Chicken Piccata Pasta
Chicken Piccata Pasta
Ingredients
For the Chicken and Pasta
- 2 chicken breasts, cut in half lengthwise
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 8 ounces pasta, such as spaghetti or linguine
For the Piccata Sauce
- 1 shallot, minced
- 2 garlic, cloves, minced
- 1 1/2 cups low-sodium chicken broth
- 1/2 cup fresh lemon juice, from 2 lemons
- 2 tablespoons capers, drained
- 1/4 cup fresh parsley, chopped
- 1/4 cup Parmesan cheese, grated
- 1/2 cup reserved pasta water, optional, for thinning sauce
Instructions
- 1
Take 2 chicken breasts and cut them in half lengthwise to create 4 thinner cutlets. Place the chicken cutlets between two pieces of plastic wrap. Using a meat mallet or rolling pin, pound the chicken until each piece is about 1/4 inch thick. Season both sides of the pounded chicken with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Dredge each chicken piece in 1/4 cup of all-purpose flour, ensuring to shake off any excess flour.
⏱️ 10 min
- 2
Heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat. Once the butter is melted and sizzling, carefully add the floured chicken cutlets to the skillet. Cook for 2-3 minutes per side, or until the chicken is golden brown and cooked through. Remove the cooked chicken from the skillet and set it aside on a plate.
⏱️ 6 min
- 3
In the same skillet (no need to clean it), add the remaining 1 tablespoon of unsalted butter. Add 1 minced shallot and 2 cloves of minced garlic to the skillet. Cook for 1 minute, stirring occasionally, until the shallot and garlic become fragrant. Pour in 1 1/2 cups of low-sodium chicken broth and 1/2 cup of fresh lemon juice. Bring the sauce mixture to a simmer and let it cook for 5 minutes, allowing the liquid to slightly reduce and the flavors to meld. Stir in the 2 tablespoons of drained capers.
⏱️ 7 min
- 4
While the sauce is simmering, cook 8 ounces of pasta according to the package directions until it is al dente (firm to the bite). Before draining the pasta, reserve about 1/2 cup of the starchy pasta water.
⏱️ 10 min
- 5
Add the cooked pasta and 1/4 cup of chopped fresh parsley directly into the skillet with the piccata sauce. Add 1/4 cup of grated Parmesan cheese. Toss all the ingredients together until the pasta is well coated with the sauce and the cheese is melted. If the sauce appears too thick, add a splash of the reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
⏱️ 5 min
- 6
Serve the chicken piccata pasta immediately, placing the cooked chicken cutlets on top of the pasta. Enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Piccata Pasta
For the Chicken and Pasta
- 2 chicken breasts, cut in half lengthwise
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 8 ounces pasta, such as spaghetti or linguine
For the Piccata Sauce
- 1 shallot, minced
- 2 garlic, cloves, minced
- 1 1/2 cups low-sodium chicken broth
- 1/2 cup fresh lemon juice, from 2 lemons
- 2 tablespoons capers, drained
- 1/4 cup fresh parsley, chopped
- 1/4 cup Parmesan cheese, grated
- 1/2 cup reserved pasta water, optional, for thinning sauce
Instructions
- 1
Take 2 chicken breasts and cut them in half lengthwise to create 4 thinner cutlets. Place the chicken cutlets between two pieces of plastic wrap. Using a meat mallet or rolling pin, pound the chicken until each piece is about 1/4 inch thick. Season both sides of the pounded chicken with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Dredge each chicken piece in 1/4 cup of all-purpose flour, ensuring to shake off any excess flour.
⏱️ 10 min - 2
Heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat. Once the butter is melted and sizzling, carefully add the floured chicken cutlets to the skillet. Cook for 2-3 minutes per side, or until the chicken is golden brown and cooked through. Remove the cooked chicken from the skillet and set it aside on a plate.
⏱️ 6 min - 3
In the same skillet (no need to clean it), add the remaining 1 tablespoon of unsalted butter. Add 1 minced shallot and 2 cloves of minced garlic to the skillet. Cook for 1 minute, stirring occasionally, until the shallot and garlic become fragrant. Pour in 1 1/2 cups of low-sodium chicken broth and 1/2 cup of fresh lemon juice. Bring the sauce mixture to a simmer and let it cook for 5 minutes, allowing the liquid to slightly reduce and the flavors to meld. Stir in the 2 tablespoons of drained capers.
⏱️ 7 min - 4
While the sauce is simmering, cook 8 ounces of pasta according to the package directions until it is al dente (firm to the bite). Before draining the pasta, reserve about 1/2 cup of the starchy pasta water.
⏱️ 10 min - 5
Add the cooked pasta and 1/4 cup of chopped fresh parsley directly into the skillet with the piccata sauce. Add 1/4 cup of grated Parmesan cheese. Toss all the ingredients together until the pasta is well coated with the sauce and the cheese is melted. If the sauce appears too thick, add a splash of the reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
⏱️ 5 min - 6
Serve the chicken piccata pasta immediately, placing the cooked chicken cutlets on top of the pasta. Enjoy!
⏱️ 2 min