Chicken Piccata Pasta (Print)
Tender chicken in zesty lemon-caper sauce tossed with linguine and fresh herbs.
# Ingredient List:
→ Poultry
01 - 2 large boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste
03 - 1/2 cup all-purpose flour for dredging
→ Pasta
04 - 12 oz linguine or spaghetti
→ Sauce
05 - 3 tbsp olive oil
06 - 2 tbsp unsalted butter
07 - 3 cloves garlic, minced
08 - 1/2 cup dry white wine
09 - 3/4 cup low-sodium chicken broth
10 - 1/4 cup freshly squeezed lemon juice (about 2 lemons)
11 - 3 tbsp capers, drained
12 - 1/4 cup chopped fresh parsley
13 - 1/4 cup grated Parmesan cheese plus more for serving
14 - Lemon slices for garnish (optional)
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain, reserving 1/2 cup of the pasta water.
02 - Slice chicken breasts in half horizontally to create thin cutlets. Season both sides with salt and pepper.
03 - Dredge chicken pieces in flour, shaking off excess.
04 - In a large skillet over medium-high heat, heat 2 tablespoons olive oil. Cook chicken in batches for 3–4 minutes per side, until golden and cooked through. Remove to a plate and cover loosely with foil.
05 - Add remaining 1 tablespoon olive oil and 2 tablespoons butter to same skillet. Add garlic and cook for 30 seconds until fragrant.
06 - Deglaze with white wine, scraping up browned bits. Simmer for 2 minutes.
07 - Stir in chicken broth, lemon juice, and capers. Simmer for 3–4 minutes until slightly reduced.
08 - Return chicken to skillet and simmer for 2 minutes, spooning sauce over the top.
09 - Add drained pasta, parsley, and Parmesan to the skillet. Toss everything together, adding reserved pasta water as needed for a silky sauce. Serve immediately, garnished with extra Parmesan and lemon slices if desired.
# Expert Suggestions:
01 -
- The sauce hits that perfect balance of bright lemon and rich butter that makes you want to sop up every drop with bread
- Its impressive enough for date night but simple enough that you wont be stressed while making it
02 -
- Dont skip rinsing the capers unless you want an unexpectedly salty final dish
- That starchy pasta water is the secret to making your sauce cling to every strand
03 -
- Pound the chicken to even thickness before slicing so it cooks uniformly
- Let your pan get properly hot before adding the first cutlet for the best golden crust