Air Fryer Toasted Ravioli

Air Fryer Toasted Ravioli are crispy golden nuggets of YUM!  Perfect as an appetizer or even a meal, you are going to love these!

Appetizers are some the most delicious dishes out there. Try these tried and true favorites like this Crab Dip, Jalapeño Poppers and Spinach Artichoke Dip!

Toasted Ravioli

Air fryer ravioli has a crisp golden crunchy outside, that is full of Italian flavor. And then inside is soft, warm and full of cheese. Creating these delicious finger food is super easy and really fast. So when you need a go to appetizer or even a meal, that is a bit different reach for these toasted ravioli. They will be a hit every single time! Having that crunch outside combined with the super tender inside is MUST make. You are going to love it!

Making this appetizer in the air fryer makes it even that much better. You do not have to use extra oil and fat for frying, but you will still get that fried golden taste. The air fryer cooks by circulating the air around the ravioli so cooks evenly and it will bake up fast. Ready to eat in about 15-20 minutes, you can have a delectable dish ready in no time. This is one you just have to try. It is so satisfying.

What You Need For Air Fryer Ravioli

Super easy these ingredients are easy to find. Look for Ravioli in the refrigerated section near the cheese. You can use thawed frozen ravioli as well.

• Eggs: 2 Large eggs beaten well.
• Italian Seasoned Breadcrumbs:  Can use unseasoned breadcrumbs and add your own Italian seasoning if you desire.
• Parmesan Cheese: Use finely grated parmesan for best results.
• Cheese Ravioli: Refrigerated or frozen and then thawed will both work.
• Olive Oil Spray: Do not use cooking spray such as PAM, it can ruin your air fryer.
• Marinara: This is optional for dipping, but oh so good. Use this homemade recipe.

How to Make Ravioli in the Air Fryer

From start to finish you can have these done in about 15-20 minutes. The fact they are so easy and so delicious is huge bonus.

1. Whisk: In a small bowl add eggs and whisk.
2. Combine: In another small bowl combine breadcrumbs and parmesan cheese.
3. Dredge: Dip each ravioli into the egg mixture and then into the breadcrumb mixture.
4. Complete: Continue with each ravioli and place into the basket of an air fryer.
5. Air Fry: Cook at 360 degrees for 3-4 minutes. Spray with olive oil spray and flip and cook for an additional 3-4 minutes or until golden.

Tips For The Best Ravioli in the Air Fryer

Using the air fryer for these toasted ravioli make these a healthier option than frying, but you will still get that amazing crunch and flavor. If you do not have an air fryer, no worries you can use this baked ravioli recipe and still get incredible toasted ravioli.

• Do not Overcrowd: Air fryers work best when you do not over crowd the food inside. This way the circulating air can get all around the food and cook it evenly. You will probably have to cook the ravioli in batches.
• Keep Warm: Keep previous batches warm in an oven heated to 200 degrees. Place on a cookie sheet with parchment paper to keep them crispy.
• Oil spray: You will want to spray the ravioli thoroughly so that the breadcrumbs will crisp up. And you will need to spray both sides after you flip them. Avoid using cooking sprays, they have additives in them that can ruin your air fryer basket.
• Do I need to Cook the Ravioli: You can pre-cook the ravioli, but that it is optional. It will help soften the inside even more, but if you don’t have time, you don’t have to.
• Frozen Ravioli: You can use frozen ravioli, let it thaw on the counter. You might have to add a minute or two to the cooking time.

Variations and Sauces for Ravioli

Appetizers that are customizable are some of the best. You can vary this toasted ravioli to your liking. Also create a dipping bar with all the different kinds and let everyone choose their favorite.

• Ravioli: You can use different kinds of ravioli, meat filled, lobster, sausage etc. Whatever kind of ravioli you like will work in this toasted ravioli recipe. I would recommend a good quality ravioli that a good portion of filling for the best results.
• Sauces: Marinara is just the beginning. You can use Pesto, Alfredo, Ranch or a melted butter with Italian Seasoning. And of course garnish with extra cheese.
• Leftovers: Everyone loves these, so I will be surprised if you have any leftovers. But if you do, they will be just as good as when you made them fresh. Keep them in an airtight container in the fridge. Reheat in the air fryer for 2-3 minutes.
• Freeze: Freeze cooked toasted ravioli for another day. Cool completely and freeze in a freezer bag for up to 3 months. Reheat for 3-5 minutes at 350 in the air fryer or until heated through.

