This Creamy Lemon Chicken Piccata hits the spot when you need a quick, flavorful dinner on the table in just 30 minutes. With tender, breaded chicken coated in a creamy lemon sauce, it’s a one-pot meal that satisfies both ease and taste.
- Cuisine: Italian
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
Why You’ll Love This Recipe
- Quick to prepare, making it perfect for a busy weeknight.
- All cooked in one pan, minimizing cleanup.
- The bright lemon flavor balances the richness of the cream.
- A crowd-pleaser that appeals to all ages.
Ingredients
- 4 Chicken Breasts (Whole Boneless Skinless): Provides the protein base; pound if thick for even cooking.
- salt and pepper (to taste): Essential for seasoning; adjust based on personal preference.
- 1/4 cup all purpose flour: For dredging, gives a light crust to the chicken.
- 2 Tablespoons Butter: Used for sauteing; rich flavor for a golden crust.
- 2 Tablespoons Olive Oil: Combines with butter for frying; helps prevent burning.
- 1 cup chicken broth: Forms the base of the sauce; water with bouillon can substitute.
- 2 Lemons (whole): Fresh juice gives tang to the sauce; no substitute matches fresh lemon.
- 3/4 Cup Heavy Cream: Adds creaminess and richness to the sauce; half-and-half can be used but will be less rich.
- 1/4 cup capers: Adds a briny touch; green olives can be a substitute.
- parsley (for garnish, chopped): Provides a fresh, herbal finish to the dish.
- 1 pound Angel Hair Pasta: The delicate pasta base complements the light sauce.
How to Make It
Step 1: Prepare the Chicken
Heat 2 tablespoons of butter and olive oil in a large skillet over medium-high heat. If your chicken breasts appear thick, pound them down to a uniform thickness for even cooking, ensuring they cook through quickly without burning the crust. Season both sides of the chicken with salt and pepper.
Step 2: Dredge the Chicken
Dredge each chicken breast in flour, shaking off any excess. This step not only gives the chicken a light, crispy coating but also helps thicken the sauce later as the flour will incorporate into it when you cook the chicken.
Step 3: Cook the Chicken
Place the floured chicken breasts into the hot skillet. Cook for about 3 minutes on each side, or until they are golden and no longer pink in the center. Use a meat thermometer if unsure. Once cooked, remove the chicken from the skillet and keep it warm on a plate.
Step 4: Make the Sauce
Lower the heat to medium-low and add the chicken broth, juice from the lemons, heavy cream, and capers into the same skillet. Bring to a gentle boil, then reduce the heat, allowing it to bubble for around 3 minutes. This reduction concentrates the flavors. Taste and adjust the seasoning with salt and pepper as needed.
Step 5: Combine and Serve
Return the cooked chicken to the skillet, coating it in the sauce. Serve the chicken over cooked angel hair pasta, generously spooning the sauce over both. Finish with freshly chopped parsley for a touch of color and freshness.
Recipe FAQs
Can I use a different pasta?
Yes, while angel hair is traditional, spaghetti or another long pasta works well. Just be sure to adjust cooking times as needed.
What if I don’t have heavy cream?
If you don’t have heavy cream, you can substitute with half-and-half or milk for a lighter sauce, though it will be less rich.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in a microwave, adding a splash of water if the sauce has thickened too much.
