Chicken Piccata & Pasta
Bright, buttery, ready in half an hour.
$17.38 total
Ingredients & Cost Breakdown
| 1.5 lb chicken breast, pounded thin | $9.52 |
| 1 lb spaghetti | $1.26 |
| 1/4 cup capers | $0.92 |
| 1 lemon | $0.50 |
| 4 tbsp butter | $0.57 |
| 1/4 cup flour | $0.17 |
| Chicken broth | $0.46 |
| Grated parmesan | $0.46 |
| Green beans, side | $1.38 |
| Parsley, salt & pepper | $0.34 |
| Steamed green beans, side | $1.80 |
| Total | $17.38 |
Shopping List
Exactly what to grab at the store — whole units, no guessing at "half an onion."
- 1.5 lb chicken breast
- 1 lb spaghetti
- 1/4 cup capers
- 1 lemon
- 4 tbsp butter
- 1/4 cup flour
- Chicken broth
- Grated parmesan
- Green beans, side
- Parsley, salt & pepper
- Steamed green beans, side
How to Make It
- Pound chicken thin, dredge in flour; pan-fry in butter 3 minutes per side, remove.
- Deglaze the pan with broth, lemon juice, and capers; simmer 2 minutes.
- Return chicken to coat in the sauce.
- Serve over pasta with green beans on the side.
- Serve with steamed green beans on the side.
No-Time-For-That Tip: Pounding the chicken thin isn't optional — it's what makes a 3-minute sear actually cook it through.
Swap It: No capers? A splash of pickle brine gets you shockingly close to the same briny punch.
🍽️ Pairs well with Eggplant Parmesan Stacks
Gear for this recipe
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