Lemon Chicken Piccata with Pasta

chicken piccata covered in capers and lemon slices.

4.73 from 18 votes

Lemon Chicken Piccata with Pasta

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!

Prep Time 10

Cook Time 30

Total Time 40

Servings Servings

Author Melissa Williams

Ingredients

1 ½ pounds boneless skinless chicken breasts thin cut
salt and black pepper to taste
⅓ cup all purpose flour
3 tablespoons parmesan cheese grated
3 tablespoon extra virgin olive oil
5 tablespoon salted butter divided
3 tablespoon shallot finely diced
1 teaspoon garlic minced
½ cup chicken broth
1 medium lemon juiced and zested (3 tablespoons fresh lemon juice + 1 tablespoon lemon zest)
¼ cup capers
½ pound angel hair pasta cooked per the box instructions
2 tablespoons parsley freshly chopped

Instructions

Trim the chicken breasts and use a mallet to pound them thin.
1 ½ pounds boneless skinless chicken breasts
In a shallow bowl, mix together the salt, pepper, flour, and parmesan cheese.
salt and black pepper, ⅓ cup all purpose flour, 3 tablespoons 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.
3 tablespoon extra virgin olive oil, 5 tablespoon salted butter
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.
3 tablespoon shallot, 1 teaspoon garlic
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.
½ cup chicken broth
Stir in the lemon juice and zest.
1 medium lemon
Add the remaining butter and capers, stirring until melted.
¼ cup capers
Once melted, add the chicken back to the pan, flipping to coat with the sauce.
Serve over pasta and top with fresh parsley.
½ pound angel hair pasta, 2 tablespoons parsley

Notes

Serve with your favorite pasta (spaghetti, angel hair, etc.)
I don't always have shallots so I often use onion or even dried onion in its place.
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.

Nutrition