Lemon Caper Chicken Piccata Spaghetti

• 8 oz spaghetti
• 2 boneless, skinless chicken breasts, pounded thin
• Salt and pepper
• 1/2 cup all-purpose flour
• 1/3 cup olive oil
• 1/4 cup unsalted butter
• 4 cloves garlic, minced
• 1/2 cup chicken stock
• 1/4 cup fresh lemon juice
• 2 tbsp capers
• 1/4 cup chopped fresh parsley
• Zest of one lemon

Steps

1. 1 Cook spaghetti according to package directions; reserve 1/2 cup pasta water and set aside.
2. 2 Season chicken with salt and pepper, then dredge in flour, shaking off excess.
3. 3 In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Cook chicken until golden brown on both sides, about 3 minutes per side. Remove and set aside.
4. 4 In the same skillet, add remaining olive oil, butter, and garlic. Sauté until fragrant, about 1 minute.
5. 5 Deglaze with chicken stock and lemon juice, scraping up any browned bits.
6. 6 Return chicken to the skillet, reduce heat to medium, and simmer for 5 minutes.
7. 7 Stir in capers, then toss in cooked spaghetti and a splash of pasta water if needed to loosen.
8. 8 Finish with parsley and lemon zest. Serve immediately.

Equipment

• Large skillet
• Tongs
• Chef's knife
• Cutting board
• Measuring cups and spoons

Variations

• Substitute shrimp for a lighter seafood twist.
• Add sun-dried tomatoes for extra flavor.

Substitutions

• If you're out of capers, use cornichons finely chopped.
• Substitute gluten-free flour if needed.

Pairings

• A glass of dry white wine like Pinot Grigio
• A side of roasted asparagus

Nutrition

Tips

• Pound the chicken breasts to an even thickness for uniform cooking.
• Use fresh lemon juice for the brightest flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or broth.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat with a little extra liquid to restore sauce consistency.

Serving Suggestions

• A crisp green salad
• Warm crusty bread

FAQ