Easy Lemon Chicken Piccata Recipe

Looking for a quick and delicious dinner that feels like a restaurant-quality meal? This Easy Lemon Chicken Piccata recipe is exactly what you need! It’s light, creamy, tangy, and incredibly satisfying. Plus, it comes together in just 30 minutes with ingredients you probably already have on hand. Whether you’re cooking for a romantic dinner or a busy weeknight, this dish never disappoints!

Table of Contents

Why You’ll Love This Recipe

This easy lemon chicken piccata is a game-changer! It’s quick to make, with simple pantry ingredients that deliver bold flavors. The creamy, zesty lemon sauce pairs perfectly with tender chicken and pasta, giving you a restaurant-quality dish at home. Plus, it’s versatile enough for weeknight dinners or special occasions. Serve over spaghetti for a lemon chicken piccata pasta experience that’s irresistible!

What is Chicken Piccata?

Chicken Piccata is an Italian-American classic featuring lightly pan-fried chicken breasts smothered in a luscious lemon butter sauce with capers. It’s typically served over pasta or with roasted vegetables. The bold flavors and creamy texture make it a favorite for special occasions and busy weeknights alike.

Ingredients

1 pound spaghetti
1 pound boneless, skinless chicken breasts, sliced crosswise in half
Kosher salt and freshly ground black pepper, to taste
½ cup all-purpose flour
4 tablespoons unsalted butter, divided
2 cloves garlic, minced
¼ cup diced shallots
¾ cup chicken broth
¼ cup dry white wine (or substitute with more broth)
3 tablespoons freshly squeezed lemon juice
½ cup heavy cream
¼ cup capers, drained
2 tablespoons chopped fresh parsley leaves

How to Make This Recipe

Making Lemon Chicken Piccata is easier than you think! Follow these step-by-step instructions to get the perfect result every time.

1: Prepare the Pasta

Bring a large pot of salted water to a boil.
Add spaghetti and cook according to package instructions (usually about 8-10 minutes).
Drain well and set aside. Drizzling with a little olive oil will help prevent sticking.

2: Prepare the Chicken

Pat the chicken breasts dry with paper towels, then season both sides with kosher salt and freshly ground black pepper.
Dredge each chicken piece in flour, shaking off the excess. This coating helps create a beautiful golden crust.

3: Cook the Chicken

In a large cast iron skillet, melt 2 tablespoons of butter over medium-high heat.
Add the chicken breasts and cook for about 4-5 minutes on each side until golden brown and cooked through.
Transfer the chicken to a plate and cover to keep warm.

4: Make the Sauce

Melt the remaining butter in the same skillet. Add minced garlic and diced shallots, cooking for about 2 minutes until fragrant.
Stir in the chicken broth, white wine (or broth substitute), and freshly squeezed lemon juice. Allow the sauce to simmer for 5 minutes to reduce and thicken.
Gradually whisk in the heavy cream, pouring slowly to prevent curdling. Let it cook for 3-4 minutes until slightly thickened.
Stir in the drained capers for that signature tangy burst of flavor.

5: Combine and Serve

Return the chicken to the skillet, spooning the sauce over the top to coat.
Serve the chicken and sauce over the prepared pasta.
Garnish with fresh parsley and a slice of lemon if desired.

Tips for the Best Chicken Piccata

Cut Chicken Crosswise: Slice chicken breasts horizontally for thinner cutlets, saving time and cooking evenly.
Use Quality Wine: Pick a dry white wine you enjoy drinking. Pinot Grigio or Sauvignon Blanc work well.
Add Cream Slowly: To prevent curdling, pour the cream slowly at the end.
Serve with Bread: Crusty bread is perfect for soaking up that creamy lemon sauce!

Serving Suggestions

To elevate your lemon chicken piccata pasta experience, serve it alongside some Italian classics and fresh sides. Try pairing it with a crisp Italian Chopped Salad, buttery Skillet Dinner Rolls, or Garlic Parmesan Roasted Broccoli. For a comforting twist, serve with Perfect Mashed Potatoes or Roasted Sweet Potatoes. Don’t forget a glass of dry white wine to complement the creamy lemon sauce!

FAQs

Can I make Lemon Chicken Piccata without wine?

Yes, you can substitute the white wine with an equal amount of chicken broth or vegetable broth. Add a splash of white vinegar or lemon juice for acidity.

What kind of pasta pairs best with Lemon Chicken Piccata?

Spaghetti and angel hair are classic choices, but linguine and fettuccine are great too if you prefer something heartier.

How do I store and reheat leftovers?

Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of chicken broth to keep the sauce creamy.

Can I make this dish ahead of time?

Yes! Prepare the chicken and sauce separately, then reheat and combine before serving. Fresh pasta works best when cooked just before serving.

Is Lemon Chicken Piccata gluten-free?

Use gluten-free flour and pasta to make this dish gluten-free. Everything else in the recipe is naturally gluten-free.

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs offer a juicier and more flavorful option. Adjust the cooking time as they may take longer to cook.

This lemon chicken piccata is the ultimate weeknight dinner, combining creamy, zesty flavors with tender chicken and pasta. Whether you’re looking for a quick family meal or an impressive dish for guests, this recipe is a winner. Pair it with crusty bread and a side salad for a complete meal. Don’t forget to pin it on Pinterest and share your experience in the comments!

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