More Appetizer Recipes to Try

We love appetizers at our house, they bring lots of flavor and variety. Everyone loves to dip, scoop and snack their way to a great meal. The beauty of appetizers is you can usually create a whole meal out of them. They are the best way to try new things too. And we can eat with our hands and it is ok. Use any of these favorite appetizer recipes and you will be the hero of the party. Or you can combine several of them for a fun dinner.

• Bacon Ranch Cheese Ball
• Amazing Rotel Dip
• Cheesy Hot Corn Dip
• Easy and Addicting Ranch Pretzels
• Air Fryer Avocado Egg Rolls

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Air Fryer Toasted Ravioli

Air Fryer Toasted Ravioli are crispy golden nuggets of YUM!  Perfect as an appetizer or even a meal, you are going to love these!

Course Appetizer

Cuisine American

Keyword air fryer ravioli, air fryer toasted ravioli, toasted ravioli

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4 People

Calories 148kcal

Author Alyssa Rivers

Ingredients

• 2 large eggs
• 1/2 cup Italian seasoned breadcrumbs
• ½ cup grated parmesan cheese
• 1 (14 ounce) package cheese ravioli
• olive oil spray
• marinara sauce for serving

Instructions

• In a small bowl add eggs and whisk. In another small bowl combine breadcrumbs and parmesan cheese.
• Dip each ravioli into the egg mixture and then into the breadcrumb mixture.
• Continue with each ravioli and place into the basket of an air fryer.
• Cook at 360 degrees for 3-4 minutes. Spray with olive oil spray and flip and cook for an additional 3-4 minutes or until golden.

Nutrition

Calories: 148kcal | Carbohydrates: 11g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 429mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Vitamin A: 272IU | Vitamin C: 1mg | Calcium: 180mg | Iron: 1mg

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Homemade Thin Mints

These Thin Mints are way better than the popular boxed version! Perfectly crispy chocolaty cookies are sweetened with just the right amount of mint!

Cookies are the perfect answer to a sweet craving. You have to try these popular recipes the next time you need a cookie, Danish Butter Cookies, Italian Cookies and these amazing Cream Cheese Snickerdoodles.

Easy Thin Mints

No longer do you have to wait for that one special time of year when the Girl Scouts come around to sell their cookies. Now you can enjoy these incredible cookies all year long, and whenever the craving strikes.  Thin mint cookies are the top selling Girl Scout cookie and now you can make them in your own home. This homemade cookie version tastes even better than the boxed. You have complete control over your thin mints. And you can make as many as you want to your heart’s desire.

There are many who hoard Thin Mints. They store them in their freezer and nibble on them all year long till that special time comes around again. Now you do not have to do that. Anyone who loves thin mint cookies needs this recipe. If you have friends or family members who love thin mints, you need this recipe. Make them, take them a batch and sit back and watch as you become their hero. These are truly one of the best copycat recipes I have ever made. You have to try it!

Ingredients for Thin Mint Cookies

You can find all you need at your local grocery store. You might even already have it all in your pantry right now! The little bit of work required for these homemade thin mint cookies is so worth it! They are delicious!

• Unsalted butter, room temperature: You can substitute for shortening but the texture will be a bit different.
• Sugar: This will help sweeten the cocoa powder and temper the peppermint.
• Vanilla extract: Vanilla helps the chocolate taste better more like chocolate. I know it sounds weird but it is true.
• Peppermint extract: This will give it that classic thin mint cookie taste.
• Flour: All purpose or unbleached flour will work perfectly for this recipe.
• Dutch-processed cocoa powder: This kind of cocoa gives it a nice rich deep chocolate taste without being too overpowering.
• Salt: Salt will balance the sweet and make them incredible.

Making the Chocolate Coating

Using chocolate chips is ok here too They may not melt quite as smoothly but don’t worry, they’ll still turn out amazing.

