Chicken Piccata with Pasta
This Chicken Piccata with Pasta brings together golden, pan-fried chicken cutlets and a bright, briny lemon-caper sauce spooned over a bed of silky linguine. It's a restaurant-worthy meal that comes together in about 30 minutes on a weeknight.
Equipment
- Large pot - for boiling pasta
- Large stainless steel or cast iron skillet - 12 inches / 30cm, for the chicken and sauce
- Shallow dish or plate - for dredging the chicken in flour
- Meat mallet or rolling pin - for pounding the chicken
- Tongs - for flipping the chicken
- Wooden spoon or silicone spatula - for the sauce
- Sharp knife and cutting board
- Colander - for draining pasta
- Microplane or fine grater - for zesting lemons
- Ladle or measuring cups - for portioning pasta water
Ingredients
- 2 large boneless, skinless chicken breasts - about 1.5 lbs / 680g, halved horizontally to make 4 thin cutlets
- Salt and freshly ground black pepper - to taste
- ½ cup all-purpose flour - 65g, for dredging
- 3 tablespoons olive oil - 45ml, divided
- 3 tablespoons unsalted butter - 42g, divided
- 4 cloves garlic - minced
- ½ cup dry white wine - 120ml
- ¾ cup low-sodium chicken broth - 180ml
- ¼ cup fresh lemon juice - 60ml, from about 2 lemons
- 3 tablespoons capers - drained and rinsed
- 2 tablespoons fresh flat-leaf parsley - chopped
- 12 oz linguine or spaghetti - 340g
- Pasta cooking water - about ¼ cup / 60ml, reserved, as needed
Instructions
- Bring a large pot of generously salted water to a boil for the pasta.
- Slice each chicken breast in half horizontally to create 4 thin cutlets. Pound to an even ¼-inch thickness between plastic wrap. Season with salt and pepper.
- Dredge each cutlet in flour, shaking off excess.
- Cook pasta according to package instructions until al dente. Reserve ¼ cup of starchy pasta water before draining.
- Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear chicken cutlets for 3-4 minutes per side until golden and cooked through. Transfer to a plate and cover loosely.
- Reduce heat to medium, add remaining olive oil and minced garlic. Cook for 30 seconds until fragrant.
- Pour in white wine and deglaze the pan, scraping up browned bits. Simmer for about 2 minutes until reduced by half.
- Add chicken broth and lemon juice. Simmer for 3-4 minutes until slightly reduced. Stir in capers.
- Remove pan from heat and whisk in remaining cold butter, one tablespoon at a time, until emulsified and glossy.
- Add drained pasta to the skillet and toss to coat in the sauce. Add reserved pasta water if needed to loosen.
- Plate the pasta and top with chicken cutlets. Spoon extra sauce over the top and garnish with chopped parsley and lemon slices if desired.
Notes
- Pound chicken evenly: Uneven thickness means the thick end will be undercooked when the thin end is already overdone. Spend an extra 2 minutes at the prep stage for consistently juicy results.
- Use dry white wine: Pinot Grigio, Sauvignon Blanc, or unoaked Chardonnay work beautifully. Avoid cooking wine, which contains added salt and flat flavor.
- Don't overcrowd the pan: Crowding causes steaming instead of searing. Work in batches if necessary to ensure proper browning.
- Taste and adjust: Every lemon is different. If the sauce tastes flat, add more lemon juice. If too sharp, a pinch of sugar or extra butter balances it.
- Reserve that pasta water: The starchy water helps bind the sauce to the pasta and creates a creamier consistency. Keep it handy.
- Substitute for wine: Replace white wine with equal parts extra chicken broth plus an additional squeeze of lemon juice for a non-alcoholic version.
- Make it gluten-free: Swap all-purpose flour for a gluten-free 1:1 blend and use gluten-free pasta. The rest of the recipe stays the same.
- Creamy variation: Stir in ¼ cup (60ml) of heavy cream after adding the chicken broth for a richer, silkier sauce.
- Storage: Store in an airtight container in the refrigerator for up to 3 days. The chicken can be frozen on its own for up to 2 months, but pasta is best made fresh.
- Reheating: Warm chicken and sauce in a skillet over medium-low heat with a splash of broth. Add pasta once hot and toss to coat. Avoid overheating to prevent the butter sauce from breaking.