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SideChef
Recipes
Chicken
Chicken Piccata with Parmesan Spaghetti
Recipe

16 INGREDIENTS • 10 STEPS • 55MINS

Chicken Piccata with Parmesan Spaghetti

4.3
3 ratings
Trusty, delicious, and never disappointing, this Chicken Piccata recipe is a one-pan sensation. So lemony and full of flavor, it's the perfect dish to bring to any potluck or family dinner. Plus, it pairs perfectly with our Parmesan Spaghetti for a complete and satisfying meal.
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Bits of Carey
Professional culinary consultant and food stylist. With a background in Food Science and Nutrition and having worked 17+ years in various facets within the food industry.
https://bitsofcarey.com/
Trusty, delicious, and never disappointing, this Chicken Piccata recipe is a one-pan sensation. So lemony and full of flavor, it's the perfect dish to bring to any potluck or family dinner. Plus, it pairs perfectly with our Parmesan Spaghetti for a complete and satisfying meal.
55MINS
Total Time
$4.70
Cost Per Serving
Ingredients
Servings
4
US / Metric
Boneless, Skinless Chicken Breast
2 lb
Boneless, Skinless Chicken Breasts
All-Purpose Flour
1 cup
All-Purpose Flour
Salt
1 Tbsp
Salt
Freshly Ground Black Pepper
1/2 Tbsp
Freshly Ground Black Pepper
Salted Butter
2/3 cup
Salted Butter
Olive Oil
2 Tbsp
Olive Oil
Garlic
3 cloves
Garlic
Chicken Broth
1 1/2 cups
Chicken Broth
or Chicken Stock
Lemon
3
Medium Lemons
Capers
3 Tbsp
Capers
Italian Flat-Leaf Parsley
1 handful
Italian Flat-Leaf Parsley
To Serve
Spaghetti
1 lb
Spaghetti
Olive Oil
2 Tbsp
Olive Oil
Grated Parmesan Cheese
1 cup
Grated Parmesan Cheese
Coarse Salt
to taste
Coarse Salt
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
1268
Fat
55.0 g
Protein
73.0 g
Carbs
117.7 g
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Chicken Piccata with Parmesan Spaghetti
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author_avatar
Bits of Carey
Professional culinary consultant and food stylist. With a background in Food Science and Nutrition and having worked 17+ years in various facets within the food industry.
https://bitsofcarey.com/

Author's Notes

Yields 4-6 servings.

Change it up weekly and serve with orzo or creamy mashed potatoes. Keeping low on carbs? Serve with cauliflower mash and green beans.
Cooking InstructionsHide images
step 1
Butterfly the Boneless, Skinless Chicken Breasts (2 lb) down the length to flatten them.
step 2
Season the All-Purpose Flour (1 cup) with Salt (1 Tbsp) and Freshly Ground Black Pepper (1/2 Tbsp), and generously coat the prepared chicken fillets well in the seasoned flour. Reserve 1 Tbsp of seasoned flour.
step 2 Season the All-Purpose Flour (1 cup) with Salt (1 Tbsp) and Freshly Ground Black Pepper (1/2 Tbsp), and generously coat the prepared chicken fillets well in the seasoned flour. Reserve 1 Tbsp of seasoned flour.
step 3
Juice and zest 2 of the Lemons (3). Chop the Garlic (3 cloves), and Italian Flat-Leaf Parsley (1 handful). Thinly slice the third lemon.
step 3 Juice and zest 2 of the Lemons (3). Chop the Garlic (3 cloves), and Italian Flat-Leaf Parsley (1 handful). Thinly slice the third lemon.
step 4
Heat the Olive Oil (2 Tbsp). Add 3/4 of the Salted Butter (2/3 cup).
step 4 Heat the Olive Oil (2 Tbsp). Add 3/4 of the Salted Butter (2/3 cup).
step 5
When the butter is sizzling, add the chicken and brown in batches until the outside is golden. Remove and set aside (chicken will still be raw in the center).
step 5 When the butter is sizzling, add the chicken and brown in batches until the outside is golden. Remove and set aside (chicken will still be raw in the center).
step 6
Add the remaining butter and the garlic and simmer briefly. Stir in the reserved flour, followed by the Chicken Broth (1 1/2 cups), lemon juice, half of the zest, and 3/4 of the Capers (3 Tbsp). Stir continuously until smooth and the liquid starts to boil.
step 6 Add the remaining butter and the garlic and simmer briefly. Stir in the reserved flour, followed by the Chicken Broth (1 1/2 cups), lemon juice, half of the zest, and 3/4 of the Capers (3 Tbsp). Stir continuously until smooth and the liquid starts to boil.
step 7
Submerge the browned chicken into the sauce, top with lemon slices, and sprinkle with parsley and remaining capers. Simmer over moderate heat, uncovered, for 20- 25 minutes. Spoon sauce over the chicken every so often.
step 7 Submerge the browned chicken into the sauce, top with lemon slices, and sprinkle with parsley and remaining capers. Simmer over moderate heat, uncovered, for 20- 25 minutes. Spoon sauce over the chicken every so often.
step 8
While the chicken is simmering, boil the Spaghetti (1 lb) in a pot of salted water until al dente.
step 9
Drain cooked pasta and toss with Olive Oil (2 Tbsp), Grated Parmesan Cheese (1 cup), and remaining zest. Season with Coarse Salt (to taste) and Freshly Ground Black Pepper (to taste).
step 9 Drain cooked pasta and toss with Olive Oil (2 Tbsp), Grated Parmesan Cheese (1 cup), and remaining zest. Season with Coarse Salt (to taste) and Freshly Ground Black Pepper (to taste).
step 10
Serve immediately!
step 10 Serve immediately!
Tags
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Chicken
Shellfish-Free
Dinner
Pasta
Italian
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