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Homemade Creamy Lemon Chicken Piccata Fettuccine photo

Creamy Lemon Chicken Piccata Fettuccine

A creamy, lemony chicken piccata tossed with fettuccine for a comforting weeknight dinner.
Print Recipe Save it
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4 servings

Equipment

  • Large Pot
  • shallow plate
  • Oven-safe Skillet
  • Tongs
  • Whisk
  • Measuring cups and spoons

Ingredients
  

  • 8 oz fettuccine (uncooked)
  • 1/2 cup all-purpose flour
  • 1.5 lb chicken breasts (skinless, boneless) about 3 or 4
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste
  • 4 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 tbsp all-purpose flour for sauce
  • 2 cloves garlic minced
  • 1 cup chicken broth low sodium
  • 1 tbsp fresh thyme chopped
  • 1 tbsp capers
  • 3 tbsp lemon juice freshly squeezed
  • 1 cup heavy cream
  • 1 tbsp fresh parsley chopped
  • Parmesan cheese for serving, optional

Instructions
 

  • Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente; drain and set aside.
  • Preheat the oven to 350°F (175°C).
  • Place 1/2 cup flour on a shallow plate and season the chicken breasts with 1/2 tsp salt and 1/4 tsp pepper, then dredge each breast in the flour to coat.
  • In an oven-safe skillet over medium heat, melt 4 tbsp butter. Add the floured chicken and brown 3–4 minutes per side until golden but not fully cooked through; transfer chicken to a plate.
  • Discard any excess butter from the skillet, then add 1 tbsp olive oil. Whisk in 1 tbsp flour to form a paste and cook 30 seconds, then add the minced garlic and cook another 30 seconds.
  • Slowly whisk in 1 cup chicken broth until the sauce begins to thicken, then stir in 1 tbsp chopped thyme, 1 tbsp capers, and 3 tbsp lemon juice.
  • Stir in 1 cup heavy cream and taste; season with additional salt and pepper if needed.
  • Return the chicken to the skillet, transfer the skillet to the preheated oven, and bake about 30 minutes until the chicken is cooked through (internal temperature 165°F).
  • Remove the chicken from the skillet. Toss the cooked fettuccine with the sauce in the skillet (remove chicken first if easier), then slice or return the chicken on top.
  • Garnish with 1 tbsp chopped parsley and serve with grated Parmesan cheese if desired.

Notes

  • Use lighter cream at room temperature and whisk with 1/4 tsp cornstarch before adding to reduce splitting.
  • Do not let the sauce boil after adding cream.
  • Capers are typically sold in small jars near pickles.
  • Let food cool before storing in the refrigerator.
  • Refrigerate leftovers in an airtight container for 3–5 days.