Quick Chicken Piccata Pasta (Print Version)

Tender chicken with zesty lemon-caper sauce served over perfectly cooked pasta in 30 minutes.

# What You Need:

→ Chicken

01 - 2 large boneless skinless chicken breasts
02 - ½ teaspoon salt
03 - ¼ teaspoon black pepper
04 - ½ cup all-purpose flour
05 - 2 tablespoons olive oil
06 - 1 tablespoon unsalted butter

→ Sauce

07 - 3 cloves garlic, minced
08 - ½ cup dry white wine or chicken broth
09 - ⅓ cup fresh lemon juice (approximately 2 lemons)
10 - ¼ cup capers, drained and rinsed
11 - ½ cup low-sodium chicken broth
12 - 2 tablespoons unsalted butter
13 - 2 tablespoons fresh parsley, finely chopped

→ Pasta

14 - 12 ounces spaghetti or linguine
15 - Salt, for pasta water

→ Garnish (optional)

16 - Lemon slices
17 - Extra chopped fresh parsley

# How To Make:

01 - Bring a large pot of salted water to a boil. Prepare spaghetti or linguine according to package directions until al dente. Drain, reserving ½ cup of the pasta cooking water.
02 - Slice each chicken breast horizontally to create four thin cutlets. Season both sides with salt and black pepper. Dredge lightly in flour and shake off any excess.
03 - Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Cook the chicken cutlets 3 to 4 minutes per side until golden and fully cooked. Transfer to a plate and tent with foil to keep warm.
04 - In the same skillet, sauté minced garlic for 30 seconds. Deglaze with white wine, scraping up browned bits from the pan. Stir in lemon juice, capers, and chicken broth. Simmer for 2 to 3 minutes until slightly reduced.
05 - Reduce heat to low and whisk in 2 tablespoons of butter until melted and sauce becomes glossy. Return chicken cutlets to the skillet and spoon sauce over them.
06 - Add drained pasta to the skillet and gently toss to coat in the sauce. Incorporate reserved pasta water as needed to achieve a silky consistency.
07 - Plate pasta with chicken cutlets arranged on top. Spoon additional sauce over and garnish with fresh parsley and lemon slices.

# Expert Advice:

01 -
  • The lemon butter sauce comes together in minutes but tastes like something from a restaurant
  • Everything cooks in one skillet so cleanup is almost effortless
  • The combination of tangy capers and fresh herbs makes every bite exciting
02 -
  • Dont skip dredging the chicken in flour, its what helps the sauce cling and creates that golden crust
  • Have all your ingredients measured and ready before you start cooking, the sauce moves fast once you begin
  • The pasta water is your secret weapon if the sauce seems too thick or wont coat the noodles properly
03 -
  • Pat the chicken completely dry before dredging or the flour wont adhere properly
  • Let the pan get properly hot before adding the cutlets so they develop a nice golden sear
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