BEST LEMON CHICKEN PICCATA PASTA
This is a deliciously elegant chicken and pasta recipe that is great for entertaining.
Servings 6 servings
Calories 727kcal
Ingredients
for the chicken
- 1 and ½ pounds chicken breasts boneless, skinless (approx 3 breasts)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon lemon pepper
- ½ teaspoon garlic powder
- ⅓ cup all-purpose flour
- 3 tablespoons olive oil
- 4 tablespoons capers drained and divided
- 3 tablespoons butter salted or unsalted
- 1 cup chicken broth
- 1 medium lemon zested and juiced (need 3T juice & 1T zest)
for the noodles
- 1 pound pasta any shape
- 4 tablespoons (¼ cup) butter salted
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 cup chicken broth
- 1 medium lemon zested and juiced (2 tsp zest, 2 T juice)
- ½ cup + more for top Parmigiana cheese fresh
- 1 tablespoon + more for top fresh parsley
Instructions
for the chicken
- Place the chicken breasts on a plate, in this case, I used a 9 by 9 pan. Keep the mess in one place. Using 2 forks, poke each breast 4 to 5 times. If your breasts are not the same thickness, look into the notes for my quick fix.
- Season the chicken with salt, pepper, lemon pepper, and garlic powder, on both sides. Take the flour and sprinkle over the chicken, to coat. Flip the chicken and coat the other side with flour as well. If you don’t want to sprinkle the flour into the pan or plate, you can use a bowl, big enough to put the chicken breast in it, and drench it with flour on both sides.
- Heat a pan, I used a 12-inch pan, over medium heat. Pour olive oil, once the oil is hot enough, you will see a light shimmer, place the chicken breasts in the pan. Cook the chicken for 6 minutes on one side and 3 minutes on the other, or until the internal temperature reaches 165°F
- Remove the chicken from the pan and place it on a plate. Set aside.
- Still on medium heat, add 1 tablespoon of capers, with a fork, smash them, and heat for 20 seconds. Add the butter and melt completely, stirring Once the butter is completely melted add the capers, chicken stock, lemon juice, and lemon zest.
- Mix well making sure you are releasing all the crumbs on the side and in the bottom of the pan. Bring to a boil for 2 to 3 minutes.
- Place the chicken back in the pan for 2 to 3 minutes until it is heated through. Remove from the pan and serve and enjoy.
for the noodles
- Cook your pasta according to the directions on the box.
- In a large pan, over medium, melt the butter Once the butter is melted, add the salt, garlic powder, and ground pepper. Mix well.
- Add the chicken broth, lemon zest, and lemon juice. Stir and bring to a low boil. (You will have boiling bubbles on the side of the pan)
- Add in the fresh grated Parmigianino, and dry parsley, and mix well.
- If your pasta is done cooking, add the cooked pasta to the sauce and mix to coat the pasta with the lemon butter sauce.
- Serve and enjoy!
Nutrition
Calories: 727kcal | Carbohydrates: 68g | Protein: 44g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 102mg | Sodium: 1161mg | Potassium: 744mg | Fiber: 4g | Sugar: 4g | Vitamin A: 732IU | Vitamin C: 13mg | Calcium: 274mg | Iron: 2mg
