Pioneer Woman Chicken Piccata With Buttery Lemon Noodles

This delicious Pioneer Woman Chicken Piccata with Buttery Lemon Noodles is a quick and easy meal packed with flavor. Featuring tender chicken in a creamy lemon sauce and buttery noodles, it’s perfect for a comforting dinner. You can whip it up using simple ingredients like pasta, chicken, and lemons, making it a flexible option for busy weeknights.

Ingredients Needed:

Buttery Lemon Noodles

• 8 ounces pasta (fettuccine, linguine, or angel hair)
• 1 tablespoon butter
• 1/4 cup finely minced fresh parsley
• Zest and juice of 1 lemon (or to taste)
• Kosher salt and freshly ground black pepper

Chicken Piccata

• 2 boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1/2 cup low-sodium chicken broth (plus more if needed)
• 1/2 cup dry white wine
• Juice of 1 lemon
• 1/2 cup heavy cream (plus more if needed)
• 1 tablespoon drained capers
• 2 cups arugula
• Parmesan shavings (for garnish)
• Chopped fresh parsley (for garnish)

How To Cook Chicken Piccata With Buttery Lemon Noodles:

1. Cook the Pasta: Cook the pasta according to the package directions. Drain and set aside.
2. Prepare the Chicken: Sprinkle the chicken breasts with salt and pepper on both sides, then dredge them in flour.
3. Cook the Chicken: In a large skillet, heat the butter and olive oil over medium heat. Fry the chicken breasts until golden brown on both sides, about 3 minutes per side (cook longer for thicker breasts). Remove the chicken and set aside.
4. Make the Sauce: Add minced garlic to the skillet and sauté until fragrant. Pour in the chicken broth and white wine, then squeeze in the lemon juice. Whisk the mixture while scraping the bottom of the skillet. Cook until the sauce reduces by about half. Season with salt and pepper.
5. Finish the Sauce: Reduce the heat to low, whisk in the cream, and add capers. Cook for a few minutes until the sauce thickens. Adjust seasoning as needed.
6. Combine Noodles: In a separate skillet, melt the butter over medium-high heat. Add the cooked pasta and parsley, tossing to coat. Cook for a couple of minutes to achieve a slightly pan-fried texture. Add lemon zest and juice, then season with salt and pepper.
7. Plate the Dish: On each plate, place a handful of arugula, some buttery lemon noodles, and a chicken breast. Garnish with Parmesan shavings and chopped parsley. Spoon the sauce over the chicken and noodles.

Recipe Tips

• Pound the Chicken: For even cooking, pound the chicken breasts to about 1/2 inch thick. This helps them cook quickly and evenly, preventing dryness.
• Use Fresh Ingredients: Fresh garlic, parsley, and lemon will enhance the flavors of your dish. Fresh ingredients make a big difference in taste.
• Watch the Sauce: When reducing the sauce, keep an eye on it to avoid burning. Stir occasionally and adjust the heat as needed to maintain a gentle simmer.
• Taste and Adjust: Always taste your sauce before serving. If it’s too tangy, add a bit more cream or broth to balance the flavors.
• Serve Immediately: This dish is best enjoyed fresh. Serve it right after cooking for the best texture and flavor.

How To Store & Reheat Leftovers

• Refrigerate: Allow the leftover Chicken Piccata with Buttery Lemon Noodles to cool to room temperature first. After that, put it in an airtight container and store it in the fridge for up to 3 days.
• Freeze: To freeze leftover Chicken Piccata , let it cool down completely. Then, put it in a freezer-safe container. It can be frozen for up to 3 months. To thaw, just move the container to the fridge the night before you want to eat it again.
• Reheating: To reheat leftovers, warm the Chicken Piccata with Buttery Lemon Noodles in a skillet over medium heat with a splash of broth or cream until heated through. You can also microwave it in a covered dish for 1-2 minutes, stirring halfway.

