re off the pasta currently. Really, anything would go with this. Make this. Take a picture of this. Eat this. Repeat.
IF YOU LIKE THIS RECIPE, YOU MIGHT ALSO LIKE:
Baked Firecracker Chicken
Once you’ve cut the chicken breast horizontally pound them down into ½ - ¾ inch thickness. This will ensure even cooking.For a super zingy lemon piccata I suggest using 4 tablespoons of lemon juice for a less lemon flavor, use 3 tablespoons.
