Zesty Lemon Butter Chicken Piccata with Pesto Polenta Recipe

Tender chicken transforms when drizzled with a zesty lemon butter piccata sauce that dances across the plate.

Bright citrus notes cut through rich, golden-browned chicken pieces with vibrant precision.

The silky pesto polenta creates a creamy canvas for this classic Italian-inspired dish.

Perfectly balanced flavors emerge from each carefully crafted bite.

Succulent chicken meets a luxurious sauce that promises restaurant-quality dining at home.

This recipe brings elegance to your weeknight dinner without complicated techniques.

Savor every moment as you create a meal that delights the senses and transports you to a cozy trattoria.

Why Lemon Butter Chicken Piccata with Pesto Polenta Shines

• Quick and Easy Weeknight Dinner: Whip up this restaurant-quality meal in under 30 minutes with simple ingredients and straightforward cooking techniques.
• Elevate Home Cooking: Transform basic chicken into a gourmet dish with vibrant flavors of lemon, capers, and fresh herbs that make every bite exciting.
• Versatile Gluten-Free Option: Easily adapt the recipe for gluten-sensitive diners by swapping regular flour with almond or gluten-free flour without compromising taste or texture.
• One-Pan Wonder: Minimize kitchen cleanup by using a single skillet to sear chicken, sauté asparagus, and create a delicious pan sauce that brings all elements together.

Ingredients for Lemon Butter Chicken Piccata and Pesto Polenta

• Chicken Breasts: Tender cuts that serve as the main protein in this delicious dish.
• Parmesan Cheese: Adds a savory and rich flavor to the chicken coating.

• Asparagus: Fresh green vegetable that provides a crisp texture and nutritional boost.
• Garlic: Aromatic ingredient that enhances the overall flavor profile.
• Thyme: Fragrant herb that contributes a subtle earthy note to the dish.
• Basil: Fresh herb used as a final garnish to add brightness and color.

• Olive Oil: Used for searing the chicken and creating a golden exterior.
• Butter: Provides richness and helps create a smooth, silky pan sauce.
• White Wine: Adds depth and complexity to the sauce.
• Lemon Juice: Brings a tangy and bright flavor to balance the richness.
• Capers: Small briny ingredient that adds a sharp, salty taste.
• Salt and Pepper: Essential seasonings that enhance the overall taste.

• Polenta: Creamy cornmeal base for the dish.
• Pesto: Adds herbal and nutty flavors to the polenta.

• All-Purpose Flour: Used for dredging the chicken to create a crispy exterior.

How to Make Lemon Butter Chicken Piccata with Polenta

Step 1: Prepare Chicken Coating

Mix grated parmesan with all-purpose flour in a shallow dish.

Season chicken breasts with salt and pepper.

Gently press chicken into flour mixture, ensuring an even, light coating.

Step 2: Sear Chicken to Golden Perfection

Heat olive oil in a large skillet over medium-high heat.

Carefully place coated chicken into hot pan.

Cook until each side turns a beautiful golden brown, approximately 3-5 minutes per side.

Transfer chicken to a clean plate.

Step 3: Create Vibrant Vegetable Sauce

• Butter
• Asparagus
• Garlic
• Capers
• Fresh thyme

Sauté vegetables until asparagus becomes tender.

Pour in white wine and fresh lemon juice.

Let liquid reduce for one minute.

Step 4: Simmer Chicken in Sauce

Return chicken to skillet.

Allow chicken to warm through and absorb sauce flavors, simmering for about 5 minutes.

Step 5: Prepare Creamy Pesto Polenta

Boil water in a medium pot.

Gradually whisk in polenta, stirring constantly until smooth and thick.

• Butter
• Parmesan cheese
• Pesto

Step 6: Plate and Garnish

Spoon polenta onto serving plates.

Top with chicken and asparagus.

Drizzle remaining pan sauce over dish.

Garnish with fresh basil leaves.

Pro Tips for Chicken Piccata with Pesto Polenta

• Press the flour mixture firmly onto the chicken to create a crispy, even layer that locks in moisture and flavor.
• Maintain medium-high heat to achieve a golden-brown sear without burning the chicken or flour coating.
• Cook asparagus just until tender-crisp to preserve its bright green color and fresh texture.
• Add chopped fresh basil at the end to elevate the dish's freshness and provide a vibrant garnish.
• Swap wheat flour with almond flour or a gluten-free blend for a celiac-friendly version without compromising taste.

Flavor Twists for Lemon Butter Chicken Piccata

• Dairy-Free Adaptation: Swap butter with coconut oil or olive oil, and use nutritional yeast instead of parmesan cheese for a creamy, dairy-free version.
• Vegetarian Option: Replace chicken with pan-seared tofu or portobello mushrooms, maintaining the same seasoning and cooking technique for a protein-packed alternative.
• Mediterranean Spin: Use za'atar seasoning instead of thyme, add kalamata olives to the pan sauce, and serve with herbed quinoa instead of polenta for a Mediterranean-inspired meal.
• Low-Carb Version: Skip the polenta and serve over cauliflower rice or zucchini noodles, using the same flavorful pan sauce and cooking method.

