This Chicken Piccata with Pasta is a bright, buttery, and comforting dinner that comes together in under 30 minutes! Golden pan-seared chicken cutlets are simmered in a lemony garlic butter sauce with capers and served over a bed of perfectly cooked pasta. One thin slice of lemon is all it takes to infuse the dish with just the right amount of citrus flair — nothing overwhelming here. It’s quick, elegant, and just plain delicious.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts (sliced into thin cutlets)
- ¼ cup all-purpose flour (for dredging)
- 3 tbsp olive oil
- 3 tbsp unsalted butter (divided)
- Salt and black pepper, to taste
For the Sauce:
- 3 garlic cloves, minced
- ½ cup chicken broth
- 2 tbsp lemon juice
- 1 thin lemon slice (just one!)
- 2 tbsp capers, drained
- Fresh parsley, chopped (optional)
For the Pasta:
- 8 oz spaghetti or angel hair pasta
- Salt, for boiling water
- 1 tbsp butter or olive oil (optional, for tossing pasta)
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, toss with a little butter or olive oil if desired, and set aside. Check out our favorite pasta making pot.
Step 2: Prep the Chicken
Pat the chicken cutlets dry and season with salt and pepper. Dredge in flour and shake off excess.
Step 3: Sear the Chicken
Heat 2 tbsp olive oil + 1 tbsp butter in a large skillet over medium heat. Add the chicken and sear for 3–4 minutes per side, or until golden and cooked through. Remove from pan and set aside.
Step 4: Make the Sauce
Add remaining butter to the same skillet. Sauté garlic for 30 seconds. Pour in chicken broth and lemon juice. Add the lemon slice and capers. Simmer for 3–4 minutes until slightly reduced and fragrant.
Step 5: Combine & Serve
Return chicken to the skillet. Simmer for another 1–2 minutes, spooning sauce over the top.
Plate pasta and place chicken over it. Spoon sauce generously over both. Garnish with chopped parsley and serve hot.
Quick Info
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 3–4
Tips & Variations
- Lemon restraint = key. One slice is plenty to keep it bright, not bitter.
- Angel hair pasta works beautifully because it soaks up the sauce like a sponge.
- Add spinach or arugula to the pasta if you want extra greens.
- Need to stretch the meal? Toss in some halved cherry tomatoes or mushrooms.
- Don’t skip the capers — they’re the salty magic in this buttery dish. ✨
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days. Check out our favorite storage products in our Amazon storefront.
- Reheat gently in a skillet with a splash of broth or water to loosen the sauce.
