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.

Easy Lemon Chicken Piccata Recipe

Description

A quick and delicious lemon chicken piccata recipe that’s creamy, tangy, and ready in just 30 minutes. Perfect for a romantic dinner or a busy weeknight!

Ingredients

Scale

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 more broth)
3 tablespoons freshly squeezed lemon juice
½ cup heavy cream
¼ cup capers, drained
2 tablespoons chopped fresh parsley leaves

Instructions

Cook the spaghetti in a large pot of boiling salted water according to package instructions. Drain well and set aside.
Season the chicken with salt and pepper, then dredge each piece in flour, shaking off any excess.
In a large cast iron skillet, melt 2 tablespoons of butter over medium-high heat. Add the chicken and cook for 4-5 minutes on each side until golden and cooked through. Remove and keep warm.
Melt the remaining butter in the skillet. Add garlic and shallots, sautéing for about 2 minutes until fragrant.
Pour in chicken broth, wine, and lemon juice. Cook for 5 minutes until slightly reduced.
Gradually whisk in heavy cream, allowing it to thicken for 3-4 minutes. Season with salt and pepper to taste.
Stir in capers and return the chicken to the skillet, coating it in the sauce.
Serve immediately over pasta, garnished with parsley.

Notes

To make this dish gluten-free, use gluten-free flour and pasta. Substitute white wine with chicken broth if needed.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 portion
Calories: 520
Sugar: 2g
Sodium: 900mg
Fat: 26g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 32g
Cholesterol: 130mg

Keywords: lemon chicken piccata, chicken dinner, quick dinner, creamy chicken