Lemon Pepper Butter Chicken Piccata over Angel Hair is a delightful blend of zesty lemon, savory chicken, and silky pasta that comes together in a rich, buttery sauce. This dish is perfect for a weeknight dinner or a special occasion when you want something impressive but easy to prepare. The bright notes of lemon and capers cut through the richness of the butter, while the angel hair pasta provides a light, delicate base that soaks up all the luscious flavors. If you’re a fan of classic chicken piccata but crave a little twist, this Lemon Pepper Butter Chicken Piccata over Angel Hair will become a new favorite in your recipe collection.
Why This Recipe Is Reliable
This Lemon Pepper Butter Chicken Piccata over Angel Hair recipe stands out because it balances bold flavors with simple ingredients you likely already have on hand. The method is straightforward, making it accessible for cooks of all skill levels. Using boneless, skinless chicken breasts ensures quick cooking and easy serving, while the lemon zest and fresh parsley brighten the dish beautifully. The sauce is silky and smooth thanks to the butter and olive oil combination, and the addition of capers adds that classic piccata tang. Plus, angel hair pasta cooks in just minutes, helping you get dinner on the table fast without sacrificing flavor or texture.
What Goes Into Lemon Pepper Butter Chicken Piccata over Angel Hair
- 4 boneless, skinless chicken breasts – tender and lean for perfect searing
- 1/4 cup all-purpose flour – for dredging the chicken to create a light crust
- Salt and pepper to taste – essential for seasoning
- 1/4 cup unsalted butter – melts into a rich, velvety sauce
- 2 tablespoons olive oil – for searing and flavor depth
- 2 tablespoons fresh lemon juice – brightens and balances the richness
- 1 teaspoon lemon zest – adds extra lemon fragrance and flavor
- 1 cup chicken broth – forms the savory base of the sauce
- 1/4 cup capers, drained – delivers that signature piccata briny pop
- 2 cloves garlic, minced – infuses the dish with aromatic warmth
- 1/4 cup fresh parsley, chopped – freshens and garnishes the plate beautifully
- 8 ounces angel hair pasta – cooks quickly and pairs perfectly with the sauce
- Lemon slices for garnish – optional but adds a lovely touch
Cook’s Kit
- Large skillet – for searing chicken and making the sauce in one pan
- Medium pot – to boil the angel hair pasta
- Tongs or spatula – for flipping chicken breasts evenly
- Measuring cups and spoons – to keep ingredient portions accurate
- Fine grater or zester – for fresh lemon zest
- Knife and cutting board – for chopping garlic and parsley
Lemon Pepper Butter Chicken Piccata over Angel Hair in Steps
Step 1: Prepare the Chicken
Pat the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, and lemon pepper if you like an extra zing. Dredge each breast in the all-purpose flour, shaking off any excess. This coating will help create a golden, crispy crust and thicken the sauce later.
Step 2: Cook the Pasta
Bring a pot of salted water to a boil and cook the angel hair pasta according to package directions, usually 3-4 minutes for al dente. Drain the pasta and set aside, reserving a small cup of pasta water to loosen the sauce if needed.
Step 3: Sear the Chicken
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook until golden brown on one side, about 4 minutes. Flip and cook the other side until cooked through, about 3-5 more minutes. Remove the chicken from the skillet and tent with foil to keep warm.
Step 4: Make the Piccata Sauce
Reduce heat to medium. Add the minced garlic to the skillet and sauté until fragrant, about 30 seconds. Pour in the chicken broth, fresh lemon juice, and lemon zest. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the capers and remaining butter, whisking until the butter melts and the sauce thickens slightly.
Step 5: Combine and Serve
Return the chicken breasts to the skillet, spooning the sauce over each piece. Let them warm through for a minute or two. Toss the cooked angel hair pasta in the sauce or serve it alongside the chicken, garnished with fresh parsley and lemon slices. This dish pairs wonderfully with a crisp green salad or steamed vegetables.
Seasonal Twists
- Add fresh cherry tomatoes in summer for a pop of sweetness and color.
- In winter, toss in sautéed mushrooms or roasted root vegetables for earthiness.
- Swap capers for green olives for a milder briny flavor during spring.
- Mix fresh herbs like thyme or basil with parsley for a more complex herbaceous note.
