When you think of chicken piccata, the image that comes to mind is one of crusted chicken in a lemony sauce. Let’s stick with the lemony sauce but switch it up by using grilled chicken breasts. The grilling adds a delicious layer of flavor to this dish. The sauce is rich and creamy. If you prefer a lighter tasting sauce, add extra chicken broth to the mix. It’s that easy.
The chicken breasts can be grilled ahead of time or just before you prepare the sauce. Don’t try to flatten the breasts before you grill them. If they are on the thick side, that’s okay. They will end up being more tender and juicy …just be careful not to overcook them on the grill. If they are a bit underdone, you can finish cooking them while they simmer in the sauce.
While the chicken is resting, get started on building the piccata sauce. Have everything measured out and ready …this is done quickly. The olive oil, butter & flour are sautéed in the skillet to form a roux, which will be the base of the sauce. Whisk continuously to avoid lumps. Once thickened, add the chicken broth, lemon juice, heavy cream & capers. Let it all simmer for a few minutes and voilà …you have created a delicious piccata sauce.
Once the sauce is ready, cut the grilled chicken breasts into thick slices. Place the slices in the skillet, gently turning them to coat all sides. Simmer until chicken is heated through. Add grilled sliced lemon, if desired. Top it all off with chopped fresh parsley, lemon zest & capers. Delicious served over angel hair pasta or alongside roasted potatoes. Then again, you could also try this with wild rice. You decide.
creamy grilled chicken piccata
Instead of pan frying, grill that chicken and add it to this lemony sauce. The perfect complement to angel hair pasta or roasted potatoes.
- 3 boneless skinless chicken breasts (about 8 ounces each)
- olive oil, to coat chicken breasts
- salt & freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 3 small lemons, divided
- 3/4 cup heavy cream
- 1/4 cup capers, drained (plus extra for garnish)
- chopped fresh parsley, for garnish
- lemon zest, for garnish
Brush the chicken breasts all over with olive oil. Season both sides with salt and pepper. Slice 1 lemon and add to the dish with the chicken. Allow chicken to rest at room temperature for 30 minutes.
Preheat gas grill to medium-high heat. If chicken and lemon slices are coated with oil, there is no need to oil the grates.
Using metal tongs, place chicken breasts on preheated grill; meaty side down. Close cover. Once you have substantial grill marks, (about 4-5 minutes for thick breasts) flip the breasts. Close cover and continue cooking for an additional 3-4 minutes. Check for doneness. Transfer to a clean plate and set aside.
While chicken is cooking, add the lemon slices to the grill off to the side. When char marks are apparent, flip the slices over to grill the other side. Add the charred lemon slices to the plate with the grilled chicken.
In a large skillet over medium-high heat, add the 2 tablespoons each of the olive oil and butter. When frothy, add the flour and whisk continuously until well combined and thickened.
Reduce the heat to medium. Add the chicken broth, juice from 2 lemons, the cream & the capers. Stir to combine; bring to a boil. Lower the heat once again and gently simmer for 2 to 3 minutes.
Cut the grilled chicken breasts into thick slices. Place the slices in the skillet, gently turning them to coat all sides with the piccata sauce. Simmer until chicken is just heated through. Add the grilled sliced lemon. Top it all off with chopped fresh parsley, lemon zest & capers. Delicious served over angel hair pasta or alongside roasted potatoes.