Description
A quick and creamy one‑pot version of the classic Italian chicken piccata, ready in just 30 minutes—featuring tender chicken, tangy lemon‑caper sauce, pasta, and a touch of cream.
Ingredients
Units
Scale
- 1 tbsp olive oil
- 20 oz boneless skinless chicken breasts, cut bite‑size
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tsp finely chopped garlic
- 3 cups chicken broth
- 2 tsp lemon zest + 2 Tbsp lemon juice
- 8 oz spaghetti, broken in half
- 1/4 cup capers, drained
- 1/2 cup heavy cream
- Italian parsley, chopped (optional)
Instructions
- Heat olive oil in a large pot over medium‑high heat. Season chicken with salt & pepper; cook 5–7 min until no longer pink.
- Add garlic and cook 30–60 sec until fragrant.
- Add broth, lemon juice, spaghetti, capers; bring to boil. Reduce to medium; simmer 10–12 min, stirring occasionally, until most liquid is absorbed and pasta is al dente.
- Stir in cream and lemon zest; heat just until warmed through.
- Serve garnished with chopped parsley if desired.
Notes
- Use gluten‑free pasta and flour if needed.
- Heavy cream add richness—omit for lighter version.
- Capers give traditional briny piccata flavor—adjust amount to taste.
- Leftovers keep 3 days refrigerated; reheat gently.
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 2 g
- Sodium: 730 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 80 mg