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!

This Chicken Piccata Pasta recipe has pasta and golden bites of juicy chicken tossed in the most amazing piccata sauce with white wine, butter, garlic, capers, fresh lemon juice, and more!

Chicken Piccata Pasta

chicken bouillon cube

parsley

Dijon mustard

¼ lbs. boneless skinless chicken breast

Salt/pepper

olive oil (divided)

flour

parmesan cheese (grated)

dry white wine (see notes)

butter

garlic (minced)

½ lb. radiator pasta (see notes)

pasta water

capers (drained)

lemon juice

lemons

Combine the sauce ingredients in a medium measuring cup with a spout and set aside. Combine the flour and parmesan cheese for the chicken in a medium bowl and set aside.

Measure out remaining ingredients before beginning.

Cover the chicken with saran wrap and use the textured side of a meat mallet to tenderize each side. Cut it into 2-inch strips and pat it completely dry. Season with salt and pepper and toss to coat.

Take  1 tbsp.  olive oil and rub it over the chicken, this will help the flour mixture adhere to it. Transfer the chicken to the flour mixture and coat on all sides. (Breading one piece at a time works best),

Heat remaining  2 tbsp.  olive oil over medium-high heat. Add the chicken and sear until golden and cooked through, 3-4 minutes per side. Set aside.

As you continue with the following steps, bring a large pot of water to a boil for the pasta. Once a boil is reached, stir in some salt. (I use ½ tablespoon Kosher salt.)

Meanwhile, add the wine to the same skillet used to cook the chicken and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet, this will add more flavor to the sauce. Simmer until reduced by half, 4 to 5 minutes.

Add   3 tbsp.  of the butter and the garlic and cook for 1 minute. Add the flour and stir continuously for 1 minute.

Add the combined sauce mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer. Let it simmer, partially covered, while you cook the pasta to al dente according to package instructions.

Use a ladle to remove ¼ cup of pasta water from the top of the pot where the foam is, then drain the rest.

Add the pasta, reserved pasta water, and capers to the sauce and toss to coat. Reduce heat to low. Stir in the parmesan cheese and lemon juice.

Add the chicken back and stir to combine and heat through. Note: The sauce will continue to thicken and get absorbed by the pasta upon standing.

Add the remaining   3 tbsp.  cold butter and stir to combine and melt. Remove from heat. Garnish with lemon slices and parsley. Serve!

Hi Stephanie,  
Another great recipe that everyone enjoyed.  Your sauces are the bomb and I want everyone to know that you don't have to double the sauce ingredients with you recipes as I think you enjoy sauce as much as I do.  I love your cook books and so far have not been disappointed in anything that I have made.  I am 78 and the amount of ingredients seem intimidating but do it ahead like you say in your books and you can have all the ingredients ready to use on the day you cook.  Thanks again for all the wonderful recipes.

This was so delicious and actually easier to prepare than I thought. My family raved about this dish and I will definitely make it again!

So good! Made it exactly as written and it was perfect. My husband ordered a piccata dish at a fancy restaurant this weekend, and he said this was better. 

Another winner! My family and I all loved how saucy it was and the chicken was perfectly cooked.

This is a quick recipe that can easily be made after work.  I used rotini, because I had them on hand and the shape was close enough.  The sauce has such good flavor from the lemon and capers.  It needed a little fresh cracked pepper and salt to taste.  We loved it.  Will definitely make it again.  Thanks, Stephanie!

10/10 make this dish!!! It tastes like so much effort but, comes together so fast. Will def make again ,cozy cook for the win!!!

https://videos.scriptwrapper.com/9728/mCvXpqXERo155pWl2LWk/original/video.mp4

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