This is an easy one pot twist on a classic Italian dish, Chicken Piccata. If you’re looking for the classic dish try my recipe here: Chicken Piccata

I first had Chicken Piccata as room service when traveling for work, and have since ordered the same thing almost every time I travel to that hotel! I’ve also had it in pork form and is equally delicious! I love this recipe because there is no flouring and pan frying the chicken. It’s quick, easy and delicious! The lemon butter caper sauce is silky, tangy, and really makes the dish feel light even though it is pasta. I used a whole wheat penne in this version, but any pasta you have on hand would work great. This dish can be enjoyed all year round; warm and comforting in the winter, but light enough to enjoy in the summer, would be great to grill the chicken! Serve with your favorite green salad or fresh steamed veggies! Makes great leftovers for lunch the next day!

Lemon Chicken Penne Piccata

Servings 4

Author Laura Doerr

Ingredients

1 lb chicken breast or breast tenders cubed
2 tbsp olive oil
1-2 cloves fresh garlic minced
1/2 tbsp fresh thyme
1 tsp fresh oregano
1 tbsp fresh parsley chopped
1/2 cup chicken broth low sodium
1/3 cup fresh squeezed lemon juice
1/3 cup capers drained and rinsed
1 cup reserved pasta water
4 tbsp butter
salt and pepper
1/2 cup fresh grated Parmesan cheese
8 oz penne pasta

Instructions

Cook pasta to al dente as directed on the package. Reserve about 1 cup of the pasta water just before draining, and set aside.
In a large skillet heat olive oil over med-high heat. Add cubed chicken, season with salt and pepper. Cook on medium until chicken is no longer pink, add minced garlic, thyme, parsley, oregano, cook for another 1-2 minutes. Add chicken broth and lemon juice, bring to a boil, reduce heat to low and simmer for about 3-5 minutes.
Stir in cooked, drained pasta, add in the butter and capers, and salt and pepper to taste. Stir in about 1/2 cup of the reserved pasta water, sauce will thicken the longer it sits. Stir in shredded Parmesan cheese. Add more reserved pasta water if needed. Garnish with extra cheese!