Chicken Piccata with Pasta




10 m


20 m




  • 2 lbs. Chicken Breast, pounded flat with a mallet
  • ¼ cup Flour
  • ¾ tsp. Salt
  • ½ tsp. Black Pepper
  • ½ tsp. Garlic Powder
  • ¼ cup Salted Butter
  • 4 cloves chopped Garlic
  • ½ cup Broth
  • 1 lemon, sliced
  • Juice from 1 Lemon
  • ½ cup Chopped Parsley
  • 12 oz. Pasta of Choice
  • 2 Tbsp. Butter
  • Red Pepper Flakes, optional
  • ¼ cup Salted Butter

HOW TO MAKE Chicken Piccata with Pasta

  • Step 1. Combine the flour, salt, pepper and garlic powder in a bowl. Toss the chicken breasts in the flour mixture. Set them aside.

  • Step 2. Bring a pot of salted water to a boil. Once hot, add the pasta of your choice. Cook according to the package instructions.

  • Step 3. When draining the pasta, reserve about ¼ cup of the cooking liquid. In the empty pan, melt the 2 tablespoons of butter, then add back in the pasta and some of the reserved pasta cooking liquid.

  • Step 4. Season with salt and pepper and 2 tablespoons of the chopped parsley.

  • Step 5. While the pasta is cooking, heat the ¼ cup of salted butter in a pan over medium heat. Once the butter is melted and bubbling, add the chopped garlic.

  • Step 6. Stir the garlic around in the pan until the garlic is fragrant, then add the chicken breasts to the pan. Let them brown for 2 minutes on each side.

  • Step 7. Add the broth and capers to the pan, followed by the lemon juice and lemon slices. Flip the chicken over again after an additional 2 minutes of cooking. The length of time the chicken breasts take to cook will depend on their size and how thick they are, but they are finished when the internal temperature reads 165 degrees Fahrenheit on your ThermoPro thermometer.

  • Step 8. Once the chicken reaches the appropriate temperature, garnish with the remaining chopped parsley. Serve the chicken over the buttered pasta and garnish with parsley and red pepper flakes.

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