Chicken Piccata and Creamy Lemon Pasta – A Delicious and Filling Meal Everyone Will Love!

Chicken Piccata and Creamy Lemon Pasta

CHICKEN PICCATA

2 large chicken breasts
salt and pepper, to taste
garlic powder, to taste
flour (for dredging chicken)
8 Tablespoons butter, divided
2 Tablespoons olive oil
1/2 cup chicken broth
2 Tablespoons lemon juice
zest of 1 lemon
2 Tablespoons brined capers, drained
1 cup heavy whipping cream
chopped parsley, optional garnish
grated Parmesan cheese, optional garnish

Slice the chicken breasts lengthwise to make four thinner cutlets. Season the chicken generously with salt and pepper and sprinkle with garlic powder. Dredge the chicken in the flour.

Add 4 tablespoons of the butter and the olive oil to a skillet. Once the butter and oil are hot, cook the chicken pieces on medium-low heat for about 4 minutes per side. Transfer the chicken to a plate.

Take the pan off the heat and add the chicken broth, lemon juice, lemon zest, the remaining 4 tablespoons of butter, and the capers to the skillet. Scrape up any brown bits of the chicken on the bottom of the pan.

Stir in the cream and return the pan to low heat. Once it is simmering again, add the chicken back into the pan. Cook for another five minutes or until the chicken is cooked through, and the sauce has reduced to your liking. Garnish with freshly chopped parsley and or Parmesan cheese, if desired.

Allow the chicken to simmer while you make the pasta.

CREAMY LEMON PASTA

1/2 cup Parmesan cheese, shredded
3 Tablespoons butter
4 teaspoons minced garlic
1 1/2 cups chicken broth
1 Tablespoon capers
1 cup half and half, at room temperature
8 ounces angel hair pasta
1 1/2 Tablespoons lemon juice
parsley, for garnish

Shred the Parmesan cheese and set it aside to allow it to get to room temperature.

Melt the butter over medium heat in a large skillet. Add the minced garlic and cook for one minute.

Add the chicken broth and the capers.

Slowly stir in the half-and-half. Bring to a gentle boil, then add the pasta.

Let the pasta simmer on low heat for 4 to 5 minutes. Stir every 30 seconds or so to prevent the noodles from sticking together.

Gradually sprinkle in the Parmesan cheese, stirring , as you do so, until smooth and well combined. The sauce will be thin at first, but it will thicken up. The pasta will continue to absorb some of the sauce as well.

Remove from heat and add lemon juice. Stir the pasta to combine.

Serve with the chicken piccata and garnish with parsley and Parmesan cheese if desired.

