Skillet Chicken Piccata


  • 1 lb spaghetti
  • 2 Springer skinless and boneless chicken breasts, cut in half
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp paprika
  • 1/2 cup all-purpose flour
  • 4 tbsp butter, unsalted, divided
  • 3 cloves garlic, minced
  • 3 tbsp capers
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • Juice of 1 lemon
  • 2 tbsp chopped fresh parsley


  1. Cook spaghetti according to package instructions.  Drain well and set aside.
  2. Combine flour, ground black pepper, salt, and paprika in a shallow dish. Dredge each chicken breast in the flour mixture, coating evenly.  Shake off excess.
  3. In a large skillet, melt 2 tablespoons of butter over medium-high heat.  Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Set aside and keep warm.
  4. Melt remaining 2 tablespoons butter in the skillet. Add garlic and stir, until fragrant, about 2 minutes.
  5. Stir in white wine, chicken broth and lemon juice, and bring to a simmer.
  6. Gradually whisk in heavy cream until slightly thickened, about 3-4 minutes.  Stir in capers.
  7. Place chicken on spaghetti, and pour sauce over the chicken. Garnish with parsley.
  8. Enjoy!

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