Chicken Piccata with Lemon Butter Sauce and Angel Hair Pasta
Updated: 4 days ago
I have a great deal of affection for chicken piccata.
Not because it's particularly complicated. Quite the opposite, in fact. It's one of those dishes that manages to taste rather sophisticated while requiring very little effort.
A few chicken breasts, a lemon, some butter, a handful of capers, and a frying pan.
That's most of the shopping done.
TIME 35 to 40 minutes | SERVES 4 | LEVEL Easy |
BEFORE YOU START Piccata is a classic pan sauce, finished with cold butter, and the chicken is sliced into thin cutlets first. Both are covered in my Kitchen School, and each lesson takes about five minutes to read. |
Why You'll Love It
SILKY LEMON BUTTER Glossy and bright, with no cream needed | TENDER THIN CUTLETS Lightly floured and golden in minutes |
CARAMELISED LEMON Softer, sweeter slices cooked in the pan | UNDER 40 MINUTES A weeknight supper that feels special |
Tested in my kitchen · As seen on TODAY and The Tonight Show · Parade magazine's chef for 10 years · About Chef Jon → |
Chicken Piccata with Lemon Butter Sauce and Angel Hair Pasta
Serves 4 | Prep: 15 minutes | Cook: 20 to 25 minutes | Total: 35 to 40 minutes
Ingredients
For the Chicken
4 boneless, skinless chicken breasts, about 6 ounces (170 g) each
½ teaspoon fine sea salt
½ teaspoon freshly ground black pepper
½ cup (60 g) all-purpose flour, for lightly coating the chicken
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
For the Lemon Butter Sauce
1 small shallot, finely chopped
1 lemon, half thinly sliced with seeds removed, and half juiced
⅓ cup (80 ml) dry white wine
¾ cup (180 ml) low sodium chicken stock
2 tablespoons capers, drained
3 tablespoons cold unsalted butter, cut into small cubes
2 tablespoons finely chopped fresh Italian parsley
Fine sea salt and freshly ground black pepper, to taste
For the Angel Hair Pasta
10½ ounces (300 g) dried angel hair pasta
Salt, for the pasta cooking water
½ cup (120 ml) reserved pasta cooking water, as needed
Additional fresh parsley, optional
Instructions
STEP 1 OF 11
Make the cutlets
Place the chicken breasts on a chopping board. Using a sharp knife, slice each breast horizontally into two thinner cutlets.
Place the cutlets between two sheets of parchment paper and gently pound to an even thickness of approximately ⅜ inch (1 cm).
STEP 2 OF 11
Season and flour
Season both sides of the chicken with salt and freshly ground black pepper.
Place the flour in a shallow dish. Lightly coat each chicken cutlet, shaking off any excess flour.
Chef Jon's tip: keep the flour coating light. We're not making fried chicken, just a delicate golden surface that helps the sauce cling. |
STEP 3 OF 11
Brown the chicken
Heat the olive oil and 2 tablespoons of butter in a large frying pan over medium high heat.
Working in batches to avoid overcrowding the pan, add the chicken cutlets and cook for approximately 3 minutes on each side, until golden and cooked through. The thickest part should reach an internal temperature of 165°F (74°C).
Transfer the chicken to a warm plate and cover loosely while preparing the sauce.
You'll know it's right when the cutlets are golden on both sides and the thickest part reads 165°F (74°C). |
STEP 4 OF 11
Caramelise the shallot and lemon
Reduce the heat to medium. Add the finely chopped shallot and lemon slices to the same pan. Cook for approximately 2 to 3 minutes, stirring gently, until the shallot softens and the lemon slices begin to caramelise around the edges.
You'll know it's right when the lemon slices are turning golden at the edges and the kitchen smells of citrus. |
STEP 5 OF 11
Deglaze with wine
Pour in the white wine, scraping the bottom of the pan with a wooden spoon to release the browned bits left behind by the chicken.
Allow the wine to simmer for approximately 2 minutes, until reduced by about half.
STEP 6 OF 11
Add the stock, capers and lemon
Add the chicken stock and bring to a gentle simmer. Cook for approximately 3 to 4 minutes, until the liquid has reduced slightly.
Stir in the capers and approximately 1 tablespoon of fresh lemon juice.
STEP 7 OF 11
Cook the angel hair
While the sauce reduces, bring a large pot of generously salted water to a boil. Add the angel hair pasta and cook according to the package instructions, usually approximately 2 to 4 minutes, until just al dente.
Before draining, reserve approximately ½ cup (120 ml) of the pasta cooking water. Drain the pasta and keep it warm.
Chef Jon's tip: angel hair goes from tender to soft remarkably quickly. Start tasting a minute before the package time. |
STEP 8 OF 11
Whisk in the cold butter
Reduce the heat beneath the sauce to very low. Add the cold butter a few cubes at a time, whisking gently until each addition melts into the sauce before adding more.
