Chicken and pasta in a simple, silky lemon sauce.

You know those nights when you want comfort, elegance, and a meal that your family will inhale? This is your dish. I serve this meal for my family on a regular basis as it is so easy.

Traditional Piccata has capers, but my family is not a fan, so I omit the capers. The lemon adds a hit of elegance and when I make it with pasta from scratch… well…it is inhaled!

Also, this is so simple, you can make this on a busy night with your kids have sports or you have to be somewhere in a hurry.

Stay sassy friends.

Chicken Piccata Linguine with Steamed Broccoli

This is a great dinner I have made that is always a winner in our house with a hint of lemon.
Prep Time 15 mins
Cook Time 15 mins
Course Main Course
Cuisine Italian
Servings 4


  • 1 box linguine
  • 3 boneless skinless chicken breasts
  • 2 tbsp Flour
  • 1/2 tsp salt and pepper
  • 1 tbsp vegetable oil
  • 1 tbsp butter
  • 1 clove minced garlic
  • 3/4 cup chicken stock
  • 1/4 cup chopped parsley
  • 3 tbsp lemon juice
  • 2 tbsp parmesan cheese
  • 1 bunch broccoli


  • To prepare broccoli, put 2 cups of water in a pot. Put on the stove on high heat to boil. Once water has boiled, put broccoli either in steamer or in boiling water and cook for 4 minutes.
  • To prepare linguine, put water in pot to boil. Cook according to package directions.
  • To prepare chicken, while you are waiting for the pasta and broccoli to cook, slice the chicken into strips. Sprinkle with flour, salt and pepper.
  • In a large fry pan, heat oil and butter over medium high heat. Cook the chicken until no longer pink, about 5 minutes. Add minced garlic. Cook another minute. Stir in chicken broth. Turn heat up to high and bring to a boil until slightly thickened, about 2 minutes. Stir in lemon juice and parsley.
  • Your pasta should be done now. Drain the pasta and add to the chicken stock and lemon juice mixture. Add parmesan cheese and toss to coat.
  • To serve-plate pasta and chicken first. Add the broccoli, add a couple scringes of salt (that is 2 turns from a salt mill.)


I love homemade pasta, and if you opt to make pasta from scratch, cook in boiling water for 3 minutes.  This means you need to start your chicken and lemon sauce first.
I prefer lemon juice right from the source!  Where you can, use fresh lemon juice rather than bottled-you will notice the difference!
Traditional Piccata has capers.  Add capers as you like to the chicken stock and lemon juice before adding the chicken.  My family does not like capers, so I omit this ingredient.  They are small, and super salty-but add them and see what your family thinks.
I cut back on the parmesan cheese in this recipe.  If you like parmesan, please add up to a quarter cup.
This recipe was adapted from Rachel Ray's recipe.
Keyword chicken, lemon, linguine, pasta