Arica's Chicken Piccata Recipe -
Arica's Chicken Piccata Recipe
  • READY IN 45 mins

Arica's Chicken Piccata

Recipe by  

"Wonderful flavor and even better the next day! Great with Brussels sprouts or asparagus."

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Ingredients Edit and Save

Original recipe makes 4 chicken breast halves Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
  2. Heat oil in a skillet over medium heat. Stir lemon juice and garlic into the oil and cook until the garlic is soft, about 5 minutes. Put chicken into the skillet, place a cover on the skillet, and cook until browned completely, about 5 minutes per side.
  3. Remove chicken from skillet to a plate and cover with aluminum foil to retain moisture. Add chicken broth and white wine to the skillet; bring to a simmer and cook 5 minutes. Stir Parmesan cheese and capers into the liquid mixture; cook and stir until thickened, about 5 minutes. Mix bow-tie pasta into sauce; toss to coat. Transfer pasta to a serving bowl.
  4. Return chicken to the skillet. Place a cover on the skillet and cook until the chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  5. Transfer chicken to a serving platter; serve alongside bow-tie pasta.
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Reviews More Reviews

Sep 11, 2013

We thought this was a very good meal. The one and only change I made was to use a different pasta. I've maybe had a more traditional piccata before, but this was a great meal for us tonight. My hubby is very grateful tonight, Arica! Thanks!

Mar 13, 2014

Well, I am a little mad at this recipe. I did exactly what it said to do, and it is not thickening at all. I had to add almost the whole container of cheese. I hate when the pictures are nowhere near the real thing.


5 Ratings

Nov 18, 2013

We really liked this recipe. The sauce is so good. I think the parm cheese was not needed because it just made the capers clump. I added a little more lemon and a few pats of butter at the very end to finish it off.

Jul 21, 2015

have tried several other picatta recipes while looking for a taste comparable to my favorite dish from a local restaurant, and they were either too dry or too thin, and something lacked in the flavor. The addition to of parmesan to this recipe got my tastebuds singing. it came out amazing. it did seem like much of the lemon had evaporated, so I did add an extra squirt or two when I removed the chicken. the lemon didn't overpower the recipe at all! after trying several recipes, this one is definitely the keeper!

Sep 18, 2014

This was really good. I read the review about the parm, added a little, yup, it clumped. I added mushrooms and a little more lemon. It turned out fabulous. Thanks Arica, I'll make this one again.


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  • Calories
  • 555 kcal
  • 28%
  • Carbohydrates
  • 65.9 g
  • 21%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 10.8 g
  • 17%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 37.9 g
  • 76%
  • Sodium
  • 899 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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