Chicken Piccata With Pasta and Veg Recipe Made Easy

Chicken piccata is a classic Italian-American dish that’s beloved for its bright, tangy flavors and tender chicken cutlets. Combining the zesty bite of lemon, the briny punch of capers, and a luscious buttery sauce, this recipe elevates weeknight dinners into something truly special.

Pairing it with perfectly cooked pasta and vibrant seasonal vegetables makes for a well-rounded, satisfying meal that’s both comforting and elegant. Whether you’re cooking for family or entertaining guests, chicken piccata with pasta and veg is sure to impress.

In this detailed recipe, I’ll walk you through every step to create this delicious dish, from preparing the chicken to making the sauce and selecting the best veggies. Plus, I’ll share some handy tips, variations, and serving suggestions to customize the meal to your taste.

Let’s get cooking and bring a bit of Italy right to your dinner table!

Why You’ll Love This Recipe

This chicken piccata recipe is a perfect balance of tangy and savory, with a buttery sauce that clings beautifully to each tender chicken piece. It’s quick to prepare, making it ideal for busy weeknights yet impressive enough for special occasions.

The addition of pasta and fresh vegetables creates a complete meal that’s both nutritious and delicious. Plus, the ingredients are pantry staples and fresh produce you can find easily, so no complicated shopping trips needed.

Whether you’re a seasoned cook or a beginner, this recipe is straightforward and forgiving, ensuring you end up with a flavorful dish every time.

Ingredients

• 4 boneless, skinless chicken breasts (pounded thin for even cooking)
• Salt and pepper, to taste
• 1/2 cup all-purpose flour, for dredging
• 4 tablespoons unsalted butter, divided
• 3 tablespoons olive oil
• 1 cup dry white wine (such as Sauvignon Blanc) or chicken broth
• 1/2 cup fresh lemon juice (about 2 lemons)
• 1/4 cup capers, drained
• 1/4 cup fresh parsley, chopped
• 12 ounces spaghetti or linguine
• 2 cups mixed vegetables (such as asparagus tips, cherry tomatoes, and green beans)
• 1 garlic clove, minced
• Extra lemon slices, for garnish (optional)

Equipment

• Large skillet or frying pan
• Medium saucepan for pasta
• Colander
• Meat mallet or rolling pin (for pounding chicken)
• Mixing bowl
• Tongs or spatula
• Measuring cups and spoons
• Knife and cutting board

Instructions

1. Prepare the chicken: Place each chicken breast between two sheets of plastic wrap and gently pound them to about 1/2 inch thickness to ensure even cooking. Season both sides with salt and pepper.
2. Dredge the chicken: Spread the flour on a large plate. Lightly coat each chicken breast with flour, shaking off any excess.
3. Cook the chicken: In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat. When hot, add the chicken breasts in a single layer (cook in batches if necessary). Cook for about 3-4 minutes per side until golden brown and cooked through. Remove the chicken to a plate and cover loosely with foil to keep warm.
4. Make the sauce: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Carefully pour in the white wine (or chicken broth) and bring to a simmer, scraping up any browned bits from the pan. Let it reduce by half, about 3-4 minutes.
5. Add lemon and capers: Stir in the fresh lemon juice and capers. Let the sauce simmer another 2 minutes.
6. Finish the sauce: Reduce heat to low and whisk in the remaining 2 tablespoons of butter until melted and the sauce thickens slightly.
7. Combine chicken and sauce: Return the chicken breasts to the pan and spoon the sauce over them. Simmer gently for another 2 minutes to warm through and meld the flavors.
8. Cook pasta and vegetables: Meanwhile, cook the pasta in salted boiling water according to package directions until al dente. During the last 3 minutes of pasta cooking, add the mixed vegetables to the pasta water to blanch. Drain pasta and vegetables together.
9. Toss pasta and veg: Return the pasta and vegetables to the pot or a large bowl. Drizzle with a little olive oil, season with salt and pepper, and toss to combine.
10. Serve: Plate the pasta and vegetables, top with a chicken breast, and spoon extra sauce over the top. Garnish with chopped parsley and optional lemon slices.

