Best 3 Creamy Lemon Chicken Piccata Recipes
Indulge in the tantalizing flavors of Creamy Lemon Chicken Piccata, a delectable dish that combines the tangy brightness of lemon with the richness of a creamy sauce. This culinary masterpiece features tender chicken breasts, coated in a golden-brown crust and smothered in a luscious sauce made from fresh lemon juice, white wine, capers, and butter. Served over a bed of fluffy rice or pasta, this dish promises a symphony of flavors that will delight your taste buds. This article also includes variations such as: Chicken Piccata with Artichokes, a vibrant take on the classic, where succulent artichoke hearts join the party, adding a delightful texture and nutty flavor. If you prefer a touch of spice, try the Spicy Chicken Piccata, where a pinch of red pepper flakes infuses the sauce with a fiery kick. For those with dietary restrictions, the Gluten-Free Chicken Piccata offers a flavorful alternative, using gluten-free flour for a crispy coating. And for a vegetarian option, the Vegetarian Piccata presents a medley of sautéed mushrooms, bell peppers, and zucchini, enveloped in the same delectable sauce.
Check out the recipes below so you can choose the best recipe for yourself!
CREAMY LEMON CHICKEN PICCATA
A quick and easy one pot meal that is on the dinner table in 30 minutes! Tender breaded chicken in a creamy lemon sauce that the entire family will love!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 25m
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium high heat. (If the chicken breasts are overly thick, pound them to be thinner. Cooking time will be shorter.) Salt and pepper each side of the chicken breasts.
- Dredge the chicken in the flour.
- Put the chicken breasts in the skillet. Cook for about 3 minutes on each side, or until it is cooked throughout and no longer pink. Remove from the skillet and set aside on a plate.
- Turn the heat to medium low. Add broth, juice from both lemons, heavy cream, and capers. Bring the sauce to a boil and return to medium low heat. Test the sauce and season with salt and pepper as needed. Allow the sauce to cook and bubble for about 3 minutes.
- Serve the chicken over cooked pasta and spoon the sauce over both. Sprinkle with fresh chopped parsley.
Nutrition Facts : Calories 994 kcal, Carbohydrate 98 g, Protein 66 g, Fat 37 g, SaturatedFat 17 g, Cholesterol 221 mg, Sodium 855 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving
LEMON CHICKEN PICCATA
This delicious lemon chicken piccata dish is exquisite and easy to prepare. The light and luscious lemon sauce really pops without being too acidic; it is simply divine. Serve it with herb-roasted potatoes or lemon-rice pilaf.
Provided by LemonLush
Categories World Cuisine Recipes European Italian
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.
- Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed . Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
- Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.
- Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.
Nutrition Facts : Calories 421 calories, Carbohydrate 16.1 g, Cholesterol 127.6 mg, Fat 21.2 g, Fiber 1.3 g, Protein 41.1 g, SaturatedFat 8.2 g, Sodium 347.9 mg, Sugar 0.7 g
CREAMY CHICKEN PICCATA RECIPE BY TASTY
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
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
Tips:
- Use high-quality ingredients: Fresh, free-range chicken, organic lemons, and high-quality butter will make a big difference in the flavor of your dish.
- Don't overcook the chicken: Chicken breasts can dry out quickly, so it's important to cook them over medium heat and only until they are cooked through.
- Use a heavy-bottomed skillet: A heavy-bottomed skillet will help to prevent the chicken from sticking and will distribute the heat evenly.
- Make sure the sauce is thickened before serving: The sauce should be slightly thickened, but not too thick. If it's too thin, simmer it for a few minutes longer. If it's too thick, add a little bit of chicken broth or water.
- Serve immediately: Chicken piccata is best served immediately after it is cooked. The flavors will start to dull if you let it sit for too long.
Conclusion:
Creamy lemon chicken piccata is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up leftover chicken. With its creamy, lemony sauce and tender chicken, this dish is sure to please everyone at your table.
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