SIZZLE & SCORE
WHEN THE GAME IS ON THE LINE
S&S RECIPE

Chicken
Piccata

Golden pan-seared chicken and angel hair tossed with a bright lemon-caper pan sauce. Restaurant-level flavor without restaurant-level bullshit.

♨
Serves
2
◷
Prep Time
20 min
◷
Cook Time
30 min
★★☆☆☆
Difficulty
Easy

WHAT YOU NEED

Chicken Piccata
  • 2 thin-cut boneless, skinless chicken breasts, 5–6 oz each
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ¼ cup all-purpose flour
  • 1½ Tbsp olive oil
  • 1 Tbsp butter, for searing
  • 2 garlic cloves, minced
  • ½ cup chicken broth
  • ¼ cup fresh lemon juice
  • 2 Tbsp capers, drained and rinsed
  • 4 Tbsp cold unsalted butter, cut into small pieces
  • 2 Tbsp chopped fresh parsley
  • Lemon wedges or slices, for serving
Angel Hair Pasta
  • 6 oz angel hair pasta
  • Salt, for the pasta water
  • About ½ cup reserved pasta water

COOK IT

1

Get The Pasta Water Going.

Bring a large pot of well-salted water to a boil. Don't add the angel hair yet. It cooks fast and can wait until the sauce is underway.

2

Flour The Chicken.

Pat the chicken dry and season with the salt and pepper. Put the flour on a plate and lightly dredge both sides, shaking off the excess. You want a thin dusting, not fried-chicken armor.

3

Sear The Chicken.

Heat 1½ Tbsp olive oil and 1 Tbsp butter in a large skillet over medium-high heat. When the butter foams, add the chicken. Cook 3–4 minutes on the first side, flip, then cook another 2–3 minutes depending on thickness. Check for 165°F in the thickest part, then move the chicken to a plate. Do not clean the skillet.

4

Build The Piccata Sauce.

Lower the heat to medium. Add the garlic and cook for about 30 seconds. Pour in the chicken broth and fresh lemon juice. Scrape the browned bits from the bottom of the skillet, add the rinsed capers and simmer for 3–4 minutes until the liquid reduces slightly.

5

Drop The Angel Hair.

Add the angel hair to the boiling water and cook according to the package directions until al dente. Before draining, reserve about ½ cup pasta water.

6

Make The Cold-Butter Move.

Turn the skillet to low heat — or pull it off the heat — and add the 4 Tbsp cold butter a few pieces at a time, swirling or whisking until the sauce becomes smooth and glossy. Keep the heat low.

7

Bring It Together.

Put the chicken back into the skillet and spoon sauce over the top. Add the drained angel hair to the remaining sauce and gently toss. If the pasta feels tight, add a splash of reserved pasta water. Add the parsley and taste before adding any more salt.

8

Plate It.

Twirl the angel hair onto the plates. Set the chicken alongside or slightly over the pasta and spoon the lemon-caper sauce over the top. Add the roasted broccolini and finish with parsley and a lemon wedge or slice. Then stop screwing with it. You made Chicken Piccata, not a sculpture.

FULL GAME PLAN

WANT THE FULL DATE NIGHT PLAN
FOR THIS DISH?

Get the shopping list, prep, timeline, Limoncello Gin Fizz, Pinot Grigio Wine Move, Bonus Points, and the rest of the night mapped out for you.

See the Full Game Plan →