Tips & Variations

For extra flavor, marinate the chicken briefly in lemon juice and garlic before dredging.

You can substitute chicken thighs if you prefer dark meat, just adjust the cooking time accordingly. For a gluten-free option, use gluten-free flour or almond flour for dredging.

Try adding a splash of heavy cream to the sauce for a richer, creamier texture. To switch up the veggies, roasted asparagus, sautéed spinach, or steamed broccoli are excellent alternatives.

If you want to deepen the sauce flavor, add a splash of chicken broth along with the wine or substitute half of the lemon juice with white balsamic vinegar. For a spicy kick, toss in some red pepper flakes.

Nutrition Facts

Serving Suggestions

Chicken piccata pairs beautifully with a crisp green salad dressed in a light vinaigrette to balance the richness of the sauce. A crusty baguette or garlic bread is perfect for soaking up every last drop of that luscious lemon-caper sauce.

For a heartier meal, serve alongside roasted potatoes or creamy polenta. A chilled glass of dry white wine, like Pinot Grigio or Sauvignon Blanc, complements the tangy lemon flavors wonderfully.

Don’t forget to check out Thelma Sanders Squash Recipe for a fantastic vegetable side that pairs nicely with chicken dishes, or try the Pickled Cherry Pepper Recipe to add a zesty condiment on the side.

If you’re in the mood for another protein-packed option, the Bariatric Meatloaf Recipe is an excellent choice.

Conclusion

Chicken piccata with pasta and vegetables is a timeless dish that perfectly balances zesty, savory, and fresh flavors. Its quick preparation and simple ingredients make it accessible for cooks of all levels, yet its elegant presentation elevates any meal.

This recipe provides a wholesome and satisfying dinner that’s perfect for weeknights or special occasions.

By pairing tender chicken with bright lemon sauce, al dente pasta, and fresh vegetables, you get a complete meal that pleases the palate and nourishes the body. I encourage you to try this recipe and experiment with the variations and tips provided to make it your own.

Happy cooking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Chicken Piccata with Pasta and Veg”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A classic Italian dish featuring tender chicken breasts in a lemon-caper sauce served with pasta and steamed vegetables. Quick and flavorful, perfect for a weeknight dinner.”, “prepTime”: “PT15M”, “cookTime”: “PT25M”, “totalTime”: “PT40M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“4 boneless, skinless chicken breasts”, “1 cup all-purpose flour”, “4 tablespoons olive oil”, “1/2 cup fresh lemon juice”, “1/2 cup chicken broth”, “1/4 cup capers, drained”, “8 ounces spaghetti or linguine pasta”, “2 cups broccoli florets”, “1 cup baby carrots”, “2 tablespoons unsalted butter”, “Salt and pepper to taste”, “2 tablespoons fresh parsley, chopped”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Season chicken breasts with salt and pepper.”}, {“@type”: “HowToStep”, “text”: “Dredge chicken in flour, shaking off excess.”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a skillet over medium heat and cook chicken until golden, about 4 minutes per side.”}, {“@type”: “HowToStep”, “text”: “Remove chicken and set aside.”}, {“@type”: “HowToStep”, “text”: “Add lemon juice, chicken broth, and capers to the skillet; simmer for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in butter until melted and sauce thickens slightly.”}, {“@type”: “HowToStep”, “text”: “Cook pasta according to package instructions; drain.”}, {“@type”: “HowToStep”, “text”: “Steam broccoli and carrots until tender.”}, {“@type”: “HowToStep”, “text”: “Return chicken to skillet to warm in sauce.”}, {“@type”: “HowToStep”, “text”: “Serve chicken over pasta with sauce, topped with steamed vegetables and parsley.”}], “nutrition”: {“calories”: “450 kcal”, “proteinContent”: “40 g”, “fatContent”: “15 g”, “carbohydrateContent”: “35 g”}}