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Flavorful Brown Butter Lemon Caper Chicken Piccata with Angel Hair Pasta

brown butter lemon caper chicken piccata - featured image
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A quick and easy chicken piccata recipe featuring a rich brown butter lemon caper sauce served over delicate angel hair pasta. This dish offers a nutty twist on the classic piccata, perfect for weekday or weekend dinners.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (6–8 ounces each)
  • ½ cup all-purpose flour (60 g)
  • Salt and pepper, to taste
  • 6 tablespoons unsalted butter (85 g), divided
  • 2 tablespoons extra virgin olive oil (30 ml)
  • 2 fresh lemons, juiced and zested
  • 2 tablespoons capers, rinsed
  • 2 cloves garlic, minced
  • ½ cup chicken broth (120 ml), homemade or low-sodium store-bought
  • 8 ounces angel hair pasta (225 g), cooked according to package instructions
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Place chicken breasts between two sheets of plastic wrap and gently pound to about ½ inch (1.3 cm) thickness for even cooking. Season both sides generously with salt and pepper.
  2. Pour the all-purpose flour onto a shallow plate. Lightly coat each chicken breast in flour, shaking off excess.
  3. Heat 2 tablespoons (30 ml) olive oil and 2 tablespoons (28 g) butter in a large skillet over medium heat. Once the butter foams and turns slightly golden, add the chicken breasts. Cook for 3-4 minutes per side until golden brown and cooked through (internal temperature should reach 165°F / 74°C). Remove chicken and tent with foil to keep warm.
  4. Reduce heat to medium-low. Add the remaining 4 tablespoons (57 g) butter to the pan and cook slowly, swirling occasionally, until the butter turns golden brown and smells nutty (about 3-5 minutes). Be careful not to burn it.
  5. Stir in minced garlic and capers, cooking for 30 seconds until fragrant. Pour in the chicken broth, lemon juice, and lemon zest. Use a wooden spoon to scrape up any browned bits from the pan. Simmer gently for 3-4 minutes until the sauce slightly reduces and thickens.
  6. Meanwhile, cook angel hair pasta according to package instructions until al dente. Drain and add to the pan with the sauce. Toss well to coat every strand.
  7. Return the chicken breasts to the pan, nestling them atop the pasta. Spoon extra sauce over the chicken. Garnish with chopped fresh parsley and serve immediately while warm.

Notes

Watch the brown butter closely to avoid burning; it should smell like toasted hazelnuts. Rinse capers to reduce saltiness. If sauce thickens too much, add a splash of chicken broth or reserved pasta water. Pounding chicken breasts to even thickness ensures even cooking and juiciness. For gluten-free, substitute flour and pasta accordingly. For dairy-free, replace butter with olive oil but lose some nutty flavor.

Nutrition

Keywords: chicken piccata, brown butter, lemon caper sauce, angel hair pasta, quick dinner, easy chicken recipe, weeknight meal

Find it online: https://magnetmeal.com/flavorful-brown-butter-lemon-caper-chicken-piccata-recipe-with-angel-hair-pasta/