• Chocolate melting wafers: You can use any good quality melting chocolate.
• Coconut oil: Oil helps the peppermint mix into the chocolate and helps create a nice shine to the chocolate.
• Peppermint extract: Just enough to give it a bit more of that minty flavor.

How to Make Mint Cookies

You will have to refrigerate the dough to get the best homemade thin mint cookie crisp. So make sure you plan time for it.  It is essential to the ideal thin mint cookie!

1. Combine: Beat together softened butter, sugar, peppermint extract and vanilla extract in a mixing bowl until combined and fluffy.
2. Add: Sift flour and cocoa powder into a small mixing bowl. Stir in salt. Add the flour mixture to the butter mixture. Mix until a dough forms, scrape the side of the bowl as necessary while mixing to ensure the flour is mixing well with the butter.
3. Fridge: Scrape the dough out of the bowl onto a piece of plastic wrap. Flatten it into a disk, wrap well and refrigerate for at least 30 minutes and up to 1 hour. 
4. Roll: When the dough is firm but still malleable, take it out of the refrigerator and roll it into ¼” thick on a cocoa dusted surface. Cut with a 2” cookie cutter. Reroll the scraps and keep cutting out cookies until the dough is gone. 
5. Freeze: Place the cookies in a container or lined baking sheet and freeze for about 15 minutes while the oven is preheating.
6. Prep: Preheat the oven to 350°F.
7. Bake: When the oven is ready, place cookies on another parchment-lined baking sheet 1” – 2” apart and bake for 15 minutes.
8. Cool: Remove from the oven, let cookies cool on the baking sheet for 5 – 10 minutes before transferring to a wire rack to cool completely.
9. Melt: Combine chocolate, coconut oil and peppermint extract in a heatproof bowl, set it over a pot of simmering water, stir until chocolate is melted completely. 
10. Coat: Dip cooled cookies in the melted chocolate using a fork, turn to coat both sides. Tap excess chocolate off and place coated cookies on a parchment-lined baking sheet. Allow chocolate coating to dry completely at room temperature or refrigerate to speed it up.

Tips for The Best Thin Mints

Don’t get overwhelmed by all the steps. This is a very forgiving homemade thin mint recipe that is easy to make. Make them once and you’ll want to make them over and over again.

• Fluffy: When we say beat the butter and sugar till fluffy, we mean fluffy. It puts air in the cookies that will help create that crispy texture we all love.
• Fridge and Freeze: It is super important to make sure you refrigerate and then later freeze the dough in its different stages.
• Chocolate Coating: To make the coating easier keep the melted chocolate warm. To do this keep the chocolate over the heated water while you dip it. Be very careful not to get water in the chocolate coating however. This will cause the chocolate to seize
• Vary the Chocolate: You can use milk chocolate or dark chocolate to melt and cover your thin mint cookies.
• Cool: Don’t be tempted to coat the cookies while they are still warm, they will crumble into a mess. Cool the cookies completely.
• Peppermint: Even though these are called thin “Mint” you want to use peppermint extract not mint.

 

Variations and Storing Wafer Thin Mints

Homemade thin mint cookies are simply the best, and you can make them ahead of time and freeze them for later. If you are not a fan of mint there are a few other options you can try.

• Make ahead: Make the dough and wrap tightly in plastic wrap then place in a freezer safe ziploc bag. You can keep it in the freezer for up to 3 months. Let thaw for about an hour before rolling out and continuing with the recipe.
• Flavor Variations: Not everyone loves mint, but you are going to love the chocolate cookie and coating. Use orange zest in the cookie and orange extract in the coating. Or try lemon zest and lemon flavoring. Add almond flavoring and roll the cookies in crushed nuts after the chocolate coating.
• Festive:  Make it festive by adding sprinkles, crushed cookie or nuts to the top of the coating before it sets.

More Cookie Loving Recipes

Everyone has that Leave it to Beaver image in their head, where they come home from school, and mom is waiting there with a plate of warm cookies. Even though in real life that rarely happens. Anytime a plate of warm cookies is presented, we can’t help but feel love, comfort, and that all is right in the world. Cookies are little nuggets of joy. They are the perfect sized dessert and treat that everyone can get behind. So besides these homemade thin mints, when you need a winning cookie, reach for one of these tried and true favorites.

