Best Lemon Chicken Piccata Pasta is a classic Italian dish of chicken cutlets that are simmered in a lemon-butter sauce. This super-easy, quick chicken piccata recipe has just the right amount of buttery lemon flavor and briny capers.
It’s decadent without being difficult. Although this recipe is simple, it will impress your guests and make you feel like a five-star chef!
BEST LEMON CHICKEN PICCATA PASTA
Chicken Piccata has a luscious sauce made of butter, lemon juice, and capers. There’s not a ton of sauce that overpowers the dish. Rather, there’s just enough to coat the chicken and noodles and give it buttery richness.
WHAT IS CHICKEN PICCATA?
Piccata is a recipe with either veal or chicken. It’s first dredged in flour and then browned in a saucepan. Next, lemon juice, butter, and capers are added to make a sauce. It can be served alone or over pasta or rice. It’s most often served over pasta, spaghetti noodles to be specific.
WHAT YOU’LL NEED TO MAKE THE BEST LEMON CHICKEN PICCATA PASTA
The full recipe with ingredient amounts and instructions for cooking is at the bottom of this post.
- Chicken breasts.
- Seasonings. Salt, pepper, lemon pepper, garlic powder (or onion powder)
- All-purpose flour.
- Olive oil.
- Capers
- Butter. Either salted or unsalted, your preference.
- Pasta.
- Chicken stock.
- Lemon.
- Parmigiana cheese.
- Parsley. Fresh or dry.
WHAT CAN I SERVE WITH CHICKEN PICCATA PASTA?
I think a simple, green vegetable goes beautifully with the richness and decadence of Chicken Piccata. Therefore, I recommend going with Brussels sprouts or broccoli. Here are a few recipes for you.
- Hot Honey Brussels Sprouts
- Caramelized Shaved Brussels Sprouts
- Air Fryer Smashed Brussels Sprouts
- Pomegranate Avocado and Pine Nut Roasted Broccoli Salad
- Best Broccoli Salad
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
- 20 Minute One Pot Pasta Carbonara
- Tipsy Italian Sausage Pasta
- Ground Beef Mongolian Pasta
- Creamy Pasta with Spinach and Tomatoes
- Italian Sausage in Tomato Cream Sauce Pasta
- Stove Top Chicken Ricotta Pasta
- Easy Healthy Pasta and Veggies
- Shrimp Pasta in Spicy New Orleans Tomato Cream Sauce
- Mississippi Sin Pasta Recipe
BEST LEMON CHICKEN PICCATA PASTA
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Save To Your Recipe BoxIngredients
for the chicken
- 1 and ½ pounds chicken breasts boneless, skinless (approx 3 breasts)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon lemon pepper
- ½ teaspoon garlic powder
- ⅓ cup unbleached all-purpose flour
- 3 tablespoons olive oil
- 4 tablespoons capers drained and divided
- 3 tablespoons butter salted or unsalted
- 1 cup chicken stock
- 1 medium lemon zested and juiced (need 3T juice & 1T zest)
for the noodles
- 1 pound pasta any shape
- 4 tablespoons (¼ cup) butter salted
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- 1 cup low-sodium chicken broth
- 1 medium lemon zested and juiced (2 tsp zest, 2 T juice)
- ½ cup + more for top Parmigiana cheese fresh
- 1 tablespoon + more for top parsley fresh or dry
Instructions
for the chicken
- Place the chicken breasts on a plate, in this case, I used a 9 by 9 pan. Keep the mess in one place. Using 2 forks, poke each breast 4 to 5 times. If your breasts are not the same thickness, look into the notes for my quick fix.
- Season the chicken with salt, pepper, lemon pepper, and garlic powder, on both sides. Take the flour and sprinkle over the chicken, to coat. Flip the chicken and coat the other side with flour as well. If you don’t want to sprinkle the flour into the pan or plate, you can use a bowl, big enough to put the chicken breast in it, and drench it with flour on both sides.
- Heat a pan, I used a 12-inch pan, over medium heat. Pour olive oil, once the oil is hot enough, you will see a light shimmer, place the chicken breasts in the pan. Cook the chicken for 6 minutes on one side and 3 minutes on the other, or until the internal temperature reaches 165°F
- Remove the chicken from the pan and place it on a plate. Set aside.
- Still on medium heat, add 1 tablespoon of capers, with a fork, smash them, and heat for 20 seconds. Add the butter and melt completely, stirring Once the butter is completely melted add the capers, chicken stock, lemon juice, and lemon zest.
- Mix well making sure you are releasing all the crumbs on the side and in the bottom of the pan. Bring to a boil for 2 to 3 minutes.
- Place the chicken back in the pan for 2 to 3 minutes until it is heated through. Remove from the pan and serve and enjoy.
for the noodles
- Cook your pasta according to the directions on the box.
- In a large pan, over medium, melt the butter Once the butter is melted, add the salt, garlic powder, and ground pepper. Mix well.
- Add the chicken broth, lemon zest, and lemon juice. Stir and bring to a low boil. (You will have boiling bubbles on the side of the pan)
- Add in the fresh grated Parmigianino, and dry parsley, and mix well.
- If your pasta is done cooking, add the cooked pasta to the sauce and mix to coat the pasta with the lemon butter sauce.
- Serve and enjoy!
Nutrition
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