Chicken Piccata
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Creamy Chicken Piccata

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Chicken Piccata is a very special dish for Rob and I. Our first “date” back in college was cooking a dinner at my uncle’s who let us use his kitchen. What did we make on that date? You guessed it: chicken piccata. To be honest neither of were very good with cooking at the time, but it came out pretty well. While our cooking has improved, we continue to make piccata fairly regularly.

I personally love the capers in piccata, they add a great brininess that works well with the slightly heavy hand I have with my pepper grinder. One of the changes we have made over time though is to make a creamy sauce. Our older versions were always more of a thin pan sauce, but the cream really helps coat everything well and adds some richness.

More often than not, I make piccata with chicken. If I can find it, I do love veal though, its light and has so much flavor. The key to either though is thin pieces. Obviously it allows it to cook faster, but it also ensures even cooking and is more presentable. To be honest, I really don’t like a big chicken breast for any sauted dish, leave them for baking.

Creamy Chicken Piccata

Super easy and really flavorful chicken piccata.  The cream adds a richness that works so well with the briny capers.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: Italian
Keyword: chicken, pasta, piccata, spaghetti
Servings: 4 People


  • 4 Chicken Breasts thinly sliced
  • 2 Tbs Butter
  • 1/2 Cup Flour
  • 3 Garlic Cloves minced
  • 1 Lemon Juiced
  • 1/4 Cup White Wine Pinot Gris
  • 2 Tbs Capers drained (some juice is okay)
  • 1/3 Cup Heavy Cream
  • Salt & Pepper to taste
  • 3/4 Lb Thin Spaghetti


  • Cook the pasta in salted boiling water. Start the pasta once you have cooked the chicken.
  • Salt/pepper and lightly bread the chicken breasts with the flour.
  • Heat the butter in a skillet or saute pan over medium-high heat. Cook the chicken until golden brown on each side about 3-4 minutes per side. Remove and tent with foil.
  • Reduce the heat to medium and add the garlic. Cook for one minute.
  • Add the wine and then the lemon juice. Scrape any brown bits from the pan. Allow the liquid to reduce for 2-3 minutes.
  • Add the capers and continue to cook for a minute.
  • Add the heavy cream and allow to reduce and thicken while the pasta finishes.
  • Serve the chicken over the pasta and top with the sauce.
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