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when life hands you lemons make chicken picata with creamy lemon pasta we’re Tom and Melissa and today on come sit at my table we’re making a fantastic main dish that you’re going to love let’s get started we’re going to start our chicken picata with two chicken breast that we’re going to Butterfly and cut into two separate cutlets each so this is one breast that I have already butterflied and cut apart so we already have two cutlets we will cut this other chicken breast in just a minute we’re going to use some salt some pepper and some garlic powder to sprinkle on all four cutlets before we dredge them in flour and I don’t have am mounts for the salt pepper and garlic powder you just use as much or as little as you want to use if you’re against using salt and things or you have health problems and can’t live leave it out that’s okay if you want more garlic powder put on as much as you like then we’re going to need some flour for dredging our cutlets and again I didn’t measure it I just put some flour in this baking dish that I can dredge with for the sauce to go on our chicken picata we’re going to use one stick of butter and I have cut that into eight tablespoons one tablespoon each into eight Pats because we’re going to use four for it one time and for it another time but it will be one stick total we’re also going to need 2 tablespoon of olive oil we’re going to use 1/2 cup of chicken broth we’re going to use the zest of one lemon and then 2 tablespoon of lemon juice we won’t use all the juice off of it but we’ll use 2 tablespoons we’ll save the rest for something else later we’re also going to use 2 tablespoon of Capers now Capers should be easily found in your grocery store if you can’t find them ask somebody they kind of tend to hide on the Shelf I had to really hunt for them when I went shopping but most grocery stores carry Capers we’re going to also use one cup of heavy whipping cream and it does need to say heavy whipping cream and then just for a garnish we’re going to use some Parmesan and some parsley just to put on top for a garnish a decoration the parmesan adds more flavor than the parsley but you know you need something a little green pardon me okay we’re going to start by cutting our chicken breast apart I am using a serrated edge knife and we want to start on the thick end and we’re going to cut down to the thinner end trying to keep it as even as possible now I know that’s not easy just watch your hands but you just need to cut as you go and bring it all the way to the end and cut it into two equal pieces now we are going to take those four pieces and we’re going to Salt and Pepper them but before I can do that I need to wash my hands since I have just touched this chicken so let me wash my hands real fast all right I have washed my hands so we’re going to take our salt and just salt each of the cutlets if you want to you can season both sides rather than doing that I just try to season one side extra heavy that way I don’t have to do both sides but you can do if you want you decide and I like plenty of seasoning on here I want to taste that flavor so that’s what I do you do whatever you like I’m going to put some garlic powder on each one and then I’ll just take my hand and kind of press it in just make sure it’s on there good stuck to it now I’m going to move these out of the way just to get them out of my way while I dredge and I’m going to take each piece of the chicken I’m just going to dredge it in the flour making sure that it’s completely covered might even just take my hand and press down a little bit to make sure that flour is all in there especially on the cut side you want to make sure that it gets down in there really well and move that to a plate we just want to make sure everything is covered so that when we put these in the hot oil and butter they are completely covered and Fry up really well now I cannot get all four of these cutlets in a skillet at one time so I’m going to have to do it in two batches I’m going to work this down in that chicken okay all right there’s two let’s do our third one I want to take your fork and just kind of loosen up your flour a little bit so that it’s easy to coat the chicken with this is the side that I really work on getting it down in those cracks and crevices that’s how you get the good breading rub it down in there okay and one more put some on top press down let me tell you when you’re dredging chicken like this you’re going to have some on the counter it’s just going to happen I’ve said it before if you’re not making a mess in the kitchen you’re not doing it right that’s what this cloth’s made for good point okay so I have all four P pieces dredged and we’re finished with all of that get that out of the way now we are going to turn our our fire on let that start heating and I’m going to add my two tablespoons of olive oil to my Skillet exact measurements there I see well that’s two ton tablespoons how’s that approximate that’s right and I’m going to add four tablespoons of my butter to the skillet also we have to let that get hot we need that butter to melt and the olive oil to heat up before we put our chicken breast in so as soon as that’s the Butter’s melted and the Skillet’s hot we’ll put in our chicken melted our Skillet’s hot you can see that it’s sizzling just a little so we’re going to put in our chicken I’m probably only going to do two at a time because I don’t want to pack them in there so there’s one these are enormous pieces these are huge huge pieces of chicken now we need to fry this chicken for 4 to 5 minutes per side so that’s going to take a little while I’m looking at my clock because I want to make sure that I go four to five minutes but we’re going to let that fry and we’ll do 4 to5 minutes on this side flip them over do 45 minutes on the other side then we’re going to take those two out and I’ll do the other two I know you don’t want to stay here to watch me fry four p pieces of chicken so we will do that and we will come back to show you the rest of it but before we go I would like to ask you if you would to go right below this video and click the thumbs up that’s the like button just says you liked our video the more people who hit it the more times YouTube will share it and I’d like to ask you to click that subscribe button if you’ve not done that before we really would