Chicken Piccata and Creamy Lemon Pasta - A Delicious and Filling Meal Everyone Will Love!

Ingredients

• 2 breasts Chicken Breast (boneless, skinless; butterflied and cut into 4 cutlets)
• to taste pinch Salt (for seasoning the cutlets)
• to taste pinch Black Pepper (freshly ground if possible)
• to taste pinch Garlic Powder (optional, for extra garlic flavor on the chicken)
• 1 cup All-Purpose Flour (for dredging the chicken cutlets)
• 8 tablespoons Unsalted Butter (divided: 4 Tbsp for frying, 4 Tbsp for sauce)
• 2 tablespoons Olive Oil (for frying the chicken)
• 2 cups Chicken Broth (low‑sodium preferred; ½ cup for piccata sauce, 1½ cups for pasta sauce)
• 1 whole Lemon (zested and juiced; 2 Tbsp juice for piccata sauce, 1½ Tbsp for pasta)
• 3 tablespoons Capers (rinsed; 2 Tbsp for piccata sauce, 1 Tbsp for pasta sauce)
• 1 cup Heavy Whipping Cream (for the piccata sauce)
• 0.75 cup Parmesan Cheese (freshly grated; part for pasta, part for garnish)
• 2 tablespoons Fresh Parsley (chopped, for garnish)
• 8 oz Angel Hair Pasta (dry; cooks quickly and absorbs sauce well)
• 4 teaspoons Garlic (fresh, minced)
• 1 cup Half‑and‑Half (for the creamy lemon pasta sauce)

Instructions

1. Butterfly and Cut Chicken

   Place each chicken breast on a cutting board, slice horizontally through the middle without cutting all the way through, then open like a book to create two thin cutlets per breast.

   Time: PT5M

2. Season and Dredge

   Season both sides of all four cutlets with salt, pepper, and garlic powder. Then place flour in a shallow dish and coat each cutlet, pressing lightly so the flour adheres fully.

   Time: PT3M

3. Heat Skillet

   Add 2 Tbsp olive oil and 4 Tbsp butter to the large skillet over medium‑high heat. Allow the butter to melt and the oil to shimmer.

   Time: PT2M

   Temperature: Medium‑High

4. Fry Chicken Cutlets

   Working in two batches, place two cutlets in the hot skillet. Cook 4‑5 minutes per side until golden brown. Transfer to a plate and repeat with the remaining cutlets.

   Time: PT20M

   Temperature: Medium‑High

5. Zest and Juice Lemon

   Using a zester, remove only the bright yellow zest from the lemon, avoiding the white pith. Cut the lemon in half and juice, measuring 2 Tbsp for the sauce and reserving the remaining juice for the pasta.

   Time: PT5M

6. Make Piccata Sauce

   With the skillet off the heat, add the remaining 4 Tbsp butter. Stir in ½ cup chicken broth, lemon zest, 2 Tbsp lemon juice, and 2 Tbsp capers. Return the skillet to medium heat, whisk in 1 cup heavy cream, and simmer gently until the sauce thickens, about 5‑6 minutes.

   Time: PT8M

   Temperature: Medium

7. Return Chicken to Sauce

   Nestle the fried chicken cutlets back into the skillet, spoon some sauce over them, and let them warm through on low heat while you prepare the pasta (about 5 minutes).

   Time: PT5M

   Temperature: Low

8. Cook Angel Hair Pasta

   Bring a large pot of salted water to a rolling boil. Add 8 oz angel hair pasta and cook 4‑5 minutes, stirring every 30 seconds, until al dente.

   Time: PT10M

   Temperature: 212°F

9. Prepare Creamy Lemon Pasta Sauce

   In a clean saucepan, melt 3 Tbsp butter over medium heat. Add 4 tsp minced garlic and sauté 1 minute until fragrant. Stir in 1½ cups chicken broth, 1 Tbsp capers, and 1 cup half‑and‑half. Bring to a gentle boil, then whisk in ½ cup grated Parmesan until melted. Finish with 1½ Tbsp reserved lemon juice and a splash of reserved pasta water if needed.

   Time: PT8M

   Temperature: Medium

10. Combine Pasta and Sauce

    Drain the angel hair pasta and add it directly to the saucepan with the creamy lemon sauce. Toss to coat evenly.

    Time: PT3M

11. Plate and Garnish

    Place a generous serving of creamy lemon pasta on each plate, top with a chicken cutlet, and spoon extra sauce over the chicken. Garnish with chopped parsley and a sprinkle of fresh Parmesan.

    Time: PT3M

Nutrition Facts

Calories

560

Protein

35g

Carbohydrates

45g

Fat

25g

Fiber

2g