If you’re looking for a dish that combines tangy brightness with rich, comforting creaminess, you have to try this Creamy Grilled Chicken Piccata Recipe. The smoky, perfectly marinated grilled chicken paired with a luscious, garlicky lemon sauce and tender penne pasta creates an irresistible harmony of flavors. Every bite brings together the zesty capers and parmesan cheese in a silky sauce that clings to the pasta and chicken strips like a dream. This recipe is a wonderful way to elevate a simple weeknight meal or impress guests with minimal fuss. Trust me, once you make this Creamy Grilled Chicken Piccata Recipe, it will quickly become one of your go-to favorites.
Ingredients You’ll Need
The beauty of this Creamy Grilled Chicken Piccata Recipe is how straightforward and essential the ingredients are. Each one plays a key role in shaping the final flavor and texture, from the bright splash of lemon juice to the tender chicken breasts and creamy, cheesy sauce. Let’s break down what you need:
- Juice of 1 lemon (3 Tbsp): Adds fresh, zesty brightness that makes the dish pop.
- 3 Tbsp olive oil: Helps tenderize the chicken and adds a smooth, fruity richness.
- 1 Tbsp minced garlic: Provides a warm, aromatic depth that’s simply irresistible.
- 1 tsp salt: Essential for seasoning and bringing out the best flavors in every ingredient.
- ¼ tsp black pepper: Adds a touch of heat and balances the acidity.
- ½ tsp basil or oregano: Gives a subtle herbal note to complement the lemon and garlic.
- 2 boneless skinless chicken breasts: The star protein, juicy and easy to grill.
- 2 cups dried penne pasta: Provides a hearty base that holds the creamy sauce beautifully.
- 2 Tbsp butter: Adds lush richness to the sauce for that silky texture.
- Juice of 2 lemons (6 Tbsp): For the sauce, bringing a double dose of lemony zing.
- 1 Tbsp minced garlic: Infuses the sauce with aromatic punch.
- ½ cup half and half (or heavy cream): Creates the dreamy creamy consistency of the sauce.
- 2 tsp dried basil: Brings gentle herbal sweetness to the creamy mix.
- 2 Tbsp capers: The salty, tangy surprise that makes this piccata truly special.
- ½ cup grated parmesan cheese: Adds savory depth and helps thicken the sauce with its umami richness.
How to Make Creamy Grilled Chicken Piccata Recipe
Step 1: Marinate the Chicken
Start by combining the juice of one lemon, olive oil, minced garlic, salt, pepper, and your choice of basil or oregano. This vibrant marinade not only infuses the chicken breasts with bold flavors but also tenderizes the meat amazingly well. Pop the chicken in the marinade inside a ziplock bag and let it sit in the fridge for at least a few hours; overnight is even better if you have time. This step is key to achieving juicy, flavorful grilled chicken that shines in the finished dish.
Step 2: Grill the Chicken
Once the chicken has soaked up all those delicious marinade flavors, it’s time to grill. Warm your grill to medium-high heat and cook the chicken until it’s perfectly done through — juicy but with a nice char that adds incredible smoky depth. After grilling, let the chicken rest for a few minutes to lock in those juices. Then slice the breasts into tender strips, ready to sit atop the pasta.
Step 3: Cook the Pasta
While your chicken grills, get the pasta boiling. Cook the penne according to the package instructions so it turns al dente, meaning it’s tender but still has a bit of bite. Make sure to reserve half a cup of the pasta water before draining; this starchy water is a secret weapon for adjusting the sauce’s consistency later.
Step 4: Make the Creamy Piccata Sauce
In the same pot you used for the pasta, melt butter over medium heat, letting it melt gently and develop a nutty aroma. Add the minced garlic and lemon juice to the butter, whisking together to blend their bold flavors beautifully. Pour in half and half and whisk until the sauce heats through, then season with salt and pepper to your liking.
Next, stir in the grated parmesan cheese, dried basil, and capers, cooking until the cheese melts and the sauce thickens. If the sauce feels too thick, slowly add some of the reserved pasta water — this keeps the sauce luscious and allows it to coat the penne perfectly. Finally, toss the cooked pasta in this heavenly sauce, making sure every piece is coated in creamy, zesty goodness.
Step 5: Assemble and Serve
Dish out the sauced pasta into bowls, then crown each serving with the grilled chicken strips. The warm, tender chicken paired with the silky, tangy sauce is such a delightful combination; every forkful delivers a comforting yet exciting experience. Feel free to add a final sprinkle of parmesan if you’re feeling extra cheesy!
How to Serve Creamy Grilled Chicken Piccata Recipe
Garnishes
To elevate your dish’s presentation and flavor, try garnishing with freshly chopped parsley or basil leaves for a burst of green freshness. A few extra capers scattered on top can boost that signature tang. Don’t forget a light dusting of freshly cracked black pepper or an additional sprinkle of parmesan cheese to add visual appeal and taste. These little touches turn an already incredible meal into something special and memorable.
Side Dishes
This recipe pairs beautifully with lightly dressed mixed greens for a refreshing contrast or some roasted seasonal vegetables like asparagus or cherry tomatoes to add their natural sweetness. If you want to keep things classic, a crisp Caesar salad would also balance the richness of the creamy sauce perfectly. For bread lovers, serving crusty garlic bread or warm focaccia alongside will help soak up every last bit of that luscious sauce.
