Have you ever been swept away by a fragrant melody of lemon, garlic, and buttery bliss? That’s exactly what this Lemon Butter Chicken Piccata with Pesto Polenta brings to your kitchen! Perfect for those busy evenings, this quick recipe takes less than 30 minutes, making it a fantastic go-to for satisfying your cravings without the fuss. Not only does it showcase tender, seared chicken nestled on a bed of creamy polenta, but it’s also versatile. You can easily swap in your favorite veggies or proteins! It’s the ideal dish to impress guests or simply enjoy a wholesome dinner at home. Are you ready to transform your weeknight meals with this delightful combination? Let’s dive in!
Why is this recipe a game changer?
Quick and Easy: This dish comes together in under 30 minutes, making it perfect for weeknight dinners.
Flavor Explosion: Lemon, garlic, and buttery goodness create a rich, savory sauce that brings your taste buds to life.
Versatile Ingredients: Feel free to swap asparagus for your favorite greens or chicken for fish, tailoring it to your family’s preferences.
Crowd-Pleasing: Impress guests with a restaurant-quality meal that everyone will rave about.
Comforting Texture: The creamy polenta serves as a cozy base, perfectly complimenting the juicy chicken and vibrant veggies.
You’ll find that this Lemon Butter Chicken Piccata with Pesto Polenta not only satisfies but also revitalizes your dinner routine. Want more delicious recipes? Check out Honey Butter Chicken or Balsamic Chicken Roasted for even more culinary inspiration!
Lemon Butter Chicken Piccata Ingredients
• Dive into the essentials of this delightful dish!
For the Chicken
- Chicken Cutlets – Thinly sliced for even cooking; ensure you have ample pieces for everyone.
- Kosher Salt & Black Pepper – Enhances flavor; feel free to adjust according to your taste preferences.
- All-Purpose Flour – Ideal for dredging to create a crispy coating; you can substitute with gluten-free flour if needed.
- Grated Parmesan – Adds a savory depth; sprinkle generously for extra flavor.
- Extra Virgin Olive Oil – Use for searing the chicken; it ensures a rich taste.
For the Sauce
- Dry White Wine – Adds balanced acidity; if you prefer, chicken broth can be a great substitute.
- Fresh Lemon Juice – A must for that signature brightness; don’t skip it!
- Salted Butter – Provides richness; you can use unsalted butter if you like it less salty.
- Fresh Thyme – An aromatic touch; dried thyme works well in a pinch.
- Garlic (Minced) – Essential for flavor; be careful not to brown it to avoid bitterness.
- Capers – Introduces a briny depth; rinse before using to reduce any extra saltiness.
For the Polenta
- Instant Polenta – Your base offering creaminess and quick preparation for a delightful texture.
- Basil Pesto – Infuses incredible flavor into the polenta; fresh or store-bought will do the trick!
For the Vegetables
- Asparagus – Adds color and crunch; feel free to swap for other green vegetables you love like broccoli or green beans.
By gathering these ingredients for your Lemon Butter Chicken Piccata with Pesto Polenta, you’re on your way to creating a dish that’s quick, easy, and brimming with flavor!
Step‑by‑Step Instructions for Lemon Butter Chicken Piccata with Pesto Polenta Bliss
Step 1: Prep Chicken
Start by seasoning the chicken cutlets generously with kosher salt and black pepper. In a shallow dish, combine all-purpose flour with grated Parmesan cheese. Dredge each seasoned cutlet in the flour mixture, coating them evenly to create a light, crispy crust that will develop beautifully when cooked.
Step 2: Sear Chicken
Heat two tablespoons of extra virgin olive oil in a large skillet over medium-high heat until shimmering. Carefully place the dredged chicken cutlets into the skillet, ensuring they don’t overcrowd. Sear for 3–5 minutes on each side until golden brown and cooked through; the internal temperature should reach 165°F. Remove the chicken from the skillet and set aside.
Step 3: Cook Asparagus
In the same skillet, add one tablespoon of salted butter along with the trimmed asparagus. Sauté the asparagus for about 5 minutes, stirring occasionally, until they turn bright green and become tender yet slightly crisp. This will infuse the flavors into the pan, making the next steps even more flavorful for your Lemon Butter Chicken Piccata.
