Chicken Piccata comes together quickly in one pan. It seems so fancy, especially if you acquire Meyer lemons. While regular lemons can be tart and sour, Meyer lemons are sweeter and more fragrant.
They are usually easier to find between December and May, but alas I found them in my local supermarket and didn’t ask any questions. I’ve made this recipe plenty of times before Weight Watchers.
I basically used more butter and heavy cream instead of almond milk. I was reluctant to convert my beloved, creamy light but heavy dish, but boy was I wrong. This was great.
That “not quite spring” time of year
My wife and I are both high school English teachers. This time of year starts to drag. We are halfway between winter break and spring break, and, this year, we’ve had no snow days.
This means a long stretch of full weeks. The students get antsy, our real-life kids get antsy, and we all itch for warmer weather.
Days and weeks like this necessitate an arsenal of quick, weeknight meals. And if the meal is bright and reminds us of warmer weather to come as this one does, it is an even bigger winner.
Meet Chicken Piccata: A delicious, one-pot dinner
It feels indulgent–something that you wouldn’t think to have in heavy rotation for meals. Something special. Like guests are coming over or you’re trying to impress someone or you’ve been doing Weight Watchers for months and you can’t look at another bowl of chili or turkey burger (btw my turkey burgers are amazing).
This is surprisingly easy to make and a weeknight meal that feels like a date night meal. Try it out, and enjoy!
Chicken Piccata with Meyer Lemons
- 3-4 chicken breasts halved for six thin breasts *with pasta, I usually can get away with 6 chicken breast halves for 7 servings. If you want more, feel free
- 6 tablespoons of all purpose flour
- 1 tbsp of butter
- 1/4 cup capers
- 2 pounds of Meyer Lemons regular lemons work just fine too Juice all but one. Slice that other one into thin slices. I get about 1 cup of juice.
- 1.5 cups almond milk or cashew milk unsweetened
- 1 bunch of fresh parsley
- 4 cups fat free chicken broth
- Your favorite pasta I really like the Barilla Plus Protein Thin Spaghetti
- EVOO Spray
- Butterfly the chicken breast and liberally season with salt and pepper. Lightly coat the chicken breasts in 5 tablespoons of the flour. Five was plenty for this for me, however, if you use more, adjust the points. Spray your pan with EVOO spray and use 1 tablespoon of butter. Pan fry the chicken breasts on medium heat. My pan was big enough to do this in two batches. Since I did it in batches, I did half of a tablespoon of butter for each batch.
- Once it’s all cooked, scrape pan drippings (you can use a little bit of the chicken broth to loosen the pan drippings).
- Next, add your Meyer lemon juice, chicken stock, capers, and one sliced lemon. Cook for a few minutes to bring to a boil then reduce to a simmer. Add 3/4 cup of almond milk and stir. While I usually would add salt after combining all of my ingredients because I’m a little heavy handed with salt, the capers add a brininess that usually doesn’t call for more salt. Taste and adjust seasonings for personal preference.
- While simmering, cook the pasta in salted water. I always under cook my pasta just a little, so it can finish cooking in the sauce I made. I also usually take a cup of the starchy pasta liquid before draining so I can add a little to loosen the sauce.
- Add the chicken (whole or sliced), and let it simmer for about 5 minutes. Once everything is ready to go, chop a handful of fresh parsley, and add it to the dish. The parsley adds a freshness and balances out the lemon flavor. Add the pasta once it is ready, and serve.
- One pan, one pot, and done within 45 minutes. Can’t beat that.
If you enjoyed this meal, try the Italian Sausage Pasta Bake, another weeknight hit.
I love hearing from you guys in the comments, emails, and on Instagram. If you make one of my dishes, feel free to tag me @dwardcooks or use the #dwardcooks hashtag! Enjoy!