If a creamy lemon butter sauce sounds like something you may be interested in, then the ingredients to make this chicken piccata should be on your grocery list now.
The entire meal only takes about 20 minutes to make, but it feels and tastes like something really special. A thin pan seared chicken breast laid over some angel hair pasta dressed in the most delicious creamy lemony buttery pan sauce is something that I am up for seven nights out of the week.
This recipe makes four servings, but can easily be cut in half to make dinner for two. This would only require one chicken breast, but makes enough to fully satisfy the biggest appetite. Let’s get this dinner started…
Piccata can be served over mashed potatoes, steamed vegetables or pasta. Tonight, I am serving it over angel hair pasta. Angel hair pasta is so delicate and light, it works perfectly with this sauce. You will also need 2 boneless skinless chicken breasts, 4 tablespoons of butter, 3 tablespoons of olive oil, 3 cloves of garlic finely minced, 2 cups of chicken stock, 1 cup of heavy cream, 1/4 cup of freshly squeezed lemon juice, 1 1/2 tablespoons of cornstarch and 2 tablespoons of capers that have been drained and rinsed.
To prepare the chicken, cut the breasts horizontally and pound them out thinly and as even as possible. In a wide, shallow bowl, combine 1/2 cup of all purpose flour with 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, 1/4 teaspoon of garlic salt and 1/4 teaspoon of onion powder. Coat both sides of each chicken breast in the flour mixture, shaking off any excess.
Add 2 tablespoons of butter and 3 tablespoons of extra virgin olive oil into a large skillet. Place it over medium to medium high heat and allow the butter to melt and the pan to preheat. Place a large sauce pan full of water on the stovetop in preparation for the pasta.
Once the butter has melted and your pan is hot, brown your chicken on both sides and then transfer them onto a paper towel lined plate and set them aside.
Carefully drain any excess olive oil from the skillet and then place the skillet back on the stovetop over medium heat. Add 2 tablespoons of butter and 3 cloves of finely minced garlic into the pan. Cook over medium heat for about 60 seconds stirring constantly until the garlic is fragrant and you have scraped up all of the brown bits from the chicken. Add 1 1/2 cups of chicken stock (set the remaining 1/2 cup aside for now), 1 cup of heavy cream and 1/4 cup of freshly squeezed lemon juice into the skillet and bring it up to a simmer.
Bring your pasta water up to a rolling boil and add a generous pinch of salt. Boil according to the directions on the box.
Add 1 1/2 tablespoons of cornstarch into the remaining 1/2 cup of chicken stock and stir until the mixture is smooth. Add this mixture to the simmering sauce and stir to incorporate.
Allow the sauce to simmer and continue to thicken while the pasta boils.
When the pasta is finished, drain and transfer it into the sauce. Add 2 tablespoons of capers and toss to coat all of the pasta generously.
To plate, divide the pasta between four plates and add one of the beautifully brown pieces of chicken to each one. Add a few slices of lemon, a sprinkle of finely chopped parsley and dinner is served.
This meal is quick enough for any weeknight, but elegant enough to serve at a dinner party. The sauce is exceptional. Creamy and smooth with brightness from the lemons and that good bit of something extra that garlic brings to the party. The capers are optional, if you are serving kids, but rinsing them off really takes a good bit of the brininess out of the flavor profile. I love the saltiness that they add though!
I hope you love this creamy lemon chicken piccata recipe as much as I do! Once you make it, you will most likely be whipping it up regularly and serving it over potatoes, veggies, riced cauliflower… whatever you can think of! This sauce makes everything truly delicious!
Enjoy!
Lemon Piccata with Chicken
Ingredients
- 16 ounces angel hair pasta
- 2 boneless skinless chicken breasts, halved horizontally and pounded thin
- 1/2 cup all purpose flour
- 1/4 teaspoon garlic salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons butter
- 3 tablespoons extra virgin olive oil
- 3 cloves of garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1/4 cup fresh lemon juice
- 1 1/2 tablespoons cornstarch
- 2 tablespoons capers, rinsed
- fresh parsley, finely chopped (garnish)
- lemon, thin sliced (optional garnish)
Instructions
- Cut two boneless skinless chicken breasts in half horizontally and pound them out thinly using a meat tenderizer or wooden rolling pin
- In a wide, shallow bowl, combine 1/2 cup of all purpose flour with 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, 1/4 teaspoon of garlic salt and 1/4 teaspoon of onion powder
- Lightly coat both sides of each chicken breast in the flour mixture
- In a large skillet, add 2 tablespoons of butter and 3 tablespoons of olive oil and place it over medium to medium high heat
- Once the butter has melted and the pan is warm, add the chicken leaving a little space in between each piece
- Brown both sides of the chicken and then transfer it onto a paper towel lined plate and set aside
- Carefully drain any excess olive oil from the skillet and return it to the stovetop over medium heat
- Add 2 tablespoons of butter and 3 cloves of finely minced garlic into the skillet
- Cook for 60 seconds, stirring constantly, until the garlic is fragrant and all of the brown bits have been scraped up
- Add 1 1/2 cups of chicken stock, 1 cup of heavy cream and 1/4 of freshly squeezed lemon juice to the skillet and bring to a simmer
- Start to boil a large pot full of water for the pasta
- Add 1 1/2 tablespoons of cornstarch to the remaining 1/2 cup of chicken stock and stir until smooth
- Add the cornstarch and chicken stock into the simmering sauce and stir to combine
- Continue to simmer the sauce as you boil the pasta according to the directions on the box *Don't forget to add a big pinch of salt to the boiling water before you add the pasta!
- Drain pasta and transfer it into the sauce
- Add 2 tablespoons of capers and toss to coat the pasta generously
- Add a portion of pasta and one chicken breast to each plate
- Garnish with thinly sliced lemons and finely chopped parsley