– **Title**: Chicken Piccata Pasta
– **Ingredients**:
– 8 oz spaghetti or fettuccine
– 2 boneless, skinless chicken breasts (about 1 lb)
– Salt and pepper to taste
– 1/2 cup all-purpose flour (for dredging)
– 3 tbsp olive oil
– 3 tbsp unsalted butter
– 2 cloves garlic, minced
– 1/2 cup dry white wine (such as Sauvignon Blanc)
– 1/2 cup chicken broth
– 1/4 cup fresh lemon juice (about 2 lemons)
– 1/4 cup capers, rinsed and drained
– 1/4 cup fresh parsley, chopped (for garnish)
– Lemon slices (for garnish)
– **Instructions**:
1. Begin by cooking the pasta according to package instructions in a large pot of salted boiling water. Drain and set aside, reserving about 1/2 cup of the pasta water.
2. While the pasta is cooking, prepare the chicken. Season both sides of the chicken breasts with salt and pepper. Dredge the chicken breasts in flour, shaking off any excess.
3. In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Once the butter has melted and the oil is hot, add the chicken breasts. Cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
5. Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Allow the wine to simmer and reduce by half, about 2-3 minutes.
6. Add the chicken broth, lemon juice, and capers to the skillet. Let it simmer for another 2-3 minutes to meld the flavors together.
7. Slice the cooked chicken and return it to the skillet, tossing it in the sauce. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
8. Add the cooked pasta to the skillet and gently toss everything together, ensuring the pasta is well coated with the sauce.
9. Stir in the remaining 2 tablespoons of butter until melted. Adjust seasoning with salt and pepper if needed.
10. Serve immediately, garnished with fresh parsley and lemon slices. Enjoy!
Key Ingredients & Substitutions
Chicken Breasts: Skinless, boneless chicken breasts work well for this dish. If you’re looking for a leaner option, turkey cutlets are a great substitute. They cook quickly and have a similar texture!
All-Purpose Flour: Flour is used for dredging to create a nice crust. If you need a gluten-free option, try using rice flour or chickpea flour. Both give good results and are easy to find!
Olive Oil and Butter: This combination adds rich flavor. If you want a lighter option, you could use just olive oil. Or, for a dairy-free version, use coconut oil, though this will give a hint of sweetness which can be nice!
White Wine: The wine enhances the sauce, but you can skip it. Substitute with more chicken broth or a splash of vinegar for acidity. I often use a bit of white grape juice for sweetness if I don’t have wine on hand!
Capers: These tiny bursts of flavor are essential for piccata. If you can’t find them, try using minced olives for a briny kick. They won’t be exactly the same, but they work in a pinch!
How Do You Perfectly Sear Chicken for This Recipe?
Searing chicken is key to getting a golden crust and locking in moisture. Here’s how to do it right:
- First, make sure your skillet is hot before adding the chicken. This helps achieve that beautiful golden color.
- Don’t overcrowd the pan! Cook one or two breasts at a time, giving them space to brown properly.
- Only flip the chicken once during cooking. This allows each side to develop a nice, crispy crust.
This method not only enhances flavor but also makes for an impressive presentation. Enjoy your cooking!
How to Make Chicken Piccata Pasta
Ingredients You’ll Need:
For the Chicken:
- 2 chicken breasts
- Salt and pepper to taste
- 1/2 cup all-purpose flour (for dredging)
- 2 tablespoons olive oil
- 2 tablespoons butter
For the Sauce:
- 1/2 cup chicken broth
- 1/2 cup white wine (optional)
- Juice of 1 lemon
- 2 tablespoons capers, drained
For the Pasta:
- 8 ounces spaghetti or any pasta of choice
- Fresh parsley, chopped (for garnish)
- Thin slices of lemon (for garnish)
- Freshly grated Parmesan cheese (for serving)
How Much Time Will You Need?
This Chicken Piccata Pasta recipe takes about 30 minutes in total. You’ll spend around 10 minutes prepping and cooking the chicken and sauce while the pasta boils. It’s a quick and tasty dish that’s perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a pot of salted water to a boil. Once it’s boiling, add the spaghetti and cook it according to the package instructions until al dente. Remember to reserve about 1/2 cup of the pasta water before draining the pasta. Set the drained pasta aside while you prepare the chicken.
2. Prepare the Chicken:
While your pasta is cooking, grab the chicken breasts and season them with a sprinkle of salt and pepper. Dredge each breast in the flour, making sure to shake off any excess flour. This will help create a nice crust when you cook them!
3. Sear the Chicken:
In a large skillet, heat the olive oil and butter over medium-high heat. Once it’s hot and bubbly, add the chicken breasts. Cook for about 4-5 minutes on each side, until they are golden brown and cooked through. Then, remove the chicken from the skillet and set it on a plate to keep it warm.
4. Make the Sauce:
Using the same skillet (to keep all those tasty flavors!), pour in the chicken broth, white wine (if you’re using it), lemon juice, and capers. Bring the mixture to a boil, scraping up any delicious browned bits from the bottom of the skillet. Reduce the heat and let it simmer for a few minutes until it thickens slightly.
5. Combine Pasta and Sauce:
Now it’s time to add the drained spaghetti to the skillet with the sauce. Gently toss it to coat the pasta evenly with that zesty sauce. If it looks a bit dry, just stir in some of the reserved pasta water until you reach your desired consistency.
6. Serve:
Slice the cooked chicken into nice strips and place it over the pasta. Finish it off with a sprinkle of fresh parsley, a few thin slices of lemon, and a generous amount of freshly grated Parmesan cheese. It will look and smell amazing!
7. Enjoy:
Now serve your Chicken Piccata Pasta warm and enjoy every delicious bite filled with bright flavors. It’s a delightful dish that’s sure to impress!
Can I Substitute the White Wine?
Absolutely! If you prefer not to use white wine, you can substitute it with an equal amount of chicken broth or vegetable broth. For a non-alcoholic option, a little extra lemon juice or vinegar can also add acidity and enhance the flavor without the alcohol.
Can I Use Different Pasta?
Yes, feel free to use any pasta shape you like! While spaghetti is traditional, fettuccine, penne, or even gluten-free pasta will work well. Just be sure to adjust the cooking time according to the type of pasta you choose.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove over low heat, adding a splash of chicken broth or water if the pasta seems dry. This will help to revive the creamy texture of the sauce.
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the sauce in advance and store it in the refrigerator for up to 2 days. Just cook the chicken and pasta fresh when you’re ready to serve for the best texture and flavor. If the sauce thickens too much in the fridge, simply add a bit of reserved pasta water when reheating!
