This chicken piccata tortellini features juicy seared chicken cutlets served over tender cheese-filled tortellini with a flavorful white wine lemon sauce drizzled on top.
Chicken piccata is getting the most luxurious revamp today just in time for any last-minute holiday dinners you’re trying to host this year!
When in doubt, always add tortellini. It tends to just generally improve almost any dish with its greatness and that is precisely the case here today.
I know that chicken piccata sounds like a daunting dinner to pull off, but I promise you’ll be able to make this gem of a dinner with ease! It’s so simple yet elevated and kinda fancy-feeling at the same time.
I’m talking 35 minutes total, handful of ingredients kinda easy. This is the one fancy dinner that every cook needs up their sleeve especially during the holiday season.
This Tortellini features…
- Juicy breaded and seared chicken cutlets
- A tangy, flavorful lemon white wine caper sauce
- Tender cheese-filled tortellini
Making the Chicken Piccata
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Chicken breasts
- All-purpose flour
- Unsalted butter
- Olive oil
- Shallot
- Garlic
- White wine
- Chicken stock
- Lemon
- Capers
- Tortellini
- Parsley
Choosing Your Chicken
I recommend using boneless skinless chicken breasts for this recipe. This cut of chicken is fast to cook up in the skillet and turns out super tender and juicy.
To prep the chicken breasts for cooking, use a sharp knife to cut each breast in half width-wise so you end up with 4 cutlets. Then use a meat mallet or rolling pin to flatten the cutlets to about 1/2 inch thickness. It’s ready for cooking now!
Tips for Perfect Chicken Piccata
- Use fresh lemon, garlic, and parsley – using these ingredients fresh makes a world of difference flavor-wise!
- Sear chicken in a single layer – this will help get a golden crust on the chicken cutlets. Don’t hesitate to cook the chicken in batches if needed.
- Build sauce in same pan you seared the chicken – the flavorful searing base adds a lot of flavor to the sauce.
- Cook tortellini to al dente – be careful not to overcook tortellini otherwise it may turn mushy when tossed with the other ingredients.
Recipe Variations
Try these ideas for a different twist on this recipe.
- Make it alcohol-free – replace the white wine with 1 tablespoon apple cider vinegar and 1/2 cup extra chicken stock.
- Add vegetables – sauteed sweet peppers, broccoli, spinach, mushrooms, or green beans would be great veggie additions.
- Use a different pasta – try ravioli, a different type of tortellini, or go the traditional route and use angel hair pasta.
Trust me, if you’re looking to seriously impress at your next dinner party but are intimidated to try to cook something extravagant and fancy, this tortellini is going to be your secret weapon! The freshness of the lemon paired with the flavorful white wine and all those tangy capers is heaven on earth with the juicy chicken and rich tortellini.
Get ready to fall in love with a dinner and make sure you have the recipe handy for all the requests!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Try these other tortellini favorites next!
- Lemon Roasted Broccoli Tortellini
- Sage Roasted Butternut Squash Tortellini
- Sausage Pumpkin Tortellini Soup
Skillet Chicken Piccata Tortellini
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Ingredients
- 2 medium chicken breasts (about 1 lb)
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil, divided
- 1 small shallot, minced
- 3 medium cloves garlic
- 1/2 cup white wine
- 3/4 cup chicken stock
- 1 medium lemon, zested and juiced
- 1 jar (3.5 oz) capers, drained
- 20 oz fresh or frozen tortellini
- 2 tablespoons minced fresh parsley
Instructions
- Cut each chicken breast in half width-wise so you have 4 thin chicken cutlets. Pound chicken cutlets flat to about 1/2-in thickness between two sheets of wax paper using a meat mallet or a rolling pin.
- Place flour in a shallow bowl and season with salt and pepper to taste. Dredge chicken cutlets in flour until evenly coated, shaking off excess
- Place 1 tablespoon butter and 1 tablespoon olive oil in a large skillet and heat over medium-high heat. Add chicken in a single layer to pan (work in batches if needed) and sear 3-4 minutes on first side. Flip chicken and add remaining 1 tablespoon butter and cook an additional 3-4 minutes until chicken registers 165F. Transfer to a cutting board and keep warm.
- Add remaining olive oil to same pan and heat over medium heat. Add shallot and cook 2-3 minutes until tender. Add garlic and cook 1 minute until fragrant.
- Deglaze pan with white wine, using a wooden spoon to scrape up any browned bits. Add chicken stock and bring to a simmer. Reduce heat to medium-low and allow to simmer 3-5 minutes until slightly reduced.
- Remove sauce from heat and stir in lemon zest, juice, and capers. Season sauce with salt and pepper to taste and pour into a small bowl.
- Cook tortellini in salted boiling water until al dente. Drain and transfer tortellini to same skillet you made the sauce in.
- Slice chicken into thin strips and arrange over tortellini. Drizzle warm lemon caper sauce over top and garnish with parsley. Serve immediately while warm and enjoy!
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