Creamy Grilled Chicken Piccata: A Zesty & Smoky Twist on a Classic

When you envision classic chicken piccata, the delightful image of tender chicken in a vibrant, lemony sauce often comes to mind. Our rendition, the Creamy Grilled Chicken Piccata, elevates this beloved dish by introducing a captivating smoky dimension. We achieve this by swapping the traditional pan-fried method for grilling succulent chicken breasts, perfectly complementing the rich and tangy sauce. This innovative approach not only enhances the flavor profile but also offers a lighter, yet equally satisfying, culinary experience.

The act of grilling infuses the chicken with an irresistible smoky char that beautifully contrasts the bright, zesty notes of the piccata sauce. This deep, complex flavor layer sets our dish apart, transforming a familiar favorite into something truly extraordinary. The sauce itself remains gloriously rich and creamy, coating each slice of chicken with a luxurious embrace. Should you prefer a lighter consistency or a less intense richness, simply adjust by adding a touch more chicken broth to the mix. This recipe encourages you to make it your own, tailoring it to your personal taste preferences for an unforgettable meal.

Preparing Your Chicken for the Grill

Achieving perfectly tender and juicy grilled chicken starts with proper preparation. Ensuring your chicken breasts are well-seasoned and allowed to come to room temperature is crucial for even cooking and maximum flavor absorption. These initial steps are simple but make a significant difference in the final outcome of your creamy grilled chicken piccata.

Generously brush the chicken breasts all over with olive oil. This not only helps prevent sticking but also aids in achieving beautiful grill marks and locks in moisture.
Season both sides thoroughly with salt and freshly ground black pepper. Don’t be shy with the seasoning; it’s essential for building flavor.
Slice one lemon into thin rounds and add them to the dish alongside the chicken breasts. The lemon slices will impart a subtle citrus aroma and flavor to the chicken as it rests.
Allow the chicken to rest at room temperature for about 30 minutes. This step is vital. It helps the chicken cook more evenly and stay juicier. Cold chicken tends to seize up when it hits a hot grill, making it tough.

Mastering the Grill for Juicy Chicken

Grilling chicken breasts to perfection requires a good eye and attention to internal temperature. The goal is to achieve succulent, tender chicken with appealing char marks, without drying it out. If your chicken breasts are on the thicker side, resist the urge to flatten them before grilling. Thicker breasts tend to retain more moisture, resulting in a more tender and juicy end product. Overcooking is the enemy of any grilled chicken, so keep a close watch.

Preheat your gas grill to medium-high heat. A properly preheated grill ensures consistent cooking and excellent searing. If the chicken and lemon slices are already well-coated with olive oil, there’s no need to oil the grill grates separately, which helps prevent flare-ups.

Using metal tongs, carefully place the seasoned chicken breasts on the preheated grill, meaty side down. Arrange them in a single layer to ensure even cooking.
Close the grill cover. This traps the heat and helps cook the chicken more efficiently and thoroughly.
Once you observe substantial grill marks (typically about 4-5 minutes for thicker breasts), flip the breasts. These marks are a sign of good searing and flavor development.
Close the cover again and continue cooking for an additional 3-4 minutes. Cooking times can vary based on thickness and grill temperature.
Check for doneness. The best way to ensure perfectly cooked, safe, and juicy chicken is to use a digital thermometer. You want the internal temperature to reach between 155°F to 160°F. The chicken will continue to cook as it rests and finishes in the warm sauce, reaching the safe internal temperature of 165°F.
Transfer the cooked chicken to a clean plate and set aside to rest. Resting allows the juices to redistribute, ensuring a tender and moist result.

The grilled chicken breasts can be prepared ahead of time if you’re meal prepping, or just before you start preparing the luscious sauce.

Remember, avoiding overcooking is key. A digital thermometer is your best friend here. By pulling the chicken off the grill slightly before it reaches its final temperature, you leverage carryover cooking, ensuring it remains incredibly tender and doesn’t dry out when it’s incorporated into the warm piccata sauce.

Don’t forget the lemons! Grilling lemon slices adds another layer of depth and character to the dish. The charring intensifies their sweetness and mellows their acidity, making them a perfect garnish and flavor enhancer for your piccata.

While the chicken is cooking, place the lemon slices on the grill, off to the side, where they can cook gently without burning.
When visible char marks appear, indicating caramelization, flip the slices to grill the other side. This takes only a few minutes per side.
Add the beautifully charred lemon slices to the plate with the grilled chicken. They’ll release their enhanced flavor into the resting juices, ready to be incorporated or used as a garnish.

The Art of the Creamy Lemon Caper Sauce

While your perfectly grilled chicken rests, the magic of the creamy piccata sauce begins. This sauce is the heart of the dish, delivering that signature tangy, briny, and rich flavor profile that chicken piccata is famous for. Creating a smooth, velvety sauce is simpler than you might think, starting with a classic roux to provide the perfect body.

