The best recipes of Creamy Chicken Piccata from Italian
One-Pan Creamy Chicken Piccata
I may be making this up, but anything topped with capers automatically feels fancy to me. This creamy chicken piccata recipe looks way too impressive to be this simple, but trust us, it’s not too good to be true. Plus, we can always appreciate a Whole30 recipe!
This one-pan creamy chicken piccata recipe is made with juicy and succulent chicken thighs. It's the perfect quick, easy, and delicious weeknight meal for the whole family. This recipe is gluten-free, dairy-free, paleo, and Whole30.
Chicken piccata is an Italian dish that features thin-sliced chicken breasts (oftentimes breaded, but we’re keeping things simple and a little bit lighter) smothered in a buttery, lemony, brine-y (thanks to one of the dish’s signature ingredients: capers!) sauce and typically served over pasta or mashed potatoes! Traditional chicken piccata is a go-to Italian restaurant order for many, but it can actually be made really simply (and even a little bit healthier) at home!
Lemon Chicken Piccata Ingredients
Our take on lemon chicken piccata kicks things up a notch! We added Greek yogurt to the classic, delicious sauce to make our piccata CREAMY, and let me tell you, once you go *creamy* chicken piccata, the regular version just doesn’t cut it anymore! Here’s what you’ll need to whip up this one-skillet meal:
1) Thinly Sliced Chicken Breast – you’ll first need 1½ pounds of thinly-sliced chicken breast (about 1/2-inch thick). When it comes to chicken piccata, the thinner the chicken breast, the better!
2) Butter or Olive Oil – 1 tablespoon of butter or olive oil will do the trick to help us cook the chicken *and* add a nice, rich flavor to our dish.
3) Garlic Cloves – you’ll also need 3 minced garlic cloves because garlic is ALWAYS a good idea.
4) Chicken Broth – 1½ cups of chicken broth will get our delicious sauce going.
5) White Wine – to our sauce, we’ll also add ½ cup of white wine. If you’re making this for the whole family, don’t worry, the alcohol in the wine cooks out. If you still aren’t sure about it or just don’t have a bottle of white on hand, feel free to sub the wine for an equal amount of chicken broth!
6) Lemon Juice – what is chicken piccata without lemon?! It’s not chicken piccata, that’s for sure! You’ll need ¼ cup of lemon juice here (the juice from about 2 lemons).
7) Capers – ah, capers! They add the signature brine-y flavor to this dish. About a ¼ cup of capers should do!
8) Fresh Parsley – …finish it all off with a sprinkle of chopped fresh parsley!
9) Shredded Parmesan Cheese – sprinkle a little bit (or a lot bit!) of shredded parmesan cheese over the finished dish if you wish, and…
10) Spinach – 1 bunch of chopped spinach ensures that your family gets a solid serving of greens in (without even realizing it!). Bonus? If you pick up a quart of Greek yogurt, you’ll have enough to make TWO other healthy, quick weeknight meals: Thai Curry Buddha Bowls + Shrimp Tacos.
11) Greek Yogurt – the REAL star of our show today! A half-cup of whole milk Greek yogurt (THIS is our very favorite Greek yogurt) makes our sauce super delicious and creamy!
1) 2 pounds boneless & skinless chicken thighs
2) 1 teaspoon kosher salt plus more to taste
3) 1/2 teaspoon black pepper
4) 7 tablespoons arrowroot flour
5) 1/4 cup almond flour
6) 1 1/2 tablespoons avocado oil
7) 3 tablespoons grass-fed butter or ghee split in two
8) 5 garlic cloves minced
9) 1 cup bone broth or low-sodium chicken broth
10) 3 tablespoons fresh lemon juice
11) 2 tablespoons capers rinsed & drained
12) 1/4 cup coconut cream see notes
13) 2 tablespoons fresh parsley chopped, for garnish
1) Dry off the chicken thighs very well with a paper towel. Season your chicken thighs generously with salt and pepper on both sides and set aside.
2) Add arrowroot flour and almond flour to a shallow, flat-bottomed container and set aside.
3) Take a chicken thigh and dip it into the flour mixture, making sure it's completely coated. Shake off the excess and place on a large plate or tray and continue until all are coated.
4) Place a large skillet over medium-high heat and let it heat for 2 minutes. Add oil and half of the butter. Once that melts, you are ready to go. Working in batches (being mindful not to overcrowd the skillet), carefully place the chicken thighs and cook until golden brown on both sides, about 3-4 minutes on each side. The chicken does not need to be cooked through as this will happen later on. Transfer to a parchment-lined large plate or tray. Repeat with the remaining chicken, adding more butter to the pan if necessary to crisp up the chicken.
5) Reduce the heat to low, and add the rest of the butter or ghee to the pan. Make sure it coats the entire bottom of the pan. Add the garlic cloves and give them a nice stir, ensuring they do not burn. Add chicken broth, lemon juice, and rinsed capers to deglaze the pan. Gently increase the heat to a low simmer and cook, stirring often to scrape up the brown bits at the bottom of the pan for 1 minute.
6) Add the cooked chicken back into the pan in a single layer. Cook, uncovered, and stir the sauce around the thighs occasionally for about 15 minutes. You will notice around the 10-minute mark that the sauce will become thicker. That is perfect. Taste and adjust the seasoning if you’d like to add more salt and pepper. If you'd like to add coconut cream to tone down the lemon flavor, now is the time to do so. Simply stir it in. Garnish with fresh lemon slices, and chopped parsley, and serve warm.
1) If you’d like your sauce to be on the thicker side, you can use 3/4-1 cup of Greek yogurt here!
2) For dairy-free and Paleo: substitute full-fat coconut milk for the yogurt and omit the parmesan cheese.
3) For low-FODMAP: follow the dairy-free modifications above and omit the garlic.
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