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 Recipe – our favorite salad!!! Romaine, tomatoes, thinly sliced seedless cucumbers, sliced banana peppers, croutons, parmesan cheese,…
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Italian Green Bean Salad
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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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Sorry but we did not love this recipe. We grilled the chicken and it was very good but the sauce for the pasta was too tangy. Will try some other piccata recipes.
We found this on pintrest and I am making it for dinner tonight for my Mom! Thank you! It looks great 🙂
I have the chicken marinating right now! I can't wait to try this tomorrow! (:
I made this for dinner today. IT WAS FABULOUS!! I followed your recipe – just tripled it. My family loved it!! I found that was made it creamy was adding the water from the pasta. Will be a mainstay recipe in my house!! Now, what to make next……? 🙂 Catherine
Well, as soon as I poured in the half and half, it curdled and became chunky. I thought maybe the cheese would make it creamy, but it didn't. I ended up with water pasta with chunks of cheese and half and half. Maybe I needed to let the half and half warm up a bit before I added it? I was a little skeptical about adding a milk product directly to so much citric acid. Oh well. This didn't taste bad, just wasn't creamy chicken piccata like I was hoping for.
This was not good. The chicken turned out terribly and the sauce was grainy. It didn't taste like it should have. I was basically eating parmesan cheese on pasta. I will not be making this again and I advise others to find a better recipe. The capers and zucchini were the only good parts of this dish.
If it was grainy, the key is to have the creamy temperature right are you will have a grainy sauce.
I made this tonight and it was the frist meal i've made in our new home. It was absolutly fantastic! I only did two things differently. I put the lemon juice into the pot while the pasta was cooking so that the lemon was there but not over powering since its also on the chicken. Secondly I didn't use the capers because i'm simply not a huge fan of them. The meal was really good and i would really reccomend it!
To emphasise my sincerity and enthusiasm I am switching to all caps. I LOVE EVERYTHING ABOUT YOUR BLOG. Thank you. x
Made this tonight and we LOVED it. I used heavy cream, but otherwise followed the recipe exactly.
This was good except it was SO lemony! I used a bottle of lemon juice as opposed to squeezing lemons, so maybe the measurements are a little off? I think I would reduce the lemons for the sauce by at least half. Other than that, it was good.
Found the recipe on pinterest. i will try it too.
i love lemon!!!^^ snowy regards from Austria
We found this over on Pinterest and my hubby made this tonight. It was SO good and we'll be adding it to our stash of regular recipes!
I'm making this tonight! Can't wait!
I made this for dinner last night and it was SO lemony! Way too strong! I didn't have fresh lemons, so I just used the tablespoon measurements for lemon juice, do you think that that was what went wrong? Is bottled juice stronger then fresh? I loved it, just way too lemony for us.
Delicious! We added more water to thin up the sauce- and used low fat 1/2 and 1/2. It is Jan but warm in Chicago- we grilled the chicken and it was amazing!!!
It looked a lot creamier in the picture than it came out for us. Also would have left out the capers.