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4.9 from 327 votes

Easy Lemon Chicken Piccata

You won't believe how quick and simple this is with ingredients you already have on hand! Serve with pasta and you're set!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Course: Main Course

Ingredients

  • 1 pound Spaghetti
  • 1 pound boneless skinless chicken breasts cut 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*
  • 3 tablespoons freshly squeezed lemon juice
  • ½ cup heavy cream
  • ¼ cup capers drained
  • 2 tablespoons chopped fresh parsley leaves

Instructions

    Cup of Yum
  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.

Notes

  • *Additional chicken broth can be used for white wine as a non-alcoholic substitute.