Once the butter has been incorporated, remove the pan from the heat. Taste and adjust the seasoning with salt, pepper, and additional lemon juice if needed.
You'll know it's right when the sauce is glossy, silky and lightly coats the back of a spoon. |
If something's off: if the sauce looks greasy or starts to separate, take it off the heat and whisk in a splash of pasta water or stock. |
STEP 9 OF 11
Dress the pasta
Spoon a few tablespoons of the lemon butter sauce over the angel hair pasta, adding a small splash of reserved pasta water. Toss gently until the strands are lightly coated.
STEP 10 OF 11
Coat the chicken
Return the chicken cutlets briefly to the pan, turning gently to coat them in the remaining warm sauce.
STEP 11 OF 11
Plate and serve
Divide the angel hair pasta between four warm plates. Arrange the golden chicken cutlets over the pasta.
Spoon the remaining lemon butter sauce and capers over the chicken. Scatter with fresh parsley and serve immediately.
Tips & Chef's Notes
Slice and pound the chicken to an even thickness so it cooks quickly and stays tender.
Brown the chicken in batches so it colours rather than steams.
Use capers packed in brine, drained, and taste before adding extra salt.
Never let the sauce boil once the butter has gone in.
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Key Ingredients
Chicken Breasts: Sliced into thin cutlets and pounded evenly so they cook quickly.
Lemon: Half sliced and caramelised in the pan, half squeezed into the sauce.
Capers: Little bursts of salty, tangy sharpness.
Cold Butter: Whisked in at the end for a glossy, silky sauce.
Dry White Wine: Acidity, gentle fruitiness, and help lifting the browned bits.
Shallot: Mild sweetness at the base of the sauce.
Angel Hair Pasta: Delicate strands that suit a light lemon butter sauce.
What Makes a Good Chicken Piccata?
For me, chicken piccata is all about balance.
The lemon should be bright without making your eyes water. The butter should give the sauce richness without making it feel heavy. And the capers should provide just enough salty sharpness to keep everything interesting.
The chicken itself needs to be tender, with a delicate golden coating rather than a thick crust. That's why I use only a light dusting of flour. It helps the chicken brown beautifully and contributes a little body to the pan sauce.
The other important detail is how you finish the sauce. Rather than boiling the butter into the liquid, I whisk it in gently at the end. The result is a sauce that coats the chicken and pasta beautifully.
And once you've made it this way, I suspect you'll find plenty of other excuses to use the same technique.
Chef's Secret: Tender Chicken Piccata
Chicken breasts are wonderfully convenient, but they can become dry if they're cooked too long.
I prefer to slice each breast horizontally into two thinner cutlets. Then I gently pound them to an even thickness. This gives the chicken a larger surface area for browning while allowing it to cook quickly.
The flour coating should be light. We're not making fried chicken. We simply want a delicate golden surface that helps the sauce cling.
Why I Brown the Lemon Slices
I particularly enjoy the flavour of lemon slices that have spent a few minutes in a warm pan. The heat softens some of their sharpness and brings out a little sweetness, while the edges develop a lovely golden colour.
They also make the finished dish look rather beautiful.
Use a sharp knife to cut the lemon as thinly as possible, and remove any seeds before adding the slices to the pan.
The slices are lovely for flavour and presentation, although the peel can retain a pleasant bitterness. Guests can move them aside if they prefer.
Why I Add White Wine
White wine is a lovely addition to chicken piccata. Its acidity complements the lemon, while its gentle fruitiness adds another layer of flavour.
More importantly, it helps loosen the browned bits left behind after cooking the chicken. Those little caramelised pieces contain a surprising amount of savoury flavour.
I prefer a dry white wine, such as Pinot Grigio or Sauvignon Blanc. If you prefer not to cook with wine, simply replace it with additional chicken stock.
Cold Butter Makes the Sauce Silky
This is one of my favourite little kitchen techniques.
Rather than melting all the butter into the sauce at once, I add it cold, a few cubes at a time, while whisking gently. As the butter melts, it helps create a smooth, glossy sauce.
The important thing is to keep the heat low. If the sauce boils vigorously after the butter has been added, it may separate.
A little patience produces a beautiful result. And no cream is necessary.
Why Capers Are Essential
Capers are small, but they bring an enormous amount of personality to this dish. Their salty, tangy flavour provides a lovely contrast to the richness of the butter.
I prefer capers packed in brine. Drain them before adding them to the sauce, and taste before adding extra salt.
A little goes a long way. Although I must admit, I usually add a few more than I originally intended.
Why Angel Hair Pasta Works So Well
Angel hair pasta is delicate, light, and particularly good with lemon butter sauces. Its fine strands catch just enough sauce without making the dish feel too heavy.