• Peanut Butter No Bake Cookies
• Pizookie Cookie
• The Best Sugar Cookie
• Brown Butter Salted Caramel Snickerdoodles
• The Best Chocolate Chip Cookies Ever

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Homemade Thin Mints

These Thin Mints are way better than the popular boxed version! Perfectly crispy chocolaty cookies are sweetened with just the right amount of mint!

Course Dessert

Cuisine American

Keyword homemade thin mints, thin mints

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 17 cookies

Calories 171kcal

Author Alyssa Rivers

Ingredients

Cookies

• 4 ounces unsalted butter room temperature
• ⅓ cup granulated sugar
• ½ teaspoon pure vanilla extract
• ¼ teaspoon peppermint extract
• 1 cup all-purpose flour
• ¼ cup dutch-processed cocoa powder
• ⅛ teaspoon kosher salt

Chocolate Coating

• 8 ounces chocolate melting wafers
• ¼ teaspoon coconut oil
• ¼ teaspoon peppermint extract

Instructions

• Beat together softened butter, sugar, peppermint extract and vanilla extract in a mixing bowl until combined and fluffy.
• Sift flour and cocoa powder into a small mixing bowl. Stir in salt. Add the flour mixture to the butter mixture. Mix until a dough forms, scrape the side of the bowl as necessary while mixing to ensure the flour is mixing well with the butter.
  
• Scrape the dough out of the bowl onto a piece of plastic wrap. Flatten it into a disk, wrap well and refrigerate for at least 30 minutes and up to 1 hour.
• When the dough is firm but still malleable, take it out of the refrigerator and roll it into ¼” thick on a cocoa dusted surface. Cut with a 2” cookie cutter. Reroll the scraps and keep cutting out cookies until the dough is gone.
  
• Place the cookies in a container or lined baking sheet and freeze for about 15 minutes while the oven is preheating.
• Preheat the oven to 350°F.
• When the oven is ready, place cookies on another parchment-lined baking sheet 1” - 2” apart and bake for 15 minutes.
• Remove from the oven, let cookies cool on the baking sheet for 5 - 10 minutes before transferring to a wire rack to cool completely.
• Combine chocolate, coconut oil and peppermint extract in a heatproof bowl, set it over a pot of simmering water, stir until chocolate is melted completely.
• Dip cooled cookies in the melted chocolate using a fork, turn to coat both sides. Tap excess chocolate off and place coated cookies on a parchment-lined baking sheet. Allow chocolate coating to dry completely at room temperature or refrigerate to speed it up.

Nutrition

Calories: 171kcal | Carbohydrates: 17g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 20mg | Potassium: 105mg | Fiber: 2g | Sugar: 9g | Vitamin A: 173IU | Calcium: 13mg | Iron: 1mg

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Easy Empty Tomb Rolls

Empty Tomb Rolls are the perfect treat for Easter. Whether you have them for breakfast, brunch or dessert, they will be a huge hit!

These rolls are amazing anytime, but we love them for Easter morning! For more sweet and savory breakfast ideas try these cinnamon rolls, donut holes or German pancake.

Resurrection Rolls

Empty Tomb Rolls are also known as Resurrection Rolls. These rolls are popular at Easter time because of their symbolism, and because they taste so delicious. The outside is covered in a buttery cinnamon and sugar coating and the inside has a ooey gooey caramel-like cinnamon and sugar syrup. They are perfect to make with the kids and while you dip and roll you can teach them the meaning of the symbols.

Whether or not you make them to celebrate Easter, you need to make these just because they are so fun. The kids will love rolling the marshmallows in butter and cinnamon and sugar and folding it up in the roll dough. Then as they cook the marshmallow disappears leaving behind the sweet spiced syrup inside that make them so fantastic to eat. Kids of all ages will love making and eating these special treats. You have to try them!

Ingredients for Tomb Rolls

Use large marshmallows that soft and fresh for best results.

• Sugar: Sweet white sugar.
• Cinnamon: Adds the spice that compliments the sugar.
• Rhodes Rolls: You can use refrigerated crescent rolls or biscuits as well.
• Marshmallows: Big fresh squishy jumbo marshmallows.
• Butter: Do not substitute, butter is best.

