Creamy Grilled Chicken Piccata

Creamy grilled chicken piccata served with a garlic knot

I’ve been trying a lot of new recipes lately with Pete as my guinea pig.  Some go over well and some not so much.  I tried this chicken piccata recipe out the other night and Pete agreed that this was a keeper.  He loved it!

To get the most flavor in the chicken, make sure you start the night before and marinate it overnight.


Creamy Grilled Chicken Piccata

Adapted from this recipe.

Juice of 1 lemon (3Tbsp)
3 Tbsp olive oil
1 Tbsp minced garlic
1 tsp salt
1/4 tsp black pepper
1/2 tsp basil or oregano
2 boneless, skinless chicken breasts, flattened

2 cups dried penne pasta
2 Tbsp extra-virgin coconut oil
Juice of 2 lemons (6 Tbsp)
1 Tbsp minced garlic
1/2 cup half and half (or heavy cream)
2 tsp dried basil
2 Tbps capers
1/2 cup grated parmesan cheese


Combine first 6 ingredients and mix well.  Place chicken in a ziplock bag and pour marinade over chicken.  Marinate overnight in the refrigerator.  When ready, grill until done.  Allow chicken to rest for a few minutes and then slice into strips to serve over pasta.

While chicken is grilling.  Cook pasta according to directions (10-12 minutes).  Reserve 1/2 cup of pasta water and drain.  In same sauce pan, melt coconut oil over medium heat.  Whisk in garlic and lemon juice.  Pour in half and half and whisk until hot.  Add some salt and pepper to taste.  Add the parmesan cheese, basil and capers, and heat until cheese is melted.  Check the consistency of the sauce and add some of the reserved pasta water to loosen the sauce if necessary.  Toss in pasta.

Serve in pasta bowls with grilled chicken on top.  Sprinkle with more parmesan if desired.


– Jen

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