You NEED to try this delicious Lemon Chicken Piccata that’s the perfect meal for your next date night kid FREE night. It’s quick + easy to whip up and the light, zesty flavors pair great with a glass of Chardonnay.

This lemon chicken piccata is my favorite go-to pasta dish. I enjoy cooking it, and the flavors are perfect and hit the spot every time you make it.

It’s quick + easy to make and makes an excellent weeknight dinner as well.

Side Note: My kids devour this meal every time! It’s an easy family weeknight dinner meal as well!

Ok, so here’s what you will need to make this Lemon Chicken Piccata.

Chicken – Thinly sliced chicken breast or chicken breast cutlets for best
Bread Crumbs – A mixture of bread crumbs and flour with Italian seasoning and romano
White Wine – A high acidity wine like Sauvignon Blanc or Chardonnay will pair well with the acidity from the lemon sauce
Bone Broth – It adds a certain level of richness to the sauce and has more nutritional benefits compared to a regular chicken broth
Crushed Red Peppers – Kick it up a notch and add a touch of spice to the dish
Olive Oil – Nothing compares to the taste good quality olive oil brings to a dish, not to mention the anti-inflammatory properties it has
Lemon – The zesty flavor of the lemons makes this dish stand out
Capers – Salty, oily, and has a lemony flavor, which makes it perfect for the sauce in this dish
Butter – I use a good quality Irish or European butter in all my dishes as it brings more flavor and also has a higher amount of Omega-3s

Ok, so I’ve tried many different brands of bread crumbs, and Vigo Italian Style is hands down my FAVORITE bread crumb mix. I will never use any other brand. It works so well in any Italian-based dish like this Lemon Chicken Piccata. I use it for breading things from chicken to seafood and even vegetables.

You’ve got to try Pacific Bone Broth – Chamomile + Lavender. It adds subtle flavors of chamomile and lavender and adds so much depth to the sauce. Plus, the 8oz bottles are the perfect size to use for just one or two recipes so you don’t have to waste a whole carton.

Let’s get started!

You want to use thin pieces of chicken for this. If they are too thick of a piece, you can use a meat tenderizer to thin them out. Using a thin fillet of chicken works best for lemon chicken piccata.

Tip: Put parchment paper on the cutting board and cover the chicken with plastic wrap before beating them. It makes for easy cleanup with one less dish to deal with at the end.

Bread the chicken by dredging the fillet in the bread crumbs, shaking off any excess, then set aside until the oil is hot enough to cook.

Heat the oil over medium-high heat, and cook 2 or 3 pieces at a time to avoid overcrowding the pan.

Cook for about 3-4 min until golden brown on each side and set aside to finish cooking later. You want to prevent overcooking and the chicken from drying out when you add it back to the pan.

Now for the good part. Add the wine to the pan. Listen for the sizzling sound as it lifts all the brown bits from the bottom of the pan. This critical step brings SOOO much flavor to this dish.

Once your wine and broth have reduced and thickened up a bit, add the chicken back in, flip to coat both sides, and let cook for 3-4 min.

NOW is the time to add the pasta noodles. All you need to do is add the pasta to the pan and toss it in the sauce once you remove the chicken. Make sure to use cooked al dente pasta and let those noodles soak in all the flavor.

The flavors vary based on how it’s cooked rather than the ingredients being used. Make sure you follow the steps for the best flavor packed dish.

This dish goes excellent with a Caesar salad as the creamy dressing and fruity yet nutty taste of the parmesan compliment all the flavors from the lemon chicken piccata.

Le Petit Francais-French Bread is my secret weapon for serving bread as a side dish with pasta.

I am a HUGE bread fan, especially when eating any type of saucy dish. So, it comes frozen, but once you pop it in the oven for 8-10 min, it comes out perfectly golden and crispy on the outside and ever so soft and fluffy on the inside and makes for the perfect side soaking up all the leftover juices from this dish.

Once your pasta has soaked up the liquid from the sauce, it’s time to put it all together. Go ahead, top it off with some aged shaved parmesan, and don’t forget to garnish with some chopped fresh parsley.

