Chicken Piccata with Bucatini Pasta

Ingredients

• 2 large (about 1.5 lbs total) Chicken breasts (Boneless, skinless)
• to taste Salt (For seasoning chicken and pasta water)
• to taste Black pepper (Freshly ground preferred)
• 1/2 cup All-purpose flour (For dredging)
• 6 tablespoons Olive oil (Divided between chicken, pasta, and sauce)
• 12 ounces Bucatini pasta (Or any pasta shape)
• 6 cloves Garlic (Finely chopped, divided between pasta and sauce)
• 6 tablespoons Unsalted butter (Divided between pasta and sauce, cold for sauce)
• 1/2 teaspoon Red chili flakes (For pasta)
• 2 tablespoons Capers (Drained)
• 1 medium Shallots (Finely chopped)
• 1/3 cup Dry white wine (Optional, can use more lemon juice instead)
• 1/4 cup Lemon juice (Freshly squeezed preferred)
• 1 cup Chicken stock

Instructions

1. Prepare Chicken Breasts

   Trim excess fat from chicken breasts. Slice each breast in half horizontally to create four thin cutlets.

   Time: PT5M

2. Pound Chicken Thin

   Place each chicken cutlet between two sheets of plastic wrap. Use a large pot or meat mallet to pound to 1/4–1/3 inch thickness.

   Time: PT5M

3. Season and Flour Chicken

   Season both sides of chicken cutlets with salt and pepper. Sprinkle flour over both sides, shaking off excess.

   Time: PT3M

4. Pan-Fry Chicken

   Heat 3 tablespoons olive oil in a large skillet over medium-high heat for 30 seconds. Add chicken cutlets, laying them away from you. Fry 90 seconds per side until golden. Transfer to a wire rack.

   Time: PT8M

   Temperature: Medium-high heat

5. Boil Pasta

   Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon salt. Add bucatini and cook for 8 minutes (2 minutes less than package directions). Reserve 1 cup pasta water.

   Time: PT10M

   Temperature: Boiling

6. Prepare Pasta Sauce

   In a skillet over medium heat, add 2 tablespoons olive oil and 3 cloves chopped garlic. Sauté 2–3 minutes until fragrant. Add 2 tablespoons butter; melt. Add chili flakes, cook 30 seconds. Add drained pasta and toss. Add reserved pasta water as needed. Season with salt.

   Time: PT6M

   Temperature: Medium heat

7. Start Piccata Sauce

   In the same pan used for chicken, add 1 tablespoon olive oil over medium to medium-high heat. Add 3 cloves chopped garlic; sauté 90 seconds until lightly golden.

   Time: PT2M

   Temperature: Medium to medium-high heat

8. Add Capers and Shallots

   Add capers; cook 30 seconds. Add chopped shallot; cook another 30 seconds.

   Time: PT1M

9. Deglaze and Build Sauce

   Add white wine; simmer 1 minute. Add lemon juice and chicken stock. Simmer and reduce sauce by half (about 3–4 minutes).

   Time: PT5M

   Temperature: Simmer

10. Finish Sauce with Butter

    Lower heat. Whisk in 4 tablespoons cold butter, one cube at a time, until sauce is glossy and emulsified.

    Time: PT2M

    Temperature: Low heat

11. Warm Chicken in Sauce

    Return chicken cutlets to pan. Spoon sauce over and heat gently for 2 minutes.

    Time: PT2M

    Temperature: Low heat

12. Plate and Serve

    Twirl pasta onto plates. Top with chicken cutlets and spoon over plenty of sauce. Serve immediately.

    Time: PT1M

13. Cleanup

    Wash all used pans, utensils, cutting boards, and surfaces. Wipe down stovetop and counters.

    Time: PT15M

Nutrition Facts

Calories

600

Protein

38g

Carbohydrates

56g

Fat

24g

Fiber

3g

Ingredient Substitutions

• Instead of Chicken breasts: Chicken thighs (pounded thin)
• Instead of All-purpose flour: Gluten-free flour blend
• Instead of Olive oil: Vegetable oil (for frying)
• Instead of Bucatini pasta: Spaghetti, Fettuccine
• Instead of Garlic: Shallots (for sauce)
• Instead of Unsalted butter: Vegan butter
• Instead of Red chili flakes: Omit for less heat
• Instead of Capers: Green olives (chopped)
• Instead of Shallots: Yellow onion (finely chopped)
• Instead of Dry white wine: Chicken stock, More lemon juice
• Instead of Lemon juice: Bottled lemon juice
• Instead of Chicken stock: Vegetable stock

Equipment Needed

• Large skillet/frying pan
• Large pot
• Wire rack (optional)
• Tongs
• Whisk
• Knife
• Cutting board
• Plastic wrap (Saran Wrap)
• Large pot (for pounding chicken) (optional)
• Colander

Critical Steps — Do Not Skip

• Pounding chicken to the correct thinness (1/4–1/3 inch)
• Seasoning chicken directly before flouring
• Pan-frying chicken until just golden (do not overcook)
• Not burning the garlic in either sauce
• Reducing the piccata sauce by half before adding butter
• Whisking in cold butter off the heat to emulsify the sauce

Chef Tips from the Video

• Finishing pasta in the pan with sauce helps it absorb flavor.
• Use fresh lemon juice for the brightest flavor.
• If you don't have a wire rack, drain chicken on paper towels to keep it crisp.
• A splash of reserved pasta water helps loosen pasta and sauce if it thickens.

Troubleshooting

Storage

Refrigerator: Store chicken and pasta separately in airtight containers for up to 3 days.

Freezer: Chicken piccata (without pasta) can be frozen for up to 2 months. Thaw and reheat gently.

Room temperature: Do not leave out for more than 2 hours.

Make-Ahead Tips

• Chicken can be pounded and floured up to 4 hours ahead; refrigerate until ready to cook.
• Piccata sauce can be made ahead and reheated gently, but add butter just before serving for best texture.
• Pasta is best cooked fresh, but can be par-cooked and finished in sauce before serving.