Chicken Piccata with Spaghetti

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Piccata is just a fancy way to describe meat, in this case chicken, that is dredged in flour, browned, then served in a lemon, butter and caper sauce.

Time 55 mins
Servings 4
Difficulty Easy





  • cup All-purpose flour
  • To taste Black pepper, freshly ground
  • ½ tsp Paprika, sweet
  • 1 lb Chicken breast, boneless & skinless, cut in half lengthwise
  • 2 tbsp Olive oil , extra virgin
  • 1 clove Garlic, minced
  • 2 tbsp Butter


  • 1 cup White wine
  • cup Stock, chicken or vegetable
  • ¼ cup Lemon juice
  • 2 tbsp Capers
  • 2 tbsp Butter
  • 2 tbsp Parsley, chopped


  • For pasta water Salt
  • 1 lb Spaghetti


  • In a large bowl, combine flour, black pepper, and paprika.
  • Dredge chicken in flour mixture, coating evenly and shaking off excess flour mixture; set aside.
  • Heat olive oil in a skillet over medium-high heat; stir and cook the garlic until light brown, about 1 minute. Remove garlic and set aside.
  • Place butter and olive oil into the skillet. Add chicken and cook over medium-high heat until brown, about 5 minutes per side. Remove chicken from the pan and set aside.
  • Pour wine into skillet and bring to a boil over high heat, scraping browned pieces from the bottom and sides of the pan. Boil until reduced by half, about 5 minutes.
  • Whisk in stock, reserved garlic, lemon juice and capers. Cook for 5 minutes over medium-high heat. Stir in butter and parsley.
  • Fill a large pot with water, bring to a boil over high heat.
  • Return chicken to skillet and continue cooking over medium heat until sauce thickens, about 15 minutes.
  • When water comes to a boil, add salt and then pasta, and cook until just before al dente, about 4 to 5 minutes. Drain.
  • Remove chicken and reserve a few tablespoons of sauce and capers. Add pasta to skillet and toss to coat with sauce.
  • Serve chicken with pasta and drizzle with reserved sauce and capers.


  • You can serve the chicken with any long pasta noodle you wish, such as linguine, fettuccine or egg noodles. 
  • To slice your chicken breasts in half (butterflying), cut down the side, lengthwise, and open them like you’d open a book, then cut all the way through
  • We recommend using a dry white wine like Sauvignon Blanc 
  • This piccata sauce pairs very well with veal as well