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The other day I was feeling rather uninspired in making dinner. There were some chicken breasts, but that’s as far as I’d gotten in thinking about what to make for dinner
Chicken breasts are pretty much the most boring forms of dinner in my opinion. It just reminds me of high protein, bland food, so really I’m always looking for ways to spice it up!
We’ve been trying to eat more low carb dinners, but I just had a hankering for anything pasta, while I had already thawed some chicken breasts in the fridge.
Most of the time I draw inspiration from staring at the fridge. I had lemon, some parsley, and chicken, and a craving for carbs. Thus this dish was born.
Truthfully, I don’t think this qualifies as chicken piccata because there are no capers in the dish, and I added paprika and onion powder to the flour when coating the chicken. But it went beautifully with the lemony sauce.
The best part of this dish is that it comes together really quickly, with minimal prep work, yet feels indulgent for a weeknight meal. Also, only one skillet was dirtied in the process of cooking – so easy cleanup is a win in my eyes!
Give it a try for dinner tonight, you won’t be disappointed!
Lemon Chicken Picatta - ish
- 2 chicken breasts&;skinless and boneless cuthalf lengthwise
- 1/4 tsp salt
- 1 tbsp paprika
- 2 tbsp onion powder 3 tbsp all-purpose flour for dredging
- 2 tbsp butter unsalted
- 2 tbsp olive oil or canola oil
- 1/3 cup lemon juice
- 1/2 cup white wine or chicken broth
- 2 tbsp cream
- 1/3 cup fresh parsley chopped
- lemon slices optional for garnish
- In a wide, shallow bowl add salt, paprika, onion powder, and flour.
- Dip chicken in flour and shake off excess.
- In a large skillet heat the olive oil or canola oil, over medium to high heat.
- Add chicken pieces to the skillet and cook for about 3 to 4 min per side until browned. When chicken is cooked, remove chicken from skillet.
- Remove skillet from heat. Add butter, lemon juice, chicken stock or wine, and scrape up the brown bits from the pan for extra flavor.
- Return skillet to heat and bring to a boil.
- Add cream slowly and cook for a couple of minutes.
- Add chicken back to skillet and simmer for about 5 minutes. The sauce will thicken a bit.
- Garnish with parsley and serve over noodles.