Creamy Grilled Chicken Piccata
This Creamy Grilled Chicken Piccata is a delightful blend of smoky grilled chicken and tangy, creamy lemon-caper sauce served over penne pasta.
Equipment
- Grill pan or outdoor grill
- Large Pot
- Skillet or sauté pan
- Sharp Knife
- Measuring spoons and cups
- Tongs
- Whisk
Ingredients
For the Chicken Marinade:
- 1 lemon juice
- 3 Tbsp olive oil for marinating and grilling the chicken
- 1 Tbsp minced garlic
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried basil or oregano
- 2 boneless, skinless chicken breasts the star protein, perfect for grilling
For the Pasta:
- 2 cups dried penne pasta a sturdy pasta that holds the sauce well
For the Creamy Piccata Sauce:
- 2 Tbsp butter adds richness to the sauce
- 2 lemons juice (6 Tbsp) for the tangy sauce
- 1 Tbsp minced garlic to deepen the sauce flavor
- ½ cup half and half or heavy cream creates the creamy texture
- 2 tsp dried basil boosts the herbal aroma
- 2 Tbsp capers adds salty, briny pop essential to piccata
- ½ cup grated Parmesan cheese for a nutty, savory finish
Instructions
Marinate the Chicken
- In a bowl, combine 3 Tbsp olive oil, juice of 1 lemon, 1 Tbsp minced garlic, 1 tsp salt, ½ tsp black pepper, and ½ tsp dried basil or oregano. Whisk together until emulsified. Place chicken breasts in the marinade, coating thoroughly. Cover and refrigerate for at least 30 minutes.
Cook the Pasta
- Bring a large pot of salted water to a boil. Add 2 cups dried penne pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside, reserving some pasta water.
Grill the Chicken
- Preheat grill or grill pan over medium-high heat. Remove chicken from marinade and grill 5-6 minutes per side until cooked through and internal temperature reaches 165°F (74°C). Transfer to plate and rest for a few minutes before slicing into strips.
Prepare the Creamy Piccata Sauce
- In a large skillet, melt 2 Tbsp butter over medium heat. Add 1 Tbsp minced garlic and sauté until fragrant, about 30 seconds. Pour in juice of 2 lemons (6 Tbsp), add 2 tsp dried basil and 2 Tbsp capers. Stir to combine. Slowly whisk in ½ cup half and half or heavy cream, allowing sauce to thicken about 3-4 minutes. Stir in ½ cup grated Parmesan until melted and smooth. Add reserved pasta water if sauce is too thick.
Combine and Serve
- Add cooked penne pasta to skillet with creamy lemon sauce, tossing to coat. Place sliced grilled chicken on top or mix in gently. Heat through on low for a couple minutes. Taste and adjust seasoning. Serve hot, garnished with extra Parmesan or fresh basil if desired.
Notes
- Marinate chicken at least 30 minutes for best flavor and tenderness.
- Reserve pasta water to adjust sauce consistency if needed.
- Use a meat thermometer to avoid overcooking chicken and keep it juicy.
- Substitute heavy cream with coconut cream for a dairy-free version.
- Leftovers keep well refrigerated for up to 3 days; reheat gently on stovetop.