Baked Chicken Piccata with Pasta
Tender chicken breasts in a bright lemon-caper pan sauce, baked until silky and spooned over fresh pasta for an elegant weeknight meal.
Ingredients (serves 4)
- 4 chicken breasts
- 8 oz pasta
- 3 cloves garlic
- 1/2 cup lemon juice
- 1/4 cup capers
- 1 cup chicken stock
- 4 tablespoons butter
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 2 tablespoons fresh parsley
Missing something? Save this recipe to Anychef and it rebuilds around what's actually in your kitchen — and writes the grocery list for the rest.
Save this recipeInstructions
- 1
Preheat oven to 400°F. Cook pasta according to package directions, drain, and set aside.
- 2
Pat chicken breasts dry and season with salt and pepper.
- 3
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken for 3 minutes per side until golden. Remove and set aside.
- 4
Add garlic to the skillet and cook for 30 seconds. Stir in lemon juice, capers, and chicken stock.
- 5
Return chicken to the skillet. Transfer to oven and bake for 12 minutes until cooked through.
- 6
Remove from oven and stir in butter. Serve chicken and sauce over pasta, garnished with fresh parsley.
