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Classic Chicken Piccata

Chicken Piccata’s combination of rich, bright, and crunchy make this dish a go-to all year round. Both cheerful and comforting, mastering the techniques of this recipe will serve you well for years to come. We’ve paired our piccata with a buttery side of zucchini and bucatini. This toothsome combo is the perfect side for just about any protein. Come on over!


Chicken piccata might sound intimidating but you’ll want this recipe in your arsenal. A few secret tips will make this an easy weeknight dinner without a sinkful of dishes.

Servings: 4 

Prep Time: 20 minutes

Cook Time: 30 minutes


For the Chicken:

  • 4 boneless, skinless chicken breasts
  • Salt and freshly ground black pepper to taste
  • 1 cup all-purpose flour, for dredging
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1/4 cup fresh lemon juice
  • 1/2 cup chicken broth
  • 1/4 cup capers, drained
  • 2 tablespoons chopped fresh parsley
  • Lemon slices, for garnish

For the Zucchini Bucatini:

  • 4 oz bucatini noodles
  • 1 large zucchini
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • Salt and pepper
  • ¼ cup grated parmesan cheese (optional)


  1. For the chicken picatta:

Season the chicken breasts with salt and pepper on both sides. Dredge the chicken breasts in flour, shaking off any excess. In a large skillet, heat the olive oil and butter over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes on each side or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside. 

In the same skillet, add the lemon juice, chicken broth, and capers. Bring to a boil, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 2-3 minutes to reduce slightly. Return the cooked chicken to the skillet and simmer in the sauce for an additional 2 minutes to heat through. Sprinkle with chopped parsley and garnish with lemon slices.

  1. For the zucchini bucatini:

Cook the bucatini according to the package instructions until it’s al dente. Drain and set aside. While the pasta is cooking, use a mandolin fitted with the grater attachment to cut long strips of zucchini, about the width of a bucatini noodle. Turn the zucchini as you slice it, shaving all around the sides and stopping when you reach the seedy middle core. Discard this part of the zucchini.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute or until fragrant. Add the zucchini slivers to the skillet and cook for 2-3 minutes, or until they start to soften and resemble noodles. Be careful not to overcook, the zucchini will become mushy. Add the cooked bucatini to the skillet with the zucchini. Toss everything together and cook for an additional 2-3 minutes to heat through. Season with salt and pepper to taste. If desired, sprinkle grated Parmesan cheese over the pasta just before serving.

  1. Serve:

Plate the chicken piccata alongside a generous portion of the zucchini bucatini. Spoon some of the piccata sauce over the chicken, and garnish with lemon slices and additional chopped parsley. Enjoy your delicious Quick Chicken Piccata with Zucchini Bucatini!