Chicken Piccata with Lemon Caper Pasta (Printable)

Golden chicken cutlets in a zesty lemon-caper sauce served over perfectly cooked linguine with fresh herbs and Parmesan.

# What You'll Need:

→ Poultry

01 - 2 large boneless, skinless chicken breasts, halved horizontally
02 - Salt and freshly ground black pepper, to taste
03 - 1/2 cup all-purpose flour for dredging

→ Pasta

04 - 12 oz linguine or spaghetti

→ Sauce

05 - 3 tbsp olive oil
06 - 2 tbsp unsalted butter
07 - 3 cloves garlic, minced
08 - 1/2 cup dry white wine
09 - 3/4 cup low-sodium chicken broth
10 - 1/4 cup freshly squeezed lemon juice (about 2 lemons)
11 - 3 tbsp capers, drained
12 - 1/4 cup chopped fresh parsley
13 - 1/4 cup grated Parmesan cheese, plus more for serving
14 - Lemon slices for garnish (optional)

# How to Prepare:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, reserving 1/2 cup of pasta water.
02 - Slice chicken breasts in half horizontally to create thin cutlets. Season both sides generously with salt and pepper.
03 - Lightly coat chicken pieces in flour, shaking off any excess.
04 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken in batches for 3 to 4 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely with foil.
05 - Add remaining 1 tablespoon olive oil and 2 tablespoons butter to the same skillet. Sauté garlic for 30 seconds until fragrant.
06 - Pour in white wine, scraping up browned bits from the bottom. Simmer for 2 minutes.
07 - Stir in chicken broth, lemon juice, and capers. Simmer for 3 to 4 minutes until slightly reduced.
08 - Return chicken to the skillet and simmer for 2 minutes, basting with sauce.
09 - Add drained pasta, parsley, and Parmesan to the skillet. Toss thoroughly, adding reserved pasta water as needed to achieve a silky consistency. Serve immediately with extra Parmesan and lemon slices if desired.

# Expert Advice:

01 -
  • The bright lemon caper sauce makes everything taste fancy without requiring any techniques you haven't already mastered
  • It comes together in under 40 minutes but looks like something you'd order at a nice Italian restaurant
  • The sauce is so good you'll want to drink it straight from the skillet (I may or may not have done this)
02 -
  • Don't crowd the pan when searing chicken or it will steam instead of getting that gorgeous golden crust
  • The sauce looks thin at first but thickens beautifully once you toss it with the pasta and Parmesan
  • Room temperature chicken cooks more evenly, so take it out of the fridge about 20 minutes before cooking
03 -
  • Use a microplane to zest your lemons before juicing them—that zest is pure flavor gold you can sprinkle over at the end
  • Warm your serving bowls in the oven for a few minutes so the pasta stays hot longer at the table
  • Pat the chicken completely dry before dredging in flour or the coating won't stick properly

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