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.
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What is Piccata Sauce?
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?
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.
How Many Calories Per Serving?
This recipe is only 399 calories per serving.
What Dishes to Serve with this Recipe?
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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Instant Pot Creamy Chicken Piccata Recipe
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.
Ingredients
- 1 lb. 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
Directions
- 1
Wash and rinse the chicken breasts with cold water. Pat dry with paper towels. Slice horizontally. Mix the flour, salt and pepper in a dish. Dredge the chicken generously with the flour.
- 2
Turn on the Saute mode on your Instant Pot. As soon as the pot is fully heated (to make sure the chicken doesn’t stick to the pot), add the olive oil and butter. Brown the chicken on both sides, about 2-3 minutes on each side until both sides turn brown. (You may brown the chicken on a regular skillet or non-stick skillet.)
- 3
Add the garlic and cook a little bit. Add the chicken broth, heavy whipping cream, grated Parmesan cheese, salt, lemon juice and capers. Cover the pot and select Manual and set to High pressure for 10 minutes. When it beeps, turn to Quick Release. When the valve drops, remove the cover carefully. Turn to Saute mode for cook for 1 - 2 minutes to reduce the sauce. Add more salt and lemon juice to suit your taste. Top with the chopped parsley and serve immediately with some plain pasta such as spaghetti or linguine.
Recipe 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.
Amy
This was delicious, the sauce was amazing! I will definitely be making it again but I made it for 4 of us and did a little over 1lb of chicken and there wasn’t enough! What happens if I make more chicken? Do I need to add more liquid for the pressure cooker? Thanks!
Faith
Love this recipe, it’s my go to. Best I’ve made. Only change I implemented was allowing a 5min natural release before the full release, I feel like it makes the chicken more tender.
Rasa Malaysia
Hi Faith thanks for trying my recipe. Please try out more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Kelly
Can I replace the heavy cream with Half & Half?
Rasa Malaysia
I think so but I can’t guarantee the results since I didn’t use it.
Kelly
I am looking forward to trying this recipe. Quick question about using a dairy free cream – i.e. if using coconut cream, when would it be best to add coconut cream to avoid curdling?
Rasa Malaysia
You can add after pressure cooking.
Eunice
Excited to try your recipe! Is it okay to put the heavy whipping cream and set on high pressure? I was under the impression that dairy should be added after pressure because of curdling.
Rasa Malaysia
You can add the heavy cream and cook high pressure. It didn’t curdle, but feel free to add after pressure cooking.
Jackie Brackett
This recipe is very good. I like the addition of the cream. If you usually use frozen chicken, try it with fresh chicken, it is so much better.
Rasa Malaysia
Hi Jackie, thanks so much for trying this recipe!
Joan Kovats
I will definitely going to try this recipe. I love anything chicken and just love your site. So glad that I found you.
Rasa Malaysia
Hi Joan, thanks, I am so glad to have you. Yes, please try this chicken piccata recipe, you will love it.
Marie Czarnecki
what I don’t like is that you have to go through many steps to get to the recipe. Why not put jump to recipe and you got it?????? It is a pain in the ars!!!!
Rasa Malaysia
Hi Marie, my recipe is worthy of it. Trust me, they are so easy and delicious and anyone who has tried my recipes know that my recipes are very good!
E
There’s literally a jump to recipe button at the top.
Rasa Malaysia
Hi E, thanks for noticing.