Chicken Piccata with Fettuccine 🌅✨
Chicken Piccata with Fettuccine: The Weeknight Dinner That Feels Fancy Okay, let’s talk about chicken breasts. I know, I know—sometimes they get a bad rap for being boring. But trust me, thisis their moment. Chicken Piccata is proof that a simple chicken breast, when pounded thin and treated right, can become the star of a rich, buttery, lemony masterpiece. It’s giving elegant yet effortless, which is exactly what we need on a weeknight.
What Even Is Piccata?
Glad you asked. Piccata is an Italian cooking method where meat (usually veal or chicken) is dredged in flour, pan-fried, and then draped in a bright, tangy lemon butter caper sauce. It’s the ultimate “wow, I really have my life together” meal, even though it comes together in like 30 minutes.
Why You’ll Love This Recipe
- It’s a one-pan wonder, meaning fewer dishes (bless).
- It tastes fancy but is secretly super easy.
- That buttery lemon-caper sauce? Absolutely drinkable. (Please don’t, though.)
- It pairs with everything: pasta, polenta, or straight-up by the spoonful if you’re impatient.
Swaps & Substitutions
Because we love a flexible queen:
- No white wine? Use chicken stock.
- Can’t find capers? Try chopped green olives for a salty, briny vibe.
- Want to switch things up? Use veal cutlets instead of chicken.
What to Serve With Chicken Piccata
Since we’re making a sauce that’s basically liquid gold, let’s give it something to soak into:
Mashed potatoes (no explanation needed)
Buttered pasta (fettuccine is my go-to, but you do you)
Chicken Piccata with Fettuccine
Ingredients
- 2 medium boneless skinless chicken breasts
- 1 cup all-purpose flour
- Kosher salt & black pepper for seasoning your soul… and the chicken
- ¼ cup avocado oil
- 1 medium shallot finely diced
- 4 cloves garlic minced
- 1 cup dry white wine
- 1 tablespoon drained capers
- 2 tablespoons freshly squeezed lemon juice
- 8 tablespoons unsalted butter cut into pieces
- 12 ounces fettuccine
Instructions
- Prep the Chicken: Slice each chicken breast in half lengthwise, then pound them out thinly. Season both sides with salt and pepper.
- Dredge & Sear: Coat each piece lightly in flour, shaking off the excess. Heat olive oil in a pan over medium-high heat, then sear the chicken until golden brown on both sides. Remove and set aside.
- Make the Sauce: In the same pan, sauté the shallot and garlic until fragrant. Pour in the white wine, scraping up any crispy bits (aka flavor). Let it reduce, then stir in the capers, lemon juice, and butter until the sauce is glossy and dreamy.
- Put It All Together: Return the chicken to the pan, letting it soak up all that goodness. Sprinkle with fresh parsley and serve over fettuccine, polenta, or whatever makes your heart happy.
