Say hello to one of the top meals in my house. Chicken Piccata Pasta. This meal is fantastic. The classic Italian lemon caper sauce is mixed with pasta and served with crispy fried chicken breasts. It’s incredibly flavorful and so enjoyable!
You cannot go wrong with this recipe. It’s a favorite, all around. I truly don’t believe anyone would ever turn this meal down. My kiddos love it and the chicken is truly amazing. It’s so crunchy yet juicy and it’s the perfect protein for this pasta.
Let’s chat about this sauce. Lemon Caper sauce is just about as good as it gets. Not only is it simple to make, but this is the bread and butter of this meal. Just dump it over everything and you will be happy, I promise!
This sauce comes together in about 10-15 minutes and can be made ahead of time and stored in the refrigerator. I’m a huge fan of prepping my meals any way that I can to make the actual cooking process less time consuming. Breaking it up reduces the overwhelm and makes getting dinner on the table more enjoyable!
Chicken Piccata Pasta looks so simple yet it tastes way more complex. The lemon and capers add that punch of tang and the butter and chicken stock at a silkiness to the sauce. The crispy chicken adds texture to the entire dish but is also pretty darn tasty on its own.
Like I said, this is a wonderful meal and worth every minute of your time!
- 6 thin chicken breasts (you could use 3 thick ones and slice in half)
- 2 eggs with 2 tablespoons water, beaten
- 2-3 cups seasoned panko bread crumbs
- 1/4 cup all purpose flour
- 1 sweet onion, diced
- 5 garlic cloves, minced
- 1/4 cup fresh lemon juice
- 1 1/2 cups chicken stock
- 3 tablespoons capers, drained
- 3 tablespoons butter
- Fresh parsley
- grated parmesan cheese
- Olive oil
- 1 pound pasta of your choice
- To make the lemon caper sauce, drizzle 2 tabelspoons olive oil into a pan and add onion. Sauté for a few minutes until translucent. Add minced garlic and sauté for a few additional minutes (careful to not burn).
- Next, add chicken stock, lemon juice, and pinch of salt and pepper. Let simmer for 10 minutes.
- Lastly finish sauce with capers, butter and chopped fresh parsley. Taste for seasoning, add salt and pepper to your liking.
- To make the chicken, pat it dry with a paper towel and season both sides with salt and pepper.
- Prepare your dredging station - You will need three shallow bowls or containers to add the egg wash, flour and bread crumbs in.
- First, dip each chicken breast in the flour, then the egg, then the bread crumbs. Set aside until your ready to cook them.
- To cook the chicken, add enough olive oil to a large sauté pan until it covers the entire surface. Place pan over medium heat and let it heat up. Once it's hot, add chicken breasts and cook on each side for about 4 minutes. You may need to lower heat to prevent burning. Chicken should cook quickly since it was cut thin. Drain cooked chicken on a paper towel while you cook others.
- You can start to boil the pasta while the chicken is cooking. Boil according to package directions. Before you drain, reserve about 1/2 cup of the pasta water and set aside. You will add this to the pasta to help create a sauce.
- Once everything is done, Pour 3/4 of the lemon caper sauce and the pasta water over the pasta and stir. Serve the rest of the lemon caper sauce with your meal to spread over the chicken. Garnish with parsley and sprinkle with parmesan cheese.
This meal is fantastic. It's one of our favorites! It does require some work but to make this easier, prep everything ahead of time and have a plan for dredging and cooking the chicken. This will help it go quickly. Clean up as you go to make clean up easier at the end. This meal can be made ahead of time and reheated in a 350 degree oven until warm. You can also make the lemon caper sauce a day before to break up the cooking a little bit.