Chicken Piccata and Pasta
This chicken piccata and pasta is a classic Italian delight that offers refreshing flavors. Tender chicken thighs are bathed in a zesty lemon-caper sauce and then baked to perfection. Ideal for both a quick weeknight meal and special occasions, this dish brings simplicity and elegance to your table, ensuring a delicious and satisfying experience.
Why is chicken piccata so satisfying? Maybe it’s the tangy saltiness of it. Probably! I know that Christopher loves this dish. And he loves it even more because the chicken isn’t breaded or fried. He’s healthy that way.
So am I, mostly. I do enjoy a good fish and chips periodically.
But mostly, I look for ways to make things with a healthier twist, and that is why there isn’t any skin on the thighs, and it’s not breaded with all-purpose flour, or pan fried.
Do I have to use boneless and skinless thighs?
No. You don’t, but it cooks faster than chicken thighs with bones in them and like I’ve previously stated, it’s healthier without the skin.
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Helpful tips
- While I prefer using chicken thighs in this recipe, traditionally, it’s made with chicken breasts. Feel free to use whichever you prefer.
- Place the chicken thighs in the baking dish carefully, avoiding pouring the liquid over them to keep the seasoning intact.
- Opt for organic chicken broth, as the flavor difference is quite noticeable.
- Choose a dry white wine for cooking, rather than a sweet variety like Chardonnay.
- Always use freshly squeezed lemon juice for the best taste.
- Feel free to add as many capers and cloves of garlic as you desire; more often enhances the flavor.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze them for up to 3 months.
- Enhance the dish with garnishes such as green olives, Italian parsley, or a sprinkle of Parmesan cheese.
How to make chicken piccata and pasta
Pre-step
Preheat the oven to 350 degrees Fahrenheit and get a baking dish.
Also, fill a stockpot with enough water to cook pasta. Add salt to the water and pre-boil it until you need to make the pasta. Place the cover on the stockpot to keep the water warm.
This helps you cook the pasta when needed without waiting for the water to boil.
Step one
Gather capers, garlic, lemon, chicken thighs, broth, and wine. (A)
Step two
Dribble extra-virgin olive oil on the bottom of a baking dish and add chicken thighs, crushed garlic, salt, and pepper. (B)
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Step three
Add chicken broth and wine in the baking dish, but don’t pour it over the chicken. (C)
Step four
Pour the fresh lemon juice in the baking dish and sprinkle as many capers you want on the chicken. (D)
Step five
While the piccata is cooking, turn the heat under the water on medium-high heat and once it comes to a boil, add the pasta. Cook for at least 13 minutes or check your pasta package to see the cooking time.
Step six
Bake for 30 – 35 minutes. (Depending how big the chicken thighs are.)
Now to plate the chicken with the pasta and green beans. I pour the gravy onto the chicken and pasta. I make sure to garnish it with a lot of capers.
I hope you enjoyed this easy chicken piccata recipe.
Other popular Chicken recipes
And as always, may all your dishes be delish!
If you’ve tried this I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Chicken Piccata and Pasta
Ingredients
- 6 chicken thighs boneless and skinless, organic
- 3 cloves garlic crushed
- 1/2 teaspoon salt
- 1/18 teaspoon pepper
- 1 lemon juiced
- 1/4 cup chicken broth
- 1/4 cup white wine
- 3 tablespoons capers
- 1 pound ziti (or pasta of your choice)
Instructions
- Preheat oven to 350 F and get a baking dish.Also, pre-boil salted water for the pasta for later. This helps the pasta cook faster when you need it.
- Place chicken thighs in a baking dish and sprinkle the garlic and salt and pepper on them.6 chicken thighs, 3 cloves garlic, 1/2 teaspoon salt, 1/18 teaspoon pepper
- Pour the broth, wine, and lemon into the dish, but not on the chicken.1/4 cup chicken broth, 1/4 cup white wine, 1 lemon
- Sprinkle capers on chicken as well.3 tablespoons capers
- Bake for 30 – 35 minutes or until done. The bigger the thighs, the longer it will take.
- While the chicken is cooking, turn the pasta water on again, and once it comes to a boil, add the pasta and cook according to the cooking instructions on the box.1 pound ziti
- Plate with the pasta and a veggie.
- Eat, smile, and enjoy.
Equipment
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Helpful tips
- While I prefer using chicken thighs in this recipe, traditionally, it’s made with chicken breasts. Feel free to use whichever you prefer.
- Place the chicken thighs in the baking dish carefully, avoiding pouring the liquid over them to keep the seasoning intact.
- Opt for organic chicken broth, as the flavor difference is quite noticeable.
- Choose a dry white wine for cooking, rather than a sweet variety like Chardonnay.
- Always use freshly squeezed lemon juice for the best taste.
- Feel free to add as many capers and cloves of garlic as you desire; more often enhances the flavor.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze them for up to 3 months.
- Enhance the dish with garnishes such as green olives, Italian parsley, or a sprinkle of Parmesan cheese.
Nutrition
From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.
I am so fascinated that you were literally dreaming about meat! I was a vegetarian for 15 years, but started eating meat again while I was pregnant. (Yes, you can have a perfectly healthy vegetarian pregnancy, I just had some complications, etc etc). The first meat I ate was like you were making me eat a worm, haha. I still dislike much of it – I think because I find that it often seems so dry in comparison to eating mostly vegetables for so long. I really like beef/lamb tartar and sushi because it’s so moist, but white meat poultry? I have to force myself to get through each bite. Haha! I do better with chicken thighs, though, so this recipe is more up my alley!
Julie,
Thanks so much! I definitely know you can have a healthy pregnancy with a vegetarian diet. I’m glad you pointed that out. I know some women who are vegan and had healthy pregnancies and children! I know exactly what you mean with white meat poultry. I don’t eat it if I can get away with it. One exception is chicken salad, but of course that’s because it’s slathered with mayo!
Even though I eat meat now, I still think that it’s gross raw. I don’t think I’ll ever get over that!
Great recipe. Love the comment about pouring the broth in the dish but not on top of the chicken so as not to disturb the s+p. You would think that I would know something so simple as that, but nope. Thanks.
Also, on a different note – love that even though you have ads on your page, they are not blocking everything else. Thanks for that.
Thanks Geoffrey!
I agree, I can’t stand those, especially the one that is usually across the bottom of the page. And if you end up trying to click the x to get rid of it, you click the actual ad itself.
Yum! Such a great weeknight meal. It was perfect paired with ziti pasta.
Tara,
Thank you. Yes it’s great for a weeknight, super easy and quick! 🙂
I am a serious fan of capers and I’m trying to eat healthy for 2017! Or at least for a bit anyway… this recipe was fantastic and a great way to try that.
Rebecca! I’m trying to eat healthy as well this year too. I can’t wait to see how long I can hold it up. I have high hopes!
Piccata is one of my favorite chicken dishes. This looks delicious!
Thanks!
Can I use boneless chicken breast
Hi Deborah, yes you can. I’d cook the breasts for 25 – 30 min. Check after 25. Good luck and let me know how it goes. Thanks!