Description
This Chicken Piccata With Pasta is a light, flavorful dish that combines crispy, golden-brown chicken with a tangy lemon-caper sauce. The chicken is served over a bed of pasta, making it a satisfying yet fresh meal that is perfect for any night of the week. The zesty lemon and briny capers give the dish its signature piccata flavor, while the buttery sauce ties everything together beautifully.
Ingredients
Scale
- 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, linguine, or fettuccine works well)
Instructions
- Season the chicken breasts with salt and pepper, then dredge them in flour, shaking off any excess.
- In a large skillet, melt 2 tablespoons of butter with the olive oil over medium-high heat.
- Add the chicken breasts and cook until golden brown on each side, about 3-4 minutes per side.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the chicken broth, lemon juice, and capers. Bring to a boil, scraping up any browned bits from the bottom of the pan.
- Reduce heat to low and stir in the remaining 2 tablespoons of butter until melted and the sauce has thickened slightly.
- Return the chicken to the skillet and simmer for 5 minutes, allowing the chicken to absorb the flavors of the sauce.
- Serve the chicken piccata over the cooked pasta, garnished with freshly chopped parsley.
Notes
- For a richer flavor, you can add a splash of white wine to the sauce along with the chicken broth.
- You can substitute the pasta with gluten-free pasta for a gluten-free version.
- If you prefer a thicker sauce, you can add a teaspoon of cornstarch mixed with water to the simmering sauce.
- This dish pairs well with a simple green salad or roasted vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes