Easy Lemon Chicken Piccata

Get ready to transform your dinner table with this restaurant-worthy chicken piccata that’s surprisingly simple to make at home! This bright, lemony dish combines tender chicken cutlets with a luxuriously silky sauce that’ll have everyone thinking you spent hours in the kitchen.

The magic lies in that incredible sauce – tangy capers, fresh lemon juice, and a splash of white wine create layers of flavor that perfectly complement the golden-brown chicken. Best of all? You’ll have this impressive meal on the table in just 30 minutes.

Ingredients

For the Pasta:

• 1 pound spaghetti

For the Chicken:

• 1 pound boneless skinless chicken breasts, cut crosswise in half
• Kosher salt and freshly ground black pepper, to taste
• ½ cup all-purpose flour

For the Sauce:

• 4 tablespoons unsalted butter, divided
• 2 cloves garlic, minced
• ¼ cup diced shallots
• ¾ cup chicken broth
• ¼ cup dry white wine
• 3 tablespoons freshly squeezed lemon juice
• ½ cup heavy cream
• ¼ cup capers, drained
• 2 tablespoons chopped fresh parsley leaves

Steps

1. Bring a large pot of water to a rolling boil. Add 1 tablespoon salt and cook pasta according to package instructions until al dente (8-10 minutes). Reserve ½ cup pasta water before draining.
2. Pat chicken dry with paper towels (this ensures better browning). Season generously with salt and pepper. Spread flour on a shallow plate and dredge each piece, shaking off excess.
3. Heat 2 tablespoons butter in a large cast iron skillet over medium-high heat until foamy. Add chicken (don’t overcrowd) and cook for 4-5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a plate and tent with foil.
4. In the same skillet, melt remaining 2 tablespoons butter. Add garlic and shallots, cooking for 2 minutes until fragrant but not browned. If they start browning too quickly, lower heat.
5. Pour in chicken broth, wine, and lemon juice, scraping up any browned bits (these add flavor!). Simmer for 5 minutes until liquid reduces by half.
6. Slowly whisk in heavy cream and cook for 3-4 minutes until sauce coats the back of a spoon. Season with salt and pepper, then stir in capers.
7. Return chicken to pan, spooning sauce over top. Garnish with parsley and serve immediately over pasta.

Smart Swaps

• Use half-and-half instead of heavy cream to reduce calories
• Substitute gluten-free flour for regular flour (1:1 ratio)
• Replace wine with additional chicken broth plus 1 tablespoon white wine vinegar

Make It Diabetes-Friendly

• Use whole wheat pasta (reduces net carbs by 25%)
• Replace heavy cream with unsweetened cashew cream
• Serve with zucchini noodles instead of pasta (reduces carbs to 8g per serving)

Pro Tips

• Pound chicken to even thickness for consistent cooking
• Don’t skip drying the chicken – it’s crucial for achieving that golden crust
• If sauce gets too thick, thin with reserved pasta water