Creamy Chicken Piccata Recipe -
Creamy Chicken Piccata Recipe
  • READY IN 30 mins

Creamy Chicken Piccata

Recipe by  

"Lightly breaded chicken breasts are served with a tangy lemon and thyme cream sauce in this quick and tasty preparation."

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Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Season chicken, if desired, with salt and ground black pepper. Dip chicken in flour, then eggs, coating well. Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium heat and cook chicken, turning once, 5 minutes or until thoroughly cooked. Remove chicken and set aside.
  2. Heat remaining 1 tablespoon olive oil in same skillet and cook shallots and thyme, stirring occasionally, 2 minutes or until shallots are tender. Stir in lemon juice and cook 1 minute. Stir in Sauce, parsley and lemon peel; heat through. Spoon sauce over chicken and serve, if desired, with hot cooked rice or pasta.
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Reviews More Reviews

Most Helpful Positive Review
Jan 05, 2010

We are huge piccata fans and this was an easy, fast take on an easy classic. I actually used the Bertolli Alfredo with mushrooms and it was delicious. I also used a package of Perdue chicken tenders which means I didn't have to pound them and they still cooked quickly. YUM! Definitely a keeper . . . PS . . . go with the shallots! I served with Barilla Asparagus and Ricotta tortellini. Perfect!

Most Helpful Critical Review
Feb 01, 2010

This was an okay dish. Chicken was delicious but, I always prepare my chicken this way when making a dish with a sauce. My husband enjoyed it. I don't know if I will make this again but, was easy to make and quick. I didn't have shallots and used onion maybe the shallots and lemon peel would make the difference??


21 Ratings

Dec 03, 2009

Made with my cooking class and they enjoyed making and eating it! Very tasty chicken with a marvellous sauce. It was not dry (as chicken can be) and the sauce was a nice touch.

Jun 28, 2010

Love this recipe! Very easy to make. The only thing I did different was dip the chicken in flour, then in the egg, and then into japanese bread crumbs. I then place into skillet. I always make this recipe when company comes for dinner. I always get compliments.

Apr 28, 2010

This has to be the BEST dish I have ever cooked/eaten (and I cook and eat a lot)!!!!! Unbelievably amazing. Of course, I did adjust it slightly... but that's my little secret. :) Following the recipe as is will still produce an INCREDIBLE meal. Great for beginners. Next day leftovers are just as yummy, but it is doubtful that there will be leftovers - this is just that good!

Jan 05, 2010

My husband and I really enjoyed this. (He said I could make it again, even with company) I tried it because I wanted to start with something I knew we liked (Bertoli alfredo sauce) and branch out into new territory. I will be making more such ventures after the success of this one. The first time making it, however, did take much longer than the listed time--more like an hour, although it wasn't difficult.

Jan 05, 2010

This was really good! The coating on the chicken browns up really nicely and the sauce had a good flavor. I didn't have thyme so I chopped up a couple of basil leaves and threw them in the sauce, and it went well with the shallots and lemon. There is a lot of sauce so I served this over linguine. Will make again!

Jan 05, 2010

Mmmmm.... I've never beat chicken before cooking it,made the chicken very tender! Mixed up the flour then egg part, did it backwards. Didn't have thyme or Bertolli sauce, added minced garlic to the last step....Wow! Didn't know lemon zest tasted so delicous! Now, my husband wants to go to the store to get more chicken so I can make it again tonight! Marvelous, thank you!


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  • Calories
  • 321 kcal
  • 16%
  • Carbohydrates
  • 11.5 g
  • 4%
  • Cholesterol
  • 192 mg
  • 64%
  • Fat
  • 13.8 g
  • 21%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 36.2 g
  • 72%
  • Sodium
  • 112 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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