Chicken Piccata with Summer Vegetable Pasta
Brighten up your dinner table with this vibrant and flavorful Chicken Piccata with Summer Vegetable Pasta! This recipe combines tender, golden chicken breasts bathed in a tangy lemon-butter-caper sauce with a light and colorful medley of sautéed zucchini, yellow squash, and cherry tomatoes tossed with al dente spaghetti. Fresh basil and a sprinkle of Parmesan cheese bring a fragrant, herbaceous finish to this effortlessly elegant dish. Perfectly balanced with zesty, savory, and fresh flavors, this meal is a celebration of seasonal vegetables and classic Italian-inspired cooking. Ready in under 45 minutes, it’s an ideal weeknight dinner or an impressive option for entertaining guests.
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Recipe Information
Ingredients
- 4 pieces (boneless, skinless) Chicken breasts
- 0.5 cup All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 tablespoons Olive oil
- 2 tablespoons Butter
- 3 cloves (minced) Garlic
- 0.25 cup (freshly squeezed) Lemon juice
- 0.5 cup Chicken broth
- 2 tablespoons (drained) Capers
- 12 ounces Spaghetti
- 1 medium (spiralized or thinly sliced) Zucchini
- 1 cup (halved) Cherry tomatoes
- 1 medium (spiralized or thinly sliced) Yellow squash
- 0.25 cup (fresh, chopped) Basil leaves
- 0.5 cup (grated) Parmesan cheese
Instructions
Prepare the chicken by placing each breast between two sheets of plastic wrap. Pound them to an even 1/2-inch thickness using a meat mallet or rolling pin.
Combine the flour, salt, and black pepper on a plate. Dredge each chicken breast in the flour, shaking off any excess.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden and fully cooked. Transfer to a plate and keep warm.
In the same skillet, reduce heat to medium. Add 1 tablespoon of butter and the minced garlic. Cook for 1 minute until fragrant.
Add the lemon juice, chicken broth, and capers to the skillet, scraping the bottom to deglaze the pan. Simmer the sauce for 3-4 minutes until slightly reduced. Stir in the remaining 1 tablespoon of butter and return the chicken to the skillet to heat through.
While preparing the chicken, cook the spaghetti according to package instructions. Reserve 1/2 cup of the pasta water before draining.
In a separate large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the zucchini, yellow squash, and cherry tomatoes. Cook for 4-5 minutes until just tender.
Toss the cooked spaghetti with the sautéed vegetables, fresh basil, reserved pasta water, and 1/4 cup of Parmesan cheese. Season with salt and pepper to taste.
To serve, divide the pasta between plates. Top each serving with a chicken breast, spoon the piccata sauce over the top, and garnish with extra Parmesan cheese and fresh basil if desired.
Nutrition Facts
Calories |
702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 925 mg | 40% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 3.8 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 847 mg | 18% | |
*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.
