Home Chef Classic Chicken Piccata with Angel Hair Pasta & Lemon-Caper Sauce

Lightly dredged chicken breasts are pan-fried to golden brown perfection and finished with a bright lemon-caper sauce.

Serves: 2Prep: 15 minutesCook: 35 minutesTotal: 50 minutesDifficulty: Medium

Serves: 2


  • 1⁄4 ounce parsley, stemmed and minced
  • 1 shallot, peeled and minced
  • 1 lemon, cut in half, zested and juiced
  • 4 ounces grape tomatoes, cut into quarters
  • 13 ounces boneless, skinless chicken breasts
  • 2 ounces flour
  • 5 ounces angel hair pasta
  • 2 teaspoons chicken base
  • 1 ounce butter
  • 1 ounce capers
  • 1 1⁄2 tablespoons plus 3 tsp. olive oil, divided
  • Salt & pepper, to taste


  • Pat chicken breasts dry. On a separate cutting board, cut each breast into three pieces. Cover cutlets with plastic wrap, and gently pound with a heavy object to a uniform thickness of ⅓". Season both sides with a pinch of salt and ¼ teaspoon pepper.
  • Mix flour and pinch of salt in a mixing bowl. Dredge chicken cutlets in flour-salt mixture, shake off excess, and place on a plate.
  • Heat a large pan over high heat. Add 1½ tablespoons olive oil and chicken cutlets to hot pan and cook on one side until golden brown, 3-4 minutes. Flip cutlets and cook until chicken reaches a minimum internal temperature of 165°F, 2-3 minutes. Transfer chicken to a plate and cover with foil. Reserve pan; no need to wipe clean.
  • Add pasta to boiling water and stir constantly, 30 seconds. Then cook until al dente, 3-5 minutes. Reserve 1 cup pasta cooking water. Strain pasta in a wire mesh strainer. Return pasta to pot, toss with 2 teaspoons olive oil and set aside.
  • Return pan to medium heat. Add 1 teaspoon olive oil and shallot to hot pan and cook until fragrant, 30 seconds. Stir in reserved pasta cooking water, chicken base, and ½ teaspoon lemon zest. Bring to a boil and cook until slightly thickened, 3-4 minutes. Remove from burner and whisk in butter. To cooked pasta, add half the sauce (reserve remaining for chicken), tomatoes, 1½ tablespoons lemon juice and half the parsley (reserve remaining for garnish). Toss to combine. Add capers to remaining sauce in pan. Plate dish as pictured, spooning lemon-caper sauce over chicken garnishing with remaining parsley and remaining lemon zest. Bon appétit!