Lemon Chicken Piccata Pasta

Ingredients

• 12 oz dry spaghetti or angel hair
• 1 1/4 lb boneless, skinless chicken breasts, halved horizontally into thin cutlets
• 1/2 cup all-purpose flour
• 3/4 tsp kosher salt, plus more for pasta water
• 1/4 tsp black pepper
• 3 tbsp olive oil
• 4 tbsp unsalted butter, divided
• 3 cloves garlic, minced
• 3/4 cup low-sodium chicken broth
• 1/3 cup fresh lemon juice (about 2 lemons)
• 1/4 cup capers, drained
• 1/4 cup chopped fresh parsley

Instructions

1. Place each chicken cutlet between two sheets of plastic wrap and pound gently with a meat mallet or heavy skillet to an even 1/2-inch thickness, so it cooks quickly and evenly.
2. Season the cutlets on both sides with the salt and pepper, then dredge each one in the flour, shaking off any excess.
3. Bring a large pot of well-salted water to a boil for the pasta.
4. Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat until shimmering.
5. Add the chicken cutlets in a single layer (working in batches if needed to avoid crowding) and cook for 2 to 3 minutes per side, until golden brown and the internal temperature reaches 165 F on an instant-read thermometer.
6. Transfer the chicken to a plate and tent loosely with foil to keep warm.
7. Add the pasta to the boiling water and cook according to the package time minus 1 minute, until al dente with a slight firm bite at the center.
8. While the pasta cooks, reduce the skillet heat to medium, add the garlic to the same pan, and cook for 30 seconds until fragrant.
9. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan, and simmer for 4 to 5 minutes until slightly reduced.
10. Reserve 1/2 cup of pasta water, then drain the pasta.
11. Stir the capers and remaining 3 tablespoons butter into the sauce, whisking until the butter melts and the sauce turns glossy.
12. Add the drained pasta to the skillet along with a splash of the reserved pasta water and toss for 1 minute until well coated, adding more pasta water if the sauce looks too thick.
13. Slice the chicken cutlets and arrange over the pasta, spooning any extra sauce on top, then sprinkle with chopped parsley before serving.

Tips

Why You'll Love This

• Bright, tangy sauce balanced with rich butter
• A protein-packed dinner ready in 40 minutes
• Restaurant-style dish that is beginner-friendly to execute

Nutrition

Nutrition values are estimated per serving based on the ingredients used.