Pioneer Woman Chicken Piccata with Buttery Lemon Noodles Recipe

This Pioneer Woman Chicken Piccata with Buttery Lemon Noodles Recipe is a bright and savory recipe, which is made with tender, pan-fried chicken and a tangy lemon-caper sauce. It’s a restaurant-quality meal, ready in about 30 minutes.

Pioneer Woman Chicken Piccata with Buttery Lemon Noodles Recipe Ingredients

For the Chicken Piccata:

• 2 boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1/2 cup low-sodium chicken broth, plus more if needed
• 1/2 cup dry white wine
• Juice of 1 lemon
• 1/2 cup heavy cream, plus more if needed
• 1 tablespoon drained capers
• 2 cups arugula
• Parmesan shavings, for garnish
• Chopped fresh parsley, for garnish

For the Buttery Lemon Noodles:

• 8 ounces pasta (fettuccine, linguine, angel hair)
• 1 tablespoon butter
• 1/4 cup finely minced fresh parsley
• Zest and juice of 1 lemon, or to taste
• Kosher salt and freshly ground black pepper

How To Make Pioneer Woman Chicken Piccata with Buttery Lemon Noodles

1. Cook the pasta: Bring a large pot of generously salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and set aside.
2. Prepare the chicken: While the pasta cooks, place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness (about ½ inch). Season both sides generously with salt and pepper, then dredge them lightly in the flour.
3. Cook the chicken: Heat the 2 tablespoons of butter and the olive oil in a large skillet over medium heat. Add the chicken breasts and fry for about 3 minutes on each side, until golden brown and cooked through. Remove the chicken to a plate.
4. Make the pan sauce: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the chicken broth and white wine, and squeeze in the lemon juice. Whisk the sauce, scraping up any flavorful browned bits from the bottom of the pan. Allow the sauce to bubble and reduce by about half.
5. Finish the cream sauce: Reduce the heat to low and whisk in the heavy cream. Add the capers and let the sauce simmer gently for a couple of minutes until it thickens slightly. Taste and adjust the seasonings. If the sauce is too tangy, you can add a splash more broth or cream.
6. Prepare the noodles: In a separate skillet, melt the 1 tablespoon of butter over medium-high heat. Add the cooked pasta and the fresh parsley. Toss for a couple of minutes until some of the noodles get a slightly pan-fried texture. Remove from the heat and stir in the lemon zest and juice. Season with salt and pepper.
7. Assemble and serve: Place a handful of arugula on each plate, followed by a serving of the buttery lemon noodles. Top with a chicken breast. Spoon the creamy piccata sauce over the chicken, and garnish with Parmesan shavings and more fresh parsley.

Recipe Tips

• How to get perfectly cooked chicken: Pounding the chicken breasts to an even thickness is the key to ensuring they cook quickly and evenly without drying out.
• How to make a flavorful pan sauce: Don’t wipe out the skillet after cooking the chicken! All the browned bits left in the pan are packed with flavor. When you add the wine and broth (deglazing), scrape those bits up to incorporate them into your sauce.
• Can I adjust the sauce consistency? Yes. If your sauce is too thick, you can whisk in a little more chicken broth. If it’s too thin, let it simmer for a few more minutes to reduce and thicken further.
• How to get the best noodle texture? The final toss in a hot, buttery skillet gives the noodles a fantastic texture, with some parts being soft and others slightly crispy and pan-fried. Don’t skip this step!

What To Serve With Chicken Piccata

This is a complete meal with chicken, pasta, and greens, but it also pairs well with:

• Steamed asparagus spears
• A side of roasted cherry tomatoes
• Warm, crusty bread to soak up the extra sauce

How To Store Chicken Piccata

Refrigerate: Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Store the noodles separately if possible to prevent them from getting mushy. Reheat: For best results, reheat the chicken and sauce gently in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce. Reheat the noodles in a separate skillet with a little butter.

Pioneer Woman Chicken Piccata Nutrition Facts

• Calories: 780kcal
• Carbohydrates: 55g
• Protein: 45g
• Fat: 40g
• Saturated Fat: 20g
• Sodium: 950mg
• Fiber: 4g
• Sugar: 5g

Nutrition information is estimated per serving and may vary based on specific ingredients used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Cajun Chicken Alfredo Recipe
• Pioneer Woman Blueberry Chicken Salad Recipe
• Pioneer Woman No Peek Chicken