Description
This Lemon Chicken Piccata recipe offers a quick and flavorful meal featuring tender chicken breasts simmered in a bright lemon and caper sauce, served over perfectly cooked spaghetti pasta. The combination of seared chicken and tangy sauce makes this a delightful dish ready in just 35 minutes, perfect for a weeknight dinner.
Ingredients
Pasta
- 6 ounces uncooked spaghetti pasta
Chicken and Sauce
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/3 cup all-purpose flour
- 2 6-ounce boneless, skinless chicken breasts
- 3/4 cup chicken broth
- 1/4 cup fresh lemon juice
- 2 tablespoons capers, drained
- Salt and pepper, to taste
Instructions
- Cook Pasta: Bring a large pot of water to a boil and cook the spaghetti according to the package directions until al dente. Drain and set aside.
- Prepare the Chicken: In a 9-inch heavy skillet, melt the butter and olive oil over medium-high heat to get the pan hot and ready for searing.
- Coat Chicken: Place the flour in a shallow dish and season it with a generous pinch of salt and pepper. Dredge the chicken breasts in the flour, shaking off any excess for a thin, even coating.
- Sear Chicken: Once the butter and olive oil are sizzling in the skillet, carefully add the chicken breasts. Sear each side until golden brown, about 3-4 minutes per side, without cooking them completely through.
- Add Sauce Ingredients and Simmer: When the pasta water reaches a rolling boil, add the pasta to cook. Meanwhile, reduce the heat under the skillet to medium-low, pour in the chicken broth, fresh lemon juice, and capers, then cover the skillet. Let the chicken simmer in the sauce until it reaches an internal temperature of 165°F (about 6-8 minutes).
- Prepare Pasta: Drain the cooked pasta and have it ready to be added to the skillet.
- Combine Pasta and Sauce: Transfer the cooked chicken to serving plates temporarily. Add the drained pasta to the skillet with the pan sauce to soak up the flavors. Slice the chicken and return it to the skillet, mixing gently to combine.
- Serve: Divide the chicken and pasta evenly between two plates and serve immediately while warm.
Notes
- You can substitute chicken thighs for a juicier alternative, adjusting cooking time accordingly.
- For a gluten-free version, use gluten-free flour or cornstarch for dredging, and gluten-free pasta.
- To brighten the flavor further, garnish with fresh chopped parsley before serving.
- If you prefer a thicker sauce, remove the chicken after simmering and reduce the sauce over medium heat until it reaches desired consistency before adding pasta and chicken back in.
- Use fresh lemon juice rather than bottled for the best flavor.
