Creamy Grilled Chicken Piccata – grilled lemon herb chicken over a creamy piccata sauce. SO good! Better than any restaurant! We make this at least once a month!
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Pin This RecipeA few weeks ago, I saw a recipe for a lemon pasta dish, and I immediately thought “Yuck! Lemon and Pasta sounds nasty!” BUT, I took a minute and thought about how much we love chicken piccata, so why not try a Creamy Chicken Piccata. I decided to give it a shot.
The experiment paid off big time. We LOVED this dish. I made the sauce while the chicken was on the grill and just tossed it together – SIMPLE! I marinated the chicken in some lemon and garlic so it would go with the sauce. I took our usual piccata sauce and just added cream to it (well, I did half and half, but cream would be even better). The chicken would be good just on its own, but the creamy lemon caper sauce just puts it over the top. I love when a recipe comes together just like you pictured it in your mind!
As I said, this was a HUGE hit at our house. We’ve made it several times and just love it. This chicken pasta is great with a salad and some garlic bread. Here are a few of our favorite recipes from the blog that go great with this yummy pasta:
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Creamy Italian Dressing
Creamy Italian Dressing Recipe – our favorite salad!!! Romaine, tomatoes, thinly sliced seedless cucumbers, sliced banana peppers, croutons, parmesan cheese,…
Green Jacket Salad
Green Jacket Salad – original recipe from the Green Jacket restaurant in Augusta. SO simple and it tastes great! Lettuce,…
Italian Green Bean Salad
Italian Green Bean Salad – quick and delicious side dish! Green beans, tomatoes, garlic, olive oil, prosciutto, and mozzarella tossed…
Creamy Grilled Chicken Piccata
Ingredients:
Chicken
- Juice of 1 lemon, 3 Tbsp
- 3 Tbsp olive oil
- 1 Tbsp minced garlic
- 1 tsp salt
- ¼ tsp black pepper
- ½ tsp basil or oregano
- 2 boneless skinless chicken breasts
Pasta
- 2 cups dried penne pasta
- 2 Tbsp butter
- Juice of 2 lemons, 6 Tbsp
- 1 Tbsp minced garlic
- ½ cup half and half or heavy cream
- 2 tsp dried basil
- 2 Tbps capers
- ½ cup grated parmesan cheese
Instructions:
Chicken
- Combine first 6 ingredients and mix well. Place chicken in a ziplock bag and pour marinade over chicken. Marinate a few hours to overnight in the refrigerator.
- When ready, grill until done. Allow chicken to rest for a few minutes and then slice into strips to serve over pasta.
Pasta
- While chicken is grilling. Cook pasta according to directions (10-12 minutes). Reserve ½ cup of pasta water and drain.
- In the same saucepan, melt butter over medium heat. Whisk in garlic and lemon juice. Pour in half-and-half and whisk until hot. Add some salt and pepper to taste. Add the parmesan cheese, basil and capers, and heat until cheese is melted.
- Check the consistency of the sauce and add some of the reserved pasta water to loosen the sauce if necessary. Toss in pasta.
- Serve in pasta bowls with grilled chicken on top. Sprinkle with more parmesan if desired.
Steph
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I made this tonight for the second time in two weeks. It’s that yummy! Thanks for a great recipe!
What kind of capers you use
I use Nonpareille Capers. Any brand that is at Walmart or the grocery store.
I must agree the sauce is a little tangy. However, I used Red Bird chicken breast and marinated it for thirty minutes. Broiled the chicken for ten minutes and the chicken was delicious. Overall a good recipe just add lemon to your taste.
This looks absolutely delish, BUT, I am not a fan of capers, so I think I would add broccoli to this dish instead…yummy for my tummy lol