I am an extra creamy chicken piccata kind of girl. More sauce! More cream! This is basically my life motto.
Chicken Piccata was one of the first dishes I learned to make when we got married. It is quick and easy. I keep most of the ingredients on hand at all times. We eat this dish at least twice a month if not more. I have been asked to make this more than once while visiting a friend. It is the kind of meal that turns hungry, weary wisps of people into filled, satisfied glorious bodies able to work and create and love.
And you know what people love about this dish? The tangy, savory sauce. So after a few weeks of making this dish on repeat to find the perfect balance of more sauce while not losing the integrity of the taste, I found an updated version.
Extra Creamy Chicken Piccata Recipe
The heavy cream makes the sauce so velvety and lush. The parmesan cheese adds the perfect saltiness to stand up to the white chicken meat. The lemon and the capers are my favorite! Bright citrusy lemon is essential. It enters the meal like a secret that every mouth wants to hear…or taste. The capers are the perfect little burst of briny zest. Little gifts.
Serving this chicken and sauce over a bed of something is a must. I’ve seen people spoon it over sauted kale. It’s traditionally served over pasta noodles. I generally serve it over zucchini noodles.
And then my friend introduced me to Cappello’s paleo noodles. It took me months to actually try these out and now I am forever hooked.
Here’s the deal. These noodles are absolutely delicious and from freezer straight into the pot take about 3 minutes. I’ve even had them for leftovers the next day and they are perfect. However, they are about $10.99 a box. So there’s that. Whole Foods carries them in the refrigerated department and they go on sale every once in awhile so I always stock up. These noodles are a treat for sure otherwise we stick with our zucchini noodles.
You can use chicken thighs or chicken breasts. I generally do chicken cutlets.
Prep everything before turning on the stove because this all cooks very quickly and comes together so nicely no one will believe it took just 20 minutes!
For all my sauce lovers, I’ve got you.
What is your go-to weeknight meal?! Where are my people who meet God in the kitchen? Solidarity! We are a curious bunch.Print
Extra Creamy Chicken Piccata Recipe
- 1 package fettuccini noodles or Cappello’s noodles, or one zucchini
- 2 large boneless and skinless chicken breasts, halved horizontally to make 4 (or 4 chicken thighs or 4 chicken cutlets)
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon coconut or olive oil
- 1 tablespoon butter
- 1/4 cup white wine or chicken stock (to deglaze the pan)
- 1 shallot, chopped
- 2 cloves garlic, minced
- 1 cup chicken stock
- ½ cup heavy whipping cream or half and half
- ⅓ cup finely grated fresh Parmesan cheese
- 2 tablespoons capers, drained
- Juice of one 1 lemon
- If using a package of noodles or Cappello’s noodles, bring a large pot of water to boil. Follow package instructions.
- Place sauté pan on medium high heat and add 1 tablespoon oil and 1 tablespoon butter. Allow butter to melt and become bubbly.
- Season chicken with salt and pepper.
- Sauté the chicken until cooked through, about 5-6 minutes on each size depending on the thickness of your chicken. (Chicken is always fully cooked when it registers at 165 degrees Fahrenheit with a meat thermometer. To check the temperature of your chicken, place the needle of the thermometer into the middle of the thickest part of the chicken.) Once chicken is done remove to a plate and tint with foil.
- Take 1/4 cup white wine or chicken stock and deglaze the pan.
- Add the shallot and let cook for about two minutes. Add the garlic to the oil and butter in the pan and cook, while stirring, until fragrant (about 1 minute).
- Reduce heat to medium and add the stock and cream. Bring the sauce to a boil; season with a dash of salt and pepper; add in the parmesan cheese and capers and allow sauce to simmer for about 2 minutes until it thickens.
- Pour in the lemon juice (note: if your family does not like lemon – start with adding only half the juice required and taste from there), allow to simmer for one minute. Taste and add any salt or additional lemon juice.
- To serve, place chicken on top of noodles or steamed veggies and spoon sauce on top.
For Zucchini Noodles
- Bring a pot of water to boil. Add salt.
- Wash zucchini and cut off the ends.
- Place the zucchini in a spiralizer with the thin noodle attachment
- Run your knife through the noodles once or twice so they are not so long
- Add noodles to the salted pot of boiling water
- Boil for 3-5 minutes until al dente.
- Drain and place on plate. Top with chicken and sauce.
- Serving Size: 1