Easy Lemon Chicken Piccata
You won’t believe how quick/easy this is with ingredients you already have on hand! Serve over pasta – SO GOOD!
This recipe is pretty much dedicated to Chandler and Janice because that’s the only thing that comes to mind when I think of chicken piccata.
WHY I LOVE THIS RECIPE
- Restaurant-quality yet so easy. With simple pantry ingredients, this dish comes together so quickly and easily, perfect for a romantic date night, Sunday Supper or even a super busy weeknight.
- Luscious, velvety lemon cream sauce. You could even double the sauce, skip the chicken and put it on a bed of pasta. The chicken would honestly just get in the way anyway.
WHAT IS CHICKEN PICCATA
Chicken piccata is an Italian-American dish typically made with pan-fried chicken breast cutlets, capers and a lemon butter sauce served with pasta, mashed potatoes, roasted potatoes or crusty bread.
TIPS AND TRICKS FOR SUCCESS
- Cut the chicken crosswise. Rather than pounding out the chicken, cut the chicken breasts crosswise, slicing horizontally across the thickest part of the breasts – this will help cut down on prep time even more.
- Choose a wine you will drink. A dry white wine (pinot grigio or sauvignon blanc) is great here – it does not have to be anything fancy or overpriced. Just something you don’t mind sipping on since you will have an open bottle.
- Add the cream slowly. Always add the heavy cream at the very end, pouring very slowly to prevent curdling.
- Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!
- Mix it up. Swap out the chicken for veal or shrimp.
WHAT TO SERVE WITH LEMON CHICKEN PICCATA
- Italian Chopped Salad
- Easy Skillet Dinner Rolls
- Best Chicken Caesar Salad with Homemade Croutons
- Roasted Sweet Potatoes
- Garlic Parmesan Roasted Broccoli
- How to Make Perfect Mashed Potatoes
TOOLS FOR THIS RECIPE
Large cast iron skillet
EASY LEMON CHICKEN PICCATA: FREQUENTLY ASKED QUESTIONS
Yes, a chicken cutlet is a chicken breast already cut in half horizontally!
Additional chicken broth can be used for white wine as a non-alcoholic substitute.
Heavy cream (or heavy whipping cream) has one of the highest fat contents with about 36-40% fat. Half and half or whole milk are suitable substitutes, but will yield a lighter result.
Long, thin pasta such as angel hair or spaghetti are both great options.
Leftovers can be stored in an airtight container in the fridge for 3-4 days, reheating over low heat until warmed through.
Recipe
Yield: 4 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Ingredients
Instructions
1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
2. Season chicken with salt and pepper, to taste. Working one at a time, dredge chicken in flour.
3. Melt 2 tablespoons butter in a large cast iron skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Set aside and keep warm.
4. Melt remaining 2 tablespoons butter in the skillet. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.
5. Stir in chicken broth, wine and lemon juice. Cook, stirring occasionally, until slightly reduced, about 5 minutes.
6. Gradually whisk in heavy cream until slightly thickened, about 3-4 minutes; season with salt and pepper, to taste. Stir in capers.
7. Serve immediately with pasta and chicken, garnished with parsley, if desired.
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