Chicken Piccata Pasta
Tender pan-seared chicken cutlets tossed with pasta in a bright lemon-butter and caper sauce. Ready in about 30–35 minutes — perfect for a quick, elegant weeknight dinner.
Ingredients
Chicken & Coating
- 1 lb boneless skinless chicken breasts 450 g (about 2 medium), halved horizontally
- Salt and freshly ground black pepper
- ½ cup all-purpose flour 60 g, for dredging
- 2 tbsp olive oil
- 2 tbsp unsalted butter
Sauce & Finish
- 3 cloves garlic minced
- ¾ cup low-sodium chicken broth 180 ml
- ¼ cup fresh lemon juice 60 ml (about 1–2 lemons)
- 2 tbsp capers drained and rinsed
- 3 tbsp unsalted butter cold and cubed
- 2 tbsp chopped fresh parsley
- lemon zest and extra butter Optional: or olive oil to finish
Instructions
- Slice chicken breasts in half horizontally to create thinner cutlets. Pat dry and season with salt and pepper. Lightly dredge in flour and shake off excess. Bring a large pot of salted water to a boil and cook pasta according to package directions until just shy of al dente; reserve 1 cup pasta water and drain.
- Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add chicken and cook 3–4 minutes per side until golden brown and cooked through. Transfer to a plate and tent with foil.
- Reduce heat to medium and add minced garlic to the skillet; cook 30 seconds. Pour in 1/2 cup broth and scrape browned bits. Let reduce by half, then add remaining chicken broth, lemon juice, and capers. Simmer 3–4 minutes.
- Remove pan from heat and whisk in cold butter cubes until the sauce is glossy. Slice chicken and return to the pan along with drained pasta. Toss to coat, adding reserved pasta water as needed to thin the sauce. Stir in parsley and lemon zest.
- Divide among plates, garnish with parsley and lemon wedges, and serve immediately.
Notes
To keep chicken juicy, don’t overcook it; thin cutlets cook quickly.
Reserve pasta water to adjust sauce consistency — the starchy water helps the sauce cling to the noodles.
Make it gluten-free by using gluten-free flour and pasta.
For make-ahead, store components separately and combine before serving.
Reserve pasta water to adjust sauce consistency — the starchy water helps the sauce cling to the noodles.
Make it gluten-free by using gluten-free flour and pasta.
For make-ahead, store components separately and combine before serving.
Nutrition
Calories: 610kcalCarbohydrates: 60gProtein: 38gFat: 23gSaturated Fat: 10gSodium: 600mgSugar: 3g
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