This zesty lemon chicken piccata with pasta is a dinner that is bursting with so much flavor, your family will ask what you’re cooking before it’s ready. The juicy chicken is coated with crispy parmesan, and topped with a tangy lemon caper sauce. Then, it’s all served on a bed of pasta. It’s basically the perfect family dinner!
1mediumlemonjuiced and zested (3 tablespoons fresh lemon juice + 1 tablespoon lemon zest)
¼cupcapers
½poundangel hair pastacooked per the box instructions
2tablespoonsparsleyfreshly chopped
Instructions
Trim the chicken breasts and use a mallet to pound them thin.
In a shallow bowl, mix together the salt, pepper, flour, and parmesan cheese.
Press a chicken breast into the mixture and flip to fully coat both sides.
In a large skillet over medium-high heat, add the olive oil and 3 tablespoons of butter. Once melted, add each piece of chicken and cook for 3-4 minutes per side, or until cooked through. Do not overcrowd the pan, do multiple batches if needed.
Remove the chicken to a plate.
Add the shallot to the pan and saute for 2 minutes. Add the garlic and heat until fragrant, approximately 30 seconds.
Turn the heat to medium-low, pour in the chicken broth, scraping up any bits on the bottom of the pan, and allow the mixture to reduce by half.
Stir in the lemon juice and zest.
Add the remaining butter and capers, stirring until melted.
Once melted, add the chicken back to the pan, flipping to coat with the sauce.
Serve over pasta and top with fresh parsley.
Notes
Serve with your favorite pasta (spaghetti, angel hair, etc.)This dish is best served right away as the sauce will thicken after setting.Store leftovers covered in the fridge for up to 3 days.