Delicious Lemon Artichoke Chicken Piccata over Angel Hair Pasta
Author:meryem
Total Time:30 minutes
Yield:4 servings 1x
Description
Savor this easy homemade chicken piccata with artichokes & lemon, served over angel hair pasta. Perfect for a flavorful weeknight dinner!
Ingredients
Scale
2 boneless, skinless chicken breasts
Salt and pepper, to taste
1/2 cup all-purpose flour for dredging
3 tablespoons olive oil
2 tablespoons unsalted butter
4 cloves fresh garlic, minced
1 cup chicken broth
1/4 cup fresh lemon juice (about 2 lemons)
1 teaspoon lemon zest
1 can (14 oz) artichoke hearts, drained and quartered
3 tablespoons capers, rinsed
Fresh parsley, chopped for garnish
8 oz angel hair pasta
Instructions
Start by cooking the angel hair pasta according to the package instructions. Drain, reserve a cup of pasta water, and set aside.
While the pasta cooks, prepare your chicken. Pat the chicken breasts dry and season both sides with salt and pepper.
Next, place the flour on a plate and dredge each chicken breast in the flour, shaking off any excess.
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts. Cook for about 5-6 minutes on each side until golden brown and cooked through.
Once cooked, remove the chicken from the skillet and set aside on a plate covered with foil to keep warm.
In that same skillet, reduce the heat to medium and add the butter. Melt it down, then toss in the minced garlic and sauté until fragrant.
Pour in the chicken broth, lemon juice, and zest, stirring to combine. Let it simmer for about 4 minutes.
Add artichoke hearts and capers to the pan, simmer for another 3-4 minutes.
Return the chicken to the skillet, spooning the sauce over the top. Let it warm through for about a minute.
Finally, add the cooked angel hair pasta to the skillet, tossing gently to coat the noodles with the sauce.
Notes
A vibrant and flavorful Lemon Artichoke Chicken Piccata recipe, served over angel hair pasta, perfect for an easy weeknight dinner.
