Chicken Piccata with Angel Hair Pasta
Elevate your weeknight dinner routine with this irresistible Chicken Piccata with Angel Hair Pasta recipe, a perfect medley of tender chicken cutlets and delicate pasta coated in a tangy, buttery lemon-caper sauce. This Italian-American classic starts with golden, pan-seared chicken that’s simmered in a luxurious sauce infused with dry white wine, garlic, and fresh lemon juice for a bold burst of flavor. Served atop perfectly al dente angel hair pasta, this dish comes together in just 35 minutes, making it ideal for dinner parties or quick family meals. Garnished with fresh parsley, each bite strikes the perfect balance of savory, zesty, and fresh. Whether you're craving a light, elegant meal or searching for a comforting pasta dish, Chicken Piccata with Angel Hair Pasta delivers it all.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves Garlic, minced
- 1 cup Chicken broth
- 0.5 cup Dry white wine
- 3 tablespoons Lemon juice
- 2 tablespoons Capers, drained
- 2 tablespoons Parsley, chopped
- 8 ounces Angel hair pasta
- as needed Water (for boiling pasta)
- 1 tablespoon Salt (for pasta water)
Instructions
Slice each chicken breast horizontally to create two thin cutlets. Season both sides with salt and pepper.
Place the flour in a shallow dish and dredge each chicken cutlet, shaking off excess flour.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken cutlets and cook for 3-4 minutes per side, or until golden brown and cooked through. Transfer to a plate and set aside.
In the same skillet, reduce heat to medium and add 1 tablespoon of olive oil and the butter. Once melted, add the minced garlic and sauté for 1 minute until fragrant.
Deglaze the pan by pouring in the chicken broth and white wine, scraping the bottom of the skillet to release any flavorful browned bits. Let the mixture simmer for 3-4 minutes to reduce slightly.
Stir in the lemon juice and capers, then return the chicken cutlets to the skillet. Simmer for another 3 minutes, spooning the sauce over the chicken to coat.
Meanwhile, bring a large pot of water to a boil. Add 1 tablespoon of salt and the angel hair pasta. Cook according to package instructions (usually 3-4 minutes) until al dente. Drain and set aside.
Serve the chicken over the cooked pasta. Spoon the sauce generously over both and garnish with chopped parsley. Serve immediately.
Nutrition Facts
Calories |
466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 25% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 2208 mg | 96% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 1.4 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 35 mg | 3% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 371 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
