Experience the enchantment of our Easy Lemon Chicken Piccata—a culinary symphony that marries tender chicken, perfectly cooked pasta, and a velvety lemon-infused sauce. This dish is a celebration of flavors, where the zing of lemon, the richness of cream, and the briny pop of capers dance together in a harmonious medley. With a simple yet elegant preparation, this Piccata promises to elevate your dinner routine, ensuring a satisfying and delightful experience for both the chef and the lucky diners.
In our household, the Easy Lemon Chicken Piccata isn’t just a meal; it’s a weeknight savior and a weekend indulgence. The first time I whipped up this recipe, the kitchen was filled with the aroma of sizzling chicken and the irresistible fragrance of garlic and lemon. As we sat down to enjoy the first bite, the collective sigh of contentment was undeniable. It has since become a regular on our menu, a go-to recipe that transforms ordinary evenings into extraordinary dining experiences. Now, whether it’s a family gathering or an intimate dinner, the Lemon Chicken Piccata is the star of the show, making every meal feel like a special occasion.
Why This Quick and Luscious Lemon Chicken Piccata Deserves a Spot on Your Table:
- Quick Elegance: Impress your guests or satisfy your family with a restaurant-worthy dish that’s surprisingly easy to make.
- Lemony Perfection: The combination of lemon juice and capers adds a burst of brightness and complexity to the velvety sauce.
- Creamy Indulgence: A touch of heavy cream elevates the sauce to a luxurious, silky texture, creating a truly indulgent experience.
- Versatile Pairing: Serve this Piccata over a bed of perfectly cooked spaghetti for a classic pairing that never fails to please.
- Garnish with Freshness: The finishing touch of chopped parsley not only adds a pop of color but also a hint of fresh herbaceousness.
Ingredients:
- 454 grams (1 pound) spaghetti
- 454 grams (1 pound) boneless, skinless chicken breasts, cut crosswise in half
- Kosher salt and freshly ground black pepper, to taste
- 120 ml (1/2 cup) all-purpose flour
- 4 tablespoons unsalted butter, divided
- 2 cloves garlic, minced
- 1/4 cup diced shallots
- 180 ml (3/4 cup) chicken broth
- 60 ml (1/4 cup) dry white wine
- Juice of 1 lemon
- 120 ml (1/2 cup) heavy cream
- 60 ml (1/4 cup) capers, drained
- 2 tablespoons chopped fresh parsley leaves
Directions:
- In a large pot of boiling salted water, cook the pasta according to package instructions. Drain and set aside.
- Season the chicken with salt and pepper. Dredge each piece in flour.
- In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the chicken and cook, flipping once, until cooked through (about 4-5 minutes per side). Set aside and keep warm.
- Melt the remaining 2 tablespoons of butter in the skillet. Add garlic and shallots, cooking 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 over pasta and chicken, garnished with chopped parsley.
Notes: Feel free to customize the dish by adding a sprinkle of Parmesan cheese or a squeeze of extra lemon juice for added freshness. If you’re looking to lighten it up, consider using whole wheat or alternative pasta options. This versatile Piccata is also delightful with a side of sautéed vegetables or a crisp green salad.
