Quick Chicken Piccata Pasta (Printable)

Tender chicken with lemon and capers atop al dente pasta for a bright, tangy, and satisfying dish.

# What you'll 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 (about 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 - Extra chopped parsley

# How to make it:

01 - Bring a large pot of salted water to a boil. Cook spaghetti or linguine according to package instructions until al dente. Drain, reserving ½ cup pasta water.
02 - Slice each chicken breast horizontally to create 4 thin cutlets. Season both sides with salt and pepper. Lightly dredge in flour, shaking off excess.
03 - In a large skillet over medium-high heat, heat olive oil and 1 tablespoon butter. Add chicken cutlets and cook 3 to 4 minutes per side until golden and cooked through. Transfer to a plate and tent with foil.
04 - In the same skillet, sauté garlic for 30 seconds. Deglaze with white wine, scraping browned bits. Add lemon juice, capers, and chicken broth; simmer 2 to 3 minutes until slightly reduced.
05 - Lower heat and whisk in 2 tablespoons butter until melted and sauce is glossy. Return chicken to skillet and spoon sauce over cutlets.
06 - Add drained pasta to skillet, tossing gently to coat. Add reserved pasta water if needed to loosen the sauce.
07 - Plate pasta topped with chicken. Spoon extra sauce over and garnish with parsley and lemon slices.

# Expert suggestions:

01 -
  • It tastes elegant enough for company but easy enough for a weeknight when you're exhausted.
  • The bright, tangy sauce feels fresh without being fussy or complicated.
  • You'll have dinner on the table before your water glasses need refilling.
02 -
  • Don't skip reserving pasta water; those starchy tablespoons are what turns a dry dish into a silky, cohesive one.
  • Taste the sauce before you finish it; if your lemons were less acidic than expected, squeeze in a little more juice rather than adding salt.
  • The chicken continues cooking slightly after you take it off the heat, so pull it just before it seems completely done to avoid drying it out.
03 -
  • Pat your chicken completely dry before dredging; any moisture will prevent browning and create steam instead of a crust.
  • Keep your heat at medium-high for the chicken and sauce to ensure proper browning and emulsification without burning.
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