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!