Attention all Lemon lovers! This one is for you! This Fast and Easy Classic Lemon Chicken Piccata will have you wishing you made more. The flour-crusted chicken adds just the right amount of crunch to do with the creamy buttery lemon sauce. Put that all on top of some Angel Hair Pasta, and you’ve got a perfect 30 minutes weeknight meal!
If you’re looking for another quick and easy weeknight dinner idea, check out Easy Pesto Chicken and Ravioli
30 minutes meal, easy clean up, and double the sauce; check, check, and check! That’s right, my grandma’s notes on this recipe are to DOUBLE THE SAUCE! I knew that had to run in the family. I am always doubling the sauce!
Why This Recipe Works
Quick and Easy – This recipe goes from start to the dinner table in less than 30 minutes which makes it perfect for weeknights where you don’t want to spend all evening in the kitchen. And the instructions having only a handful of easy steps will do well with even the most novice cooks.
How to Make it
First – Prepare the Angel Hair Pasta according to package instructions.
Second – Halve the lemons, squeeze, and strain out any seeds.
Third – 2 cutlets at a time, place the salted and peppered pounded chicken into a ziploc bag with the flour. Shake, and repeat with the remaining 2 cutlets.
Fourth – Heat the oil and 1 tbsp on butter over medium-high. Add the coated chicken, and cook for 2-3 minutes on each side or until browned. Then, add the broth, lemon juice, and capers (optional) and simmer for 3-4 minutes longer. Check that the chicken is cooked through, and remove the chicken keeping the sauce in the pan.
Fifth – Add the remaining butter and stir until combined and sauce has thickened some.
Tip – If you want a slightly thicker sauce you can dissolve about 1 tbsp of flour in about 1 tbsp of chicken broth and add this to the pan.
Sixth – Lastly, serve the chicken and sauce over the Angel Hair Pasta, and enjoy!
Make it a Meal
• If you’d prefer a different type of pasta, go ahead! Mix it up! Or, if you want to get away from pasta entirely, you could try serving this dish over rice, Quinoa, or even shredded Zucchini ribbons!
• Want to add a veggie to this one? Broccoli or Brussel Sprouts are great pairing options!
Expert Tips
• This recipe is certainly “Lemon Forward”, so if that’s not your thing, we’d suggest using only 1/3 cup of squeezed lemon juice and mixing that with 1/3 cup water.
Similar Recipes
• French’s Crunchy Onion Quick N’ Easy Baked Chicken
• Easy Pesto Chicken and Ravioli
Fast and Easy Classic Lemon Chicken Piccata
Course: DinnerCuisine: ItalianDifficulty: Easy4
servings15
minutes15
minutes30
minutesIngredients
8oz Angel Hair Pasta
⅔ Cup Squeezed Lemon Juice (~3 Lemons)
4 boneless chicken cutlets, pounded thin (1.5lb)
1/2 tsp kosher salt
1/4 tsp pepper
1/3 cup all purpose flour
Large zip-lock bag
2 tbsp canola oil
5 tbsp unsalted butter, divided
1 cup chicken broth
4 tbsp capers (optional)
Directions
- Prep
- Squeeze lemons for juice, and strain to remove seeds (2/3 cup).
- Prepare Angel Hair Pasta according to package directions.
- Season chicken with salt and pepper. Add flour to bag; add 2 cutlets and coat evenly; shake off any excess flour. Repeat with the other 2 cutlets (wash hands).
- Preheat large sauté pan on medium-high heat for 2-3 minutes. Place oil and 1 tbsp butter in pan to melt, then add chicken; cook 2-3 minutes on each side or until well browned.
- Reduce heat to medium-low; add broth, lemon juice, and capers (optional). Simmer 3-4 minutes or until sauce thickens and chicken is 165°F. Remove chicken; whisk in remaining 4 tbsp butter. Stir until sauce is thickened.
- Serve the chicken and sauce over the prepared pasta.
Notes
- Can thicken the sauce with broth and flour if needed.
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