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Chicken Piccata Recipe 
Nancy

Chicken Piccata Recipe 

This Creamy Chicken Piccata recipe is a restaurant-style dish you can easily make at home. It's full of zesty lemon flavor, rich creamy sauce, and briny capers. Perfect for a weeknight dinner or when you want to impress guests without spending hours in the kitchen.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Calories: 420
Ingredients Method

Ingredients
  

  • 500 g chicken breast – slice fillets in half for even cooking and better texture
  • 1 cup chicken stock – adds rich depth to the sauce
  • 2 cloves crushed garlic – for deep savory flavor
  • ½ teaspoon paprika powder – brings mild heat and color
  • 1 teaspoon crushed black pepper – adds a spicy kick
  • ½ cup all-purpose flour – helps form a crispy crust on the chicken
  • Salt – season to taste for balance
  • Juice of 2 lemons – brightens and balances the creaminess
  • 1 cup cream – creates the smooth and velvety base for the sauce
  • 65 g capers drained – provide a tangy, salty pop in each bite
  • 4 teaspoons butter – enriches the sauce and adds a silky finish
  • Parsley leaves – chopped fresh parsley adds color and freshness
  • ½ teaspoon garlic powder – enhances seasoning without overwhelming
  • Olive oil – for air-frying and keeping the chicken juicy

Method
 

  1. First, slice the chicken breasts in half lengthwise if they’re thick. This ensures they cook evenly and quickly. Season both sides of each fillet with garlic powder, paprika powder, crushed pepper, and salt. This mix brings warmth, spice, and flavor to the mild chicken.
  2. Once seasoned, dredge the chicken fillets lightly in all-purpose flour. Shake off any excess flour to avoid clumping. The flour will help create a golden crust and will also thicken the sauce slightly when the chicken is added back in.
  3. Place the coated chicken fillets in the air fryer basket. Drizzle a little olive oil on top to help crisp the coating. Cook at 180°C (356°F) for around 10–12 minutes or until golden brown and cooked through. Remove the fillets and set aside.
  4. In a large nonstick pan, melt the butter over medium heat. Add crushed garlic and sauté for a few seconds until fragrant. Add the drained capers and sauté again briefly, smashing a few with a fork to release extra flavor.
  5. Pour in the chicken stock and squeeze in fresh lemon juice. Stir everything together and season with a pinch of salt, crushed pepper, and some chopped parsley. Let this mixture simmer for 8 to 10 minutes until it reduces and thickens slightly.
  6. Now add the cream and whisk the sauce well to combine. Let it simmer for another few minutes until it reaches a creamy consistency. Taste and adjust the salt or lemon if needed for balance.
  7. Place the air-fried chicken fillets gently into the sauce. Spoon some sauce over each piece to coat them well. Let everything simmer together for 2–3 minutes so the chicken absorbs the flavors.
  8. Garnish the dish with extra chopped parsley and fresh lemon slices before serving. Serve hot with pasta, rice, or crusty bread on the side to soak up that delicious sauce.