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Chicken Piccata and Pasta being served with a fork.
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5 from 1 vote

Chicken Piccata and Pasta

Looking for a restaurant-quality meal you can easily make at home? Chicken Piccata and Pasta has a bright lemon caper sauce that’s bursting with flavor!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Dishes
Cuisine: American, Italian
Servings: 4
Calories: 575kcal
Author: Debi Morgan | Quiche My Grits

Equipment

Ingredients

Chicken

  • 4 chicken cutlets (thin sliced chicken breasts)
  • ¼ cup all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • 2 Tablespoons vegetable oil
  • 1 Tablespoon unsalted butter

Lemon Piccata Sauce

  • 2 Tablespoons butter
  • 2 cloves garlic minced
  • ¾ cup chicken broth
  • 2 fresh lemons 1 juiced, 1 sliced thin
  • 2 Tablespoons capers drained
  • 1 Tablespoon fresh parsley, chopped optional garnish

For Serving

  • 8 ounces cooked pasta
  • extra lemon slices optional garnish

Instructions

  • Cook pasta of your choice in a large pot of salted water until al dente. Drain and cover to keep warm.
  • Mix flour, salt, pepper, and garlic powder in a shallow dish.
  • Dredge chicken in seasoned flour mixture, shaking off excess.
  • Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
  • Cook all pieces until golden brown in a hot skillet, about 4-5 minutes per side. Transfer to plate and cover with aluminum foil. 
  • In the same pan, add 2 tablespoons butter and garlic. Cook 30 seconds.
  • Add broth, scraping up brown bits in the pan. Simmer 2 minutes.
  • Add lemon juice, capers, and lemon slices. Simmer 3-4 minutes until slightly reduced.
  • Return poultry to pan, cook 2-3 minutes until heated through.
  • Garnish with parsley, and serve over cooked and drained pasta with lemon wedges on the side, if desired.

Notes

    • Be sure to use both oil and butter in the hot skillet. Cooking with butter and not adding oil may cause it to burn.
    • Fresh parsley is optional, but it adds color and flavor.
    • It's not necessary to pound the poultry if you purchase thin cutlets.
    • Leftovers: Lemon Chicken Piccata and Pasta can be stored in an airtight container in the refrigerator for up to 3 days.
    • To Reheat: Warm leftovers in a skillet over medium heat until heated through, or microwave on high for 1-2 minutes.

Nutrition

Serving: 1serving | Calories: 575kcal | Carbohydrates: 49g | Protein: 45g | Fat: 21g | Saturated Fat: 8g | Sodium: 666mg | Potassium: 786mg | Fiber: 2g | Sugar: 2g | Vitamin C: 3mg | Calcium: 31mg | Iron: 2mg