Pesto Chicken Pasta Piccata Recipe

Prepare and pound

Slice each chicken breast horizontally to make 2 thinner cutlets (or butterfly and pound to about 1/2 inch thickness). Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

Dredge and cook

Place the flour on a shallow plate. Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium-high heat until shimmering. Dredge each chicken cutlet lightly in flour, shaking off excess. Add cutlets to the skillet (do not overcrowd) and cook 3–4 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Transfer cooked chicken to a warm plate and tent with foil.

Coat with pesto

Reduce heat to low. Return the skillet to the lowest heat, add 1/2 cup prepared basil pesto and warm for 30 seconds, then spoon pesto over each cooked chicken cutlet to coat. Keep warm while you finish the sauce and pasta.

Bring a large pot of water to a rolling boil. Add 1 tbsp salt and the 12 oz pasta. Cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Sweat aromatics

In the same skillet used for the chicken (wipe out excess crumbs but keep fond), add 1 tbsp extra-virgin olive oil and 2 tbsp unsalted butter over medium heat. Add the minced 3 garlic cloves and 1 finely chopped shallot. Cook, stirring frequently, until fragrant and softened, about 1–2 minutes—do not brown.

Deglaze

Pour in 1/2 cup dry white wine (or chicken broth) to deglaze the pan, scraping up any browned bits with a wooden spoon. Let the liquid reduce by about half, about 2–3 minutes.

Add lemon and capers

Stir in 2 tbsp fresh lemon juice and 2 tbsp drained capers. Cook 30 seconds to combine and release flavors.

Add tomatoes and butter

Add 1.5 cups halved cherry tomatoes and 4 tbsp unsalted butter. Simmer gently until tomatoes begin to soften and butter melts into a glossy sauce, about 2–3 minutes.

Finish with mozzarella and seasoning

Reduce heat to low. Add the torn or pearl mozzarella (6 oz) and 2 tbsp chopped fresh parsley. Stir gently until mozzarella begins to soften and become slightly stringy but not fully melted into the sauce. Season with 1/2 tsp salt and 1/4 tsp black pepper to taste.

Combine pasta and sauce

Add the drained pasta to the skillet with the sauce. Toss gently, adding reserved pasta cooking water a few tablespoons at a time (start with 1/4 cup) until the sauce coats the pasta evenly and reaches desired consistency. If needed, add more pasta water up to the reserved 1 cup.

Return chicken

Nestle the pesto-coated chicken cutlets into the skillet or place sliced chicken on top of the pasta. Spoon extra sauce, tomatoes and capers over the chicken.

Divide between 4 plates or shallow bowls. Garnish with 1/4 cup grated Parmesan and lemon slices if desired. Serve immediately.