chicken piccata pasta

Quick and easy, creamy lemon chicken piccata is a simple and delicious 30-minute meal made with tender chicken breast in a light lemon sauce with capers.

Creamy Lemon Chicken Piccata

chicken breasts (1 lb. total) boneless and skinless

salt

black pepper

teaspoon Italian seasoning

all-purpose flour

vegetable oil

tablespoons butter

garlic,

chicken broth

heavy cream

capers

tablespoon lemon juice

fresh parsley, finely chopped (for garnish)

lemon wedges, thinly sliced (for garnish)

dry pasta

potatoes

Slice each chicken breast carefully in half lengthwise (horizontally) and place one at a time, between 2 sheets of plastic cling wrap or in a ziploc freezer bag. Carefully flatten the chicken breasts with a rolling pin until they are approximately 1/4-inch thick. Don’t pound the breasts too hard, as it could tear them apart. Ideally, you want flattened chicken breasts with uniform thickness.

Season both sides of each chicken breast with salt, pepper and Italian seasoning. Then, dip the chicken in a shallow bowl of flour and evenly coat both sides. Set aside on a plate.

Heat oil in a large skillet over medium high for 2 minutes until the oil is sizzling and shimmering.

Sear the chicken for about 5 minutes per side until golden brown and fully cooked through. The internal temperature for the chicken should reach 165F. Depending on the size of your skillet, you may have to do this in two batches. Rest the chicken on a plate.

In the same skillet, melt butter and sauté the garlic until fragrant, about 1 minute. Stir in chicken broth and flour and mix well until the sauce is smooth and uniform.

Add in heavy cream, capers, and lemon juice. Turn the heat down to medium low and bring the sauce to a simmer until thickened to a desired consistency, about 2-3 minutes. Stir continuously if the cream curdles because of lemon juice, until smooth.

Return the chicken to pan and toss well to coat. Let the chicken cook with the sauce for another minute and garnish with lemon wedges and parsley.

This dish was so delicious. I have been making your recipes multiple nights in a row. The lemon cream sauce was perfect and not overpowering. So glad I found your site.

https://www.youtube.com/watch?v=owJ8YAw7Glc

Quick and easy, creamy lemon chicken piccata is a simple and delicious 30-minute meal. Soft and tender chicken breast is dredged in flour, seared, and tossed in a light and creamy lemon sauce with capers and garlic to give the best flavour. This crowd favourite is so easy to make in a single skillet and served over a bed of pasta. The perfect weeknight dinner.

FULL RECIPE: https://www.aheadofthyme.com/creamy-lemon-chicken-piccata/

PIN for later: https://www.pinterest.ca/pin/150870656257463978/

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This easy recipe for chicken piccata pasta is smothered and a lemony buttery sauce and packed with healthy green beans for an easy, delicious, and inexpensive meal.

Chicken Piccata Pasta with Green Beans

pasta

frozen cut green beans ((fresh will also work))

olive oil

butter (divided)

black pepper (plus more if needed)

chicken breasts

onion

garlic (finely chopped)

dry white wine (such

juice and zest of one lemon

chicken stock/broth

capers (drained, more if desired)

parsley (chopped)

Cook pasta according to directions in heavily salted water. Three minutes before it&#x27;s al dente, add the frozen cut green beans. Cook for another two minutes, until green beans are tender and just before pasta is al dente.

Meanwhile, mix the flour (2 tablespoons) with the kosher salt (1/2 teaspoon) and black pepper (1/4 teaspoon) in a large bowl. Toss the cut up chicken breasts (1 lb.) in the flour mixture to completely coat.

Heat the 2 tablespoons of olive oil and 2 tablespoons of the butter in a large skillet. Add the flour-coated chicken pieces to the skillet and cook for about 5 minutes, stirring occasionally, until browned and fully cooked. Remove from skillet onto a plate and set aside.

Add the onions to the skillet and sauté until softened and starting to brown (about 2 minutes). Add the garlic and sauté until fragrant; about 30 seconds. Add the white wine (1/2 cup) and use a a wooden spoon to scrape up any stuck-on bits from the bottom of the skillet.

Add the chicken broth (1 cup), lemon juice and zest, and capers (2 tablespoons), and simmer until liquid has reduced by about half.

Use a slotted spoon to transfer the pasta and green beans to the skillet, along with 1/2 cup of the pasta water, and stir to coat. Cook until pasta is fully al dente and sauce has thickened, about 2-3 minutes. Turn the heat to low and stir in the remaining 2 tablespoons of butter until melted. Add the chicken back to the skillet and stir until heated through.

Serve with extra lemon slices, parsley, and grated parmesan, if desired.

Great recipe!  Loved how the green beans enhanced the flavor!

The flavors in this sauce seriously are soooo good- my whole family gobbled it up!

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Top 2 chicken piccata pasta recipes from across the web

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Creamy Lemon Chicken Piccata

Chicken Piccata Pasta with Green Be...

The most viewed chicken piccata pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine