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Creamy Lemon Chicken Piccata with Angel Hair Pasta

creamy lemon chicken piccata - featured image
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A quick and easy 30-minute dinner featuring tender chicken cutlets in a silky, tangy lemon cream sauce served over delicate angel hair pasta.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g), sliced in half horizontally for thin cutlets
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup (60 g) all-purpose flour, for dredging
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, finely minced
  • 1/2 cup (120 ml) fresh lemon juice (about 2 lemons)
  • 1 cup (240 ml) low-sodium chicken broth
  • 1/4 cup (60 ml) heavy cream
  • 2 tablespoons capers, drained
  • 2 tablespoons fresh parsley, chopped
  • 8 oz (225 g) angel hair pasta
  • Salt, for pasta water
  • 1 tablespoon olive oil (to toss with pasta after cooking)

Instructions

  1. Slice each chicken breast horizontally to create thin cutlets (about 1/2 inch thick). Season both sides with salt and pepper. Dredge each piece lightly in the flour, shaking off excess.
  2. Bring a large pot of salted water to a boil. Add the angel hair pasta and cook according to package instructions (usually 3-4 minutes), until al dente. Drain and toss with 1 tablespoon olive oil to prevent sticking. Set aside, covered.
  3. Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Add chicken cutlets in a single layer (cook in batches if needed). Sear for 3 minutes per side, until golden and cooked through. Remove chicken to a plate and tent with foil.
  4. Reduce heat to medium and add the minced garlic to the pan. Sauté for 30 seconds until fragrant but not browned. Pour in lemon juice and chicken broth, scraping up browned bits from the pan. Simmer for about 5 minutes until slightly reduced.
  5. Stir in heavy cream and capers. Let the sauce simmer gently for 2-3 minutes until it thickens slightly. Taste and adjust salt/pepper if needed.
  6. Nestle the chicken back into the sauce, spooning some sauce on top. Let it warm through for 1-2 minutes. Sprinkle with fresh parsley.
  7. Divide angel hair pasta onto plates, spoon chicken and sauce over the top. Garnish with extra parsley or lemon slices if desired. Serve immediately.

Notes

Use thin chicken cutlets to ensure quick, even cooking and juicy texture. Fresh lemon juice is essential for bright flavor. If sauce reduces too much, add a splash of broth or water to loosen. For gluten-free, substitute almond flour and gluten-free pasta. For dairy-free, use coconut cream and olive oil instead of butter.

Nutrition

Keywords: chicken piccata, lemon chicken, creamy sauce, angel hair pasta, quick dinner, easy recipe, weeknight meal

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