Save to Pinterest I was nineteen and living in a tiny apartment with a kitchen that could barely fit two people. My roommate came home with a lemon and a bottle of wine she'd swiped from her parents' house and we decided we were going to make something fancy. We burned the first batch of chicken and overcooked the pasta until it was practically mush. The third time though everything came together and we sat on the floor eating this bright tangy pasta out of mismatched bowls feeling like we'd discovered something extraordinary.
Last winter my sister called me in full meltdown mode over some work drama. I told her to come over and made this while she sat at my counter complaining about everything. The moment she took that first bite she stopped mid sentence looked at me and said okay never mind this fixes it. Now whenever one of us has a terrible day we just text chicken piccata and show up at each other's apartments.
Ingredients
- 2 large boneless skinless chicken breasts: Slice them horizontally so you get four thin cutlets that cook evenly and quickly
- ½ teaspoon salt and ¼ teaspoon black pepper: Season both sides generously because the flour needs something to stick to
- ½ cup all purpose flour: This gives you that gorgeous golden crust and helps thicken the sauce slightly
- 2 tablespoons olive oil: Use this for the actual cooking because butter burns too fast at high heat
- 1 tablespoon unsalted butter: Add this to the oil for flavor and browning that perfect golden color
- 3 cloves garlic minced: Don't even think about using garlic powder fresh is everything here
- ½ cup dry white wine: Chicken broth works if you don't cook with alcohol but the wine adds something special
- ⅓ cup fresh lemon juice: About two lemons worth and please don't use the bottled stuff
- ¼ cup capers drained and rinsed: These little briny jewels are what makes piccata taste like piccata
- ½ cup low sodium chicken broth: Creates that velvety sauce without making it too salty
- 2 tablespoons unsalted butter: This gets whisked in at the end and makes the sauce glossy and luxurious
- 2 tablespoons fresh parsley finely chopped: Adds color and a fresh herbal finish to cut through the richness
- 12 ounces spaghetti or linguine: Long noodles catch the sauce beautifully but whatever shape you love works
- Salt for pasta water: The water should taste like the sea seriously don't be shy with it
Instructions
- Get your pasta going first:
- Bring a large pot of salted water to a boil and cook your spaghetti or linguine until it's just al dente then drain it but save that pasta water because it's liquid gold
- Prep the chicken:
- Cut each chicken breast in half horizontally so you end up with four thin cutlets season them generously with salt and pepper then lightly coat in flour shaking off any extra
- Sear the chicken:
- Heat your olive oil and butter in a large skillet over medium high heat add the chicken and cook for three to four minutes on each side until it's golden brown and cooked through then move it to a plate and cover it with foil
- Build the sauce base:
- Toss the garlic into the same skillet and sauté for thirty seconds then pour in the white wine and scrape up all those browned bits from the bottom because that's where all the flavor lives
- Add the bright stuff:
- Pour in the lemon juice dump in the capers and add the chicken broth then let everything simmer for two or three minutes until it reduces slightly
- Make it glossy:
- Turn the heat down low and whisk in the butter until it melts and the sauce looks gorgeous then put the chicken back in and spoon that sauce all over it
- Bring it all together:
- Add your cooked pasta to the skillet and toss it gently so every noodle gets coated adding that pasta water if you need to loosen things up
- Plate it up:
- Put the pasta on plates top with the chicken spoon extra sauce over everything and finish with more parsley and some lemon slices if you're feeling fancy
Save to Pinterest This was the first meal I ever cooked for my now husband back when we were just dating. I was so nervous I measured everything twice and my hands were literally shaking. He took three bites looked up with this huge smile and said okay you're a keeper. We make it together now and sometimes we still mess up the pasta or burn the garlic but it's always perfect.
The Wine Question
Look if you don't drink alcohol or don't have wine on hand chicken broth works perfectly fine. But if you do cook with wine use something you'd actually drink because the flavor concentrates. I keep one of those little boxed wines in the fridge just for recipes like this one.
Make It Yours
Sometimes I throw in some spinach at the end just to wilt it into the sauce because I'm always trying to sneak in greens. You could also use chicken thighs instead of breasts if you prefer dark meat. And once I used caper berries sliced up instead of regular capers and it was honestly a fun twist on the usual.
What To Serve With It
A simple green salad with a vinaigrette cuts through the richness perfectly. Some crusty bread for sopping up that sauce is non negotiable in my house. And if you want vegetables roasted broccoli or asparagus on the side works beautifully.
- Start the pasta water before you even prep anything else
- Keep all your ingredients measured and ready before you turn on the stove
- Everything moves fast once you start cooking so don't walk away from the pan
Save to Pinterest This is one of those recipes that looks impressive but comes together so fast you'll actually believe me when I say you can make this on a weeknight. Enjoy every bite.
Recipe FAQs
- → What type of pasta works best?
Spaghetti or linguine are ideal for coating in the sauce, but angel hair pasta works well for a lighter texture.
- → Can I substitute white wine in the sauce?
Yes, low-sodium chicken broth can replace white wine for a milder flavor without alcohol.
- → How do I get the chicken cutlets tender and flavorful?
Slicing breasts thinly and dredging lightly in flour helps create a golden crust while keeping the meat juicy.
- → What is the role of capers in this dish?
Capers add a briny, tangy punch that complements the lemon and balances the buttery sauce.
- → How can I adjust the sauce consistency?
Reserve some pasta water and add it gradually to the sauce when tossing pasta to achieve a silky texture.
- → What garnishes enhance the dish?
Fresh parsley and lemon slices add brightness and a fresh aroma to the final presentation.