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–+ servings

Chicken Piccata With Garlic Lemon Caper Sauce Over Linguini

Quick weeknight chicken piccata with thin, golden chicken cutlets and a bright garlic-lemon butter sauce with briny capers, served over linguini.
Amanda
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Serving Size 4 servings

Equipment

  • Large skillet or sauté pan (12-inch)
  • Meat mallet or rolling pin
  • Shallow plates for dredging
  • Tongs
  • Whisk or wooden spoon
  • cutting board
  • Chef’s knife
  • Large pot
  • Colander
  • Pasta tongs or fork

Ingredients

  • 2 boneless skinless chicken breasts large; pounded to 1/4-inch thickness
  • 1/2 cup all-purpose flour for dredging
  • 1/2 tsp kosher salt plus more to taste
  • 1/2 tsp black pepper to taste
  • 3 tbsp olive oil
  • 2 tbsp unsalted butter for pan-frying chicken
  • 4 cloves garlic minced
  • 1 cup chicken broth low-sodium if possible
  • 1/3 cup fresh lemon juice about 2 lemons
  • 1 tsp lemon zest
  • 3 tbsp capers drained
  • 3 tbsp unsalted butter to finish the sauce
  • 2 tbsp fresh parsley chopped
  • 8 oz linguini or angel hair

Instructions

  • Bring a large pot of salted water to a boil for the linguini.
  • Slice each chicken breast in half horizontally (if very thick), then pound to about 1/4-inch thickness between sheets of plastic wrap. Season both sides with salt and pepper.
  • Place flour in a shallow dish. Dredge the chicken in flour, shaking off excess.
  • Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add chicken and cook 3–4 minutes per side, until golden and the thickest part reaches 165°F/74°C. Transfer to a plate.
  • Reduce heat to medium. Add garlic and cook about 30 seconds, just until fragrant.
  • Add chicken broth, lemon juice, and lemon zest. Scrape up browned bits, then simmer 2–3 minutes to reduce slightly. Stir in capers.
  • Whisk in the remaining 3 tablespoons butter until the sauce looks glossy. Return chicken to the skillet and spoon sauce over top. Simmer 1–2 minutes to warm through and meld flavors.
  • Meanwhile, cook linguini until al dente, then drain. Serve chicken over linguini, spoon sauce on top, and finish with chopped parsley.

Notes

Make-ahead & storage: Store leftovers in an airtight container in the fridge for up to 3 days. Rewarm gently on the stove over low heat (add a splash of broth if the sauce tightens). Avoid freezing—cream/butter sauces can separate after thawing.
Tips: Thin chicken cooks quickly and stays juicy. Fresh lemon juice tastes brighter than bottled. For extra depth, swap up to 1/2 cup of the broth for dry white wine.

Nutrition

Calories: 750kcal | Protein: 61.7g | Saturated Fat: 12.5g | Cholesterol: 183mg | Sodium: 526mg