Lemon Herb Chicken Picatta
This bright and zesty Chicken Picatta is bursting with tangy flavors of lemon and fresh herbs. Tender chicken breasts are pan-seared to golden perfection, then smothered in a luscious lemon caper sauce. Served over a bed of al dente linguine, this dish offers a perfect balance of flavors that will leave you wanting more.
ingredients
- 4 boneless, skinless chicken breasts
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- ½ cup chicken broth
- ½ cup fresh lemon juice
- ⅓ cup capers, drained
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- 8 ounces linguine
steps
- 1.
In a shallow bowl, mix flour, salt, and black pepper. Dredge chicken breasts in flour mixture, shaking off excess.
- 2.
Heat olive oil and 2 tablespoons of butter in a large skillet over medium heat. Cook chicken for 5-7 minutes per side until golden brown and cooked through. Remove from skillet and set aside.
- 3.
In the same skillet, melt remaining butter and sauté minced garlic until fragrant. Add chicken broth, lemon juice, capers, parsley, and thyme. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.
- 4.
Meanwhile, cook linguine according to package instructions until al dente. Drain and set aside.
- 5.
Return chicken to the skillet, coating both sides in the lemon caper sauce. Simmer for an additional 2 minutes, ensuring the chicken is heated through.
- 6.
Serve the chicken picatta over a bed of linguine, spooning the lemon caper sauce on top. Garnish with fresh parsley, if desired.
