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Creamy Chicken Picatta

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Servings 4


  • 1 1/2 lbs boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper add to taste
  • 5 1/2 tbsp all-purpose flour divided
  • 1 tbsp canola oil
  • 1 tbsp unsalted butter
  • 3 tbsp freshly squeezed lemon juice
  • 2 tbsp heavy cream
  • 2 tbsp chopped fresh parsley leaves
  • 1 1/4 cups chicken stock
  • 1/4 cup capers drained


  • 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.


Recipe from https://damndelicious.net/2020/03/03/creamy-chicken-piccata/