One Pan Chicken Piccata Pasta
Tender chicken, briny capers, and bright lemon make this chicken piccata pasta taste like a restaurant-worthy dish, but the one-pan method makes it ideal for weeknight dinners!
Servings: 4
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 3 tablespoons olive oil (divided)
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- ½ cup finely diced yellow onion (1 small onion)
- 4 cloves garlic (minced)
- 3 cups low-sodium chicken broth
- 8 ounces uncooked pasta (penne or farfalle work well)
- 2 tablespoons capers (drained)
- 1 teaspoon Italian seasoning
- 2 tablespoons lemon juice (about ½ lemon, zest first!)
- 1 teaspoon lemon zest (zest of 1 lemon)
- ½ cup grated Parmesan cheese
- 2 tablespoons unsalted butter
For serving (optional):
- 2 tablespoons minced fresh parsley
- 4 lemon wedges
Instructions
- Cut the chicken breasts into bite-sized cubes, as evenly as possible. I like to cut each boneless skinless chicken breast into long strips, about ½ inch wide, and then make horizontal cuts, about ½ inch apart.1 ½ pounds boneless skinless chicken breasts
- Heat 2 tablespoons of olive oil in a large deep skillet or sauté pan (with lid) over medium-high heat. Add the chicken, season with salt and pepper, and sauté for 6 to 7 minutes, stirring occasionally, until golden brown and just cooked through. Remove chicken to a clean plate and set aside. Discard any accumulated juices in the pan.½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- In the same pan, over medium heat, add remaining 1 tablespoon olive oil and diced onion. Cook for 2 to 3 minutes, until softened. Stir in the minced garlic and cook for 1 minute, until fragrant.½ cup finely diced yellow onion, 4 cloves garlic
- Add the chicken broth, uncooked pasta, capers, and Italian seasoning to the pan. Stir to combine and bring to a boil over high heat.3 cups low-sodium chicken broth, 8 ounces uncooked pasta, 2 tablespoons capers, 1 teaspoon Italian seasoning
- Reduce heat to medium-low. Cover and simmer for 13 to 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Stir in the lemon juice, lemon zest, Parmesan, and butter until melted and creamy. Return the chicken to the pan and stir to combine. Simmer for 1 to 2 minutes to warm through.2 tablespoons lemon juice, 1 teaspoon lemon zest, ½ cup grated Parmesan cheese, 2 tablespoons unsalted butter
- Remove from heat, cover, and let rest for 5 minutes. This allows the sauce to continue to thicken slightly.
- Taste and adjust seasoning if needed. Garnish with fresh parsley and serve with lemon wedges and additional Parmesan, if desired.2 tablespoons minced fresh parsley, 4 lemon wedges
Notes
- Chicken: If you prefer, use boneless skinless chicken thighs, or a combination.
- Veg it up: Add baby spinach, canned artichokes, or roasted red peppers to your chicken piccata pasta at the end of the cooking time. The spinach will wilt very quickly.
- Storage: If you have chicken piccata left over, refrigerate it promptly in a covered container. It will keep for 3 to 4 days. Reheat individual portions in the microwave, or larger amounts in a skillet over medium heat. If desired, add a splash of broth or water to loosen the sauce before reheating.
Nutrition
Serving: 6ounces chicken with pasta and sauce | Calories: 646kcal | Carbohydrates: 50g | Protein: 51g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 135mg | Sodium: 878mg | Potassium: 1005mg | Fiber: 3g | Sugar: 3g | Vitamin A: 519IU | Vitamin C: 11mg | Calcium: 164mg | Iron: 2mg
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