Chicken Piccata with Lemon Caper Sauce (Print Version)

Golden chicken cutlets in a bright lemon-caper sauce served over perfectly cooked pasta.

# What You'll Need:

→ Poultry

01 - 2 large boneless, skinless chicken breasts, sliced horizontally into thin cutlets
02 - Salt and freshly ground black pepper, to taste
03 - 1/2 cup all-purpose flour for dredging

→ Pasta

04 - 12 oz linguine or spaghetti

→ Sauce

05 - 3 tbsp olive oil
06 - 2 tbsp unsalted butter
07 - 3 cloves garlic, minced
08 - 1/2 cup dry white wine
09 - 3/4 cup low-sodium chicken broth
10 - 1/4 cup freshly squeezed lemon juice (about 2 lemons)
11 - 3 tbsp capers, drained
12 - 1/4 cup chopped fresh parsley
13 - 1/4 cup grated Parmesan cheese, plus more for serving
14 - Lemon slices for garnish (optional)

# How to Cook:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
02 - Slice chicken breasts in half horizontally to create thin cutlets. Season both sides generously with salt and pepper.
03 - Lightly coat chicken pieces in flour, shaking off any excess.
04 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken in batches for 3–4 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely with foil.
05 - Add remaining 1 tablespoon olive oil and 2 tablespoons butter to the same skillet. Sauté garlic for 30 seconds until fragrant.
06 - Pour in white wine, scraping up browned bits from the bottom. Simmer for 2 minutes.
07 - Stir in chicken broth, lemon juice, and capers. Simmer for 3–4 minutes until slightly reduced.
08 - Return chicken to the skillet and simmer for 2 minutes, spooning sauce over the top.
09 - Add drained pasta, parsley, and Parmesan to the skillet. Toss everything together, adding reserved pasta water as needed for a silky consistency. Serve immediately with extra Parmesan and lemon slices if desired.

# Expert Advice:

01 -
  • The sauce hits that perfect balance of tangy and rich that makes you pause between bites
  • It looks impressive on the plate but uses pantry staples you probably already have
  • Leftovers actually taste better the next day when the flavors really meld together
02 -
  • Dont skip the step of slicing the chicken horizontally—thick cutlets will dry out before the flour coating is properly golden
  • Let your pan get properly hot before adding the first piece of chicken or you will not get that restaurant-quality sear
  • The sauce will look thin when you first add the pasta but keep tossing and it will thicken up beautifully as the starch from the pasta gets incorporated
03 -
  • Pat the chicken completely dry before dredging or the flour will clump instead of creating an even coating
  • If your sauce seems too salty, add a splash more lemon juice or a pinch of sugar to balance it out

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