Step 4: Build Sauce
Add minced garlic, rinsed capers, and fresh thyme to the skillet, stirring for about 30 seconds until fragrant and lightly golden. Then, pour in ½ cup of dry white wine and the freshly squeezed juice of one lemon, scraping up any browned bits from the skillet. Allow the mixture to simmer for 5 minutes, reducing slightly while the chicken absorbs all those delicious flavors.
Step 5: Prepare Polenta
In a separate pot, bring 4 cups of water to a boil over high heat. Gradually whisk in 1 cup of instant polenta, stirring continuously until the mixture thickens, about 2–3 minutes. Once thickened to your desired consistency, stir in remaining salted butter, basil pesto, and ½ cup of grated Parmesan cheese for a creamy finish.
Step 6: Serve
To plate this delightful Lemon Butter Chicken Piccata with Pesto Polenta, start by spooning a generous portion of the creamy polenta onto each plate. Top with the seared chicken and sautéed asparagus, and generously drizzle the rich lemon-butter sauce over everything. Optionally, garnish with fresh lemon zest to brighten flavors, and enjoy your comforting meal!
Expert Tips for Lemon Butter Chicken Piccata
- Even Thickness: Ensure your chicken cutlets are uniformly thin for even cooking and a crispy crust. This prevents dryness and guarantees deliciousness!
- Don’t Rush the Sauce: Allow the sauce to simmer properly to develop its rich flavors. Skipping this step can lead to a bland result in your Lemon Butter Chicken Piccata.
- Monitor Asparagus: Cook your asparagus until just tender for a vibrant crunch. Overcooking can turn it mushy, losing the fresh element it adds to the dish.
- Wine Alternative: If avoiding wine, use chicken broth for a similar depth. The flavor won’t suffer, and your meal will remain just as zesty!
- Perfect Polenta: Stir constantly while adding polenta into boiling water to avoid lumps, ensuring a creamy base for your dish.
What to Serve with Lemon Butter Chicken Piccata with Pesto Polenta
Indulge in a delightful meal experience that perfectly balances rich flavors and refreshing textures alongside your vibrant dish.
- Garlic Bread: Perfect for soaking up that scrumptious lemon-butter sauce, it adds a comforting, crispy texture to each bite.
- Mixed Green Salad: A light, crunchy combination of greens, cucumbers, and cherry tomatoes with a zesty vinaigrette balances the rich polenta nicely.
- Herbed Quinoa: Nutty and high in protein, quinoa does wonders as a healthy, textured companion to the Creamy Polenta.
- Roasted Vegetables: Caramelized seasonal veggies like bell peppers and zucchini add roasted depth and enhance the meal’s vibrant colors.
- Lemonade or Iced Tea: A refreshing drink that echoes the citrus in the dish, cleansing the palate while you enjoy each delicious bite.
- Chocolate Mousse: Conclude the meal with this decadent yet airy dessert that provides a sweet contrast to lemony chicken without overwhelming your taste buds.
These delightful pairings transform your Lemon Butter Chicken Piccata with Pesto Polenta into an unforgettable culinary experience!
How to Store and Freeze Lemon Butter Chicken Piccata
Fridge: Store leftovers in an airtight container for up to 2-3 days. To maintain texture, keep the chicken separate from the polenta.
Freezer: Freeze in individual portions in airtight containers for up to 3 months. Ensure the dish is completely cooled before freezing to prevent ice crystals.
Reheating: Gently reheat the chicken and polenta in the microwave or on the stovetop with a splash of broth to restore creaminess and warmth.
Thickening Polenta: If reheating the polenta, add a little water or broth to loosen it up, as it may thicken during storage. Enjoy your Lemon Butter Chicken Piccata!
Make Ahead Options
These 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, which allows the flavors to develop. Additionally, prepare the polenta and store it in the refrigerator for up to 3 days; reheat with a splash of broth for the best creamy texture. The asparagus can be chopped and kept in an airtight container for up to 2 days. When ready to serve, simply sear the chicken, sauté the asparagus, build the sauce, and combine with the reheated polenta. This way, you’ll enjoy a homemade meal with just a few quick steps!
Lemon Butter Chicken Piccata Variations
Feel free to let your creativity shine by customizing this delightful dish to suit your taste buds!
- Vegetable Swap: Substitute asparagus with green beans or zucchini for a fresh twist. This adjustment keeps the dish vibrant and adds new textures.