Nutrition Facts

Serving Size: 1 serving (1 chicken breast with sauce)

• Calories: 490 kcal
• Total Fat: 28g
• Saturated Fat: 14g
• Cholesterol: 145mg
• Sodium: 320mg
• Potassium: 450mg
• Total Carbohydrate: 12g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 35g

Try More Pioneer Woman Recipes:

• Pioneer Woman Chicken Pasta Florentine
• Pioneer Woman Peanut Chicken Pasta
• Pioneer Woman Italian Chicken Soup
• Pioneer Woman Chicken Bacon Ranch Casserole
• Pioneer Woman Cajun Chicken Alfredo

Pioneer Woman Chicken Piccata With Buttery Lemon Noodles

Author: Mohamed Shili Cooking Method:Sautéing, boiling Cuisine:American Courses:Dinner Recipe Keys: C Chicken Piccata With Buttery Lemon Noodles

Difficulty:BeginnerPrep time: 15 minutesCook time: 20 minutesRest time: 5 minutesTotal time: 40 minutesServings:4 servingsCalories:490 kcal Best Season:Suitable throughout the year

Description

This delicious Pioneer Woman Chicken Piccata with Buttery Lemon Noodles is a quick and easy meal packed with flavor. Featuring tender chicken in a creamy lemon sauce and buttery noodles, it’s perfect for a comforting dinner. You can whip it up using simple ingredients like pasta, chicken, and lemons, making it a flexible option for busy weeknights.

Ingredients

Buttery Lemon Noodles

• 8 ounces pasta (fettuccine, linguine, or angel hair)
• 1 tablespoon butter
• 1/4 cup finely minced fresh parsley
• Zest and juice of 1 lemon (or to taste)
• Kosher salt and freshly ground black pepper

Chicken Piccata

• 2 boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1/2 cup low-sodium chicken broth (plus more if needed)
• 1/2 cup dry white wine
• Juice of 1 lemon
• 1/2 cup heavy cream (plus more if needed)
• 1 tablespoon drained capers
• 2 cups arugula
• Parmesan shavings (for garnish)
• Chopped fresh parsley (for garnish)

Instructions

1. Cook the Pasta: Cook the pasta according to the package directions. Drain and set aside.
2. Prepare the Chicken: Sprinkle the chicken breasts with salt and pepper on both sides, then dredge them in flour.
3. Cook the Chicken: In a large skillet, heat the butter and olive oil over medium heat. Fry the chicken breasts until golden brown on both sides, about 3 minutes per side (cook longer for thicker breasts). Remove the chicken and set aside.
4. Make the Sauce: Add minced garlic to the skillet and sauté until fragrant. Pour in the chicken broth and white wine, then squeeze in the lemon juice. Whisk the mixture while scraping the bottom of the skillet. Cook until the sauce reduces by about half. Season with salt and pepper.
5. Finish the Sauce: Reduce the heat to low, whisk in the cream, and add capers. Cook for a few minutes until the sauce thickens. Adjust seasoning as needed.
6. Combine Noodles: In a separate skillet, melt the butter over medium-high heat. Add the cooked pasta and parsley, tossing to coat. Cook for a couple of minutes to achieve a slightly pan-fried texture. Add lemon zest and juice, then season with salt and pepper.
7. Plate the Dish: On each plate, place a handful of arugula, some buttery lemon noodles, and a chicken breast. Garnish with Parmesan shavings and chopped parsley. Spoon the sauce over the chicken and noodles.

Notes

• Pound the Chicken: For even cooking, pound the chicken breasts to about 1/2 inch thick. This helps them cook quickly and evenly, preventing dryness.
• Use Fresh Ingredients: Fresh garlic, parsley, and lemon will enhance the flavors of your dish. Fresh ingredients make a big difference in taste.
• Watch the Sauce: When reducing the sauce, keep an eye on it to avoid burning. Stir occasionally and adjust the heat as needed to maintain a gentle simmer.
• Taste and Adjust: Always taste your sauce before serving. If it’s too tangy, add a bit more cream or broth to balance the flavors.
• Serve Immediately: This dish is best enjoyed fresh. Serve it right after cooking for the best texture and flavor.

Keywords:Pioneer Woman Chicken Piccata With Buttery Lemon Noodles