Serving Suggestions for Chicken Piccata with Polenta

• Elegant Dinner Party Delight: Serve on white ceramic plates for a sophisticated restaurant-style presentation that highlights the vibrant colors of chicken and asparagus.
• Mediterranean Feast Pairing: Complement the dish with a crisp white wine like Pinot Grigio or Sauvignon Blanc, which echoes the lemony notes of the chicken piccata.
• Fresh Herbal Garnish: Scatter fresh chopped basil or parsley over the top just before serving to add brightness and a pop of green color that elevates the visual appeal.
• Family-Style Sharing: Arrange the polenta in a large central serving dish with chicken and asparagus placed beautifully on top, allowing everyone to serve themselves and enjoy the communal dining experience.

How to Store Lemon Butter Chicken Piccata and Polenta

• Store leftover chicken and polenta separately in airtight containers within 2 hours of cooking. Keep in the refrigerator for up to 3-4 days.
• Pack chicken and polenta in freezer-safe containers. Freeze for up to 2 months. Separate sauce and asparagus in another container to maintain texture.
• Warm chicken in a skillet over medium-low heat with a splash of chicken broth or water. Cover and heat for 3-4 minutes, stirring occasionally to prevent drying.
• Microwave polenta with a tablespoon of milk or water, stirring every 30 seconds until heated through. Alternatively, warm in a saucepan over low heat, adding liquid to restore creamy consistency.

FAQs

• What makes this chicken piccata unique?

The combination of lemon butter sauce, tender chicken, and creamy pesto polenta creates a restaurant-quality dish with bright, tangy flavors that elevate a classic recipe.

• Can I substitute the asparagus?

Yes, you can easily swap asparagus with green beans, zucchini, or Brussels sprouts while maintaining the same cooking technique and overall flavor profile.

• How do I know when the chicken is cooked properly?

The chicken is done when it reaches an internal temperature of 165°F and appears golden brown on the outside with no pink in the center.

• Is this recipe suitable for meal prep?

Absolutely! You can prepare the chicken and polenta ahead of time and store them separately in the refrigerator for up to 3 days, reheating gently before serving.

Lemon Butter Chicken Piccata with Pesto Polenta Recipe

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4.5 from 28 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Succulent lemon butter chicken piccata dances with zesty Italian flavors alongside creamy pesto polenta. Bright citrus notes and rich butter sauce elevate this classic dish, inviting you to savor each luxurious bite of Mediterranean-inspired comfort.

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Ingredients

Scale 1x2x3x

Protein:

• 4 chicken cutlets
• 2 boneless chicken breasts

Seasonings and Dry Ingredients:

• 1/3 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup grated parmesan
• 1 tablespoon fresh thyme
• 3 tablespoons capers

Cooking Liquids and Produce:

• 3 tablespoons extra virgin olive oil
• 1/2 cup dry white wine
• 1/3 cup fresh lemon juice
• 7 tablespoons salted butter
• 1 bunch asparagus
• 2 cloves garlic
• 1 cup dry instant polenta
• 1/4 cup basil pesto

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Instructions

1. Blend parmesan with flour in a shallow dish. Thoroughly coat chicken pieces, pressing mixture firmly into the meat for a crisp exterior.
2. Warm olive oil in a large skillet over medium-high heat (375°F). Sear chicken until golden brown, approximately 3-4 minutes per side. Transfer chicken to a clean plate.
3. In the same skillet, melt butter and introduce asparagus. Season with salt and pepper, cooking until vegetables reach a tender-crisp texture, around 4-5 minutes.
4. Incorporate garlic, capers, and thyme into the skillet. Sauté for 1-2 minutes until fragrant. Deglaze pan with white wine and fresh lemon juice, allowing liquid to reduce slightly.
5. Return chicken to the skillet, nestling pieces into the sauce. Simmer for 4-5 minutes, ensuring chicken is heated through and flavors meld.
6. Prepare polenta by boiling water in a medium pot. Whisk polenta continuously until smooth and thick, approximately 4-6 minutes.
7. Fold butter, parmesan, and pesto into the polenta, creating a creamy base. Stir until ingredients are fully integrated.
8. Plate polenta as a foundation, arranging chicken and asparagus on top. Generously spoon pan sauce over the dish.
9. Garnish with fresh basil leaves for a vibrant finish.
10. For gluten-free adaptation, substitute wheat flour with almond flour or a specialized gluten-free blend.

Notes

• Ensure chicken is pounded evenly to guarantee uniform cooking and tender texture.
• Pat chicken dry before dredging to help flour mixture stick better and create a crispy golden crust.
• Use fresh lemon juice for brighter, more vibrant flavor compared to bottled alternatives.
• For lighter version, replace butter with olive oil and reduce total amount used in the recipe.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 512 kcal
• Sugar: 2 g
• Sodium: 680 mg
• Fat: 34 g
• Saturated Fat: 12 g
• Unsaturated Fat: 20 g
• Trans Fat: 0.3 g
• Carbohydrates: 28 g
• Fiber: 3 g
• Protein: 33 g
• Cholesterol: 110 mg