Quick Chicken Piccata Pasta (Printable Version)

Tender chicken breasts sautéed with lemon, capers, and garlic paired with al dente pasta for a bright meal.

# Ingredient List:

→ 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

16 - Lemon slices
17 - Additional chopped fresh parsley

# Steps:

01 - Bring a large pot of salted water to a boil. Cook spaghetti or linguine until al dente according to package directions. Drain pasta, reserving ½ cup of cooking water.
02 - Slice each chicken breast horizontally to yield four thin cutlets. Season both sides with salt and pepper. Lightly dredge each cutlet in flour, shaking off excess.
03 - In a large skillet over medium-high heat, warm olive oil and 1 tablespoon butter. Add chicken cutlets and cook 3 to 4 minutes per side until golden brown and cooked through. Remove and tent with foil.
04 - In the same skillet, sauté minced garlic for 30 seconds. Deglaze with white wine, scraping up browned bits. Add lemon juice, capers, and chicken broth; simmer for 2 to 3 minutes until slightly reduced.
05 - Reduce heat and whisk in 2 tablespoons butter until the sauce is glossy. Return chicken to skillet, spooning sauce over cutlets.
06 - Add drained pasta to the skillet and toss gently to coat. Incorporate reserved pasta water as needed to achieve a silky texture.
07 - Plate pasta topped with chicken cutlets. Spoon additional sauce over and garnish with chopped parsley and lemon slices.

# Expert Advice:

01 -
  • It's genuinely faster than ordering takeout, and tastes like you spent hours on it.
  • The sauce is silky and tangy without being heavy—it feels indulgent but won't weigh you down.
  • Capers are the real hero here; they add this unexpected salty brightness that makes people ask what your secret ingredient is.
02 -
  • Don't skip the pasta water—those starchy reserves transform a thin sauce into something creamy and cohesive without any cream.
  • If your chicken pieces are thicker than a quarter-inch, they won't cook through in time; butterflying is non-negotiable.
  • Fresh lemon juice tastes completely different from bottled, and this dish depends on that bright, clean flavor to shine.
03 -
  • Pat your chicken dry before seasoning; any moisture on the surface will steam instead of sear, and you'll lose that golden crust.
  • Keep the burner at medium-high, not screaming hot; too high heat burns the butter before the chicken finishes cooking through.
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