Smokey Lemon Chicken Piccata, a twist on the classic dish, has a creamy smokey tomato sauce that will have your mouth watering. Easy enough for a weeknight dinner and fancy enough for company!
The inspiration for this recipe was the Chicken Piccata from the new “lighter” menu at one of my favorite restaurants in town. It is served using a quarter of a rotisserie chicken, covered by a flavorful lemony cream sauce with capers. As is my usual, on the way home I started planning how I could make my own version of it and this recipe for Smokey Lemon Chicken Piccata is it.
This is how you make Chicken Piccata when you need to cut out some calories but do not want give up the heavy cream! Or the butter! It’s really quick and easy – just grill the chicken, boil the pasta, and make the creamy, buttery, smokey sauce to serve over the top.
Ingredients to make Smoky Lemon Chicken Piccata
- Chicken Breasts
- Butter
- Garlic
- White Wine
- Chicken Broth
- Green Onions
- Lemon
- Cream
- Tomato Pasta
- Smoked Paprika
- Pasta
Looking for more 30 Minute recipes? Check out my collection here:
- Pan Roasted Chicken Thighs with Garlic Thyme Butter – pan seared and dripping with butter
- Italian Sausage Bean and Tomato Bake – so much more than a can of beans
- Lemon Garlic Chicken Piccata – amazing flavor served with pasta and lemon
- Sweet and Soy Chicken – sporting an addictive sticky glaze
- Chipotle Sausage and Bean Bake – take the heat up a notch with chipotle puree
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Smokey Lemon Chicken Piccata
Ingredients
- 8 ounces linguine noodles cooked according to package directions
- 2-1/2 pounds chicken breasts boneless, skinless,cut in half lengthwise to make 6 breast pieces
- 3 tbsp unsalted butter divided
- 1 tbsp minced garlic
- 1/4 cup dry white wine or cooking wine
- 3/4 cup chicken broth
- 3 medium green onions sliced, include white and green, set aside 1 TBSP for garnish
- 2 tsp lemon zest
- 1/4 cup lemon juice from 1 large lemon
- 1/4 cup heavy cream
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- vegetable oil for grill grate
Instructions
- Preheat the grill or stove top grill pan. Lightly brush with oil.
- Grill chicken breasts until cooked thru, about 4 minutes on each side, and meat thermometer reads 165°F . Remove from grill, cover with foil to keep warm.
- Begin cooking pasta according to directions on the package. Set aside.
- In a medium skillet over medium-high heat, melt 1 TBSP butter. Add the garlic and green onions and cook until the onions are softened and garlic is fragrant, about 1 – 2 minutes.
- Add the white wine, broth, lemon zest, lemon juice, tomato paste and smoked paprika to the skillet. Bring to a low boil and cook for about 2 minutes until slightly thickened. Reduce heat to low. Stir the cream into the sauce mixture and cook until heated thru. Remove skillet from the heat.
- Arrange pasta and grilled chicken on a plate and drizzle sauce over both chicken and pasta. Garnish with reserved green onion slices and serve warm.
Nutrition Facts
© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.
© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.
If you made this recipe, please leave a comment and rating. I would appreciate the chance to troubleshoot any issues you might have had before you leave the rating!
