Chicken Piccata Pasta
Chicken Piccata Pasta is a delightful Italian-inspired dish featuring tender chicken breasts in a tangy lemon-caper sauce, served over perfectly cooked pasta for a quick and flavorful dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour, for dredging
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil
- 1 cup chicken broth
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/4 cup capers, drained
- 8 oz spaghetti or linguine pasta
- 2 tablespoons chopped fresh parsley
- 1/2 cup grated Parmesan cheese, optional
Instructions
- Prepare pasta according to package instructions until al dente. Drain and set aside.
- Slice chicken breasts horizontally to create 4 thin cutlets, then season with salt and pepper.
- Dredge chicken cutlets in flour, shaking off excess.
- In a large skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over medium-high heat.
- Add chicken to skillet and cook until golden and cooked through, about 3-4 minutes per side. Remove chicken and set aside.
- Add the remaining olive oil to the skillet, then pour in chicken broth, lemon juice, and capers. Bring to a simmer and cook for 3-5 minutes until sauce slightly reduces.
- Stir in remaining 2 tablespoons butter until melted and sauce is smooth.
- Return chicken to the skillet and coat with the sauce. Cook for an additional 2 minutes to heat through.
- Toss cooked pasta with sauce and chicken in the skillet.
- Garnish with chopped parsley and sprinkle with Parmesan cheese if desired. Serve immediately.
Notes
For an extra burst of flavor, try adding sautéed garlic or a splash of white wine to the sauce. Serve with a side of steamed vegetables or a crisp green salad.