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easy weeknight chicken picacata

Lemon Chicken Picatta - ish

Prep Time 10 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Dish
Cuisine Italian
Servings 2 servings


  • 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.


1. The cream can be omitted for a sauce that's less rich. I found that adding the cream made this dish more hearty.