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Chicken Piccata with Herbed Spaghetti & Zoodles
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

Chicken Piccata is dish easy enough to whip up on a school night and decadent enough for date night, too. Tangy lemons, salty capers, and fresh herbs bring tons of flavor to this simple meal. 

Course: Main
Keyword: Chicken, Lemon
Servings: 4
  • 2 boneless and skinless chicken breasts
  • 3 tbsp chopped parsley
  • 1 tbsp chopped basil
  • 1/3 cup lemon juice
  • 3 tbsp brined capers
  • 1 zucchini
  • 1 yellow squash
  • 2 cloves of garlic
  • 6 tbsp butter
  • 7 tbsp olive oil
  • 1/2 cup dry white wine
  • 2-4 servings dried spaghetti
  • flour for dredging
  • salt and pepper
  • red pepper flakes
  1. Bring a quart sized pot of water to a boil as you prepare the vegetables and chicken.

  2. Chop parsley and basil. Using a spiralizer, turn the zucchini and yellow squash into "zoodles." If you don't have a spiralizer, you can alternatively julienne the zucchini and yellow squash. Mince the cloves of garlic. 

  3. Cut the chicken breast in half lengthwise. Cover each piece of chicken with plastic wrap and use a kitchen mallet or similar utensil to pound the chicken to tenderize.

  4. Once water is boiling, salt the water heavily and add spaghetti. Cook 9-11 minutes or to package directions. 

  5. Season each piece of chicken with salt and pepper, then dredge in flour. Gently shake off excess flour. 

  6. Over medium heat, add 2 tbsp of butter and 3 tbsp of olive oil to a medium sized skillet. Once butter is melted and sizzling, add 2 pieces of chicken. Cook on one side for 3 minutes, then flip and cook on the other side for 3 minutes. Remove chicken from the pan. Add 1 tbsp butter and 2 tbsp olive oil. Once melted and sizzling, add the 2 remaining pieces of chicken and cook for 3 minutes on each side. Remove chicken from pan and set aside.

  7. Over medium to low heat, add 1/2 cup white wine (or more if needed) to deglaze the pan. Scrape any brown bits off the edges of the pan and into the sauce. Add 1 tbsp butter and lemon juice. Add capers. Bring to a simmer and add chicken back into the pan with the sauce. Allow to simmer together for 3-5 minutes. Toss 2 tbsp fresh chopped parsley into the sauce before serving.

  8. While sauce is simmering, in a separate pan heat 2 tbsp olive oil. Sauté the minced garlic for 1 minute, then add the zucchini and yellow squash noodles. Season with salt, pepper, and a pinch of red pepper flakes. Sauté for 2-3 minutes until zoodles are tender. 

  9. Drain pasta when ready. Add the cooked spaghetti noodles to the pan with the zoodles and garlic. Add 1 tbsp fresh chopped basil and 1 tbsp fresh chopped parsley. Toss together adding more olive oil if needed. Remove from heat.

  10. For serving, you can either serve the chicken piccata in a separate dish and the herbed spaghetti and zoodles in a bowl. I like to serve the chicken piccate over the herbed spaghetti and zoodles and drizzle everything in the sauce from the chicken piccata. Whatever you prefer, be sure to drizzle the sauce from the chicken piccata over the chicken breasts. 

Recipe Notes

Enjoy a bottle of Picpoul Blanc with this chicken piccata to really make the dish sing!