How to Make Easter Tomb Rolls

Yes, these are a bit messy to make, but it is so worth it and so much fun!

1. Prepare: Preheat oven to 350 and grease a 12 muffin tin and set aside.
2. Sugar and Spice: In a small bowl whisk together the sugar and cinnamon.
3. Dough: Flatten out each roll into a small circle. 
4. Dip: Dip the marshmallow into the melted butter.
5. Dunk: Then dip the marshmallow in the cinnamon and sugar.
6. Encase: Place the marshmallow into the center and fold over the marshmallow and seal.
7. Roll: Take the dough ball and roll it in melted butter.
8. Dip: Then roll in the cinnamon and sugar again. Place into the muffin tin.
9. Bake: Place in the oven and bake for 10-15 minutes or till cooked through. Remove and let cool.

Tomb Roll Symbolism

These incredible treats are the perfect way to teach the true meaning of Easter. As you assemble the rolls with your kids you can explain what the different ingredients symbolizes. And then when you take them out, do not forget to explain the best part, the hollow inside representing the empty tomb. It is the best part. The kids and adults all love it.

• Large Marshmallows: This represents the body of Jesus.
• Roll Dough: Represents the wrapping of Jesus’ body or the tomb.
• Melted Butter: Symbolizes the  oils of embalming that were used.
• Cinnamon and Sugar Mix: This represents the spices used to anoint Christ’s body.
• Oven: Symbolizes the tomb.
• Hollow Inside Bun: These means the empty tomb or the empty cloths.

Tips for Easy Empty Tomb Rolls

These are absolutely delightful both to make and to eat. Here are a few tips to make them exquisite.

• Dough: You can use different kinds of dough for these, from Rhodes Rolls, to homemade dough. There are lots of options. Try refrigerated biscuit or crescent dough. For extremely flakey rolls use frozen pastry or phyllo dough.
• Thaw: If you use Rhodes Rolls and want to make in the morning you can thaw the dough in the fridge overnight and they’ll be ready to make in the morning. Let them sit at room temperature for 15 minutes at least.
• Seal It: You will want to make sure to seal the dough so the ooey gooeyness doesn’t ooze out. Pinch the ends securely and dip your fingertips in water to help seal the edges if needed.
• Muffin tin Must:  Using a muffin tin to put the rolls in actually will help the rolls seal. If any of the marshmallow leaks out, it will be contained and absorbed into the tomb rolls.
• Dipping: I love to use my kids to help with this part. They love it. I encourage them to use one hand for the butter and one hand for the cinnamon and sugar mix. Then it is best if someone different seals the rolls without cinnamon and sugar or butter on their hands. This will increase the chance of them not coming apart.
• Grease it or Parchment:  No matter how sealed the rolls are there will be some leakage. Be sure to grease the muffin tin or use parchment paper in each tin.

How to Store the Best Empty Tomb Rolls

These Tomb rolls are best eaten right from the oven, after it has cooled slightly. The melted marshmallow can harden as it cools. If you do have leftovers keep them in an airtight container at room temperature. You can reheat these in the microwave for 8-10 seconds. These will keep for up to 3 days.

More Easter Inspired Recipes

Holidays are wonderful because they mean exceptional food,  traditions, and family. Sometimes holidays mean the one time of year that you get to make that one of a kind food or have a special tradition. These tried and true recipes can help you create some amazing menus and even better memories.

• Hot Cross Buns
• Slow Cooker Greek Lamb Shanks
• The Best Funeral (Cheesy) Potatoes
• Slow Cooker Honey Garlic Mustard Glazed Ham
• Homemade Reese’s Peanut Butter Eggs

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Empty Tomb Rolls

Empty Tomb Rolls are the perfect treat for Easter. Whether you have them for breakfast, brunch or dessert, they will be a huge hit!