appreciate it if you’d hit that subscribe button the little notification Bell and click the word all okay we’re going to fry this chicken and as soon as we have all four cutlets fried we’ll be back all four of our chicken cutlets have fried on both sides so I am moving that to a platter and we’re going to turn our heat off while we get ready to add the rest of the ingredients so one thing that we have to do is get our lemon ready now you might be wondering why are we doing chicken picata in a lemon series that’s because of this little baby right here chicken picata is a lemon dish it has a lemon sauce on the chicken and we’re also doing I think I told you in the introduction we’re doing creamy lemon pasta for it to lay on so I am going to zest my lemon I know I’ve done this before for you but when you’re zesting a lemon you want to turn your zester so that it’s up you want the the concave side up so that it catches your zest and you want to make sure that you’re only getting that yellow top part off the lemon you do not want to go into this white piy part or it will be really bitter so just get the yellow and that’s all you need now we need to get the lemon juice so I’m just going to cut my lemon in half and I’m going to juice it we just need two tablespoons and usually you get at least 2 tablespoons out of a lemon I’m going to squeeze this whole thing there’s one get rid of that and this one you’ll notice I’m turning the lemon I’m not turning it the way it looks like it should be I’m turning it upside down because that just gets more juice out of it so let’s squeeze this one and all we need is two tablespoons but we want to get all of that out of there if you have more than you can use save it for another dish or I know this sounds a little crazy but you can freeze it in ice cube trays store it in a bag and use it later in other dishes you’ll have fresh lemon juice squeezed and ready to go or if you’re like me you can add it to your water right Melissa loves lemon in her water but she does okay so to make our sauce we’re going to take our other four tablespoons of butter remember our heat is off so we’re just going to put the butter in there we’re going to to add our chicken broth and by the way we did not take out the butter and the olive oil that was left in there that is still in there we want our lemon zest in there we’re going to add 2 tablespoon of our lemon juice there’s one and two and we’re going to add two tablespoon of our Capers so there’s one and there’s two that might not have been quite full let’s do just a few more can’t have too many Capers can you not in my book I either and we’re going to put in our heavy cream let me grab a spoon here all right now we’re going to turn the fire back on put it back on the heat stir in our heavy cream out of medium heat Yeah medium probably should turn that down just a little um medium heat medium low you don’t want to cook it to death but okay I’m going reach behind you and we just want to stir that together and you can hear do you hear me scraping yes we want to to get all those little bits from that chicken up off the bottom of the pan that is flavor and you want that in your sauce so if you feel those little bits down there scrape those up you want that in your sauce if you can get it off the bottom and then once I get it all off the bottom we’re just going to whisk our sauce let it come to a simmer and once it comes to a simmer we’re going to add our chicken back in and let it sit there and just simmer the chicken is probably not completely cooked all the way through so it’s just going to sit there and simmer while we make our pasta so I’m going to turn this up just a hair let that come up to heat I’m still trying to get those bits up off the bottom I think I’ve got just about everything I don’t feel anything else okay so now I’ll switch to my whisk and just whisk another time or two until I’m sure everything is combined and now we’ll let it come up to heat I’m going to go ahead and add my chicken pieces back in woo didn’t mean to Splash that might have been a little too much and that one this one and our last one now we want some of that sauce all over those chicken breast so you can just spoon it on and there it comes up to heat you can see it’s starting to simmer it will thicken as it simmers and the chicken will just continue to cook now we are going to get ready to fix our creamy lemon pasta we have finished our chicken picata and it is on the stove simmering I’ve turned it all the way to low so it’s just a barely a simmer and now we’re going to fix our creamy lemon pasta this is what we’re going to use to make our pasta that are and picato will lay on we’re going to start with half a cup of shredded parmesan now I did use a box grater and grated it on these larger holes because we want it to be in long pieces like that we’re also going to use 3 tablespoons of butter and you can see here I have cut the butter into three one tbspoon pieces we’re going to use four teaspoons of minced garlic and then one and 1/2 cups of chicken broth sorry I didn’t show that to you did I all right 1 and 1/2 cups of chicken broth 1 tablespoon of Capers I believe 1 tablespoon is correct let me look yes 1 tblspoon of Capers one cup of half and half we’re not using heavy cream for this one just half and half and then we’re going to use 8 oz of angel hair pasta unless I’m going to pick this up because I have this box sideways we’re using 8 oz of angel hair pasta that’s only half of this box could you use regular pasta you cannot if you use regular spaghetti it is too thick it will not cook fast enough for this sauce that you’re making so you need angel hair pasta and then at the very end we’re going to stir in 1 and 1/2 tablespoons of lemon juice remember that lemon we just Juiced in the last segment well we saved that lemon juice because we’re going to use it in this pasta and then of course at the end we still have our parsley and our parmesan cheese that we will garnish the top with okay you can see our chicken picata is still sitting there simmering and I’m going to start our fire under our pan for our pasta we’re going to start with our three tablespoons of butter move this down here we’re going to let that butter melt before we add the garlic we don’t want to add the garlic while it’s melting because the garlic will burn if you keep it in here too long without something around it so