As the sun sets and the warm spring breeze drifts through my kitchen, there’s nothing quite like the comforting aroma of Lemon Butter Chicken Piccata with Pesto Polenta to brighten my evening. This vibrant dish features tender chicken, perfectly seared until golden and drizzled in a luscious lemon-garlic sauce, all expertly paired with the creaminess of pesto-infused polenta. The addition of crisp asparagus not only adds color but also brings a refreshing crunch that complements the rich flavors.
I first created this recipe on a particularly busy weeknight, desperate for something satisfying yet quick to whip up. To my delight, it turned out to be an instant family favorite. Whether you’re looking to impress guests or simply enjoy a flavorful homemade meal, this dish embodies the taste of sunny, carefree days and is perfect for busy weeknights. With just a handful of ingredients and minimal fuss, you’ll find that indulging in home-cooked goodness has never been so accessible. Get ready to elevate your dinner routine!
Why is Lemon Butter Chicken Piccata with Pesto Polenta a must-try?
Quick and Easy: This recipe comes together in just under 30 minutes, making it perfect for busy weeknights.
Mouthwatering Flavors: The brilliant combination of lemon, butter, and garlic creates a sauce that will tantalize your taste buds, complemented beautifully by the creamy pesto polenta.
Versatile: Feeling adventurous? Substitute asparagus with your favorite veggies or even swap chicken for fish to mix things up!
Crowd-Pleasing Appeal: It’s a dish that impresses yet is simple enough for a weeknight dinner, ensuring it’ll be a hit with family and friends alike.
Gluten-Free Option: With a quick flour swap, the recipe easily caters to gluten-sensitive eaters. For more tasty alternatives, check out our gluten-free recipes.
Prepare for some serious compliments at the dinner table!
Lemon Butter Chicken Piccata Ingredients
For the Chicken
- Chicken Cutlets – Use thinly sliced chicken for even cooking and quick searing.
- Kosher Salt & Black Pepper – Essential seasonings; adjust to personal taste.
- All-Purpose Flour – Coating agent; substitute with gluten-free flour for a gluten-free option.
- Grated Parmesan – Adds depth and helps the crust adhere for a delightful texture.
For the Sauce
- Extra Virgin Olive Oil – Provides rich flavor and aids in browning the chicken.
- Dry White Wine (e.g., Pinot Grigio) – Offers acidity for the sauce; chicken broth can be used for a non-alcoholic version.
- Fresh Lemon Juice – Brightness and acidity are essential for the classic Lemon Butter Chicken Piccata flavor.
- Salted Butter – Adds richness; unsalted can be used, but adjust salt as needed.
- Fresh Thyme – Herbal note; if you don’t have fresh, dried thyme works, too.
- Garlic – An aromatic base; always go for fresh for the best taste.
- Capers – Provide a briny flavor that beautifully enhances the dish.
For the Pesto Polenta
- Instant Polenta – Quick-cooking and creamy base for our dish.
- Basil Pesto – Brings a herby richness to the polenta; fresh or store-bought will work.
- Additional Grated Parmesan (for polenta) – Boosts flavor and creaminess.
For the Vegetable
- Asparagus – A vibrant vegetable accompaniment; trim the ends for enhanced texture.
Get ready to enjoy a delightful and satisfying meal with these simple yet impactful ingredients!
How to Make Lemon Butter Chicken Piccata
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Prep Chicken: Season the chicken cutlets liberally with kosher salt and black pepper. Dredge them in a mixture of all-purpose flour and grated Parmesan, ensuring they are well-coated for a crispy texture.
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Sear Chicken: Heat extra virgin olive oil in a skillet over medium-high heat. Once hot, add the chicken cutlets and cook until golden brown, about 3-5 minutes per side. When done, remove them from the skillet and set aside.
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Cook Asparagus: In the same skillet, add salted butter along with trimmed asparagus, salt, and pepper. Sauté for about 5 minutes or until the asparagus is tender and bright green.
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Build Sauce: Add minced garlic, capers, and fresh thyme to the skillet, cooking for 2 minutes until fragrant. Pour in dry white wine and fresh lemon juice, stirring for 1 minute. Return the chicken to the skillet and simmer gently until warmed through, around 5 minutes.
