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A fresh take on Giada’s classic chicken piccata: golden brown bites of chicken are tossed with pasta and finished with Parm for a creamy, lemon-buttery sauce that clings to every bite. This comes together in a snap for a perfect easy weeknight dinner.
Servings
6
Prep Time
10 minutes
Cook Time
25 minutes
Ingredients
2 lbs skinless chicken breast, cut into 1” cubes
- 1 ½ teaspoon Kosher salt
- 1/2 cup all-purpose flour
-
3 tablespoons olive oil
-
1 pound pasta, such as fusilli
- 1 1/2 cups chicken broth
- 1/2 cup fresh lemon juice (from 2–3 large lemons)
-
3 tablespoons capers, drained (or rinsed, if using salt-packed capers)
- 1/4 cup unsalted butter
-
1/2 cup freshly grated Parmigiano Reggiano, plus more for serving
- 1/4 cup chopped fresh parsley
Instructions
Season the cubed chicken evenly with the salt. Lightly dredge in the flour, shaking off any excess.
- Place a large skillet over medium-high heat on the stove. Allow the pan to heat up for a minute, then add the 3 tablespoons of olive oil. Cook the chicken until golden and cooked through, about 3 to 4 minutes per side. Cook in batches if necessary to avoid overcrowding the pan. Remove and set aside to a plate.
- Deglaze the pan with the chicken broth, scraping up any browned bits. Let simmer for 2 minutes, then add lemon juice, capers, and butter. Stir until the sauce is smooth and emulsified.
- Meanwhile, cook the pasta in a large pot of salted boiling water until al dente, about 8 minutes. Drain and reserve 1 cup of pasta water.
- Add chicken back in to the pan, along with the cooked pasta. Evenly sprinkle with the Parmigiano Reggiano. Toss to coat, adding reserved pasta water a splash at a time to loosen the sauce if needed. Taste the sauce and add more salt to taste, if necessary.
- Finish with chopped parsley and more Parmigiano Reggiano to taste.
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1 comment
Made this recipe last Saturday, everyone loved it . This is going into permanent rotation.