4.9 from 327 votes
Easy Lemon Chicken Piccata
Easy Lemon Chicken Piccata features chicken breasts dredged in flour, pan-fried in butter, and served with a sauce made from garlic, shallots, chicken broth, white wine, lemon juice, heavy cream, and capers. Served alongside spaghetti, the sauce balances buttery richness with bright lemon acidity and briny capers for a classic piccata flavor.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
4
servings
Course:
Main Course
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.
Cup of Yum
Notes
- White wine in the sauce can be replaced with additional chicken broth for a non-alcoholic version.