Enjoyed this Lemon Chicken Piccata? Try these other tasty pasta dishes.

Lemon Chicken Piccata

Try this savory Lemon Chicken Piccata. It's quick + easy to whip up and the light, zesty flavors pair great with a glass of Chardonnay.

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Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Course: Main Course

Cuisine: Chicken, Pasta

Keyword: 25 min, 25 min or less, 30 min, 30 min or less, capers, chicken piccata, easy, lemon, pasta, quick

Servings: 4 servings

Calories: 529kcal

Ingredients

• 2 large boneless and skinless chicken breasts halved horizontally to make 4, or chicken cutlets (4)
• ½ cup Italian bread crumbs with parmesan (or add 2 tbsp grated parmesan)*
• ½ tsp kosher salt more to taste
• ¼ tsp fresh cracked black pepper
• 4 tbsp unsalted butter divided
• 2 tbsp extra virgin olive oil divided
• 4 large cloves garlic minced
• ½ tsp crushed red pepper flakes
• ⅓ cup dry white wine
• ½ cup chicken bone broth
• 2 tbsp fresh lemon juice
• ¼ cup brined capers rinsed
• ¼ cup fresh parsley chopped
• Shaved Parmesan Cheese for topping
• pasta noodles al dente

Instructions

• Lightly pound chicken flat with a meat tenderizer or rolling pin, and season chicken with salt and pepper.
• In a shallow bowl, combine the bread crumbs and parmesan cheese if not already added.
• Dredge the chicken in the breading mixture; shake off any excess and set aside.
• In a large pan heat 1 tablespoon of butter and 1 tablespoon of oil over medium-high heat. Once hot, fry 2-3 pieces of chicken (do not overcrowd the pan) until golden on each side (about 3-4 minutes each side).
• Continue with the remaining chicken, and add additional 1 tbsp of oil and 1 tbsp butter if needed. Transfer to a warm plate.
• In the same pan, melt one tablespoon of butter. Cook the garlic for 30 seconds until fragrant.
• Add the wine and chicken stock and bring to a boil, scraping up any brown bits from the bottom of the pan for some extra flavor. Cook for 3-4 min.
• Add in the lemon juice, capers, and red pepper flakes and allow to boil until reduced slightly (about 5-6 minutes). Add salt and pepper if needed.
• Add remaining butter to the pan, allow to melt, then add chicken back into the pan along with all of the juices from the plate and simmer for 2-3 minutes to heat through**.
• Garnish with parsley and serve immediately with shaved parmesan cheese, if desired

Notes

*If your breading has parmesan mixed in, do not add more, but if it does not, add 2 tbsp grated parmesan and mix it with the bread crumbs.

**If using pasta, add the pasta noodles to the sauce and toss to coat fully.

Nutrition

Calories: 529kcal

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What is better than some pasta for breakfast? Breakfast Carbonara has all the morning basics: eggs, bacon, and cheese, so it’s perfect! Plus, you can work it off throughout the day, so don’t feel as bad eating those carbs.

Here’s what you’ll need.

Pancetta (Italian bacon) · Olive Oil · Spaghetti Noodles · Medium Yellow Onion · Dry White Wine · Butter · Romano Cheese · Eggs · Fresh Parsley + Basil

Let’s get started!

Bring a large pot of salted water to a boil for the pasta and cook to al dente. Reserve 1/4 cup of pasta water then drain the remaining water. Set pasta aside.

Meanwhile, in a large skillet, heat the olive oil over medium heat until it begins to shimmer.
Add the bacon and cook until golden brown and rendered for about 4-5 minutes. Using a slotted spoon, transfer to a bowl and reserve.

Add the onions to the pan with the rendered bacon fat and sauté until they turn translucent and begin to brown at the edges, 8 minutes.

Add in the white wine and allow to reduce over medium-low heat. About 6-7 minutes.
Add the reserved bacon and pasta water, and butter along with the drained spaghetti noodles. Toss to coat.

In a separate bowl whisk together the Parmesan, eggs salt, and freshly ground black pepper. Cook for about 2-3 minutes. Season with salt + pepper to taste.