Mistakes Even Pros Make
- Overcooking the chicken breasts, which makes them dry and tough instead of tender and juicy.
- Skipping the flour dredge, which reduces the sauce’s ability to thicken and the chicken’s crispy texture.
- Adding lemon juice too early, which can cause the sauce to curdle or become bitter.
- Not reserving pasta water, missing the chance to adjust the sauce’s consistency perfectly.
Keep-It-Fresh Plan
To store leftovers, place the chicken and sauce in an airtight container and refrigerate for up to 3 days. Keep the angel hair pasta separate to prevent it from becoming soggy. When reheating, gently warm the chicken and sauce over low heat, adding a splash of chicken broth or water to loosen the sauce if needed. For the pasta, a quick toss in boiling water or a microwave with a damp paper towel will refresh its texture.
Ask & Learn
Can I use other types of pasta for this dish?
Absolutely! While angel hair pasta is traditional for its delicate texture, you can use spaghetti, linguine, or even fettuccine. Just be mindful of cooking times and sauce-to-pasta ratios to keep the dish balanced.
Is it okay to substitute chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs can be used for a juicier, more flavorful option. They may require a slightly longer cooking time, so adjust accordingly to ensure they’re fully cooked but still tender.
Can I make the sauce ahead of time?
While the sauce is best fresh, you can prepare it a few hours ahead and gently reheat it. Keep in mind that the butter may separate if overheated, so warm it slowly on low heat and whisk to recombine.
What’s the best way to zest a lemon?
Use a fine grater or a dedicated zester to remove only the yellow outer peel of the lemon, avoiding the bitter white pith underneath. Fresh zest adds a vibrant citrus aroma and flavor to the dish.
Serve with These
- Lemon Pepper Chicken Alfredo Penne – for a creamy pasta side or alternate chicken dish.
- Sheet Pan Lemon Herb Chicken Garlic Potatoes – a hearty side to complement the bright piccata flavors.
- Buttery Herb Chicken And Gnocchi Skillet – another buttery chicken recipe with comforting textures.
- Steamed asparagus or green beans – for a fresh, crisp vegetable side.
- Simple mixed greens salad with a light vinaigrette – to cut through the richness.
Bring It Home
This Lemon Pepper Butter Chicken Piccata over Angel Hair is a beautiful balance of simplicity and sophistication that will impress anyone at your table. The tender chicken, vibrant lemon sauce, and delicate pasta come together in a dish that’s both comforting and fresh. Whether you’re cooking for family or entertaining guests, this recipe delivers on flavor without complicated steps. Plus, it’s versatile enough to adapt with seasonal ingredients or your favorite sides. Next time you want a dinner that’s elegant yet effortless, give this recipe a try—you might just find it becoming your go-to meal.
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Lemon Pepper Butter Chicken Piccata over Angel Hair
Ingredients
Equipment
Method
- Pat the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, and lemon pepper if you like an extra zing. Dredge each breast in the all-purpose flour, shaking off any excess.
- Bring a pot of salted water to a boil and cook the angel hair pasta according to package directions, usually 3-4 minutes for al dente. Drain the pasta and set aside, reserving a small cup of pasta water to loosen the sauce if needed.
- Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook until golden brown on one side, about 4 minutes. Flip and cook the other side until cooked through, about 3-5 more minutes. Remove the chicken from the skillet and tent with foil to keep warm.
- Reduce heat to medium. Add the minced garlic to the skillet and sauté until fragrant, about 30 seconds. Pour in the chicken broth, fresh lemon juice, and lemon zest. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the capers and remaining butter, whisking until the butter melts and the sauce thickens slightly.
- Return the chicken breasts to the skillet, spooning the sauce over each piece. Let them warm through for a minute or two. Toss the cooked angel hair pasta in the sauce or serve it alongside the chicken, garnished with fresh parsley and lemon slices.
Notes
- Store leftover chicken and sauce separately from pasta to prevent sogginess.
- Use boneless, skinless chicken thighs for a juicier alternative, adjusting cooking time accordingly.
- Reserve some pasta water to adjust the sauce consistency if needed.
- Fresh lemon zest adds vibrant flavor—avoid the bitter white pith when zesting.
- Add seasonal ingredients like cherry tomatoes or mushrooms for a twist.
