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Easy Skillet Chicken Piccata Recipe with Lemon Butter Angel Hair Pasta

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A quick and easy skillet chicken piccata with a tangy lemon butter sauce served over delicate angel hair pasta. Perfect for busy weeknights, this dish is flavorful, tender, and satisfying.

Ingredients

Scale
  • 1 to 1½ pounds boneless, skinless chicken breasts (450-680g)
  • ½ cup all-purpose flour (60g), or gluten-free flour
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil (extra virgin preferred)
  • 4 tablespoons unsalted butter (about 60g)
  • 2 cloves garlic, minced
  • ½ cup dry white wine or chicken broth (120ml)
  • Juice of 1 large lemon (about 3 tablespoons or 45ml)
  • 2 tablespoons capers, drained
  • 2 tablespoons fresh parsley, chopped
  • 8 ounces angel hair pasta (225g), cooked al dente

Instructions

  1. Pat chicken breasts dry and slice each horizontally to create two thinner cutlets about ½ inch thick. Season both sides with salt and pepper.
  2. Place flour in a shallow dish and lightly coat each chicken piece, shaking off excess.
  3. Bring a large pot of salted water to a boil. Cook angel hair pasta according to package instructions (2-3 minutes) until al dente. Drain and reserve ½ cup pasta water.
  4. Heat olive oil in a large skillet over medium-high heat. Cook chicken cutlets 3-4 minutes per side until golden and cooked through (165°F internal temperature). Remove and tent with foil.
  5. Reduce heat to medium. Add butter to skillet and melt. Add minced garlic and sauté 30 seconds until fragrant.
  6. Pour in white wine or chicken broth, scraping up browned bits. Simmer and reduce by half, about 3 minutes.
  7. Stir in lemon juice and capers. Let sauce bubble gently for 1-2 minutes.
  8. Return chicken to skillet, spoon sauce over. Add cooked pasta and toss gently to coat. Add reserved pasta water as needed to adjust sauce consistency.
  9. Sprinkle chopped parsley over the dish and serve immediately.

Notes

Use olive oil and butter together to get a golden crust without burning butter. Cook chicken in batches to avoid overcrowding. Use fresh lemon juice for best flavor. Scrape browned bits from pan for extra sauce flavor. Adjust sauce thickness with reserved pasta water. For dairy-free, substitute butter with olive oil or dairy-free butter and skip cream. For low-carb, substitute pasta with zucchini noodles or spaghetti squash.

Nutrition

Keywords: chicken piccata, lemon butter sauce, angel hair pasta, quick dinner, easy chicken recipe, skillet chicken, weeknight meal

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