This Chicken Piccata Pasta brings together tender chicken, zesty lemon, and salty capers in a creamy sauce. It’s like a warm hug on a plate!
What’s great is that it’s super easy to whip up on busy nights. Plus, who can resist a dish that’s creamy and bright at the same time? Yum!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are best for this dish as they cook quickly and stay juicy. If you prefer other proteins, try turkey cutlets or even shrimp!
Flour: All-purpose flour is used for dredging the chicken. If you’re gluten-free, you can use a gluten-free flour blend or cornstarch instead for coating.
White Wine: Dry white wine adds depth to the sauce. If you don’t want to use wine, chicken broth works perfectly as a substitute. You can add a splash of vinegar for similar tanginess.
Capers: These small, briny fruits give that special piccata flavor. If they’re hard to find, you might replace them with chopped green olives, but the taste will differ slightly.
Pasta: I recommend spaghetti or linguine, but feel free to swap it out for whole wheat pasta or gluten-free pasta to fit your needs.
How Do I Get My Chicken Cutlets to Stay Juicy and Tender?
To achieve juicy chicken every time, it’s essential to not overcook. Here’s how to do it right:
- Evenly flatten the chicken cutlets to help them cook evenly and quickly.
- Cook them at medium-high heat for just 3-4 minutes per side. Look for a golden color.
- Once cooked, let them rest on a plate tented with foil. This helps retain moisture.
Remember, cutting into chicken too soon can release juices, so be patient!
How to Make Chicken Piccata Pasta
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts, halved horizontally to make 4 cutlets
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour, for dredging
For the Sauce:
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup dry white wine (or chicken broth)
- 1 cup chicken broth
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/4 cup capers, drained and rinsed
For the Pasta:
- 12 ounces spaghetti or linguine
For Serving:
- 1/4 cup fresh parsley, chopped
- Grated Parmesan cheese, for serving
- Lemon wedges, for garnish
How Much Time Will You Need?
This delightful dish will take about 30 minutes from start to finish—15 minutes for prep and 15 minutes for cooking. Perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by cooking the spaghetti or linguine according to the package instructions until it’s al dente. Once cooked, drain the pasta and set it aside but save about 1/2 cup of the pasta water for later.
2. Prepare the Chicken:
Season both sides of the chicken cutlets with salt and pepper. Then, dredge each cutlet in flour, shaking off any excess flour to ensure a nice crust when cooked.
3. Cook the Chicken:
In a large skillet, heat the olive oil over medium-high heat. When it’s hot, add the chicken cutlets. Cook them for about 3-4 minutes on each side, until they are golden brown and cooked through. Once done, transfer the chicken to a plate, cover it loosely with foil, and keep warm.
4. Make the Sauce:
In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté it for about 30 seconds until it’s fragrant. Be careful not to let it burn!
5. Deglaze the Pan:
Pour in the white wine (or chicken broth) and use a wooden spoon to scrape up any flavorful bits stuck to the bottom of the pan. Simmer the mixture for about 3-4 minutes until it reduces by half.
6. Add More Flavor:
Add the chicken broth, lemon juice, and capers to the skillet. Bring the sauce to a gentle simmer and let it cook for another 5 minutes to thicken slightly.
7. Warm the Chicken:
Return the chicken to the skillet and let it simmer in the sauce for about 2 minutes to heat through and soak up the yummy flavors.
8. Combine with Pasta:
Now it’s time for the pasta! Toss the cooked spaghetti or linguine into the sauce, mixing it well. If the sauce seems too thick, add a little of the reserved pasta water until it reaches your desired consistency.
9. Serve It Up:
To serve, place a mound of pasta on each plate and top it with a chicken cutlet. Spoon over any extra sauce and capers, then sprinkle with chopped parsley and grated Parmesan cheese.
10. Add a Zesty Finish:
Finally, garnish each plate with a lemon wedge for that extra burst of flavor just before you dive in!
Enjoy your bright, tangy, and savory Chicken Piccata Pasta!
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs are a great choice as they stay juicy and flavorful. Just keep in mind that they may take a minute or two longer to cook compared to breasts, so check that they reach an internal temperature of 165°F (75°C).
How Can I Make This Recipe Gluten-Free?
You can easily make this dish gluten-free by substituting regular all-purpose flour with a gluten-free flour blend or cornstarch for dredging the chicken. Ensure your pasta is also gluten-free to keep the entire dish compliant!
What Should I Do If I Don’t Have Capers?
If capers aren’t available, you can use finely chopped green olives as a substitute for similar salty and briny flavors, though it will change the overall taste a bit. Another option is to just skip them entirely or try adding a dash of balsamic vinegar for a different twist!
Can I Store Leftovers?
Yes, you can store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or broth to keep the pasta from drying out.
