Instant Pot Creamy Chicken Piccata

4.58 from 21 votes
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Instant Pot Creamy Chicken Piccata - chicken breast cutlets pressure cooked with a rich lemon Piccata sauce. Serve the chicken piccata with pasta for an easy dinner that takes only 20 minutes.

Easy instant Pot Creamy Chicken Piccata recipe.
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Chicken Piccata

Chicken piccata is an easy and delicious chicken dish. The chicken breasts are first dredged in all-purpose flour, browned on both sides and then cooked in a Piccata sauce.

For this Instant Pot Creamy Chicken Piccata recipe, I added heavy whipping cream for a rich sauce that goes well with pasta.


What Is Piccata Sauce

Pressure cooked chicken Piccata in a creamy Piccata sauce linguine pasta.

Piccata sauce originated from Italy. It’s a sauce made mostly with lemon juice and butter.

It’s citrusy and tastes best on protein such as chicken and fish, for example: salmon. You can make the sauce creamy by adding heavy whipping cream.


How To Dredge Chicken

Italian-style chicken breast cutlets with a rich, cheesy and creamy lemon Piccata sauce.

To make the chicken cutlets, first you butterfly the chicken breasts by slicing them horizontally into thinner pieces.

Instead of seasoning the chicken with salt and pepper first, I mix both of them in the all-purpose flour. It’s easier!

After that, transfer the chicken breasts to the flour mixture and dredge them thoroughly in the flour, until well coated.


Frequently Asked Questions

How many calories per serving?

This recipe is only 399 calories per serving.

Instant Pot Creamy Chicken Piccata pasta in lemon butter Piccata sauce on a serving dish ready to serve.

What To Serve With Creamy Chicken Piccata

This recipe is best served with plain spaghetti or linguine. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

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4.58 from 21 votes

Instant Pot Creamy Chicken Piccata

Instant Pot Creamy Chicken Piccata – chicken breast cutlets pressure cooked with a rich lemon Piccata sauce. Serve the chicken piccata with pasta for an easy dinner that takes only 20 minutes.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 3 people
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Ingredients  

  • 1 lb (500g) boneless and skinless chicken breast, sliced horizontal into halves
  • 1/4 cup all-purpose flour
  • 1 pinch salt
  • 3 dashes ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/2 cup heavy whipping cream
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon salt , or to taste
  • 2 1/2 tablespoons lemon juice
  • 1 tablespoon non-pareil capers in jar, use the capers only
  • 1 tablespoon chopped parsley

Instructions 

  • Wash and rinse the chicken breasts with cold water, then pat them dry with paper towels. Slice the chicken horizontally. In a dish, mix the flour, salt, and pepper. Dredge the chicken generously in the flour.
  • Turn on the sauté mode on your Instant Pot. Once the pot is fully heated (to prevent the chicken from sticking), add the olive oil and butter. Brown the chicken on both sides for about 2–3 minutes until they are golden brown. (You can also brown the chicken in a regular or non-stick skillet.)
  • Add the garlic and cook for a short time. Then, add the chicken broth, heavy whipping cream, grated Parmesan cheese, salt, lemon juice, and capers. Cover the pot and select the Manual setting, setting it to High Pressure for 10 minutes. When it beeps, turn to Quick Release. Once the valve drops, carefully remove the cover.
  • Switch to sauté mode and cook for 1–2 minutes to reduce the sauce. Adjust the seasoning by adding more salt and lemon juice to taste. Top with chopped parsley and serve immediately with plain pasta, such as spaghetti or linguine.

Video

Notes

I used a 6-quart Instant Pot. If you use frozen chicken, increase the pressure cooking time by 50%, or a total of 15 minutes. The heavy whipping cream didn’t curdle. You can certainly add the whipping cream after pressure cooking, if you like. If you don’t have an Instant Pot, you can make this Creamy Chicken Piccata on a stove top. Just brown the chicken on a skillet and following the same method above. Simmer on low heat until the chicken thighs are cooked through.

Nutrition

Serving: 3people, Calories: 399kcal, Carbohydrates: 12g, Protein: 36g, Fat: 28g, Saturated Fat: 14g, Cholesterol: 164mg, Sodium: 668mg, Fiber: 1g, Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Bee Yinn Low

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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32 Comments

  1. Marie says:

    Is it possible to double this recipe in the instapot?

    1. Bee Yinn Low says:

      Yes you can but you don’t need 2x the liquid. Maybe 1.5 times.

  2. Cindy says:

    This recipe was so easy, flavorful and delish! So quick to make, and my sides were made while the chicken cooked itself in the instant pot! Everybody in my family loved it. A true winner! Thanks for sharing this excellent recipe! (Oh, and I used whole milk instead of cream, and it still came out great.)

    1. Rasa Malaysia says:

      Thank you!

  3. Sally Malec says:

    This recipe is so yummy. Chicken Piccata is a favorite of mine and have had at different restaurants. This recipe rivals if not excels what I have had.
    Thank you for such a great recipe. I will most definitely be making it again!

    1. Rasa Malaysia says:

      Nice!?

  4. Kat says:

    Do you have to brown the chicken on a skillet?

    1. Rasa Malaysia says:

      You don’t have to but if you want, you can.