Light Chicken Piccata with Linguine
Elevate your weeknight dinner with this Light Chicken Piccata with Linguine, a mouthwatering blend of tender, golden-brown chicken breasts, tangy lemon-caper sauce, and perfectly al dente pasta. This lighter take on the classic Italian-American dish swaps heavy ingredients for a refreshingly vibrant flavor combination that doesn’t skimp on taste. Featuring a delicate balance of zesty lemon juice, rich chicken broth, and briny capers, this 40-minute recipe is both easy to prepare and irresistibly elegant. Serve this impressive dish with a sprinkle of fresh parsley and a garnish of lemon slices for a restaurant-worthy presentation that will delight your family or wow your dinner guests. Perfect for pasta lovers seeking a healthier twist, this chicken piccata pairs beautifully with a crisp green salad or a glass of white wine for a truly satisfying meal.
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup chicken broth
- 0.25 cup lemon juice
- 2 tablespoons capers
- 8 ounces linguine
- 2 tablespoons fresh parsley (chopped)
- 4 pieces lemon slices (for garnish)
- 4 quarts water
- 1 tablespoon salt (for pasta water)
Instructions
Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt to the water and cook the linguine according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining. Set cooked linguine aside.
Place the chicken breasts between two sheets of plastic wrap. Pound them with a meat mallet or rolling pin until they are about 1/2 inch thick. Season both sides of the chicken with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Place the flour on a plate and dredge each chicken breast in the flour, shaking off any excess.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, reduce the heat to medium and add 2 tablespoons of unsalted butter. Once melted, pour in 1 cup of chicken broth and 1/4 cup of freshly squeezed lemon juice. Stir to combine.
Add 2 tablespoons of capers to the sauce and simmer for 3-4 minutes, allowing the flavors to meld and the sauce to reduce slightly.
Return the cooked chicken breasts to the skillet, spooning the sauce over them. Let the chicken warm through for 2-3 minutes.
Toss the cooked linguine with the reserved pasta water (if needed) to loosen it and arrange it on plates.
Serve the chicken piccata over the linguine, spooning extra sauce over the top. Garnish with chopped parsley and lemon slices. Enjoy!
Nutrition Facts
Calories |
1535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 348 mg | 116% | |
| Sodium | 10305 mg | 448% | |
| Total Carbohydrate | 101.2 g | 37% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 4.0 g | ||
| Protein | 127.5 g | 255% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 342 mg | 26% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 536 mg | 11% | |
*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.
