Chicken Piccata with Angel Hair Pasta Recipe

Introduction

Chicken Piccata is a bright, flavorful dish featuring tender chicken cutlets in a tangy lemon-caper sauce. Served over delicate angel hair pasta, it’s a simple yet impressive meal perfect for any weeknight or special occasion.

Ingredients

• 4 chicken breast cutlets, or 2 boneless skinless chicken breasts halved lengthwise
• 4 tablespoons extra virgin olive oil, divided
• 1/4 cup flour
• 1/2 cup finely chopped sweet onion
• 1/3 cup dry white wine
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 2 tablespoons lemon juice
• 1 tablespoon capers, drained
• 2 tablespoons butter
• 1 tablespoon minced fresh parsley
• 1/4 cup Parmesan cheese
• Sea salt and pepper
• 16 ounces angel hair pasta, cooked and drained

Instructions

1. Step 1: Cook the angel hair pasta according to package directions, typically about 2 minutes in salted boiling water. Drain and set aside.
2. Step 2: Season the chicken cutlets with salt and pepper, then lightly coat them with flour, shaking off any excess. Heat 2 tablespoons of olive oil in a skillet over medium heat. Cook the cutlets for about 2 minutes per side, until they turn lightly browned. Transfer them to a plate and reduce the heat to medium-low.
3. Step 3: Add the remaining 2 tablespoons of olive oil and the chopped onion to the skillet. Season with salt and pepper and cook until the onion becomes translucent and starts to brown at the edges, about 5 minutes.
4. Step 4: Pour in the white wine and add the minced garlic. Stir while simmering until the garlic is fragrant, about 2 minutes.
5. Step 5: Add the chicken broth, lemon juice, and capers to the pan. Bring the mixture to a steady simmer, then return the chicken cutlets to the pan and cook for 1 to 2 minutes to warm through. Stir in the butter until melted, then remove the skillet from heat.
6. Step 6: Serve the chicken cutlets with the lemon-caper sauce spooned over them atop the cooked angel hair pasta. Garnish with fresh parsley and sprinkle with grated Parmesan cheese.

Tips & Variations

• For a gluten-free option, use cornstarch or a gluten-free flour blend instead of all-purpose flour to coat the chicken.
• Dry white wine works best for the sauce, but you can substitute with chicken broth if preferred.
• For extra richness, finish the sauce with a splash of heavy cream along with the butter.

Storage

Store any leftover chicken piccata in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of chicken broth to keep the sauce moist. Pasta is best stored separately to avoid becoming mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken for this recipe?

It’s best to use boneless, skinless chicken breasts or cutlets for even cooking and easy slicing. Bone-in pieces will take longer to cook and may not fit well in the skillet.

What type of white wine is best for chicken piccata?

A dry white wine like Pinot Grigio, Sauvignon Blanc, or Chardonnay works well. Choose one you enjoy drinking, as it impacts the flavor of the sauce.

Chicken Piccata with Angel Hair Pasta Recipe

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Classic Chicken Piccata featuring tender pan-seared chicken cutlets simmered in a zesty lemon, caper, and white wine sauce, served over delicate angel hair pasta and garnished with fresh parsley and Parmesan cheese. This flavorful Italian-American dish is easy to prepare and perfect for a quick yet elegant meal.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Halal

Ingredients

Scale 1x2x3x

Chicken and Coating

• 4 chicken breast cutlets (or 2 boneless-skinless chicken breasts halved lengthwise)
• Sea salt & pepper, to taste
• 1/4 cup flour
• 4 tablespoons extra virgin olive oil, divided

Sauce

• 1/2 cup finely chopped sweet onion
• 1/3 cup dry white wine
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 2 tablespoons lemon juice
• 1 tablespoon capers, drained
• 2 tablespoons butter
• 1 tablespoon minced fresh parsley

Pasta and Garnish

• 16 ounces angel hair pasta, cooked and drained
• 1/4 cup Parmesan cheese

Instructions

1. Cook Pasta: Bring a large pot of salted water to a boil and cook the angel hair pasta according to package directions, typically about 2 minutes. Drain and set aside.
2. Prepare Chicken: Season the chicken cutlets generously with salt and pepper, then dust evenly with flour to create a light coating. Heat 2 tablespoons of olive oil in a skillet over medium heat. Once hot, cook the cutlets for 2 minutes on each side until lightly browned and cooked through. Transfer the cooked cutlets to a plate and reduce the heat to medium-low.
3. Sauté Onions: Add the remaining 2 tablespoons of olive oil to the same skillet. Add the finely chopped sweet onions, seasoning with salt and pepper. Cook, stirring occasionally, until the onions become translucent and start browning at the edges, about 5 minutes.
4. Add Wine and Garlic: Pour in the dry white wine and add the minced garlic to the pan. Stir gently and allow the mixture to simmer until the garlic becomes fragrant and the wine reduces slightly, approximately 2 minutes.
5. Simmer with Broth, Lemon, and Capers: Add the chicken broth, lemon juice, and drained capers to the skillet. Bring to a steady simmer. Return the chicken cutlets to the pan and cook for another 1 to 2 minutes to meld the flavors and warm the chicken through.
6. Finish with Butter and Serve: Stir in the butter until it melts, creating a rich sauce. Plate the chicken cutlets over the cooked angel hair pasta, spoon the sauce over the top, and garnish with minced fresh parsley and freshly grated Parmesan cheese. Serve immediately for best flavor.

Notes

• You can substitute two boneless, skinless chicken breasts halved lengthwise for the cutlets if needed.
• Use a dry white wine like Sauvignon Blanc or Pinot Grigio for best flavor.
• For a gluten-free option, use gluten-free flour or cornstarch for dusting the chicken.
• Angel hair pasta cooks very quickly, so watch carefully to avoid overcooking.
• To add a richer depth, optionally sauté mushrooms with the onions.

Keywords: Chicken Piccata, Lemon Chicken, Capers, Angel Hair Pasta, Italian Dinner, Quick Chicken Recipe, Pan-seared Chicken