Easy Lemon Chicken Piccata
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course
Easy Lemon Chicken Piccata
Description
This recipe prepares chicken breasts halved lengthwise, seasoned, and coated in flour to achieve a light crust when pan-fried in butter. The cooking process creates a golden exterior while keeping the chicken tender inside. The sauce is made in the same skillet by sautéing minced garlic and shallots in butter, then adding chicken broth, dry white wine, and fresh lemon juice to reduce flavors. Heavy cream is whisked in towards the end to thicken the sauce and lend a velvety texture. Capers add distinctive tang and brininess that complement the lemon notes.
The dish is served immediately with spaghetti, allowing the sauce to coat pasta and chicken evenly. Fresh parsley adds color and mild herbal brightness when sprinkled on top. The preparation method provides harmony between mild, tender chicken and a creamy yet zesty sauce.
For those avoiding alcohol, additional chicken broth can replace white wine without altering the dish's character drastically. The dish balances texture and flavors through sequential cooking steps that build layers in the sauce while maintaining the chicken's moisture.
Ingredients
- 1 pound spaghetti
- 1 pound chicken breast cut crosswise in half, boneless skinless
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- ½ cup all-purpose flour
- 4 tablespoons butter divided, unsalted
- 2 cloves garlic minced
- ¼ cup shallot diced
- ¾ cup chicken broth
- ¼ cup dry white wine
- 3 tablespoons lemon juice freshly squeezed
- ½ cup heavy cream
- ¼ cup capers drained
- 2 tablespoons parsley chopped fresh leaves
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Season chicken with salt and pepper, to taste. Working one at a time, dredge chicken in flour.
- 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.
- Melt remaining 2 tablespoons butter in the skillet. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.
- Stir in chicken broth, wine and lemon juice. Cook, stirring occasionally, until slightly reduced, about 5 minutes.
- Gradually whisk in heavy cream until slightly thickened, about 3-4 minutes; season with salt and pepper, to taste. Stir in capers.
- Serve immediately with pasta and chicken, garnished with parsley, if desired.
Notes
- White wine in the sauce can be replaced with additional chicken broth for a non-alcoholic version.
User Reviews
Overall Rating
4.9
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