Top with freshly grated romano, chopped parsley, and torn basil. Serve warm. Enjoy!

Want to try some other pasta dishes?

Breakfast Carbonara

Breakfast Carbonara has all the morning basics: eggs, bacon, and cheese, so it's perfect! Plus you can work off throughout the day so you won't feel as bad eating those carbs.

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Course: Breakfast

Cuisine: Italian

Keyword: 25 min, 25 min or less, breakfast, breakfast pasta, left overs, pancetta, parmesan cheese, pasta, quick

Servings: 4

Ingredients

• 1 tbsp extra virgin olive oil
• 8 oz pancetta or bacon – ⅓ inch diced
• 1 lb. spagetti noodles
• ½ onion (medium) finely chopped
• ½ cup dry white wine
• 2 tbsp butter
• 3 eggs
• ½ cup finely grated Romano Cheese plus more to top
• ¼ tsp black pepper + salt or to taste
• 1 tbsp fresh chopped parsley
• 2-3 leaves fresh basil torn

Instructions

• Bring a large pot of salted water to a boil for the pasta and cook to al dente. Reserve 1/4 cup of pasta water then drain the remaining water. Set pasta aside.
• Meanwhile, in a large skillet, heat the olive oil over medium heat until it begins to shimmer.
• Add the bacon and cook until golden brown and rendered, about 4-5 minutes. Using a slotted spoon, transfer to a bowl and reserve. Add the onions to the pan with the rendered bacon fat and sauté until they turn translucent and begin to brown at the edges, 8 minutes.
• Add in the white wine and allow to reduce over medium low heat. About 6-7 minutes.
• Add the reserved bacon and pasta water, butter along with the drained spaghetti noodles. Toss to coat.
• In a separate bowl whisk together the Parmesan, eggs salt, and freshly ground black pepper. Cook for about 2-3 minutes. Season with salt + pepper to taste.
• Top with freshly grated romano, chopped parsley and torn basil. Serve warm. Enjoy!

Tried this recipe? Take a pic!Tag Us @TheSaltyNerve + #thesaltygram!

Living in the South near the coast, you learn to appreciate a good low country boil with all the fresh shrimp and crab that is so readily available.

It’s quick and easy and only takes 30 min to make which makes it perfect for a weeknight meal.

From the fresh shrimp to the buttery cajun flavors, this Low Country Boil (sheet pan style) is finger-lickin’ good!

This is a staple at our family gatherings, so of course, I had to make it weeknight-friendly.

When you have a craving for Low Country Boil, you HAVE a craving.

Let’s satisfy it by making this mouthwatering Low Country Boil (sheet pan style).

Grab your shrimp and crab legs, andouille sausage, yellow corn, little potatoes, a couple of lemons, a yellow sweet onion, some parsley, grass-fed butter, and of course the main show stopper, Old Bay Seasoning. Let’s get ready to make some low country boil that doesn’t require all the hassle of a large stock pot outdoors and sooo much more flavorful.

Fresh shrimp is the best to use for ultimate flavor, but if you are in an area where fresh shrimp is not an option, no worries! Using already deveined frozen or fresh shrimp from your local grocery store is an easy alternative, but make sure it has the shell and tail on to lock in the flavor. If using freshly caught shrimp make sure to cut the heads and devein the shrimp leaving the shell and tail intact.

Start by cutting the corn cobs into thirds, and the onion into quarters. Bring a large pot of water over medium-high heat to boil and add 1 tbsp of old bay seasoning to the water. Once boiling, toss in the corn cobs and cook for about 15 minutes then add in the potatoes and onion for another 10 minutes.

Prep the rest of the ingredients while you let this cook. Once done, drain the water and toss the corn cobs and potatoes on a nonstick sheet pan.

Cajun Style Andouille sausage has that smoky cajun flare that pairs perfectly with the old bay seasoning, BUT you can substitute it with smoked sausage or turkey sausage if you prefer. I like to cut the sausages diagonally (AKA ‘Coin Slicing’) for larger pieces, plus it makes it more pleasing aesthetically in my opinion. Add them to the sheet pan with the corn, pototes and shrimp spreading them around.

