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Close-up of a plate featuring a chicken thigh recipe served over spaghetti, topped with a caper sauce and parsley.

Lemon Caper Chicken with Spaghetti

A quick and flavorful chicken dish served over spaghetti, perfect for a weeknight meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound spaghetti
  • 1 pound boneless skinless chicken breasts cut crosswise in half
  • Kosher salt and freshly ground black pepper to taste
  • ½ cup all-purpose flour
  • 4 tablespoons unsalted butter divided
  • 2 cloves garlic minced
  • ¼ cup shallots diced
  • ¾ cup chicken broth
  • ¼ cup dry white wine
  • 3 tablespoons freshly squeezed lemon juice
  • ½ cup heavy cream
  • ¼ cup capers drained
  • 2 tablespoons fresh parsley leaves chopped

Equipment

  • Large pot
  • Cast Iron Skillet

Method
 

  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  2. Season chicken with salt and pepper, to taste. Working one at a time, dredge chicken in flour.
  3. Melt 2 tablespoons butter in a large cast iron skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Set aside and keep warm.
  4. Melt remaining 2 tablespoons butter in the skillet. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.
  5. Stir in chicken broth, wine and lemon juice. Cook, stirring occasionally, until slightly reduced, about 5 minutes.
  6. Gradually whisk in heavy cream until slightly thickened, about 3-4 minutes; season with salt and pepper, to taste. Stir in capers.
  7. Serve immediately with pasta and chicken, garnished with parsley, if desired.

Notes

The wine can be omitted if preferred. You can substitute chicken thighs for chicken breasts if desired.

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