Chicken Piccata with Pasta

Chicken Piccata with Pasta is a delicious, vibrant dish that combines tender, golden-brown chicken breasts with a tangy, buttery lemon-caper sauce. The flavors are bold and refreshing, making it a perfect weeknight dinner or special meal for guests. Paired with your favorite pasta, this dish is both comforting and sophisticated, ideal for a quick, but impressive meal.

Ingredients

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1/2 cup all-purpose flour
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 1/4 cup capers
• 1/4 cup chopped fresh parsley
• 8 oz cooked pasta of your choice (spaghetti, angel hair, or linguine work great)

Directions

1. Prepare the chicken: Season the chicken breasts with salt and pepper. Then dredge them in flour, ensuring an even coating on both sides.
2. Cook the chicken: In a large skillet, melt 2 tablespoons of butter with olive oil over medium-high heat. Once the butter is melted and the oil is hot, add the chicken breasts to the skillet. Cook for about 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Make the sauce: In the same skillet, add the chicken broth, lemon juice, and capers. Stir to combine and bring the mixture to a boil. Let it simmer for about 2 minutes, allowing the flavors to meld.
4. Finish the sauce: Reduce the heat to low and stir in the remaining 2 tablespoons of butter until melted and the sauce becomes silky.
5. Simmer the chicken: Return the cooked chicken breasts to the skillet and let them simmer in the sauce for about 5 minutes to absorb the flavors.
6. Serve: Plate the cooked pasta and top with the chicken piccata. Spoon the lemon-caper sauce over the chicken and pasta, then garnish with freshly chopped parsley.

Servings and Timing

• Servings: 4
• Prep time: 10 minutes
• Cooking time: 20 minutes
• Total time: 30 minutes

Variations

• Add Vegetables: To add more color and nutrition, toss in some sautéed spinach, roasted tomatoes, or artichoke hearts to the pasta.
• Use Chicken Thighs: You can substitute boneless, skinless chicken thighs for the chicken breasts for a slightly richer flavor and juicier texture.
• Gluten-Free Option: If you’re looking for a gluten-free version, substitute the all-purpose flour with gluten-free flour or cornstarch, and serve the dish with gluten-free pasta.
• Extra Creamy: For a creamier sauce, stir in 1/4 cup of heavy cream after the butter has melted and the sauce has thickened.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, warm the chicken and sauce in a skillet over medium heat until heated through, adding a splash of chicken broth or water if the sauce has thickened too much.

10 FAQs

1. Can I use chicken with the skin on?
   Yes, you can use bone-in, skin-on chicken, but it may require a longer cooking time. Be sure to cook it through, then finish the sauce as usual.
2. Can I make this dish ahead of time?
   While the chicken can be cooked ahead and stored separately, the sauce is best made fresh to preserve the bright lemon flavor. You can reheat the chicken and sauce together when ready to serve.
3. Can I use a different type of pasta?
   Absolutely! This dish pairs well with any pasta, such as spaghetti, linguine, or fettuccine. Use whatever you prefer or have on hand.
4. Can I add white wine to the sauce?
   Yes, for a richer flavor, add 1/4 cup of white wine to the pan after cooking the chicken, and let it reduce before adding the chicken broth and lemon juice.
5. Is this recipe low-carb?
   The chicken and sauce are low-carb, but the pasta adds carbs to the dish. To make it low-carb, you can substitute the pasta with zucchini noodles or cauliflower rice.
6. Can I use a store-bought lemon juice?
   Fresh lemon juice is recommended for the best flavor, but if needed, you can use bottled lemon juice in a pinch.
7. Can I freeze the leftovers?
   While the chicken and sauce freeze well, the pasta can become mushy upon reheating. It’s best to freeze the chicken and sauce separately and cook fresh pasta when you’re ready to enjoy the meal again.
8. Can I use frozen chicken?
   Fresh chicken breasts are best, but if using frozen, ensure they are completely thawed before cooking. You may need to adjust the cooking time if using thicker pieces.
9. How do I know when the chicken is cooked through?
   Chicken breasts should reach an internal temperature of 165°F (74°C). If you don’t have a meat thermometer, cut into the thickest part of the chicken to ensure it’s no longer pink and the juices run clear.
10. Can I make this recipe without capers?
    Yes, if you’re not a fan of capers, you can leave them out. You can substitute with green olives or just add extra lemon zest for more citrusy flavor.

Conclusion

Chicken Piccata with Pasta is a wonderfully flavorful dish that’s easy to prepare yet packed with sophisticated flavors. The combination of juicy chicken, tangy lemon, and salty capers creates a mouthwatering sauce that perfectly complements the pasta. It’s an ideal dish for a weeknight dinner, special occasions, or when you want something that feels both comforting and elegant. With just a few ingredients, you can create a meal that’s full of bright, bold flavors and sure to impress.

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