Easy Lemon Chicken Piccata

Take advantage of citrus season with this Easy Lemon Chicken Piccata! Made with just a handful of ingredients, this recipe is quick, easy, and packed with the BEST flavor.
If you’ve ever tried Chicken Piccata at an Italian restaurant, this version tastes just like it….only better! And once you realize how easy it is to make, you’ll be enjoying a delicious lemon chicken again and again….right from the comfort of your own kitchen.

This recipe is perfect for busy weeknights, date nights, or even dinner parties. And best of all, it’s lightened up from the original Chicken Piccata recipe. Meaning it will help you stick to your New Years resolutions…..in the most delicious way possible!

I partnered with Pick ‘n Save to bring you this recipe. Thank you for supporting the brands that make Lemon Tree Dwelling possible!

Easy Lemon Chicken Piccata
Quick and delicious! You can substitute light coconut milk for the heavy cream for a lighter but just as tasty version. I cube the chicken and dredge in flour with lemon pepper seasoning. Use some onion powder if you don’t have a shallot on hand. Get outside the pasta box! Serve over Israeli pearl couscous.

prep time: 15 minutes
cook time: 15 minutes
total time: 30 minutes

Ingredients:

•     1 pound spaghetti
•     1 pound boneless, skinless chicken breasts, cut crosswise in half
•     1/2 cup all-purpose flour
•     Kosher salt and freshly ground black pepper, to taste
•     4 tablespoons unsalted butter, divided
•     3/4 cup chicken broth
•     1/4 cup diced shallots
•     2 cloves garlic, minced
•     1/2 cup heavy cream
•     Juice of 1 lemon
•     1/4 cup dry white wine*
•     2 tablespoons chopped fresh parsley leaves
•     1/4 cup capers, drained

Directions:

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
2. Season chicken with salt and pepper, to taste. Working one at a time, dredge chicken in flour.
3. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Set aside and keep warm.
4. Melt remaining 2 tablespoons butter in the skillet. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.
5. Stir in chicken broth, wine and lemon juice. Cook, stirring occasionally, until slightly reduced, about 5 minutes.
6. Gradually whisk in heavy cream until slightly thickened, about 3-4 minutes; season with salt and pepper, to taste. Stir in capers.
7. Serve immediately with pasta and chicken, garnished with parsley, if desired.

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