Light, zesty, and full of flavor, this Chicken Piccata with Angel Hair is the perfect weeknight meal. Tender chicken breasts are seared to perfection and served over delicate pasta, all coated in a rich, lemony caper sauce. It’s simple, elegant, and ready in under 30 minutes.
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The recipe:
Halve and pound chicken breasts to even thickness for quicker cooking.
Season lightly with salt and pepper. Dredge each side in flour, shaking off any excess.
Heat olive oil in a large skillet over medium heat until shimmering. Cook chicken for 3-4 minutes per side until golden brown and cooked through. Remove and set aside.
While the chicken cooks, bring a large pot of salted water to a boil.
Cook angel hair pasta until al dente (usually about 3-4 minutes). Drain, toss with a drizzle of olive oil, and set aside.
Reduce skillet heat to low.Optional: remove any overly charred bits from the pan.
Add butter, onion/shallot, and garlic. Sauté for 1-2 minutes until fragrant. Pour in chicken broth (or wine), lemon juice, and capers. Simmer for 2-3 minutes.
Stir in heavy cream, whisking until smooth. If the sauce needs thickening, whisk in 1-2 teaspoons of flour (mixed with a little water to form a slurry) and simmer until it reaches the desired consistency. Season with salt and pepper to taste.
Return the chicken to the skillet, simmering for an additional 3-4 minutes to heat through and absorb flavors.
Toss the cooked pasta with a bit of olive oil, salt, and pepper.
Plate the pasta, top with chicken, and spoon the sauce over. Garnish with chopped parsley, Parmesan, and lemon slices.
Chicken Piccata with Angel Hair
Ingredients
- 2 chicken breasts halved and pounded to even thickness
- 1/4 cup flour for dredging
- Salt & pepper to taste
- 1-2 teaspoons flour to add to sauce to thicken
- 2 tablespoons olive oil plus more for pasta
- 4 tablespoons salted butter
- 5-7 cloves garlic minced
- 1 small onion or shallot finely diced
- 1/4 cup capers with the juice
- Juice of 1 lemon plus extra slices for garnish
- 1/2 cup chicken broth or white wine
- 1/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 8 oz angel hair pasta
- Fresh parsley chopped (optional, for garnish)
Instructions
- Halve and pound chicken breasts to even thickness for quicker cooking.
- Season lightly with salt and pepper.
- Dredge each side in flour, shaking off any excess.
- Heat olive oil in a large skillet over medium heat until shimmering.
- Cook chicken for 3-4 minutes per side until golden brown and cooked through. Remove and set aside.
- While the chicken cooks, bring a large pot of salted water to a boil.
- Cook angel hair pasta until al dente (usually about 3-4 minutes). Drain, toss with a drizzle of olive oil, and set aside.
- Reduce skillet heat to low. Optional: remove any overly charred bits from the pan.
- Add butter, onion/shallot, and garlic. Sauté for 1-2 minutes until fragrant. Pour in chicken broth (or wine), lemon juice, and capers. Simmer for 2-3 minutes.
- Stir in heavy cream, whisking until smooth. If the sauce needs thickening, whisk in 1-2 teaspoons of flour (mixed with a little water to form a slurry) and simmer until it reaches the desired consistency. Season with salt and pepper to taste.
- Return the chicken to the skillet, simmering for an additional 3-4 minutes to heat through and absorb flavors.
- Toss the cooked pasta with a bit of olive oil, salt, and pepper.
- Plate the pasta, top with chicken, and spoon the sauce over.
- Garnish with chopped parsley, Parmesan, and lemon slices.
Video
Notes
- For extra brightness, add a final squeeze of lemon just before serving.
- Adjust the sauce consistency with a bit more broth if needed.
- Serve with a side of roasted veggies or a crisp green salad for a full meal.
