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One plate of chicken piccata: two golden seared chicken cutlets in a pale lemon-butter sauce with capers and chopped parsley, lemon slices, beside a twirl of spaghetti (AI-generated photo)

Takeout remakes · Italian-American

Chicken Piccata

Golden cutlets, lemon-caper pan sauce, spaghetti.

25 min totalMakes 4 plates
High-proteinMethod in Pro

Piccata is one of the fastest dinners worth knowing: thin chicken cutlets, a quick dredge, a hot pan and a sauce made in the same skillet from broth, lemon and capers. A little butter swirled in at the end makes it glossy. Spaghetti catches the extra sauce.

Ingredients

For 4 plates.

Spaghetti

  • 6 oz spaghetti

Cutlets

  • 2 lb boneless skinless chicken breasts, halved horizontally
  • 1/2 teaspoon kosher salt
  • 1/4 cup all-purpose flour
  • 1 1/2 tablespoons olive oil

Lemon-caper sauce

  • 2 cloves garlic, minced
  • 3/4 cup low-sodium chicken broth
  • 1/4 cup fresh lemon juice
  • 2 tablespoons drained capers
  • 1 tablespoon unsalted butter
  • 2 tablespoons chopped fresh parsley

Method

  1. Bring a pot of water to a boil and cook the spaghetti until al dente, about 9 minutes. Drain.

    Timer 9 min

  2. Meanwhile, halve the chicken into thin cutlets, season with the salt and dredge in the flour, shaking off the excess.

The rest of the method is in Short Order Pro

3 more steps, with cook mode and timers, in the app. Ingredients, nutrition and cost stay free on every dish, and 20 dishes include the full method for free.

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Tips

  • Slice the breasts in half horizontally so each cutlet is even and cooks in minutes.
  • Turn off the heat before adding the butter so the sauce emulsifies instead of turning greasy.

Food photo is AI-generated to show the finished dish. Recipe written with AI and checked by our QA process; nutrition computed from USDA data.

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