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Prepare Polenta: In a separate pot, bring water to a boil. Whisk in the instant polenta and cook according to package instructions, roughly 5 minutes, until thick. Stir in butter, additional grated Parmesan, and basil pesto for creaminess.
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Serve: Spoon the creamy pesto polenta onto plates, top with the seared chicken and vibrant asparagus, and drizzle with the luscious pan sauce. Garnish with additional herbs if desired.
Optional: For added freshness, sprinkle with lemon zest before serving.
Exact quantities are listed in the recipe card below.
What to Serve with Lemon Butter Chicken Piccata with Pesto Polenta?
Creating a full, satisfying meal to accompany your Lemon Butter Chicken Piccata will elevate your dining experience and delight your taste buds.
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Garlic Bread: A must-have to soak up the delicious sauce, plus the aroma of garlic and herbs will fill your kitchen with warmth.
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Side Salad: Fresh greens topped with a light vinaigrette offer a crisp contrast, balancing the richness of the chicken and polenta.
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Roasted Vegetables: Season seasonal veggies like zucchini or bell peppers to underscore the dish’s bright flavors and provide a lovely texture.
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Lemon-Water Spritzer: For a refreshing drink, mix sparkling water with a splash of fresh lemon juice – it perfectly complements the citrus notes of the dish.
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Herbed Quinoa: This nutty, fluffy grain adds a wholesome element with a hint of herbaceousness, enhancing the meal’s overall flavor profile.
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Berry Tart: For a sweet finish, indulge in a light, fruity dessert that provides a contrast to the savory main course while celebrating spring flavors.
Choosing any of these delightful pairings will not only complete your meal but also elevate your overall dining experience!
Make Ahead Options
These flavorful Lemon Butter Chicken Piccata with Pesto Polenta are perfect for meal prep enthusiasts! You can season and dredge the chicken cutlets up to 24 hours in advance to save time on busy weeknights. Just store them in the refrigerator to maintain their freshness. Additionally, you can prepare the pesto polenta and sauté the asparagus up to 3 days ahead of time; simply reheat the polenta gently on the stove with a splash of water and warm the asparagus in a pan before serving. When you’re ready to enjoy, quickly sear the chicken and build the sauce, drizzling it over the reheated polenta for a comforting meal that’s just as delicious as when freshly made!
Expert Tips for Lemon Butter Chicken Piccata
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Even Thickness: Ensure chicken cutlets are pounded to an even thickness to avoid uneven cooking and achieve a perfect sear.
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Perfect Asparagus: Watch asparagus closely while cooking; it should be tender yet still vibrant and slightly crisp for the best texture.
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Wine Substitute: If you prefer to avoid alcohol, substitute dry white wine with chicken broth to maintain depth in the Lemon Butter Chicken Piccata sauce.
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Flour Alternatives: For a gluten-free version, use almond flour or a gluten-free blend in place of all-purpose flour without compromising on flavor or texture.
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Sautéing Garlic: Be careful not to overcook the garlic; it should be fragrant and slightly golden rather than browned to avoid bitterness.
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Fresh Ingredients: Opt for fresh herbs and lemon juice over dried to elevate the overall flavor of your dish.
How to Store and Freeze Lemon Butter Chicken Piccata
Fridge: Store leftovers in an airtight container for up to 2-3 days. Keep the chicken separate from the pesto polenta to maintain optimal texture.
Freezer: You can freeze the chicken piccata (without the polenta) for up to 3 months. Wrap in plastic wrap, then place in an airtight container.
Reheating: To reheat, thaw overnight in the fridge and warm gently in a skillet over low heat. Add a splash of chicken broth or white wine to help restore moisture.
Leftover Polenta: Pesto polenta can be refrigerated for up to 3 days. Reheat on the stove with a splash of water or broth, stirring until creamy again.
Lemon Butter Chicken Piccata Variations
Customize this delightful dish to suit your taste and dietary needs while keeping the essence of lemony goodness alive!
