Quick Chicken Piccata Pasta (Print)

Tender chicken breasts with lemon and capers atop pasta, delivering a bright, tangy flavor in under 30 minutes.

# Components:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 0.5 teaspoon salt
03 - 0.25 teaspoon black pepper
04 - 0.5 cup all-purpose flour
05 - 2 tablespoons olive oil
06 - 1 tablespoon unsalted butter

→ Sauce

07 - 3 cloves garlic, minced
08 - 0.5 cup dry white wine or chicken broth
09 - 0.33 cup fresh lemon juice (about 2 lemons)
10 - 0.25 cup capers, drained and rinsed
11 - 0.5 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 parsley

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the spaghetti or linguine until al dente according to package directions. Drain the pasta, reserving half a cup of the cooking water.
02 - Slice each chicken breast horizontally to yield four 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, warm olive oil and 1 tablespoon butter. Cook the chicken cutlets for 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 minced garlic for 30 seconds. Deglaze using white wine, scraping up browned bits from the pan. Add lemon juice, capers, and chicken broth, simmering for 2 to 3 minutes until slightly reduced.
05 - Reduce heat and whisk in 2 tablespoons butter until sauce is glossy. Return chicken cutlets to the skillet, spooning sauce over them.
06 - Add the drained pasta to the skillet and gently toss to coat. Incorporate reserved pasta water as needed to achieve a smooth sauce consistency.
07 - Serve pasta topped with chicken cutlets. Spoon additional sauce over the top and garnish with fresh parsley and lemon slices.

# Chef Secrets:

01 -
  • It comes together faster than ordering takeout, which means weeknight dinners actually happen without the stress.
  • The bright lemon and capers cut through the richness in a way that makes you feel like you're eating something both indulgent and light.
  • There's something deeply satisfying about the simplicity—just good ingredients doing what they're supposed to do.
02 -
  • Don't skip deglazing the pan with wine—those browned bits are pure umami, and the alcohol burns off, leaving behind concentrated flavor that makes the whole dish sing.
  • Chicken breasts cook fast, and overcooked chicken breast is dry chicken breast; a meat thermometer reading one hundred sixty-five degrees is your friend, but visual doneness works too if you know what you're looking for.
  • The pasta water is essential, not optional—that starch is what transforms butter and lemon juice from a puddle into a sauce that actually clings to your food.
03 -
  • Reserve pasta water like your life depends on it—that's your insurance policy for a silky sauce, so pour it in gradually and taste as you go instead of adding it all at once.
  • Room-temperature chicken cooks more evenly than cold chicken, so pull it from the fridge five minutes before you start if you have the time.
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