Chicken Piccata with Whole-Wheat Pasta and Spinach

Why You’ll Love This Recipe

• Classic chicken piccata flavor: bright lemon, briny capers, and a silky butter-kissed sauce.
• Weeknight-friendly: ready in about 40 minutes with simple pantry staples.
• Better-for-you twist: whole-wheat spaghetti and a bed of garlicky sautéed spinach.
• Restaurant-quality results with easy, reliable steps for home cooks.

Grocery List

• Produce: Lemons (2–3), fresh parsley, 8 oz baby spinach, 3 garlic cloves
• Dairy: Unsalted butter
• Pantry: Chicken cutlets, whole-wheat spaghetti, capers, low-sodium chicken broth, dry white wine, all-purpose flour, olive oil, kosher salt, black pepper

Full Ingredients

Chicken Cutlets

• 1.25 lb chicken cutlets (4 pieces, about 1/2-inch thick)
• 1/3 cup all-purpose flour
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp sweet paprika (optional, for color)
• 2 tbsp olive oil

Lemon-Caper Piccata Sauce

• 2 cloves garlic, minced
• 1/2 cup dry white wine (or substitute with 1/2 cup chicken broth)
• 3/4 cup low-sodium chicken broth
• 1/3 cup freshly squeezed lemon juice (from about 2 lemons)
• 2 tbsp capers, drained and rinsed
• 1 tsp finely grated lemon zest
• 3 tbsp unsalted butter, cold, cut into 3 pieces
• 1/8–1/4 tsp kosher salt, to taste
• Freshly ground black pepper, to taste

Pasta & Spinach

• 12 oz whole-wheat spaghetti
• 4 qt water + 1 tbsp kosher salt (for boiling pasta)
• 8 oz baby spinach
• 1 tbsp olive oil
• 1 garlic clove, thinly sliced
• Pinch of kosher salt (about 1/8 tsp)

To Serve

• 2 tbsp flat-leaf parsley, finely chopped
• 8 thin lemon slices or wedges
• Optional: 2 tbsp finely grated Parmesan (for the pasta)

Step-by-Step Instructions

Step 1: Prep the chicken and your pot of water

Fill a large pot with 4 quarts of water and bring to a boil. Meanwhile, pat the chicken dry and, if needed, gently pound to an even 1/2-inch thickness for quick, even cooking. In a shallow dish, mix the flour, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and paprika. Dredge each cutlet lightly in the seasoned flour, shaking off excess. Set on a plate.

Step 2: Cook the whole-wheat spaghetti

Salt the boiling water with 1 tablespoon kosher salt. Add the spaghetti and cook until al dente, 9–10 minutes (check package). Reserve 1 cup pasta water, then drain. Leave the empty pot on the stove for later to sauté the spinach.

Step 3: Sear the chicken until golden

While the pasta cooks, heat 2 tablespoons olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the cutlets in a single layer and cook until golden brown, 3–4 minutes per side. Transfer to a plate and tent loosely with foil. The chicken will finish in the sauce; final internal temperature should reach 165°F.

Step 4: Build the lemon-caper sauce

Reduce heat to medium. Add the minced garlic to the skillet and cook until fragrant, about 30 seconds. Deglaze with the white wine; simmer 1–2 minutes, scraping up browned bits, until reduced by about half. Stir in the chicken broth, lemon juice, and capers; simmer 3–5 minutes until the liquid reduces to about 2/3 cup and smells bright and savory. Stir in lemon zest. Off the heat, whisk in the cold butter, one piece at a time, until the sauce turns glossy and slightly thickened. Season to taste with 1/8–1/4 teaspoon kosher salt and a few grinds of black pepper.

Step 5: Return chicken to sauce and finish

Return the cutlets to the skillet, turning to coat in the sauce. Simmer gently on low heat 1–2 minutes to rewarm and finish cooking. Verify the thickest part of the chicken reaches 165°F. Keep warm over the lowest heat while you prepare the spinach and pasta.

Step 6: Sauté spinach and toss the pasta

In the empty pasta pot, heat 1 tablespoon olive oil over medium heat. Add the sliced garlic and cook 20–30 seconds until just fragrant. Add the spinach and a pinch of salt, tossing with tongs until wilted, 1–2 minutes. Add the drained spaghetti and 1/4–1/2 cup reserved pasta water; toss to loosen and lightly coat. For extra flavor, spoon 2–4 tablespoons of the piccata sauce into the pasta and toss. Taste and adjust seasoning; add Parmesan if using.

Step 7: Plate and garnish

Twirl a nest of spaghetti and spinach onto warm plates. Top with one chicken cutlet per plate, then spoon the lemon-caper sauce over the chicken and pasta. Garnish with chopped parsley and thin lemon slices or wedges. Serve immediately.

Pro Tips

• Use cold butter in the sauce and whisk off heat for a silky, stable emulsion.
• Rinse capers briefly to control saltiness and let their briny pop shine.
• Reserve pasta water; its starch helps loosen and gloss the spaghetti.
• Pound cutlets evenly to 1/2 inch so they cook quickly and stay tender.
• Don’t over-reduce the sauce; aim for about 2/3 cup before adding butter so it stays saucy.

Variations

• Gluten-free: Use gluten-free spaghetti and rice flour for dredging.
• Dairy-free: Finish the sauce with 2–3 tbsp high-quality olive oil instead of butter.
• Add-ins: Stir in halved artichoke hearts or sautéed mushrooms to the sauce for extra texture.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat with a splash of water or broth to loosen the sauce; avoid boiling to prevent the sauce from separating. The chicken alone can be frozen up to 2 months; thaw in the fridge and rewarm in sauce. For make-ahead, dredge the chicken up to 4 hours in advance and refrigerate. You can also cook the pasta 2–3 minutes shy of al dente earlier in the day, toss with a little oil, and refrigerate; finish it in Step 6 with hot pasta water.

Nutrition (per serving)

Approx. 640 calories; 41 g protein; 68 g carbohydrates; 22 g fat; 8 g fiber; 980 mg sodium. Nutrition will vary based on specific products and optional Parmesan.