Print

Savory Chicken Piccata with Angel Hair Pasta

chicken piccata with angel hair pasta - featured image
Print Recipe

A quick and easy chicken piccata recipe featuring tender, pan-seared chicken breasts in a buttery lemon-caper sauce served over delicate angel hair pasta. Perfect for weeknight dinners or impressing guests with minimal fuss.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz / 170 g each), pounded thin
  • Salt and freshly ground black pepper, to taste
  • ½ cup all-purpose flour (60 g) for dredging (or almond flour for gluten-free option)
  • 3 tablespoons olive oil (extra virgin preferred)
  • 2 tablespoons unsalted butter, divided
  • ¾ cup low-sodium chicken broth (180 ml)
  • ¼ cup fresh lemon juice (about 2 lemons)
  • 3 tablespoons capers, drained
  • 2 tablespoons fresh parsley, chopped (optional)
  • 8 oz (225 g) angel hair pasta (use gluten-free if preferred)
  • Salt (for pasta water)
  • Optional garnishes: lemon slices or wedges, extra chopped parsley

Instructions

  1. Place chicken breasts between two sheets of plastic wrap or parchment paper and pound to about ½-inch thickness. Season both sides with salt and pepper.
  2. Place flour on a large plate and lightly coat each chicken breast, shaking off excess.
  3. Bring a large pot of salted water to a boil. Cook angel hair pasta 3–4 minutes until al dente. Drain, reserving ½ cup pasta water, and set aside.
  4. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Cook chicken breasts 3–4 minutes per side until golden and cooked through (165°F internal temperature). Transfer to a warm plate and tent with foil.
  5. Reduce heat to medium. In the same skillet, add chicken broth, lemon juice, and capers, scraping browned bits from the pan. Simmer about 5 minutes until slightly reduced.
  6. Stir in remaining 1 tablespoon butter. Adjust seasoning with salt and pepper. Add fresh parsley if using.
  7. Add cooked pasta to skillet and toss to coat evenly. Add reserved pasta water if sauce is too thick.
  8. Plate pasta topped with chicken breast. Spoon extra sauce and capers over top. Garnish with lemon slices and parsley if desired. Serve immediately.

Notes

Pound chicken breasts thin for even cooking and tenderness. Use fresh lemon juice for best flavor. Reserve pasta water to loosen sauce if needed. Keep cooked chicken warm in a low oven if sauce is not ready. For dairy-free, substitute butter with olive oil and coconut oil blend. Gluten-free substitutions include almond flour and gluten-free pasta.

Nutrition

Keywords: chicken piccata, angel hair pasta, lemon sauce, capers, quick dinner, easy recipe, weeknight meal, comfort food

Find it online: https://flurpchef.com/savory-chicken-piccata-with-angel-hair-pasta-easy-homemade-recipe/