Bright, buttery, and full of zest—this Chicken Piccata recipe is a cozy Italian classic taken up a notch with penne pasta, freshly grated Parmesan, and briny capers. The lemony sauce clings to the tender chicken and pasta like a hug on a plate.
It’s simple enough for a weeknight but fancy enough for a date night dinner at home.
⏱ Prep Time 10 minutes ｜ 🔥 Cook Time 20 minutes ｜ 🍽 Servings 4 ｜ 🌱 Difficulty Level Easy ｜ 📦 Storage Tips Store in an airtight container in the fridge for up to 3 days
Ingredients List
- 2 boneless, skinless chicken breasts (halved horizontally for 4 thin cutlets)
- Salt and black pepper to taste
- 1/2 cup all-purpose flour (for dredging)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 garlic cloves (minced)
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1/2 cup chicken broth
- 1/4 cup capers (drained)
- 1/2 cup grated Parmesan cheese
- 250g (about 9 oz) penne pasta
- Zest of 1 lemon
- Fresh parsley (for garnish, optional)
Instructions
- Cook penne pasta in salted boiling water until al dente. Drain and set aside.
- Meanwhile, season chicken cutlets with salt and pepper, then dredge lightly in flour.
- In a large skillet, heat olive oil and 1 tablespoon butter over medium-high heat. Cook chicken for 3–4 minutes per side until golden and cooked through. Transfer to a plate.
- In the same pan, reduce heat to medium and add remaining butter and garlic. Sauté for 1 minute.
- Pour in lemon juice, chicken broth, and capers. Bring to a simmer and scrape up any browned bits. Simmer for 3–5 minutes to reduce slightly.
- Return chicken to the pan and spoon sauce over it. Simmer for another 2 minutes.
- Toss the cooked penne pasta with the sauce. Sprinkle in Parmesan cheese and lemon zest.
- Plate pasta with chicken on top, spoon extra sauce over, and garnish with parsley if using.
Recipe Notes / Tips
- Use freshly squeezed lemon juice for best flavor.
- Add a splash of white wine for extra depth.
- If sauce thickens too much, loosen it with a bit more broth or pasta water.
Nutrition Info (per serving, approx.)
- Calories: 520
- Carbs: 45g
- Fat: 22g
- Protein: 35g
- Fiber: 3g
FAQs
- Q: Can I use chicken thighs?
A: Yes—just ensure they’re boneless and pounded flat for even cooking. - Q: Is the sauce too tangy?
A: If you prefer less acidity, reduce the lemon juice slightly or add a splash of cream. - Q: Can I use other pasta shapes?
A: Absolutely—linguine or spaghetti work great too.
Craving that bright, buttery finish? Snap a pic of your plated piccata and tag #the_food_pedia on Instagram! 🍋🍝🐔
