Save The first time I made chicken piccata was on a Tuesday night after a friend mentioned it as her go-to comfort food. I was skeptical about the capers, but that first bite of bright lemony sauce with tender chicken completely won me over. Now its the recipe I turn to when I want something that feels special but doesnt require hours in the kitchen. The way the sauce clings to each strand of pasta still makes my kitchen feel like a little Italian restaurant.
I made this for my sister during one of those chaotic weeks when life feels overwhelming. She took one bite and actually went quiet for a full minute, which never happens. We ended up sitting at the table much longer than planned, just talking and twirling pasta on our forks. Sometimes the simplest meals create the best moments.
Ingredients
- 2 large boneless skinless chicken breasts: Slice these horizontally to create thinner cutlets that cook evenly and stay tender
- Salt and black pepper: Season generously since the flour coating needs proper seasoning to shine through
- ½ cup all-purpose flour: This creates that golden crust that holds the sauce beautifully
- 2 tablespoons olive oil: Use a light olive oil that can handle medium-high heat without burning
- 3 tablespoons unsalted butter divided: One tablespoon for cooking the chicken and two for finishing that velvety sauce
- 3 cloves garlic minced: Fresh garlic is non-negotiable here for the aromatic base
- ½ cup dry white wine: Something youd drink works perfectly, or swap in more chicken broth
- ⅓ cup fresh lemon juice: About two lemons worth, and please use fresh not bottled
- ¼ cup capers drained and rinsed: These little briny buds are what make piccata sing
- ½ cup low-sodium chicken broth: Low-sodium lets you control the salt level better
- 2 tablespoons fresh parsley finely chopped: Adds a fresh pop of color and mild herb flavor
- 12 ounces spaghetti or linguine: Long strands catch the sauce better than short pasta shapes
- Lemon slices and extra parsley: These optional garnishes make the plate look restaurant-worthy
Instructions
- Get your pasta water going first:
- Bring a large pot of salted water to boil while you prep everything else. Cook pasta until al dente then drain but remember to save that half cup of pasta water before you forget.
- Prep the chicken cutlets:
- Slice each breast horizontally so you end up with four thin pieces. Season both sides with salt and pepper then lightly dredge in flour, shaking off any excess so the coating stays thin and even.
- Sear the chicken until golden:
- Heat olive oil and one tablespoon butter in a large skillet over medium-high heat. Cook the cutlets about three to four minutes per side until theyre golden brown and cooked through. Transfer them to a plate and cover loosely with foil.
- Build that incredible sauce:
- Add garlic to the same skillet and sauté for thirty seconds until fragrant. Pour in the white wine and scrape up all those browned bits from the bottom, then add lemon juice, capers, and chicken broth. Let it simmer for two or three minutes until slightly reduced.
- Finish with butter and combine:
- Lower the heat and whisk in the remaining butter until the sauce looks glossy and luscious. Return the chicken to the skillet, add the cooked pasta, and toss everything together. Add splashes of that reserved pasta water until the sauce coats each strand perfectly.
Save This recipe has become my default for bringing dinner to friends who need a meal. Something about the bright flavors feels like a hug on a plate, plus it reheats beautifully if they want to save some for tomorrow.
Making This Your Own
Sometimes I swap in thin chicken cutlets from the store to save a few minutes of prep time. You can also use angel hair pasta if you want something more delicate, though I find the thicker strands hold up better when tossed with the sauce.
Wine Pairing Notes
A crisp Pinot Grigio or Sauvignon Blanc mirrors the bright lemon flavors perfectly. If youre cooking with wine, just pour a splash of whatever youre drinking into the sauce, then pour yourself a glass to enjoy while you finish up.
Side Dish Ideas
A simple green salad with vinaigrette cuts through the richness and adds some freshness to the plate. Roasted broccoli or asparagus also work beautifully if you want something warm.
- Keep some extra lemon wedges on hand for squeezing at the table
- Crusty bread is never a mistake for mopping up extra sauce
- Dont skip the parsley garnish, it makes such a difference in presentation
Save This is one of those recipes that never fails to make people feel taken care of. Simple, bright, and satisfying in all the right ways.
Recipe FAQs
- → Can I use chicken broth instead of white wine?
Yes, substituting chicken broth for white wine works well and adds a savory depth without altering the overall flavor balance.
- → What pasta types work best with this dish?
Spaghetti or linguine are ideal for their texture and ability to hold the sauce, but angel hair pasta can be used for a lighter feel.
- → How do I ensure the chicken stays tender?
Slice chicken breasts into thin cutlets and cook over medium-high heat just until golden and cooked through to keep them juicy.
- → Can I make a gluten-free version?
Absolutely, use gluten-free flour for dredging and substitute with gluten-free pasta options to accommodate dietary needs.
- → What garnishes enhance the dish?
Fresh parsley and lemon slices add color, brightness, and freshness that complement the tangy sauce perfectly.