we have to get that butter melted first and then we’re only going to cook that garlic for 1 minute let’s turn that up just a little so we can get that butter melted now you might say do you really need garlic P or lemon pasta with chicken picata well no not really most places that serve um this chicken do not put it on lemon pasta I’ve had it both ways we’ve had it both ways different restaurants do it differently we just like the creamy lemon pasta with our chicken picata so we do it if you want you can serve it on just plain pasta you can just do spaghetti or angel hair or whatever you want if you are doing this creamy lemon pasta though you really should use angel hair because it cooks faster and and keeps your sauce from overcooking when I was in Gatlinburg last month for a girls trip we went to an Italian restaurant and they served the chicken picata which of course I ordered because I love it but if it’s on the menu you can guarantee one of us is going to order it and maybe both I know it was so good but they served it with archo cart zucchini squash and uh little cherry tomatoes it was really good that way too that sounds good so no pasta they didn’t have any pasta with at them okay another Italian restaurant we’ve eaten out in Florida that we like so much does serve it with pasta they serve it with the lemon pasta and it is really good it’s good both ways yes it is yeah if chicken picata is on the menu you can guarantee one of us is going to order it who shared many dishes of it yeah we have most places the chicken picot is huge and we can’t both eat a full serving of it so most of the time oh I can smell that garlic that means it’s ready for us to pour in our chicken broth most of the time we just share one if it comes with pasta especially it’s going to be really filling that’s right yep y we absolutely love this dish but in the spirit of our what when life gives you lemons week we are going to make the lemon pasta that’s right well you know you can’t have a series on lemons without doing chicken picata and creamy lemon pasta so we’re putting in more Capers just because they are so good okay we’re going to let that come up to a boil now we’ll turn our fire up so it comes back to a boil by the way if you want to leave your pasta whole in long pieces the way it comes out of the box you can do that you will just have to put it into your pan and wait until the end that’s in the sauce Cooks enough to get the rest of it down in there but Melissa and I kind of prefer it broken and I know somebody’s Italian grandmother that just heard me say that is probably having a heart attack but we like it broken up into smaller pieces so I break it into fourths so I can get it down into this sauce all right now I’m going to add my heavy cream but that’s got to come back to a boil before we can add our pasta so we’re going to take a little break here let this come to a boil and then we’ll come back and finish all right our sauce has come to a boil and I’m adding in our angel hair now that has to cook for about 4 to 5 minutes are you going to stir that often I will Stir It about every 30 seconds or so you don’t want the pasta to stick to the bottom and you don’t want it sticking to each other so just Stir It occasionally but it needs to cook we have to bring it back up to a boil now want just at a soft boil and once it and there it is it’s already back to a soft boil so we’re going to set our timer for 4 minutes and I will stir every few about every 30 seconds or so and then we will check it at the end of 4 minutes to see if it’s ready look how our pasta has really thickened up and how creamy it is it looks wonderful so now we’re going to sprinkle in our parmesan chip these and stir that in to melt once it has pretty much melted and combined with our pasta we’re going to we’ve turned the heat off by the way the heat that’s in that pasta we’ll melt that cheese and now we’re going to add our last 1 and 1/2 tablespoons of lemon juice and then there we go our dish is completely finished we want to stir in that lemon juice make sure everything’s coated well that looks delicious that really good yeah well we know it is okay let me grab a plate and we will come back and plate this up and we’ll have a bite our chicken picata with creamy lemon pasta is plated and we’re ready to do a taste test for you all right here we go babe are you taking the first bite absolutely okay it just falls apart yum okay little bite of pasta with Caper in it so you might want to just do the chicken that’s going to be really messy to eat you don’t want the pasta yeah I’m going to have some in a minute but okay I’ll just do a bite of chicken for you oh my goodness that’s so good I’m having the pasta cuz I need a bite of pasta with every bite of chicken you did really well Tom that was delicious okay I’m just going to tell you we love chicken picato when we go out to eat but this is as good as any we’ve ever had in a restaurant anything you make at home’s always going to be better even though you can get some really good things out yeah I agree but this is fantastic that’s delicious if you like chicken picata I think you’re really going to like it with this creamy lemon pasta so try this at home it’s not hard you bread and fry some chicken make your pasta it’s easy easy very doable and the pasta and the chicken just sits and simmers while you’re making the pasta so it’s all ready at the same time serve it with a salad if you want to put a little bread with it or if you’re like the restaurant in Gatlinburg some vegetables we had archo carts zucchini squash and tomatoes okay had a minute there I couldn’t think what was that so you could do that just do some sauteed vegetables it was really really good yep all right we would appreciate you hitting that like And subscribe button remember that right under this video where you see the title of this recipe if you’ll click that title that description box will expand Melissa always puts the written recipe there for you and our contact information’s under that and there’s a place to comment at the bottom we love reading your comments so feel free to leave us a comment we sure would enjoy it thanks again for watching our videos we appreciate those of you who have subscribed and if if you haven’t we sure would appreciate you doing that we want you to remember that you are always welcome to come sit at my table have a great day