Chicken Piccata Pasta (Printable Version)
Tender chicken and pasta in a zesty lemon-caper sauce with fresh herbs and Parmesan.
# What You Need:
→ Poultry
01 - 2 large boneless, skinless chicken breasts, halved horizontally
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, divided
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 extra for serving
14 - Lemon slices for garnish (optional)
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
02 - Slice chicken breasts in half horizontally to create thin cutlets. Season both sides generously with salt and pepper.
03 - Lightly coat chicken pieces in flour, shaking off excess to ensure even coating.
04 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken in batches for 3-4 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely with foil.
05 - Add remaining 1 tablespoon olive oil and butter to the same skillet. Sauté garlic for 30 seconds until fragrant.
06 - Pour in white wine, scraping up browned bits from the bottom of the skillet. 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 the skillet and simmer for 2 minutes, spooning sauce over the top to reheat.
09 - Add drained pasta, parsley, and Parmesan to the skillet. Toss everything together, adding reserved pasta water as needed to achieve a silky consistency. Serve immediately with extra Parmesan and lemon slices if desired.
# Expert Advice:
01 -
- The sauce comes together in minutes but tastes like it simmered all afternoon
- Perfect for dinner guests yet casual enough for Tuesday nights
02 -
- Don't crowd the pan when cooking chicken or it will steam instead of brown
- The sauce thickens as it sits so add pasta water right before serving
03 -
- Pound the chicken slightly thinner if you want it to cook faster
- Room temperature lemon juice releases more flavor so take it out early