- Fish Alternative: Use firm fish like Mahi Mahi instead of chicken for a light, seafood version that’s just as delightful. Imagine the lemony sauce enveloping succulent fish—pure bliss!
- Herb Variation: Try replacing thyme with rosemary or dill to change up the flavor profile. Each herb brings its unique aroma and taste, enhancing your experience.
- Add Creaminess: Incorporate Greek yogurt into the sauce for an extra layer of richness. It adds a delightful creaminess while keeping the dish light and refreshing.
- Spicy Kick: Toss in a pinch of red pepper flakes to the sauce for a gentle heat that awakens the taste buds. It’s a perfect hidden surprise in every bite!
- Gluten-Free Swap: For your dredging needs, use gluten-free flour instead of all-purpose to accommodate dietary preferences. The result remains a crispy and satisfying coating.
- Citrus Twist: Add a splash of orange juice along with the lemon for a citrus medley that brightens the flavors of the sauce. It adds a lovely depth that’s unexpected and delicious!
- Smoky Flavor: Incorporate smoked paprika to the flour mixture before dredging the chicken, enhancing each bite with a cozy, smoky depth. It’s a touch that will impress your family and friends!
A delightful meal is just a few tweaks away! If you’re looking for more delicious ideas, why not try making a comforting Honey Butter Chicken or explore the bold flavors of Butter Chicken Indian?
Lemon Butter Chicken Piccata with Pesto Polenta Recipe FAQs
What type of chicken is best for this recipe?
Absolutely! For the Lemon Butter Chicken Piccata, I recommend using thinly sliced chicken cutlets. This ensures even cooking and that beautifully crispy coating. You can use boneless, skinless chicken breasts or thighs depending on your preference.
How should I store leftovers?
Very! Store any leftovers in an airtight container in the fridge for up to 2-3 days. To maintain texture, keep the chicken and polenta separate. This will help prevent the polenta from becoming too thick or mushy while stored.
Can I freeze Lemon Butter Chicken Piccata?
Sure thing! You can freeze this dish in individual portions. Allow it to cool completely, then transfer it to airtight containers or freezer bags. It will last for up to 3 months. Just be sure to label them with the date!
What if my polenta thickens too much while stored?
No worries! If your polenta thickens in the fridge, simply add a splash of water or broth when reheating. Gently stir as it warms up on the stove or in the microwave to restore that creamy texture, so it pairs wonderfully with the chicken.
Can I make this recipe gluten-free?
Absolutely! To make this Lemon Butter Chicken Piccata gluten-free, substitute the all-purpose flour with a gluten-free blend. Many brands offer excellent results that won’t compromise the taste or texture of this delightful dish.
Are there any allergies I should consider with this recipe?
Great question! This recipe contains common allergens, including gluten (from flour), dairy (from butter and Parmesan), and capers (which are brined). If someone has a dairy or gluten sensitivity, use alternatives such as gluten-free flour and dairy-free butter or nutritional yeast for a cheesy flavor. Always make sure to check labels to prevent any allergic reactions.
Lemon Butter Chicken Piccata with Pesto Polenta Bliss You’ll Love
Ingredients
Equipment
Method
- Start by seasoning the chicken cutlets generously with kosher salt and black pepper. In a shallow dish, combine all-purpose flour with grated Parmesan cheese. Dredge each seasoned cutlet in the flour mixture, coating them evenly to create a light, crispy crust.
- Heat two tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Carefully place the dredged chicken cutlets into the skillet, ensuring they don’t overcrowd. Sear for 3–5 minutes on each side until golden brown and cooked through; internal temperature should reach 165°F. Remove and set aside.
- In the same skillet, add one tablespoon of salted butter along with the trimmed asparagus. Sauté for about 5 minutes until bright green and tender yet slightly crisp.
- Add minced garlic, rinsed capers, and fresh thyme to the skillet, stirring for about 30 seconds until fragrant. Then, pour in dry white wine and lemon juice, scraping up browned bits. Simmer for 5 minutes.
- In a separate pot, bring 4 cups of water to a boil. Gradually whisk in instant polenta, stirring continuously until thickened, about 2–3 minutes. Stir in remaining salted butter, basil pesto, and grated Parmesan cheese.
- To plate, spoon creamy polenta onto each plate, top with seared chicken and sautéed asparagus, and drizzle with lemon-butter sauce. Garnish with fresh lemon zest if desired.