Course Breakfast

Cuisine American

Keyword easter empty rolls, empty tomb rolls, ressurection rolls, tomb rolls

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 12 Rolls

Calories 184kcal

Author Alyssa Rivers

Ingredients

• 1/2 cup sugar
• 1 Tablespoon cinnamon
• 12 Rhodes Rolls thawed (can use refrigerated crescent rolls or biscuits)
• 12 jumbo marshmallows
• 1/2 cup butter melted

Instructions

• Preheat oven to 350 and grease a 12 muffin tin and set aside.
• In a small bowl whisk together the sugar and cinnamon.
• Flatten out each roll into a small circle.
  
• Dip the marshmallow into the melted butter.
  
• Dip the marshmallow in the cinnamon sugar.
  
• Place the marshmallow into the center and fold over the marshmallow and seal.
  
• Roll into the melted butter.
  
• And again in the cinnamon sugar. Place into the muffin tin.
  
• Bake for 10-15 minutes and remove from the oven and let cool.
  

Nutrition

Calories: 184kcal | Carbohydrates: 30g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 88mg | Potassium: 7mg | Fiber: 1g | Sugar: 23g | Vitamin A: 238IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

 

 

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Creamy Lemon Chicken Piccata

A quick and easy one pot meal that is on the dinner table in 30 minutes! Tender breaded chicken in a creamy lemon sauce that the entire family will love!

Chicken is a favorite protein around here with its mild flavor, you can do so many delicious recipes! You have to try these favorites, Lemon Chicken, Fried Rice and Noodle Soup!

Easy Lemon Chicken Piccata

One of our favorite meals of the week was this Creamy Lemon Chicken Piccata. My favorite part was that it was a one pot meal and ready on the dinner table in 30 minutes!  It is just like the classic chicken piccata dish, but with the added lemon tang. It gives it such a fresh and delicious taste to this creamy sauce. The chicken has a delicious breading on the outside and it is perfect served over some pasta. Everyone in my family loved this meal. It had such a delicious flavor and will be one that we make again and again!

This American Italian favorite is so creamy and delicious. Piccata literally means, pounded flat and cooked in a sauce of lemon, parsley and butter. Done in one pan and in 30 minutes means you can have an incredible meal on the table in no time. Do not be scared of the capers. They really make the dish amazing. If you have never had them, this is the perfect dish to try them with. You have to try this creamy lemon piccata!

Ingredients for Lemon Chicken

Super simple ingredients come together to make an irresistible meal. Serve this with a nice green salad and some rolls and you have dinner made!

• Chicken: Boneless skinless chicken breasts, pounded flat if needed.
• Salt and Pepper:To taste.
• Flour: Creates a nice breading on the chicken.
• Butter: Adds flavor besides a frying agent.
• Olive Oil: Also used to cook and add flavor.
• Chicken Broth: Flavoring and adds to the sauce.
• Lemons: Fresh whole lemons
• Heavy Cream: Can substitute half and half, but won’t be as creamy in texture.
• Capers: Look for these with the pickles and jarred pepperoncinis
• Parsley: this is optional.
• Angel Hair Pasta: Can substitute spaghetti noodles if you would like.

Making Perfect Lemon Chicken Piccata

Take the time if you need to, to pound your chicken the same size or at least thinned out. You won’t regret it. They will cook faster and more evenly.

1. Chicken: Heat 2 Tablespoons butter and 2 Tablespoons of oil in a large skillet over medium high heat. Salt and pepper each side of the chicken breasts
2. If They Are Thick: If the chicken breasts are overly thick, pound them to be thinner. Cooking time will be shorter.
3. Flour: Dredge the chicken in the flour
4. Brown: Put the chicken breasts in the skillet. Cook for about 3 minutes on each side, or until it is cooked throughout and no longer pink. Remove from the skillet and set aside on a plate.
5. Sauce: Turn the heat to medium low. Add broth juice from both lemons, heavy cream, and capers. Bring the sauce to a boil and return to medium low heat. Test the sauce and season with salt and pepper as needed. Allow the sauce to cook and bubble for about 3 minutes.
6. Dish: Serve the chicken over cooked pasta and spoon the sauce over broth. Sprinkle with fresh chopped parsley.

What are Capers?

If you have never had capers before, this is the perfect introduction. Typically served alongside of chicken and salmon dishes, they add a ton of flavor. Capers are under ripened flower buds of plant known as the caper bush. The capers are picked and dried. Then they are pickled to create this tangy, salty, and briny flavor that is out of this world yummy.

