Quick Chicken Piccata Pasta (Printable)

Tender chicken breasts with lemon, capers, and pasta in a bright, tangy sauce ready in 30 minutes.

# What You Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - ½ teaspoon salt
03 - ¼ teaspoon ground 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 (optional)

16 - Lemon slices
17 - Extra chopped fresh parsley

# Directions:

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

# Expert Suggestions:

01 -
  • The sauce comes together in minutes but tastes like something you'd get at a restaurant after a long wait
  • That hit of lemon and capers makes everything feel lighter even when you've had a long day
  • Leftovers somehow taste even better the next time
02 -
  • Dry your chicken thoroughly with paper towels before seasoning or it'll steam instead of sear and you'll miss out on that golden crust
  • The sauce looks thin when you first add the butter but keep whisking and it'll come together beautifully
  • Capers can be salty so give them a good rinse before adding them to the pan
03 -
  • Use a cast iron or stainless steel pan if you have one to get the best sear on the chicken
  • Let your chicken come to room temperature for about fifteen minutes before cooking so it cooks evenly
  • If the sauce breaks and looks greasy a splash of pasta water and some vigorous whisking brings it back together
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