Arica's Chicken Piccata

Arica's Chicken Piccata

3 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Arica Ramin
Recipe by  Arica Ramin

“Wonderful flavor and even better the next day! Great with Brussels sprouts or asparagus.”

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Adjust Servings

Original recipe yields 4 chicken breast halves



  1. Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
  2. Heat oil in a skillet over medium heat. Stir lemon juice and garlic into the oil and cook until the garlic is soft, about 5 minutes. Put chicken into the skillet, place a cover on the skillet, and cook until browned completely, about 5 minutes per side.
  3. Remove chicken from skillet to a plate and cover with aluminum foil to retain moisture. Add chicken broth and white wine to the skillet; bring to a simmer and cook 5 minutes. Stir Parmesan cheese and capers into the liquid mixture; cook and stir until thickened, about 5 minutes. Mix bow-tie pasta into sauce; toss to coat. Transfer pasta to a serving bowl.
  4. Return chicken to the skillet. Place a cover on the skillet and cook until the chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  5. Transfer chicken to a serving platter; serve alongside bow-tie pasta.

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Reviews (3)

Rate This Recipe


We thought this was a very good meal. The one and only change I made was to use a different pasta. I've maybe had a more traditional piccata before, but this was a great meal for us tonight. My hubby is very grateful tonight, Arica! Thanks!

My favotires

My favotires

Well, I am a little mad at this recipe. I did exactly what it said to do, and it is not thickening at all. I had to add almost the whole container of cheese. I hate when the pictures are nowhere near the real thing.

Meredith M

Meredith M

We really liked this recipe. The sauce is so good. I think the parm cheese was not needed because it just made the capers clump. I added a little more lemon and a few pats of butter at the very end to finish it off.

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Amount Per Serving (4 total)

  • Calories
  • 555 cal
  • 28%
  • Fat
  • 10.8 g
  • 17%
  • Carbs
  • 65.9 g
  • 21%
  • Protein
  • 37.9 g
  • 76%
  • Cholesterol
  • 70 mg
  • 23%
  • Sodium
  • 995 mg
  • 40%

Based on a 2,000 calorie diet



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Quick Chicken Piccata


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Creamy Chicken Piccata with Penne Pasta