Skillet Chicken Piccata with Capers & Linguine
This Skillet Chicken Piccata with Capers & Linguine is bright, tangy, and comforting—a quick weeknight dinner with big, bold flavors and a luscious lemon-caper sauce.
Servings: 4 servings
Ingredients
- 2 boneless, skinless chicken breasts pounded to even thickness
- Salt and pepper for seasoning
- 2 tablespoons olive oil for searing and sauce base
- 2 tablespoons turkey bacon chopped
- 1/4 cup all-purpose flour for dredging
- 1 cup chicken broth
- 2 tablespoons capers rinsed and drained
- 2 tablespoons lemon juice
- 1/4 cup fresh parsley chopped
- 8 ounces linguine cooked al dente
- Grated Parmesan cheese for serving (optional)
Instructions
Prepare the Chicken
- Pat the chicken breasts dry. Slice each breast horizontally into two thinner cutlets or pound to about 1/2 inch thickness. Season both sides with salt and pepper. Dredge each cutlet in flour, shaking off excess.
Cook the Linguine
- Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Drain, reserving 1/4 cup of pasta water, and set aside.
Sear the Chicken
- Heat olive oil in a skillet over medium-high heat. Add chicken cutlets and cook 3-4 minutes per side until golden and cooked through. Remove chicken and set aside on paper towels.
Crisp the Turkey Bacon
- Add chopped turkey bacon to the same skillet and sauté until crispy and browned, about 3 minutes.
Build the Piccata Sauce
- Pour in chicken broth, scraping browned bits from the skillet. Stir in lemon juice and capers. Simmer gently for about 3 minutes to reduce slightly.
Bring It All Together
- Return chicken cutlets to skillet and spoon sauce over them. Warm through for 1-2 minutes. Toss linguine into skillet and gently mix to coat with sauce. Add reserved pasta water if needed to loosen sauce.
Garnish and Serve
- Sprinkle chopped fresh parsley over the dish. Serve immediately with grated Parmesan cheese on the side.
Equipment
- Large skillet or sauté pan
- Medium pot
- Tongs or spatula
- Measuring Spoons and Cups
- Knife and cutting board
- Plate lined with paper towels
Notes
- Reserve some pasta water to loosen the sauce and help it cling to the linguine.
- Substitute whole wheat or chickpea pasta for a nutritious twist.
- Store chicken and pasta separately when refrigerating leftovers for best texture.
- Turkey bacon can be omitted or replaced with smoked turkey sausage or sautéed mushrooms.
- Pound chicken thinly to ensure quick, even cooking and juicy results.