As the grilled chicken rests…

Heat a large skillet over medium-high heat. A large skillet provides ample space for whisking and simmering, ensuring a well-developed sauce.
Add 2 tablespoons each of olive oil and butter to the skillet. The combination of these fats adds depth of flavor and helps create a smooth roux.
When the mixture is frothy and the butter is fully melted, add the flour. This is the beginning of your roux, which will thicken the sauce.
Whisk continuously until the flour is well combined with the fats and the mixture thickens slightly. Cook for about 1-2 minutes to cook out the raw flour taste, but don’t let it brown too much.
Reduce the heat to medium. This prevents the sauce from cooking too quickly and potentially scorching.
Gradually add the chicken broth, juice from 2 lemons, heavy cream, and drained capers. Whisk constantly as you add the liquids to prevent lumps and ensure a silky-smooth sauce. The fresh lemon juice provides the essential bright tang, while capers add their distinctive briny punch.
Continue to stir to combine all ingredients, and bring the sauce to a gentle boil. This helps to activate the thickening power of the roux.
Lower the heat once again and gently simmer for 2 to 3 minutes. This allows the flavors to meld beautifully and the sauce to reach its desired creamy consistency. If you prefer a thinner sauce, you can add a bit more chicken broth at this stage until it suits your preference.

A perfectly balanced piccata sauce is key. The richness of the cream is cut beautifully by the acidity of the lemon and the salty burst of capers. This interplay of flavors is what makes piccata so incredibly satisfying. Don’t be afraid to taste and adjust the seasoning as you go – a little more salt, pepper, or even a squeeze of fresh lemon juice can make all the difference.

Bringing It All Together & Serving Suggestions

With the chicken perfectly grilled and rested, and the creamy lemon-caper sauce simmering to perfection, it’s time to bring these components together to create a harmonious and intensely flavorful dish. The final steps are all about gentle warming and presentation, ensuring every bite is as delightful as the last.

Cut the grilled chicken breasts into thick, elegant slices. This allows them to absorb the sauce beautifully and makes serving easier.
Carefully place the chicken slices into the skillet with the simmering piccata sauce.
Gently turn the chicken to ensure all sides are coated generously with the creamy piccata sauce. The goal is to warm the chicken through and infuse it with the sauce’s flavors, not to cook it further.
Simmer until the chicken is just heated through, about 1-2 minutes. Avoid vigorous boiling, which can curdle the cream.
Add the grilled sliced lemon to the skillet. Their softened, smoky sweetness will enhance the overall flavor.
To serve, top it all off with a generous sprinkle of chopped fresh parsley, a hint of fresh lemon zest, and extra capers for garnish. These fresh elements add brightness, aroma, and a final burst of flavor and visual appeal.

This dish, with its combination of smoky grilled chicken and rich, tangy sauce, is incredibly flavorful. Remember, if you find the sauce too rich or thick, you can always thin it down with a splash of extra chicken broth to achieve your preferred consistency. Customization is key to a perfect meal!

Creamy Grilled Chicken Piccata is delicious served…

Over delicate angel hair pasta: The thin strands of pasta are ideal for soaking up every drop of the luxurious creamy sauce.
Alongside crispy roasted potatoes: A hearty and comforting pairing, the potatoes provide a textural contrast and absorb the flavorful sauce beautifully.
Or perhaps with fluffy wild rice: For a more sophisticated and earthy accompaniment, wild rice adds a wonderful texture and nutty flavor that complements the chicken and sauce.
Steamed or sautéed green vegetables: Asparagus, broccoli, or green beans tossed with garlic and olive oil make an excellent light and fresh side.
Creamy polenta: For a truly indulgent experience, a bed of creamy polenta is a fantastic vehicle for the piccata sauce.

No matter your choice of accompaniment, this Creamy Grilled Chicken Piccata promises a memorable dining experience that skillfully blends familiar comfort with innovative flavors. It’s a versatile dish that can be dressed up for a special occasion or simplified for a weeknight meal, offering a delightful twist on a classic that will impress your taste buds.

Creamy Grilled Chicken Piccata

Give your chicken piccata a fantastic upgrade! Instead of traditional pan-frying, grill the chicken to impart a wonderful smoky flavor, then nestle it into a luscious, lemony cream and caper sauce. This delightful dish is the perfect complement to angel hair pasta or roasted potatoes.

Servings 4 servings

Author Rosemary Stelmach

Ingredients

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

Instructions

Brush the chicken breasts generously with olive oil and season both sides with salt and pepper. Slice one lemon and place it with the chicken. Allow the chicken to rest at room temperature for 30 minutes to ensure even cooking.
Preheat your gas grill to medium-high heat. If the chicken and lemon slices are sufficiently coated with oil, there’s no need to oil the grates further.
Using metal tongs, place the chicken breasts on the preheated grill, meaty side down. Close the cover. Cook until you see distinct grill marks (approximately 4-5 minutes for thick breasts), then flip. Close the cover and continue cooking for another 3-4 minutes. Verify doneness with a meat thermometer (target 155-160°F). Transfer the chicken to a clean plate and let it rest.
While the chicken is grilling, place the lemon slices on a cooler part of the grill. Once char marks appear, flip them to grill the other side. Add these charred lemon slices to the plate with the grilled chicken.
In a large skillet over medium-high heat, combine 2 tablespoons each of olive oil and butter. Once frothy, add the flour and whisk continuously until it forms a smooth, thickened roux.
Reduce the heat to medium. Stir in the chicken broth, juice from the remaining 2 lemons, heavy cream, and drained capers. Continue to stir and bring the sauce to a gentle boil. Lower the heat again and simmer gently for 2 to 3 minutes, allowing the flavors to meld and the sauce to thicken slightly. Adjust consistency with more broth if desired.
Slice the rested grilled chicken breasts into thick pieces. Place these slices into the skillet with the piccata sauce, gently turning them to coat. Simmer until the chicken is just heated through. Incorporate the grilled lemon slices. Garnish generously with chopped fresh parsley, lemon zest, and additional capers. Serve immediately over angel hair pasta or alongside roasted potatoes for a complete meal.

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