Creamy Lemon Chicken Piccata Stuffed With Asparagus

Ingredients

For the Chicken:

2 boneless skinless chicken breasts, patted dry

3 tablespoons flour

1 tsp each, garlic powder, onion powder, salt, lemon pepper, and paprika

8 asparagus ends trimmed

1/4 cup finely freshly grated Parmesan cheese

3 tablespoons olive oil

2 tablespoons unsalted butter

For the Cream Sauce:

4 tablespoons unsalted butter

3 tablespoons minced shallots

3-4 garlic cloves minced

1/4 cup white wine

1 cup low sodium chicken broth

1/2 cup heavy cream

1 tablespoon cornstarch

3 tablespoons lemon juice to taste

3 tablespoons capers drained

1/4 tsp each salt, pepper

For serving:

Cavatelli pasta, cooked

Cherry tomatoes, halved

Fresh baby spinach

Instructions

Step 1:

Preheat oven to 425ºF.

Step 2:

Partially cut the chicken breasts in half through the equator to create a pocket, leaving one side intact.

It should open and hinge like a book.

Step 3:

Whisk the flour and all seasoning together in a shallow dish.

Close the chicken and dredge each breast in the mixture then transfer to a dry surface.

Step 4:

Open the chicken and add 3-4 asparagus pieces inside each chicken breast then evenly top with Parmesan cheese.

Fold chicken closed and secure with toothpicks.

Rub extra flour mixture over the top to fix any smudges.

Step 5:

Melt the butter in the olive oil in a large (12-inch) cast iron skillet over medium-high heat.

Once hot, add chicken and cook for 3-4 minutes per side or until nicely browned (it won’t be cooked through).

Transfer chicken to a plate, don’t wipe out skillet.

Step 6:

If needed, drain oil from skillet so you are left with about 1 tablespoon.

Add the shallot and white wine, sauté while scraping up the fond for 2 minutes or until softened.

Add the butter and garlic and sauté 30 seconds.

Step 7:

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Whisk chicken broth with cornstarch and add to skillet along with heavy cream, lemon juice, capers, salt and pepper.

Simmer until reduced by half and slightly thickened, about 4-5 minutes.

Step 8:

Add chicken back to pan and cover with foil.

Bake at 425°f degrees for 15-20 minutes, or until the internal temperature reaches 165˚f.

Serve with pasta (I used cavatelli pasta), rice or mashed potatoes

Notes:

Chicken Preparation: The chicken breasts are partially cut in half to create a pocket, which is then filled with asparagus and Parmesan cheese. This creates a flavorful and visually appealing stuffed chicken dish.

Seasoning: The chicken breasts are dredged in a seasoned flour mixture before being stuffed. This adds flavor and helps create a crispy exterior when seared in the skillet.

Cooking Method: The chicken is first seared in a cast iron skillet to achieve a golden-brown crust. This step locks in flavor and moisture before finishing the cooking process in the oven.

Cream Sauce: The cream sauce, made with butter, shallots, garlic, white wine, chicken broth, heavy cream, lemon juice, and capers, adds richness and tanginess to the dish. It complements the savory chicken and asparagus filling.

Baking: After searing, the chicken is transferred back to the skillet and baked in the oven until fully cooked. Baking ensures that the chicken cooks evenly and remains tender and juicy.

Serving Suggestions: The dish is served with cooked pasta, such as cavatelli, rice, or mashed potatoes. These accompaniments help soak up the flavorful cream sauce and complete the meal.

Garnishes: The dish can be garnished with halved cherry tomatoes and fresh baby spinach to add color, freshness, and additional texture to the plate.

Toothpick Tip: Toothpicks are used to secure the stuffed chicken breasts closed before cooking. It’s essential to remove them before serving to avoid any accidents while eating.

Nutrition Information:

Serving Size: 1 stuffed chicken breast with sauce

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breasts for this recipe?

Yes, you can use chicken thighs if you prefer.

Adjust the cooking time accordingly as thighs may require slightly longer cooking.

How do I know when the chicken is cooked through after baking?

The chicken is cooked through when it reaches an internal temperature of 165°F (75°C).

You can use a meat thermometer to check the temperature.

Can I use other vegetables besides asparagus for stuffing the chicken?

Yes, you can use other vegetables such as spinach, mushrooms, or bell peppers for stuffing the chicken according to your preference.

Is it necessary to use low-sodium chicken broth, or can I use regular chicken broth?

You can use either low-sodium or regular chicken broth based on your dietary preferences.

Adjust the amount of added salt accordingly if using regular chicken broth.

Can I omit the white wine from the cream sauce?

Yes, you can omit the white wine.

You can substitute it with chicken broth or water if desired.

Can I substitute heavy cream with a lighter alternative like half-and-half or milk?

Yes, you can substitute heavy cream with half-and-half or milk for a lighter version of the sauce.

Keep in mind that the sauce may be less creamy with lighter alternatives.

How can I prevent the chicken breasts from drying out during baking?

Covering the chicken with foil while baking helps retain moisture and prevents it from drying out.

Also, be careful not to overcook the chicken.

What can I use as a substitute for capers if I don’t have them?

If you don’t have capers, you can omit them from the recipe.

Alternatively, you can use chopped green olives for a similar briny flavor.

Can I make this dish ahead of time and reheat it later?

Yes, you can prepare the dish ahead of time and store it in the refrigerator.

Reheat it in the oven or microwave until heated through before serving.

Can I use a different type of pasta or side dish instead of cavatelli pasta?

Yes, you can serve the creamy lemon chicken piccata with your preferred pasta, rice, or mashed potatoes as a side dish.

Choose your favorite option to complement the flavors of the dish.