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!

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!

For today’s recipe, we need to do a quick FRIENDS recap – it’s the one with the metaphorical tunnel.

Chandler: Okay, last night at dinner, when the meals came, she put half her chicken piccata on my plate and took my tomatoes.

Ross: And that’s bad because…, you hate chicken piccata?

Chandler: Noo.

Ross: You didn’t want to share your tomatoes, tomatoes are very important to you.

Chandler: No, it’s like all of the sudden, we were this couple. And this alarm started going off in my head: ‘Run for your life! Get out of the building!’

Rachel: Men are unbelievable.

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!

So yes, 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.

Except it’s really just a super fancy-looking chicken dish that’s unbelievably easy to whip up with ingredients you already have on hand, making it perfect for date night, Sunday Supper, or even a busy weeknight.

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!

But more importantly, can we talk about the lemon cream sauce? I mean, you could even double the sauce, skip the chicken and just put it on a bed of pasta.

That works perfectly fine too, right?

I mean, the chicken would honestly just get in the way.

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!

Ingredients:

  • 1 pound spaghetti
  • 1 pound boneless, skinless chicken breasts, cut crosswise in half
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup all-purpose flour
  • 4 tablespoons unsalted butter, divided
  • 2 cloves garlic, minced
  • 1/4 cup diced shallots
  • 3/4 cup chicken broth
  • 1/4 cup dry white wine*
  • Juice of 1 lemon
  • 1/2 cup heavy cream
  • 1/4 cup capers, drained
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  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 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.

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