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Gluten-Free: Substitute all-purpose flour with almond flour or a gluten-free blend for a tasty, inclusive dinner.
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Veggie Swap: Replace asparagus with vibrant green beans or zucchini; both options offer a tender crunch that complements the dish perfectly.
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Fish Twist: Use Mahi Mahi or another firm fish instead of chicken for a light, flaky alternative that captures the same zesty flavors.
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Creamy Yogurt: For added richness in your sauce, stir in a dollop of Greek yogurt just before serving. This will create an extra creamy finish.
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Flavor Boost: Incorporate sun-dried tomatoes or artichokes for a burst of flavor; they’ll harmonize beautifully with the lemon and butter sauce.
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Herb Variations: Swap fresh thyme for fragrant rosemary or even dill to switch up your herb game and bring a new dimension to the dish.
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Spicy Kick: Add a pinch of red pepper flakes to the sauce for a gentle heat that enhances the overall flavor profile; it’s an exciting twist!
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Citrus Medley: Mix in a splash of orange juice alongside the lemon for a fruity nuance that brightens the whole dish and leaves everyone wanting more!
Lemon Butter Chicken Piccata with Pesto Polenta Recipe FAQs
How do I choose the right chicken cutlets for this recipe?
Absolutely! For your Lemon Butter Chicken Piccata, opt for thinly sliced chicken cutlets. Look for fresh, pink meat that is even in thickness, as this will cook uniformly and prevent any issues with dry spots. If you can’t find cutlets, you can slice boneless chicken breasts horizontally to achieve the same result.
What is the best way to store leftovers?
Very! You can store leftovers in an airtight container in the fridge for up to 2-3 days. For the best results, keep the chicken separate from the pesto polenta to maintain texture, as polenta can become quite thick when refrigerated. Reheat gently on the stovetop to keep it nice and creamy!
Can I freeze the Lemon Butter Chicken Piccata?
Definitely! You can freeze the chicken (without the polenta) for up to 3 months. Simply wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. When you’re ready to enjoy it again, thaw it overnight in the fridge and reheat in a skillet, adding a little chicken broth or white wine to keep it moist.
What should I do if my sauce is too tangy?
If your sauce ends up too tangy from the lemon or wine, you can balance it out beautifully! I recommend adding a small pinch of sugar or a little more butter to help mellow the acidity. Just remember to taste as you go and adjust it slowly until you’re satisfied with the flavor.
Are there any dietary considerations I should be aware of?
Absolutely! This recipe can easily be made gluten-free by swapping all-purpose flour with almond flour or a certified gluten-free flour blend. If you have guests with specific allergies, be sure to check if they’re sensitive to ingredients like dairy (from butter and cheese) or capers (which can sometimes cause allergies). Always keep dietary needs in mind when preparing meals!
How long does pesto polenta last in the fridge?
Great question! Pesto polenta can be stored in the fridge for up to 3 days. To reheat, simply add a splash of water or broth while warming it on the stovetop, stirring until it returns to that creamy consistency. You’ll love how comforting it is, even as leftovers!
Lemon Butter Chicken Piccata with Pesto Polenta Bliss
Ingredients
Equipment
Method
- Season the chicken cutlets liberally with kosher salt and black pepper. Dredge them in a mixture of all-purpose flour and grated Parmesan.
- Heat extra virgin olive oil in a skillet over medium-high heat. Once hot, add the chicken cutlets and cook until golden brown, about 3-5 minutes per side. Remove and set aside.
- In the same skillet, add salted butter along with trimmed asparagus, salt, and pepper. Sauté for about 5 minutes until tender and bright green.
- Add minced garlic, capers, and fresh thyme to the skillet. Pour in dry white wine and fresh lemon juice, stirring for 1 minute. Return the chicken and simmer gently for 5 minutes.
- In a separate pot, bring water to a boil. Whisk in the instant polenta and cook according to package instructions until thick. Stir in butter, additional grated Parmesan, and basil pesto.
- Spoon the creamy pesto polenta onto plates, top with seared chicken and vibrant asparagus, and drizzle with pan sauce. Garnish with additional herbs if desired.
