Chicken piccata has always been “restaurant food.” Even though I saw a ton of recipes out there … for some reason, I never tried making it. I finally decided that was stupid, and I came up with a great recipe that we love!
The freshness in this dish is just out of this world… crazy good! It’s good enough that, despite there being “green things” and “onion things” in this dish, my kids ate, and loved it. Score!
The longest part about cooking this meal is waiting for the pasta water to boil. You can get it on the table in 30 minutes, so it’s perfect for a hectic weeknights. If you feel like being ambitious or making this on a weekend, it would be delicious with these copycat Olive Garden breadsticks or a no-knead artisan bread.
To start off, you need some chicken breasts, which I chose to pound thinner. You could also use chicken tenders for this.
You’ll be breading the chicken, but not in the traditional way. Instead of dipping the chicken in flour, egg, and breadcrumbs, you’ll just be tossing it in some seasoned flour and then searing it up in a skillet.
I seared my chicken in batches of two pieces, so they could get brown and not end up steaming because they were too close together. You want that golden brown color—not only does it make the chicken delicious, but those browned bits in the pan will also make your sauce phenomenal!
Once your chicken is cooked through and golden brown, set it aside to rest on a plate. Add your shallots and garlic to the same pan, and let them saute for a minute or so, then add in the rest of your sauce ingredients.
Let the sauce bubble and cook for a few minutes. While it’s cooking, drop your pasta in the boiling water. Once it’s cooked al dente, drain it and toss it with some olive oil, parsley, and basil.
Just slice up your chicken and add it to your pasta.
Garnish with some lemon slices, then pour your sauce over the pasta and chicken.
Sprinkle some fresh basil all over the top and enjoy!!
Seems pretty simple, doesn’t it? You can do it! This classic Italian-American meal can be on your table.
This would be great with some garlic roasted broccoli served alongside.
I hope you try this one—I know you’ll love it! Check the short recipe version below!