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This classic chicken piccata recipe is a savior for a busy weekday night. Prepared in a matter of 20 minutes, this dish is elegant, healthy and delicious.

Easy Chicken Piccata Pasta

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Author Victor


  • 2 skinless boneless chicken breasts, cut in half lengthwise
  • Sea or kosher salt and freshly ground black pepper to taste
  • About 1/2 cup all-purpose flour for dredging
  • 6 Tbsp unsalted butter
  • 5 Tbsp extra-virgin olive oil
  • 1/3 cup freshly squeezed lemon juice
  • 1/2 cup chicken stock
  • 1/4 cup brined capers rinsed
  • 1/3 cup fresh parsley chopped


  • Start heating water in a large pot to make spaghetti for your chicken piccata. Once water starts to boil, drop the spaghetti in and prepare the chicken piccata in parallel.
  • Season the chicken breasts with salt and pepper. Dredge in flour, shake off excess and set aside.
  • Preheat a large skillet over medium high heat. Melt 4 tablespoons of butter with 5 tablespoons of olive oil. When butter and oil start to sizzle, add the chicken breast and saute for 3 minutes per side, until the chicken is nicely browned (see the note). Take the pan off the heat , remove the chicken and set aside.
  • Carefully pour the lemon juice and the chicken stock into the pan. Add the capers. Return the pan to the heat and bring to boil, scraping up brown bits from the pan for extra flavor. Taste and adjust the seasoning, if needed.
  • Put the chicken breasts back into the pan and simmer over low heat for 5 minutes. Remove the chicken and set aside. Add the remaining 2 tablespoons of butter to the sauce and whisk really well.
  • To serve, make a bed of spaghetti on a plate, add one chicken breast, pour 2-3 tablespoons of the sauce over the chicken and top with chopped parsley.


The original recipe suggests browning the chicken in two batches. If that's what you want to do, use half the butter and and the oil per batch. I personally like browning all four chicken pieces at once and have had no problems with doing that.