Chicken Piccata with Pasta

A bowl of pasta with sliced chicken and a caper lemon sauce.

4.83 from 28 votes

Chicken Piccata with Pasta is a classic Italian dish, combining sautéed chicken breasts with a warm buttery lemon sauce and capers. Quick and delicious, this one will soon be on your regular meal rotation!

Course Main Dish

Cuisine American, Italian

Keyword Chicken Piccata, Chicken Piccata with Pasta

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 483kcal

Author Sue Ringsdorf

Ingredients

2 pounds skinless, boneless, chicken breasts - butterflied and halved
kosher salt and freshly ground black pepper - to taste
1/3 cup all-purpose flour - or more, as needed
3 Tablespoons unsalted butter
4 Tablespoons olive oil
3 cloves garlic - minced
1/3 cup lemon juice - freshly squeezed (about 2 lemons)
2 teaspoons lemon zest
1 cup lower-sodium chicken broth
2 Tablespoons capers - strained from jar (and rinsed, if desired)
8-12 oz. thin spaghetti - or more

Instructions

Butterfly the chicken breasts, and then slice in half, so you have thin portions. Season with salt and pepper to taste. Dredge each piece of chicken in flour, and set on a plate.
2 pounds skinless, boneless, chicken breasts, kosher salt and freshly ground black pepper, 1/3 cup all-purpose flour
Using a large cast iron skillet, heat two tablespoons olive oil over medium-high heat. Add half of the chicken and cook until golden brown on both sides, cooking until it's cooked through completely. It should read 160 degrees on a digital thermometer. Set the chicken on a clean plate. Repeat with remaining pieces of chicken.
4 Tablespoons olive oil
Leave the drippings in the pan, reduce heat (make sure the pan is NOT TOO HOT!), and add the butter. When butter is melted, add minced garlic and stir for about a minute. Then add the lemon juice, lemon zest, chicken broth, and capers. Simmer until it partially reduces, about 7-8 minutes. Check seasonings and adjust if necessary.
3 Tablespoons unsalted butter, 3 cloves garlic, 1/3 cup lemon juice, 2 teaspoons lemon zest, 1 cup lower-sodium chicken broth, 2 Tablespoons capers
Meanwhile, cook pasta according to the packaged directions. Strain.
8-12 oz. thin spaghetti
To serve, divide pasta among serving bowls. Add chicken, and then drizzle with the warm sauce.

Notes

Leftovers are delicious, so you may want to double this recipe!

Store leftovers in an airtight container for several days. We like to meal prep and add to individual containers with lids.

Nutrition