These little pea sized condiments produce big flavor. A little goes a long way. Use them in salads, pasta and chicken. Because of their lemony like flavor they are favorite with fish. Give these other recipes a try that spotlight the wonders of capers. Pan Seared Scallops with Lemon Caper Sauce, Pasta Puttanesca with Chicken and Lemon Salmon Piccata. 

Tips and Variations for Creamy Chicken Piccata

There are a few tips and variations you can do with chicken piccata, but this recipe is perfect just the way it is.

• Noodles: Truly any kind of pasta can be used to serve this scrumptious lemon piccata dish with. You can also serve it over steamed vegetables, rice, zucchini noodles, or anything else that seems delicious.
• Chicken: Make sure your chicken is thin, you can pound it thin or slice it in half, either way will create the size you are looking for.
• Flour:  You need the flour to create the great crust on the chicken and for the sauce to stick to.
• Fresh Lemons: Do not use bottled lemon juice. It will not taste the same and could actually ruin your dish. In this recipe, keep it to the real thing.
• Capers:  Some find the capers to salty, if you are afraid of that, just rinse the capers before adding.

How to Store Creamy Lemon Chicken Piccata

Keep this in the fridge in an airtight container for up to 4 days. Warm leftovers in the microwave. It is best to store it seperate from the pasta or whatever you are serving it with if you can.

More Chicken Recipes to Try

Chicken is so versatile. It can be used in all sorts of cuisines. American, Italian, Chinese, Mexican and everything in between. Chicken is relatively cheap protein making it an economical family friendly dish. You can boil it, fry it, grill it, bake it and roast it. And don’t forget the latest ways of cooking, instant pot and air fryer. All incredible ways to prepare chicken, so when you need a new recipe to try, look no further than here. I have you covered.

• The Very Best Poppy Seed Chicken Casserole
• Sticky Asian Glazed Chicken
• Grilled California Avocado Chicken
• Crispy Air Fryer “‘Fried” Chicken
• Slow Cooker Honey Garlic Chicken

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Creamy Lemon Chicken Piccata

A quick and easy one pot meal that is on the dinner table in 30 minutes!  Tender breaded chicken in a creamy lemon sauce that the entire family will love! 

Course Dinner, Main Course

Cuisine Italian American

Keyword chicken recipes, creamy lemon chicken piccatta

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 Servings

Calories 994kcal

Author Alyssa Rivers

Ingredients

• 4 Chicken Breasts Whole Boneless Skinless
• salt and pepper to taste
• 1/4 cup all purpose flour
• 2 Tablespoons Butter
• 2 Tablespoons Olive Oil
• 1 cup chicken broth
• 2 Lemons whole
• 3/4 Cup Heavy Cream
• 1/4 cup capers
• parsley for garnish, chopped
• 1 pound Angel Hair Pasta

Instructions

• Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium high heat. (If the chicken breasts are overly thick, pound them to be thinner. Cooking time will be shorter.) Salt and pepper each side of the chicken breasts.
  
• Dredge the chicken in the flour.
  
• Put the chicken breasts in the skillet. Cook for about 3 minutes on each side, or until it is cooked throughout and no longer pink. Remove from the skillet and set aside on a plate.
  
• Turn the heat to medium low. Add broth, juice from both lemons, heavy cream, and capers. Bring the sauce to a boil and return to medium low heat. Test the sauce and season with salt and pepper as needed. Allow the sauce to cook and bubble for about 3 minutes.
  
• Serve the chicken over cooked pasta and spoon the sauce over both. Sprinkle with fresh chopped parsley.

Notes

Updated on March 4, 2021

Originally Posted on April 6, 2015

Nutrition

Calories: 994kcal | Carbohydrates: 98g | Protein: 66g | Fat: 37g | Saturated Fat: 17g | Cholesterol: 221mg | Sodium: 855mg | Potassium: 1244mg | Fiber: 6g | Sugar: 4g | Vitamin A: 914IU | Vitamin C: 36mg | Calcium: 86mg | Iron: 3mg

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