The important thing is not to overcook it. Angel hair can go from perfectly tender to disappointingly soft in a remarkably short time.
I cook it just until al dente, then toss it gently with a little sauce and reserved pasta water. The result is a lovely accompaniment that allows the chicken and lemon to remain the stars of the plate.
Common Mistakes to Avoid
Uneven cutlets: thick spots stay underdone while thin edges dry out.
Too much flour: it turns gummy instead of golden.
Crowding the pan: the chicken steams rather than browns.
Boiling the sauce after adding butter: it can separate and turn greasy.
Overcooking the angel hair: it turns soft in a matter of seconds.
Twists to Try
Chicken thighs: boneless, skinless thighs, pounded thin, cook to 165°F (74°C) and stay very juicy.
Without wine: use extra chicken stock in place of the wine.
Different pasta: linguine or spaghetti both work beautifully.
Skip the pasta: serve with mashed potatoes or green beans instead.
What to Serve with Chicken Piccata
I like to serve the chicken over a modest tangle of angel hair pasta. The delicate strands catch the lemon butter sauce beautifully, while the golden chicken sits on top, finished with a scattering of fresh parsley.
Angel hair, linguine or spaghetti, tossed with a little of the sauce
A crisp green salad or simple green beans
A piece of bread for the last of the sauce, or a tray of Tomato Focaccia
How to Store
Make ahead: Chicken piccata is at its best when freshly prepared. However, you can prepare the chicken cutlets several hours ahead, keeping them covered in the refrigerator. You can also chop the shallot, slice the lemon, and measure the remaining ingredients in advance.
Leftovers: Refrigerate leftovers promptly in an airtight container for up to three days. Reheat gently over low heat, adding a splash of chicken stock if necessary. Avoid boiling the sauce, as the butter may separate.
Frequently Asked Questions
What is Chicken Piccata?
Chicken piccata is an Italian American dish featuring thin chicken cutlets cooked in a lemon butter sauce with capers. It is often served with pasta, potatoes, or vegetables.
What is Chicken Piccata sauce made of?
A traditional chicken piccata sauce generally contains butter, lemon juice, chicken stock, and capers. Some versions also include white wine and shallots.
Can I make Chicken Piccata without wine?
Yes. Replace the white wine with an equal amount of chicken stock. The lemon will still provide plenty of acidity.
What pasta goes best with Chicken Piccata?
Angel hair, linguine, and spaghetti are all excellent choices. Angel hair is particularly good because its delicate strands complement the light lemon butter sauce.
How do I keep Chicken Piccata sauce from separating?
Keep the heat low when adding the cold butter and whisk gently until incorporated. Avoid boiling the sauce once the butter has been added.
Can I use chicken thighs for Chicken Piccata?
Yes. Boneless, skinless chicken thighs can be used, although they may require a slightly longer cooking time. Cook until the internal temperature reaches 165°F (74°C).
Can I make Chicken Piccata ahead?
You can prepare the ingredients in advance, but the chicken and lemon butter sauce are best cooked shortly before serving.
How long does Chicken Piccata last in the refrigerator?
Store leftovers promptly in an airtight container for up to three days. Reheat gently to avoid separating the butter sauce.
The Story Behind This Piccata
The pleasure begins when the chicken meets the hot pan. There's a gentle sizzle, followed by the smell of butter and olive oil as the lightly floured cutlets turn golden around the edges.
Once the chicken is cooked, the real fun begins.
A finely chopped shallot goes into the pan, followed by thin slices of lemon. As they soften and take on a little colour, the kitchen fills with that lovely citrus fragrance.
Then comes a splash of white wine.
It lifts all those savoury browned bits from the bottom of the pan, which is precisely where some of the best flavour has been hiding.
A little chicken stock follows, then capers and fresh lemon juice.
And finally, the butter.
Cold butter, added a little at a time, whisked gently into the warm sauce until it becomes glossy and silky.
It's a lovely transformation.
What began as a few ordinary ingredients becomes a sauce that's rich, bright, and wonderfully fragrant, with the capers providing little bursts of salty sharpness.
It's the sort of supper that looks as though you've been rather busy in the kitchen.
You needn't tell anyone how little time it actually took.
One Last Thing
I think chicken piccata is at its best when served straight from the pan.
The chicken should be golden, the sauce glossy, and the lemon bright enough to make the whole dish feel lively.
A little angel hair pasta underneath, a few capers scattered over the top, and plenty of fresh parsley.
It's an uncomplicated supper, but one that feels rather special.
And if there's a little sauce left in the pan, I wouldn't dream of wasting it.
A piece of bread will take care of that quite nicely.
Recommended Equipment
Make this recipe easier with the right tools: Stainless Steel Frying Pan, Stock Pot for the pasta, Instant-Read Thermometer, Chef's Knife, and a Wooden Cutting Board.
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