This easy Chicken Piccata recipe with capers comes together in minutes. I can always count on this dish to come out perfectly and it isn't overly lemony. Just enough to bring out the juicy flavor of the chicken and it is great served with plain noodles or pasta.
Are you looking for a quick and delicious recipe to elevate your weeknight dinners? Look no further! Try our Chicken Piccata with Angel Hair Pasta—a classic Italian dish that combines tender chicken with the bold flavors of lemon, capers, and white wine.
Get ready to indulge in the perfect blend of flavors with our chicken piccata pasta—the ideal dish for any occasion. Enjoy a taste of Italy in the comfort of your home!
Why You’ll Love This Recipe
- Delicious Flavors: The combination of lemon juice, white wine, and capers creates a symphony of flavors that will tantalize your taste buds.
- Quick and Easy: With a few simple steps, you can have a restaurant-quality meal on your table in no time.
- Versatile: This recipe is perfect for family dinners or a cozy meal for two. Pair it with your favorite pasta for a complete experience.
- Classic Italian Dish: Experience the authentic taste of a classic chicken piccata, right in your own kitchen.
Ingredients for chicken piccata angel hair pasta
- Skinless chicken breasts
- White wine or chicken broth
- Lemon juice
- Parsley chopped
- Capers rinsed and drained
Equipment and kitchen tools
- Meat tenderizer mallet
- Wax paper
How to make lemon chicken piccata
On a plate or shallow pan, mix flour, salt, and pepper.
Place chicken between wax paper and pound to about ¼” thick
Rinse the chicken with water.
Dredge (coat) the chicken in the flour mixture, once on each side.
Over medium heat, warm 2 tablespoons of butter (oil is okay).
Place the chicken in the pan and brown each side until no longer pink in the center (4-6 minutes).
Remove the chicken from the pan and keep it warm.
In a skillet over medium-low heat, add 1 tablespoon butter,wine, lemon juice, garlic, and capers.
Smash the capers to release flavor and scrape brown bits from the bottom of the chicken pan.
Return the chicken breasts to the pan, add the chopped parsley, and cook until heated through.
Add chicken to the skillet for a minute or two, and spoon sauce over the chicken when serving.
Substitutions and Variations
- Try adding artichoke hearts for an extra layer of flavor.
- Substitute chicken broth for white wine, if desired.
- Experiment with different pasta types for a unique twist.
FAQs about this Recipe
While it's best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator.
Yes, olive oil can be a healthier alternative with a slightly different flavor profile.
A sauvignon blanc or pinot grigio works well, but you can choose your favorite white wine.
It's not recommended, as the texture of the chicken may change upon thawing.
More great chicken recipes
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Easy Chicken Piccata Recipe
Tips for best results
- Season chicken generously for maximum flavor.
- Use a meat mallet to ensure an even thickness.
- Smash capers to release their bold flavor into the sauce.
- Cook pasta al dente for the perfect texture.
- Top with a bit of lemon zest or lemon slices before serving for color and freshness.
- Sometimes I use garlic paste to save time.
- You can dredge the chicken and then freeze them in a freezer-safe container until ready to use.
- Make a cheaper version with chicken tenders, it may not save you time, but it will likely save you money.
Quick Chicken Piccata
- 4 skinless chicken breasts
- 3 tablespoons flour
- 1 teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoons butter
- 1 clove garlic
- ¼ cup white wine or chicken broth
- 1 tablespoon lemon juice about ½ lemon
- 2 tablespoons parsley chopped
- 1 tablespoon capers rinsed and drained
- On a plate or shallow pan, mix together flour, salt, pepper.
- Place chicken between wax paper and pound to about ¼” thick
- Rinse chicken with water.
- Dredge (coat) chicken in flour mixture, once on each side.
- Over medium heat, warm 2 tablespoons butter (oil ok)..
- Place chicken in pan and brown each side until no longer pink in center (4-6 minutes).
- Remove chicken from pan and keep warm.
- In skillet over medium-low heat add 1 tablespoon butter,wine, lemon juice, garlic and capers.
- Smash capers to release flavor and scrap bits from bottom of chicken pan.
- Return chicken breasts to the pan, add the chopped parsley and cook until heated through.
- Add chicken to skillet for a minute or two and spoon sauce over chicken when serving.
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