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Pioneer Woman Chicken Piccata with Buttery Lemon Noodles

Pioneer Woman Chicken Piccata with Buttery Lemon Noodles - recipe card
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This chicken piccata is a bright, briny, and buttery Italian-American classic featuring golden pan-seared chicken cutlets in a lemon-caper pan sauce, served over silky buttery lemon noodles. The tender chicken and tangy sauce are balanced by the rich, lemony pasta, making it a restaurant-quality weeknight dinner.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1.5 lb / 680 g total)
  • 1/2 cup all-purpose flour
  • 1 tsp kosher salt, plus more for seasoning
  • 1/2 tsp freshly ground black pepper, plus more for seasoning
  • 1/2 tsp garlic powder
  • 3 tbsp olive oil, divided
  • 1/4 cup unsalted butter, divided (2 tbsp for chicken, 2 tbsp for sauce)
  • 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup freshly squeezed lemon juice (from about 2 lemons)
  • 2 tbsp capers, drained and rinsed
  • 1/4 cup fresh parsley, chopped, for garnish
  • 8 oz (225 g) fettuccine or linguine noodles
  • 2 tbsp unsalted butter, for the noodles
  • 1 tbsp freshly squeezed lemon juice, for the noodles
  • 1 tsp lemon zest, for the noodles
  • 1/2 tsp kosher salt, for the noodles
  • 1/4 cup grated Parmesan cheese, for serving (optional)

Instructions

  1. Prep the chicken: Slice each chicken breast horizontally into two thin cutlets (4 total). Place them between two sheets of plastic wrap and gently pound to an even 1/4-inch (6 mm) thickness. This ensures quick, even cooking.
  2. Set up the dredging station: In a shallow dish, combine the flour, 1 tsp salt, 1/2 tsp pepper, and garlic powder. Pat the chicken cutlets dry with paper towels and season both sides with a pinch of salt and pepper. Dredge each cutlet in the flour mixture, shaking off the excess. Place them on a plate in a single layer.
  3. Cook the chicken: Heat a large (12-inch) skillet over medium-high heat. Add 2 tbsp olive oil and 2 tbsp butter. When the butter foams and the oil shimmers, lay the chicken cutlets in the pan in a single layer (work in batches if needed). Cook for 3-4 minutes per side, until golden brown and cooked through. The chicken should register 165°F (74°C) on an instant-read thermometer. Transfer to a plate and loosely tent with foil.
  4. Make the pan sauce: Reduce the heat to medium. Add the wine to the skillet and scrape up the browned bits with a wooden spoon. Let the wine bubble and reduce by half, about 2 minutes.
  5. Add the broth, lemon juice, and capers: Pour in the chicken broth and lemon juice, and add the drained capers. Bring the sauce to a gentle simmer and cook for 2-3 minutes, until slightly thickened. Taste and adjust salt and pepper if needed.
  6. Finish the sauce: Turn the heat to low and whisk in the remaining 2 tbsp butter until melted and glossy. Return the chicken to the skillet, spooning some sauce over the top. Let it warm through for 2 minutes while you prepare the noodles.
  7. Cook the noodles: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente (usually 9-11 minutes). Reserve 1/2 cup of pasta water before draining.
  8. Toss the noodles: Drain the noodles and return them to the pot. Add the 2 tbsp butter, 1 tbsp lemon juice, lemon zest, and 1/2 tsp salt. Toss until the butter melts and coats the noodles. Add a splash of reserved pasta water if needed to loosen the sauce.
  9. Serve: Divide the buttery lemon noodles among 4 warm plates. Place a chicken cutlet on top of each portion and spoon the lemon-caper sauce generously over the chicken. Garnish with chopped parsley and serve with grated Parmesan if desired.
  10. Rest and enjoy: Let the dish rest for 2-3 minutes before serving to allow the sauce to settle into the chicken. Serve hot, with extra lemon wedges on the side if you like more tang.

Notes

Storage: Store leftover chicken and noodles separately in airtight containers in the fridge for up to 3 days. The noodles may absorb more sauce, so add a splash of chicken broth or lemon juice when reheating. Freezing: The chicken (without noodles) can be frozen in the lemon-caper sauce for up to 2 months; thaw overnight in the fridge. Reheat: For best results, reheat the chicken gently in a skillet over medium-low heat with a splash of broth, until warmed through (about 5 minutes). Reheat the noodles in the microwave (1-2 minutes) or in a saucepan with a little butter and water.

Nutrition

Keywords: chicken piccata, pioneer woman chicken piccata, buttery lemon noodles, lemon caper chicken, Italian-American chicken, weeknight chicken dinner, chicken cutlets, caper sauce, lemon pasta, poultry skillet dinner

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