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One Pan Lemon Chicken Picatta

Prep Time10 mins
Cook Time17 mins
Total Time27 mins
Servings: 4 servings
Author: Kristin


  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breast (about 2 breasts)
  • 1/4 cup lemon juice divided
  • zest of one lemon
  • 1 tablespoon minced garlic
  • 2 1/2 cups small dry pasta, like penne
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 cup water
  • 1/2 cup finely shredded Parmesan cheese
  • 2 tablespoons softened cream cheese
  • 2 tablespoons capers
  • Flat leaf parsley
  • Salt & pepper


  • Cut chicken into 1 1/2" cubes and sprinkle with a pinch of salt and pepper.
  • Heat olive oil plus a tablespoon of the lemon juice in a 12" skillet over medium-high heat. Add chicken to the skillet in a single layer.
  • Brown chicken on all sides (about 1 minute per side). Chicken does not need to be cooked through.
  • Stir in cream, chicken broth, water, lemon juice, lemon zest, pasta and garlic. Bring to a boil and reduce heat to medium. Continue to boil, stirring often, until pasta is tender; about 11-13 minutes (depending on the type of pasta this time could vary - a good rule of thumb is to follow the time on the box and add a minute or two). *If the water seems to evaporate too quickly, add another 1/2 cup of warm water to the pasta. You can always drain it if necessary.
  • When the pasta is tender, remove the skillet from the heat and stir in the cream cheese and Parmesan cheese until combined and smooth. Stir in capers.
  • Divide into bowls and serve hot. Garnish with fresh chopped flat leaf parsley, if desired.