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Lemon Chicken Piccata

Lemon chicken piccata in a black cast iron skillet with charred lemons sitting on the chicken. A orange and red napkin sit next to the skillet.
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5 from 5 reviews

This Creamy Lemon Chicken Piccata is a classic Italian American pasta dish. It highlights tender chicken breasts that have been dredged in flour, pan-seared, then rests in a delectable lemon sauce with capers. This will soon become your family favorite as it is a one-pan meal and in out of that pan in 20 minutes or less.

Ingredients

Scale
  • 2 Lemons
  • 2 teaspoons Sugar
  • 4 Garlic Cloves, sliced in half
  • 2 large Boneless Skinless Chicken Breasts (about 1-1/2 pounds)
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1/2 cup All-Purpose Flour, for dredging
  • 2 tablespoons Olive Oil
  • 4 tablespoon Butter, divided
  • 1/2 cup Shallots, thinly sliced
  • 4 Sprigs of Thyme
  • 1 cup Dry White Wine (I prefer Chardonnay)
  • 3/4 cup Heavy Cream
  • 1/4 cup Capers, drained
  • 8-10 ounces Angel Hair Pasta, cooked
  • Chopped Thyme, for garnishment

Instructions

  • Slice 2 lemons medium thickness and place in a small bowl. Sprinkle 2 teaspoons of sugar over the lemons and add 4 garlic cloves that are cut in half lengthwise. Toss together.
  • Slice 2 large boneless skinless chicken breasts horizontally. Salt and pepper each piece.
  • Dredge each chicken piece in 1/2 cup of all-purpose flour.
  • Heat a large skillet over medium-high heat until almost smoking. Add 2 tablespoons of olive oil and 1 tablespoon of butter. Swirl the skillet to coat the bottom of the pan.
  • Add flour-coated chicken to the skillet and fry for 3 minutes on each side until they are no longer pink in the middle or until they register 160°F with a digital thermometer. Remove the chicken and place them on a plate and cover with foil to keep warm.
  • Turn the heat to medium and add 3 tablespoons of butter and place the lemon slices in the skillet along with the garlic and lemon juice. Cook for 1 minute on each side of lemon slices until they are golden brown. Remove lemon slices but leave the garlic halves in the pan.
  • Add 1/2 cup of thinly sliced shallots and 4 sprigs of thyme. Sauté for 1-2 minutes until the shallots are tender. Stirring continually.
  • Add 1 cup of dry white wine and bring to a boil. Make sure and scrape the bottom of the pan to remove all the chicken bits. Reduce to a simmer and cook until the liquid has evaporated to half its original amount.
  • Add 3/4 cup of heavy cream and 1/4 cup of drained capers. Stir to combine.
  • Add the chicken pieces into the skillet with the sauce. Place the charred lemon slices on top of the chicken pieces.
  • Sprinkle chopped thyme and serve the warm chicken and sauce over cooked angel hair pasta.
  • ENJOY!

Notes

  • You'll want to grab either a boning knife or a chef's to slice the chicken breasts. Make sure the knife is sharp. Place your hand on top of the breast and slice horizontally, dividing it in half. To get the thickness of each piece more even you can cover it with plastic wrap and pound it with the flat side of a meat mallet.
  • Dredging chicken in flour helps preserve the moisture in the meat. The high temperature of the skillet can dehydrate the thin slices of meat making them tough and rubbery. A light dusting of flour on each side will partially protect the chicken from the heat in the skillet keeping it moist.
  • Don't wipe out the skillet after cooking the chicken. All of those little brown bits in the bottom are called fonds and are actually flavor bombs for when you add the wine later on. Make sure and scrape the bottom of the skillet when you add the wine.
  • If you use too much lemon juice, you'll know it. It'll taste bitter and sour. If that's the case, add a little bit of sugar to the finished sauce and it should soften it a bit.
  • You want to make sure it is a dry white wine. Don't grab a sweet one like Moscato or a riesling. Choose a chardonnay or a sauvignon blanc. Either of these is a  good choice.
  • Leftovers can be stored in an airtight container and placed in the refrigerator for up to 4 days.
  • Due to the cream in the sauce, I do not recommend freezing this recipe. Dairy products tend to separate into water and fat when thawed. It won't harm you, but it is definitely unappealing.

Nutrition

Find it online: https://lingeralittle.com/creamy-lemon-chicken-piccata/