- 6 pieces thin chicken breast
- kosher salt and freshly ground black pepper
- garlic powder
- 1 cup flour
- olive oil
- 1/4 cup capers
- 5 cloves garlic, thinly sliced
- 1/4 cup white wine
- 1 lemon, juiced
- 1/4 cup chicken broth
- 1/4 cup pasta water (optional)
- 2 tablespoons butter
- baby spinach and cooked spaghetti, for serving (optional)
This is hands down my family's favorite dinner that I make. It's juicy, so full of flavor and is great when guests come over, too. Back when Calvin was three, I used to record him telling me what was on his dinner plate because it was just so darn cute. During the height of the pandemic, I recorded him eating chicken piccata and you could feel his enjoyment and joy. It was such a beautiful moment during the stressful time of working from home and not leaving the house. I realized I never shared the recipe for that dish, so here it is, more than two years later — and now my little buddy is cooking it with me!
Season each piece of chicken on both sides with salt, pepper and garlic powder. Add flour to shallow bowl and season with salt, pepper and garlic powder; mix to combine.2.
Dredge the chicken in seasoned flour and shake off excess.3.
Add a few glugs of olive oil to a pan and set over medium-high heat.4.
Add the chicken to the pan and brown on both sides. Remove from pan and set aside.5.
Coat pan with a little more olive oil. Add capers and garlic, stirring constantly so the garlic doesn't burn. Add white wine to deglaze the pan and scrape off the bits stuck to the bottom. Add lemon juice and chicken broth. Add pasta water, if using. Bring to a boil, then let simmer until reduced down a bit. Season with salt and pepper. Turn off heat and stir in butter. Add cooked chicken to the pan and coat in sauce.6.
I like to put raw baby spinach on the bottom of a dish, drizzled with olive oil and seasoned with salt and pepper. I add hot spaghetti right from the pot so the extra pasta water wilts the spinach on the plate. Top with chicken and add sauce from the pan. Enjoy!