Jul 14 2026
RestaurantsEstella RestaurantSpicy Chicken Piccata Recipe

Spicy Chicken Piccata Recipe

Inspired by Estella Restaurant
Time1h
Serves4

Marinated chicken, orecchiette pasta, broccoli, parmesan, pomegranate, pepper flakes, shallots, capers, white wine cream sauce

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Ingredients

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Marinade

Pasta and Vegetables

Method

Marinating the Chicken

  1. 1

    Prepare the Marinade

    In a large bowl, combine olive oil, lemon juice, minced garlic, red pepper flakes, salt, and black pepper. Mix well.

  2. 2

    Marinate the Chicken

    Add the chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.

Cooking Pasta and Broccoli

  1. 3

    Cook Orecchiette Pasta

    In a large pot, bring salted water to a boil. Add the orecchiette pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.

  2. 4

    Blanch Broccoli

    In the same pot, add broccoli florets to the boiling water for the last 2-3 minutes of the pasta cooking time. Drain and set aside with the pasta.

Cooking the Chicken and Sauce

  1. 5

    Cook the Chicken

    In a large skillet over medium-high heat, add a splash of oil. Remove chicken from marinade and cook for about 6-7 minutes on each side, or until golden brown and cooked through. Remove chicken and set aside.

  2. 6

    Make the Sauce

    In the same skillet, add minced shallots and sauté until translucent. Add capers and white wine, scraping up any brown bits from the bottom of the pan. Simmer until reduced by half.

  3. 7

    Finish the Sauce

    Lower the heat, stir in heavy cream and simmer for 2-3 minutes. Add grated parmesan cheese and stir until melted and combined. Adjust seasoning with salt and pepper if needed.

  4. 8

    Combine Everything

    Add the cooked pasta and broccoli to the sauce, tossing to coat. Slice the chicken and place on top of the pasta. Garnish with pomegranate seeds and additional parmesan cheese if desired.

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