This Chicken Piccata is one of my husband’s go-to recipes because it’s surprisingly simple, yet tastes and looks like something straight out of a fancy Italian restaurant. It’s our untraditional take on the classic dish, and the twist we add really elevates the bright lemon flavor and silky sauce. If you love a cozy, restaurant-quality meal that still works on a busy weeknight, this is a recipe you’ll make again and again.
Ingredients
For the Chicken
- 2 chicken breasts
- 2 cups flour
- Italian seasoning
- Garlic salt
- Coarse black pepper
For the Lemon Cream Sauce
- 1 box pasta
- 1 cup white wine
- 2 lemons (zest + juice)
- Fresh basil
- Italian parsley
- 2 medium shallots, minced
- 1–2 tbsp minced garlic
- ½ cup heavy cream
- Salt & pepper to taste
- ½ cup Parmesan or Asiago cheese (freshly grated)
- 2 knobs cold butter
Instructions
Prep the Chicken
- Butterfly the chicken breasts completely in half, making 4 thinner pieces.
- Gently tenderize each piece with a meat mallet.
- In a large bag, combine:
- 2 cups flour
- Garlic salt
- Coarse black pepper
- Italian seasoning
- 2 cups flour
- Add chicken pieces into the bag and shake until fully coated.
Cook the Chicken
- Coat the bottom of a pan with olive oil.
- Brown chicken on medium heat until lightly golden, then remove from the pan and set aside.
Make the Lemon Cream Sauce
- In the same pan (with the flavored oil), add minced shallots and garlic. Sauté until fragrant.
- Pour in 1 cup white wine and let it reduce.
- Reduce heat to low–medium.
- Start cooking pasta according to package directions.
- Add the zest of 1 lemon and the juice of 1–2 lemons (adjust to taste).
- Stir in ½ cup heavy cream.
- Season with salt and pepper.
- Allow the sauce to simmer gently until small bubbles form.
- Slowly add grated Parmesan/Asiago while stirring continuously.
- Add 2 knobs of cold butter and stir until the sauce becomes silky.
- Reduce heat to low.
- Add chopped parsley and fresh basil. (Pro tip: Reserve some for a fun garnish at the end)
Combine
- Return the browned chicken to the pan, nestling it into the sauce.
- Cover and let it simmer gently.
- Once pasta is ready, add it into the sauce and toss to coat.
- Serve and enjoy!
Optional Tips
- Keep chicken warm: Preheat oven to 170°F and place cooked chicken inside while making the sauce.
- Adjust thickness: Add pasta water if you prefer a thinner sauce.
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