Easy Lemon Chicken Piccata

This easy lemon chicken piccata is perfect for a quick weeknight dinner or entertaining company! With juicy chicken and the best pan sauce.

why you’ll love this lemon chicken piccata

• Restaurant-quality yet so easy. With simple pantry ingredients, this dish comes together so quickly and easily, perfect for a romantic date night, company dinner, or even a super busy weeknight.
• The chicken is so juicy. Say goodbye to dry chicken! Coating the chicken in flour will help create that light golden crust, thicken the pan sauce, and help the sauce cling to the juicy, tender meat.
• Luscious, velvety pan sauce. The bright, zesty cream sauce is pure gold, best served over a bed of pasta to sop up all the rich, lemon, buttery goodness.

How to make easy lemon chicken piccata

1. Prep the chicken. Cut the chicken breast in half horizontally to create two even cutlets. Pound out the chicken using a meat mallet, heavy metal pan (ex. cast iron skillet), or rolling pin to reach an even thickness, if needed.
2. Cook the pasta. Cook the pasta (angel hair or spaghetti) in boiling salted water until al dente, draining well.
3. Season and coat. Season the chicken cutlets with salt and pepper, then dredge lightly in flour, shaking off any excess flour.
4. Cook the chicken. Cook the chicken, in batches, in a large cast iron skillet over medium high heat until golden brown and cooked through (165°F), about 4-5 minutes per side. Set the chicken aside and keep warm.
5. Make the pan sauce. In the same pan, melt the butter, then sauté the aromatics until fragrant. Deglaze the pan with the wine, scraping up the browned bits from the bottom of the skillet. Finally, stir in the chicken broth and lemon juice, simmering until slightly reduced, about 5 minutes.
6. Make it creamy. Lower the heat and slowly stir in the heavy cream until thickened, about 3-4 minutes, then stir in the drained capers.
7. Serve. Return the chicken to the skillet until warmed through, then serve over pasta and garnish with parsley.

Easy Lemon Chicken Piccata

Yield: 4 servings

Prep: 15 minutes minutes

Cook: 15 minutes minutes

Total: 30 minutes minutes

This easy lemon chicken piccata is perfect for a quick weeknight dinner or entertaining company! With juicy chicken and the best pan sauce.

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Ingredients

• 1 pound spaghetti
• 1 pound boneless skinless chicken breasts, cut in half lengthwise
• 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
• ¼ cup dry white wine
• ¾ cup chicken broth
• 3 tablespoons freshly squeezed lemon juice
• ½ cup heavy cream
• ¼ cup capers, drained
• 2 tablespoons chopped fresh parsley 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 wine, scraping any browned bits from the bottom of the skillet.
• Stir in chicken broth and lemon juice. Cook, stirring occasionally, until slightly reduced, about 5 minutes.
• Reduce heat to low; gradually stir in heavy cream until slightly thickened, about 3-4 minutes.
• Stir in capers; season with salt and pepper, to taste. Return chicken to the skillet.
• Serve immediately with pasta, garnished with parsley, if desired.

Equipment

Cast Iron Skillet

Notes

• Cut the chicken lengthwise. Rather than pounding out the chicken, cut the chicken breasts lengthwise, slicing horizontally across the thickest part of the breasts – this will create uniform cutlets and allow fast cooking so the meat stays tender without drying out.
• Avoid an overcrowded pan. Cook the chicken cutlets in batches to ensure proper browning for a golden brown crust. An overcrowded pan will steam the chicken instead!
• Deglaze the pan. This will help build the pan sauce by adding all the deep, concentrated flavors from the caramelized browned bits stuck to the bottom of the pan. 
• 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 over a bed of pasta. The pasta will soak up all the extra sauce, transforming a simple chicken dish into a hearty dinner without requiring heavy sides.
• Mix it up. Swap out the chicken for veal or shrimp.

Course: Main Course

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