Description
This Chicken Piccata recipe features tender, lightly fried chicken breasts in a tangy lemon, white wine, and caper sauce, enhanced with a touch of creamy heavy cream. Served alongside perfectly cooked angel hair pasta, this elegant dish comes together quickly in just 30 minutes, making it perfect for a restaurant-quality meal at home.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (about 2 lbs.)
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper, plus more to taste
- 1/3 cup all-purpose flour
Sauce
- 2 tbsp butter, divided
- 4 tbsp olive oil, divided
- 3/4 cup dry white wine
- 1/2 cup low-sodium chicken broth
- 3 tbsp lemon juice
- 1/2 cup heavy cream
- 1 tbsp chopped fresh parsley, plus more for serving
- 2 tbsp capers, optional
Pasta
- 8 oz angel hair pasta
Instructions
- Prepare the pasta water. Have a pot of water simmering on the stove to cook the angel hair pasta later ensuring it is ready when the sauce and chicken are done.
- Pound and season the chicken. If the chicken breasts are thick, pound them until slightly flattened for even cooking. Season both sides with salt and pepper, then dredge each breast evenly in the flour to create a light coating.
- Cook the chicken (first batch). In a large skillet, heat 1 tablespoon butter and 2 tablespoons olive oil over medium heat. Fry two chicken breasts at a time until golden brown on both sides, about 3 minutes per side, adjusting cooking time for thickness. Remove cooked chicken to a plate.
- Cook the chicken (second batch). Add remaining tablespoon of butter and 2 tablespoons olive oil to the skillet, monitoring the heat to prevent burning. Fry the remaining chicken breasts using the same method, then remove to the plate with the first batch.
- Make the sauce. Lower heat to medium-low. Pour in white wine, chicken broth, and lemon juice. Whisk the liquid while scraping the skillet bottom to lift browned bits. Increase heat to medium and cook until sauce reduces by about half to two-thirds, seasoning with salt and pepper to taste.
- Finish the sauce. Reduce heat to low and whisk in heavy cream. Continue to cook the sauce for 1 to 2 minutes until it thickens enough to coat the back of a spoon. Adjust seasoning and balance the sauce with extra broth or cream if too tangy. Stir in chopped parsley and optional capers.
- Cook the pasta. While the sauce thickens, cook angel hair pasta in simmering water until al dente, being careful not to overcook.
- Serve. Using tongs, place a medium mound of pasta on each plate, add a cooked chicken breast alongside, and spoon the creamy piccata sauce over both the chicken and pasta. Garnish with additional parsley and serve immediately.
Notes
- This elegant chicken piccata is a restaurant-quality meal you can prepare in just 30 minutes, perfect for busy weeknights.
- Adding a splash of heavy cream to the traditional lemon sauce creates a luxurious and rich flavor balance.
- Be careful not to overcook the angel hair pasta as it cooks quickly and should remain slightly firm.
- Use fresh parsley for a bright, fresh finish and optional capers to enhance the classic piccata tanginess.
Nutrition
- Serving Size: 1 serving
- Calories: 838 kcal
- Sugar: 3 g
- Sodium: 699 mg
- Fat: 37 g
- Saturated Fat: 14 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 61 g
- Cholesterol: 214 mg
