Creamy Chicken Piccata
With tender, juicy chicken thighs + the most heavenly cream sauce. 30 min, start to finish.
Pro Tip: Capers can be very briny and salty so give them a rinse to reduce the amount of saltiness in this dish–if you want.
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
Directions
- 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.
- Toss pasta in some of the sauce (if you want)
- Spoon sauce over chicken and pasta
- Serve with a lemon wedge (optional)
