Trusty, delicious, and never disappointing, this Chicken Piccata recipe is a one-pan sensation. So lemony and full of flavor, it's the perfect dish to bring to any potluck or family dinner. Plus, it pairs perfectly with our Parmesan Spaghetti for a complete and satisfying meal.
Total Time
55min
4.5
4 Ratings
Author: Bits of Carey
Servings:
4
Ingredients
•
2
lb
Boneless, Skinless Chicken Breasts
•
1
cup
All-Purpose Flour
•
1
Tbsp
Salt
•
1
tsp
Freshly Ground Black Pepper
•
2/3
cup
Salted Butter
•
2
Tbsp
Olive Oil
•
3
cloves
Garlic
•
1 1/2
cups
Chicken Broth
or Chicken Stock
•
3
Medium
Lemons
•
3
Tbsp
Capers
•
1
handful
Italian Flat-Leaf Parsley
To Serve
•
1
lb
Spaghetti
•
2
Tbsp
Olive Oil
•
1
cup
Grated Parmesan Cheese
•
to taste
Coarse Salt
•
to taste
Freshly Ground Black Pepper
Cooking Instructions
1.
Butterfly the Chicken Breasts (2 lb) down the length to flatten them.
2.
Season the All-Purpose Flour (1 cup) with Salt (1 Tbsp) and Freshly Ground Black Pepper (1 tsp), and generously coat the prepared chicken fillets well in the seasoned flour. Reserve 1 Tbsp of seasoned flour.
3.
Juice and zest 2 of the Lemons (3). Chop the Garlic (3 cloves), and Italian Flat-Leaf Parsley (1 handful). Thinly slice the third lemon.
4.
Heat the Olive Oil (2 Tbsp). Add 3/4 of the Salted Butter (2/3 cup).
5.
When the butter is sizzling, add the chicken and brown in batches until the outside is golden. Remove and set aside (chicken will still be raw in the center).
6.
Add the remaining butter and the garlic and simmer briefly. Stir in the reserved flour, followed by the Chicken Broth (1 1/2 cups), lemon juice, half of the zest, and 3/4 of the Capers (3 Tbsp). Stir continuously until smooth and the liquid starts to boil.
7.
Submerge the browned chicken into the sauce, top with lemon slices, and sprinkle with parsley and remaining capers. Simmer over moderate heat, uncovered, for 20- 25 minutes. Spoon sauce over the chicken every so often.
8.
While the chicken is simmering, boil the Spaghetti (1 lb) in a pot of salted water until al dente.
9.
Drain cooked pasta and toss with Olive Oil (2 Tbsp), Grated Parmesan Cheese (1 cup), and remaining zest. Season with Coarse Salt (to taste) and Freshly Ground Black Pepper (to taste).
10.
Serve immediately!
Author's Notes
Yields 4-6 servings.
Change it up weekly and serve with orzo or creamy mashed potatoes. Keeping low on carbs? Serve with cauliflower mash and green beans.
Nutrition Per Serving
CALORIES
1268
FAT
55.0 g
PROTEIN
73.0 g
CARBS
117.7 g
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