Creative Ways to Present
Want to switch things up? Serve the chicken slices and creamy piccata sauce over creamy mashed potatoes or even cauliflower rice for a low-carb flare. You could also assemble it as a layered bake in a casserole dish with pasta, then top it with breadcrumbs and bake it for a warm, comforting twist. For a light dinner party, serve bite-sized chicken strips skewered with a fork on a platter alongside mini pasta nests for an elegant presentation that guests will adore.
Make Ahead and Storage
Storing Leftovers
Any leftovers from your Creamy Grilled Chicken Piccata Recipe should be stored in an airtight container in the fridge. The dish will keep well for up to 3 days. This gives you the perfect opportunity to enjoy the deliciousness again without having to start from scratch.
Freezing
You can freeze the cooked chicken and pasta separately for best results. Wrap the chicken tightly in plastic wrap or foil, and store both the chicken and pasta in freezer-safe containers or bags. They will stay good for up to 2 months. When ready to use, thaw them overnight in the fridge.
Reheating
Reheat the pasta and creamy sauce gently over low heat on the stove or in the microwave, adding a splash of water or half and half to bring back the sauce’s silky texture. For the chicken, reheat it separately on the stovetop or in the oven to maintain its grilled flavor and avoid drying it out.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a bit juicier and can add extra flavor, though cooking times may vary slightly. Just make sure to grill until the internal temperature reaches 165°F for safe eating.
What can I substitute for half and half in the sauce?
Heavy cream works beautifully if you want a richer sauce. For a lighter option, you can mix milk with a bit of melted butter to mimic the creamy texture.
Are capers necessary in this recipe?
While you could omit capers, they’re a classic piccata ingredient that adds a distinctive briny punch, balancing the creaminess and lemon. I highly recommend including them!
How long can the marinade be left on the chicken?
For the best flavor, marinating for at least 2 hours is ideal, but you can leave it overnight or even just 30 minutes in a pinch. Avoid going beyond 24 hours to prevent the chicken from becoming mushy.
Can I make this recipe gluten-free?
Yes! Just swap the penne pasta for your favorite gluten-free pasta, and everything else stays the same. The sauce and grilled chicken need no adjustments.
Final Thoughts
This Creamy Grilled Chicken Piccata Recipe is truly the perfect combination of tangy, creamy, and savory elements that come together effortlessly. Whether you’re cooking for family, friends, or just yourself, this dish is sure to impress with minimal fuss and maximum flavor. I encourage you to give it a try—once you taste that silky sauce mingling with tender grilled chicken and pasta, I bet it’ll become a beloved staple in your kitchen too!
Print
Creamy Grilled Chicken Piccata Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Grilling
- Cuisine: Italian
Description
This Creamy Grilled Chicken Piccata is a delightful combination of tender marinated chicken breasts grilled to perfection and served over al dente penne pasta tossed in a luscious lemon, caper, and parmesan cream sauce. The marinade infuses the chicken with bright citrus and herb flavors, while the creamy pasta complements the tangy and savory profile of the dish, making it a perfect weeknight dinner that is both flavorful and satisfying.
Ingredients
Chicken Marinade
- Juice of 1 lemon (3 Tbsp)
- 3 Tbsp olive oil
- 1 Tbsp minced garlic
- 1 tsp salt
- ¼ tsp black pepper
- ½ tsp basil or oregano
- 2 boneless skinless chicken breasts
Pasta and Sauce
- 2 cups dried penne pasta
- 2 Tbsp butter
- Juice of 2 lemons (6 Tbsp)
- 1 Tbsp minced garlic
- ½ cup half and half (or heavy cream)
- 2 tsp dried basil
- 2 Tbsp capers
- ½ cup grated parmesan cheese
Instructions
- Marinate the Chicken: In a bowl, combine the lemon juice, olive oil, minced garlic, salt, black pepper, and basil or oregano. Place the chicken breasts inside a ziplock bag and pour the marinade over them. Seal the bag and refrigerate for a few hours or overnight to allow the flavors to infuse.
- Grill the Chicken: When ready to cook, heat a grill to medium-high. Remove the chicken breasts from the marinade and grill until fully cooked, about 6-8 minutes per side depending on thickness. Let the chicken rest for a few minutes after grilling, then slice into strips for serving.
- Cook the Pasta: While the chicken is grilling, bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions for 10-12 minutes until al dente. Reserve ½ cup of the pasta cooking water and drain the rest.
- Prepare the Creamy Sauce: In the same saucepan used for pasta, melt the butter over medium heat. Whisk in the minced garlic and lemon juice until fragrant. Pour in the half and half and whisk continuously until heated through. Season with salt and pepper to taste. Stir in the parmesan cheese, dried basil, and capers, cooking until the cheese melts and the sauce thickens slightly.
- Toss Pasta with Sauce: Assess the consistency of the sauce; if too thick, add reserved pasta water a little at a time to loosen. Add the drained penne pasta to the sauce and toss gently until evenly coated.
- Serve: Divide the creamy pasta into bowls and top with the sliced grilled chicken. Optionally, sprinkle additional parmesan cheese over the dish before serving for extra flavor.
Notes
- For best flavor, marinate chicken overnight.
- If you don’t have dried basil, substitute with fresh basil leaves finely chopped.
- Half and half can be replaced with heavy cream for a richer sauce or milk for a lighter option.
- Reserve pasta water carefully; the starch helps to achieve a silky sauce texture.
- Grilling time may vary depending on the thickness of chicken breasts; always check for an internal temperature of 165°F (74°C) to ensure doneness.
