Chicken Piccata with Pasta
Chicken Piccata with Angel Hair Pasta: A Zesty Italian Delight
If you’re on the hunt for a quick yet elegant Italian dish, this Chicken Piccata with Angel Hair Pasta is sure to become a family favorite. With its tangy lemon-butter sauce, succulent chicken, and perfectly twirled angel hair pasta, this recipe brings restaurant-quality flavors right to your kitchen. It’s ideal for busy weeknights or when you’re craving something that feels a little extra special.
Why This Chicken Piccata Recipe Stands Out
- Bursting with Flavor: The zesty lemon juice and fresh lemon zest, paired with garlic and capers, create a vibrant and tangy sauce.
- Light & Delicious: The angel hair pasta is the perfect partner for the delicate, golden-brown chicken.
- Quick & Easy: From prep to plate, you can have this impressive dish ready in under 40 minutes.
- Versatile: Ideal for a family dinner or a special occasion—pair it with a crisp white wine and a fresh green salad.
Ingredients
For the Chicken:
- 1 large egg
- 1 tbsp lemon juice
- 4 (6 oz) boneless, skinless chicken breasts
- ½ cup flour
- ¼ tsp paprika
- ¼ tsp garlic powder
- Pepper to taste
- ¼ cup butter
For the Sauce:
- ¾ cup water
- 3 chicken bouillon cubes
- 2 tbsp lemon juice
- 1 lemon, zested (fresh)
- 1 tsp minced garlic
- 1½ tbsp capers (optional)
For the Pasta:
- 8 oz angel hair pasta (half a box)
- ⅓ cup pasta water (reserved from cooking)
Step-by-Step Instructions
1. Prepare the Chicken
- Egg Mixture: In a medium bowl, whisk together the egg and 1 tbsp lemon juice. Set aside.
- Dredging Mixture: In another bowl, combine the flour, paprika, garlic powder, and pepper. Spread this mixture on a plate.
- Coat the Chicken: Dip each side of the chicken breasts into the egg-lemon mixture, then dredge thoroughly in the seasoned flour. Repeat for all chicken breasts.
2. Brown the Chicken
- Heat the Butter: In a large skillet over medium-high heat, melt the butter until it becomes slightly golden brown.
- Fry the Chicken: Place the chicken breasts in a single layer. Fry uncovered for 3-5 minutes on each side until they’re beautifully golden brown. Once browned, reduce the heat to low.
3. Create the Lemony Sauce
- Prepare Bouillon Mixture: In a small bowl, combine the water, bouillon cubes, and 2 tbsp lemon juice. Microwave for 1-2 minutes until the bouillon cubes soften, then mash them with a fork.
- Simmer: Pour the bouillon mixture into the skillet with the chicken. Add capers (if using), minced garlic, and fresh lemon zest. Cover and let simmer for about 5 minutes, or until the chicken is fully cooked and no longer pink inside.
4. Cook the Angel Hair Pasta
- Pasta Time: Boil the angel hair pasta according to the package directions. Be sure to save about ⅓ cup of the pasta water before draining to help bind the sauce to the noodles.
5. Combine and Serve
- Mix the Pasta: Remove the chicken breasts from the skillet. Add the cooked pasta to the remaining sauce, along with the reserved pasta water. Toss gently to coat the pasta evenly.
- Plate and Enjoy: Serve the pasta on a plate, topping it with a chicken breast. Drizzle extra sauce over the top and garnish with additional lemon zest or fresh parsley for a burst of color and flavor.
Pairing Suggestions
- Side Dishes: A light arugula salad with a lemon vinaigrette or some steamed asparagus makes a delightful accompaniment.
- Wine: Enjoy with a crisp glass of Sauvignon Blanc or Pinot Grigio.
- Bread: Serve with crusty Italian bread to mop up the extra sauce.
This Chicken Piccata with Angel Hair Pasta is more than just a meal—it’s an experience. With its delightful blend of tangy, savory, and fresh flavors, it’s perfect for impressing guests or treating yourself to a gourmet dinner at home. Try this recipe tonight and taste the magic of Italian cooking!
Feel free to share your thoughts or any variations you try. Buon appetito!
More Delicious Chicken Recipes to Try
If you love the delightful flavors of this Chicken Piccata, why not expand your culinary repertoire? Consider trying other mouthwatering recipes like Mongolian Chicken, Creamy Pumpkin Pasta with Chicken, Chicken Penne Alfredo, Chicken and Vegetable Pasta, and Salsa Chicken. Each dish offers its own unique twist—from sweet and savory to rich and creamy—ensuring there’s always a new flavor adventure waiting in your kitchen. These recipes are perfect for diversifying your dinner menu and keeping your meals exciting all week long.
Please check my Facebook page Joyful Little Things, or my Pinterest page Joyful Little Things for more recipes.
Chicken Piccata with Pasta
Equipment
- 1 Large skillet
- 1 Dutch oven pan
- 1 Medium Microwave Bowl
- 2 Medium Bowls
- 1 Plate
- 1 Small bowl
Ingredients
- 1 lg Egg
- 1 tbsp Lemon Juice
- 4 6 oz Boneless Skinless Chicken Breasts
- ½ cup Flour
- ¼ tsp Paprika
- ¼ tsp Garlic Powder
- 1 Pepper To taste
- ¼ cup Butter
- ¾ cup Water
- 3 Chicken Boullion Cubes
- 2 tbsp Lemon Juice
- 1 Lemon Zest fresh
- 1 tsp Garlic minced
- 1½ tbsp Capers optional
- 8 oz Angel Hair Pasta half a box
- ⅓ cup Pasta Water
Instructions
- In a medium bowl whisk together the egg and 1 tbsp lemon juice. Set aside.
- In a separate medium bowl mix together the flour, paprika, garlic powder, and pepper. Put this mixture into a plate.
- Dip each side of the chicken breast in the egg and lemon mixture then dredge in the flour mixture. Repeat for each chicken breast.
- In a large skillet over medium to high heat melt the butter until it is slightly golden brown. Add each chicken breast in a single layer. Fry uncovered for 3-5 minutes until golden brown. Flip and fry until that side is golden brown. Reduce the heat to low.
- In a small bowl put in the water, bouillon cubes, and 2 tbsp lemon juice. Microwave until the bouillon cubes are soft and easily break apart with a fork. It will take 1-2 minutes.
- To the skillet, add the bouillon mixture, capers, garlic, and the lemon zest.
- Cover and simmer until the chicken is done and no longer pink inside. It will be about 5 more minutes.
- Cook the pasta according to package directions. Save some of the pasta water before draining.
- Remove the chicken breasts from the skillet and add the pasta to the remaining sauce in the pan. Add in the pasta water and toss to coat the pasta.
- To serve, put some pasta on a plate and top with a chicken breast. Enjoy!
