Go Back
+ servings
chicken on aplate with polenta and asparagus
Print Recipe
4.93 from 104 votes

Lemon Butter Chicken Piccata with Pesto Polenta

A simple, one-pan, delicious dinner to serve on hectic weeknights...so easy and effortless!
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Key Ingredient: asparagus, chicken
Servings: 4
Calories: 811kcal

Ingredients

Polenta

Instructions

  • 1. Season the chicken with salt and pepper. Place the flour and parmesan in a shallow bowl and dredge the chicken through the flour mix, pressing to adhere.
    2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.
    3. To the same skillet, add the butter, asparagus, and a pinch each of salt and pepper. Cook until just tender, about 5 minutes. Add the garlic, capers, and thyme, cook another 2 minutes. Pour in the wine and lemon juice, cook 1 minute. Return the chicken to the pan and simmer for 5 minutes, until warmed through.
    4. Meanwhile, make the polenta. Bring 3 cups water to a boil over medium heat in a medium pot. Whisk in the polenta, stirring until the polenta is soft and thickening, 5 minutes. Stir in the butter, parmesan, and 2 tablespoons pesto.
    5. Spoon the polenta onto plates. Add the chicken and asparagus. Then spoon over the pan sauce. Finish with basil.

Notes

To Make Gluten Free: replace the flour with almond flour, or your favorite gluten-free flour blend.

Nutrition

Calories: 811kcal