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Lemon Garlic Chicken Piccata


Lightly breaded chicken breasts pan cooked in butter and a tangy cream sauce are served over spaghetti. Easy dish for everyday but impressive for special occasions.

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Rate this recipe 4.5/5 (81 Votes)


  • 12 ounces thin spaghetti
  • 1 pound chicken breasts, boneless, skinless, sliced in half lengthwise
  • Kosher salt
  • Black pepper, freshly cracked, to taste
  • 1/2 cup all-purpose flour
  • 3 tablespoons unsalted butter, divided
  • 2 cloves garlic, minced or finely chopped (1 teaspoon)
  • 1/4 cup green onion tops or shallots, chopped
  • 1 cup chicken broth (can sub 1/4 cup of the broth with white wine, if desired)
  • 3 tablespoons fresh lemon juice (1 lemon)
  • 1/2 cup heavy cream
  • 1/4 cup capers, drained well
  • Fresh parsley, chopped for garnish, optional



Step 1

Get everything prepped before starting cooking. Preheat oven to 150 F.

Cook pasta in salted water as directed on package; drain well and keep warm.

Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Coat the chicken with flour. Add chicken to the skillet and cook 4-5 minutes on each side or until done, flipping once. Set aside on a cookie sheet and keep warm in the oven.

Meanwhile, melt the remaining tablespoon butter in a medium skillet over medium heat. Add garlic and green onions and cook until fragrant, about 2 minutes, stirring constantly. Stir in the chicken broth (and white wine, if using) and lemon juice. Cook until slightly reduced, stirring frequently, about 5 minutes. Gradually whisk in heavy cream and cook until slightly thickened, 3-4 minutes. Taste and season with salt and pepper. Stir in capers.

Serve immediately over chicken and spaghetti. Garnish with snipped parsley, if desired.


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