Lemon Chicken Picatta

6 Apr

Lemon Chicken Picatta

I’ve been really getting into Pinterest lately (shocker, I know) and found a few variations for lemon chicken picatta and basically grabbed a little from each of them. The amount that I made serves two people.


  • 4 chicken thighs, skinned, boned, and pounded to ¼-inch thickness
  • Kosher salt
  • fresh ground  pepper
  • 1/4 cup all-purpose gluten free flour, for dredging (like King Arthur)
  • 3 Tbsp extra-virgin olive oil
  • 2 garlic cloves, crushed
  • 1/4 cup white wine
  • juice of 1/2 large sized lemon
  • 1/2 lemon sliced
  • 2 Tbsp capers
  • ¼ cup chopped Italian parsley (I didn’t have any on hand, but I think it would work well)
  • 1 cups of chicken broth
  • gluten free pasta (like Bionaturae)


  1. Cook pasta just short of al dente, drain, set aside.
  2. Sprinkle both sides of the chicken breasts with kosher salt and pepper to taste. Dredge the chicken in the flour.
  3. Heat the oil in a large 12″-inch frying pan over medium-high heat. Add the garlic, and saute until golden in color. (Be careful not to burn the garlic or it will taste bitter).) Remove the garlic from the oil and chop, set aside.
  4. Quickly add chicken thighs into the frying pan and saute 3 minutes on each side. Remove and set aside.
  5. Add the white wine and chopped garlic, scraping the bottom and sides of the pan to incorporate any of the small bits that have collected. Cook until the wine is gone.
  6. Add pasta to the pan, along with the lemon juice and chicken broth. Toss until coated.
  7. Place the sautéed chicken thighs that you have set aside back into the frying pan, snuggled in with the pasta. Cook until pasta is al dente.
  8. Serve up pasta, top with chicken, a slice of lemon, capers, and parsley.

One Response to “Lemon Chicken Picatta”

  1. Julie April 7, 2013 at 11:11 am #

    This looks amazing. One of my favorites. I like that you pulled from a few recipes…I feel that really helps to develop a superior recipe. I will definitely try…sans gluten free items. I need me some gluten 😉 ill let you know how it turns out!

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