Now for the old bay butter, in a small bowl melt the butter and add the 2 tbsp of old bay seasoning and mix. This is what you will pour over shrimp, sausage, potatoes, corn cobs, and onion before they take their broil bath. If you don’t have enough, you can always make extra by melting 2-3 tbsp more butter and adding in 1 tablespoon of old bay.

Grab a large sheet pan (half sheet size) and line it with aluminum foil sprayed with noncooking spray. Coat all the shrimp, sausage, potatoes, corn cobs, and onion in the old bay butter. Now it’s time to dust them all with 1 more tablespoon of the old bay seasoning for a little more added flavor. You can skip this step if you don’t want to use too much old bay seasoning.

Place it in a preheated oven set to 400F for about 13-15 minutes until shrimp are opaque and cooked through. Once done, squeeze the juice of a lemon all over and top with chopped fresh parsley.

Want to kick this Low Country Boil up a notch? Let’s do it!

So, you decided to add in the crab legs…let’s get those ready to throw in the oven along with the other sheet pan. 1 cluster per person is a good amount along with the rest of the food on this Low Country Boil. Brush the crab legs with some melted butter and lightly dust them with a little bit of old bay seasoning (about 1 or 1-1/2 tsp is good for 3-4 clusters).

If your legs are already thawed they only need to cook for about 10-12 minutes or until hot throughout. Don’t have time to thaw your legs? It’s okay, just cook them frozen for about 20-25 minutes until they are hot.

Enjoyed this recipe? Try these other dishes.
Shrimp + Scallop Scampi
Easy Chipotle Shrimp Tacos

Low Country Boil (Sheet Pan Style)

A new approach to the traditional Southern Low Country Boil. This quick and easy low country broil is the perfect weeknight meal that will make it feel like the weekend.

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Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Course: Main Course

Cuisine: Seafood

Keyword: 30 min, 30 min or less, andouille sausage, corn, crab legs, easy, low country boil, old bay, one pan, potatoes, quick, seafood boil, sheet pan meal, shrimp, shrimp boil, southern, southern boil

Servings: 4 servings

Calories: 300kcal

Ingredients

• 1 lb extra large shrimp deveined and unpeeled
• 1 lb snow crab legs OPTIONAL
• 3 ears golden corn each cut into 3 pieces
• 1½-2 lbs baby golden potatoes
• 1 onion quartered
• 12 oz smoked andouille sausage thinly sliced
• 4 tbsp Old Bay seasoning divided + 1 tsp more if doing crab legs
• 4 cloves garlic minced
• ¼ cup butter melted + more for dipping
• 2 lemons quartered
• 2 tbsp fresh parsley chopped

Instructions

• Bring a large pot of water over medium-high heat to boil and add in 1 tbsp of old bay seasoning to the water.
• Cut the corn cobs into thirds, and the onion into quarters. Once boiling, toss in the corn cobs and cook for about 15 minutes then add in the potatoes and onion for another 10 minutes. Get a large sheet pan (half sheet size) and line it with aluminum foil sprayed with noncooking spray. Once the potatoes and corn are cooked add them to the sheet pan. You can go ahead and preheat the oven to 400F now.
• Cut the sausages diagonally (AKA 'Coin Slicing') for larger pieces and add them to the sheet pan with the corn, potatoes and shrimp spreading them evenly around.
• In a small bowl melt the butter and add the 2 tbsp of old bay seasoning and mix. Pour over everything on the sheet pan and mix around to fully coat it all.
• If making crab legs, brush the legs with some melted butter and lightly dust them with a little bit of old bay seasoning (about 1 or 1-1/2 tsp is good for 3-4 clusters). If already thawed they only need to cook for about 10-12 minutes or until hot throughout. Don't have time to thaw your legs? It's okay, just cook them frozen for about 20-25 minutes until they are hot.
• Place in the preheated oven set to 400F for about 13-15 minutes or until the shrimp and opaque and fully cooked. Squeeze lemon juice over it all and top with chopped parsley.

Nutrition

Calories: 300kcal

Tried this recipe? Take a pic!Tag Us @TheSaltyNerve + #thesaltygram!