Pan-Seared Chicken Piccata with Summer Vegetable Spaghetti
This bright and flavorful dish combines tender pan-seared chicken breasts with a tangy lemon-caper sauce, served over spaghetti tossed with fresh summer vegetables. Bell peppers, zucchini, yellow squash, and cherry tomatoes create a colorful medley that pairs beautifully with the classic piccata flavors. The vegetables are sauteed until crisp-tender and combined with pasta, fresh basil, and Parmesan cheese. Perfect for a lighter summer dinner that showcases seasonal produce while delivering the satisfying comfort of traditional chicken piccata. The lemony pan sauce ties everything together for a restaurant-quality meal at home.
Ingredients
- olive oil flavored cooking spray
- 1 cup red bell pepper, cut into 1/4-inch strips
- ¾ cup onion, thinly sliced
- 1 ½ zucchini, cut matchstick style
- 1 ¼ cups yellow squash, cut matchstick style
- 1 cup cherry tomatoes, halved
- 2 garlic cloves, minced
- 8 ounces spaghetti, uncooked
- ¾ cup parmesan cheese, divided
- ½ cup fresh basil, thinly sliced
- 4 boneless skinless chicken breast halves, 6 ounce each
- ¼ teaspoon salt
- ½ teaspoon pepper, divided
- ½ cup flour
- 2 teaspoons olive oil
- 1 ½ cups chicken broth
- 6 tablespoons lemon juice
- 2 tablespoons capers
- ½ cup green onion, sliced
- 1 tablespoon butter
Instructions
- 1
Heat large nonstick skillet over medium-high heat and coat with cooking spray
- 2
Add bell pepper and onion and saute until tender
- 3
Remove vegetables from pan and keep warm
- 4
Recoat pan with cooking spray and add zucchini and yellow squash
- 5
Saute squash until crisp tender, then add tomatoes and garlic and saute more
- 6
Add squash mixture to onion mixture and keep warm
- 7
Cook pasta according to package directions, omitting salt and fat
- 8
Drain pasta over bowl, reserving cooking liquid
- 9
Add pasta and reserved cooking liquid to vegetable mixture and toss to combine
- 10
Add Parmesan cheese and basil and toss to combine, keep warm
- 11
Sprinkle both sides of chicken with salt and pepper
- 12
Dredge chicken in flour, turning to coat, then shake off excess flour
- 13
Recoat pan with cooking spray and add olive oil, swirling to coat
- 14
Add chicken and cook on each side until done
- 15
Remove chicken from pan and keep warm
- 16
Add broth, lemon juice, and capers to pan, scraping to loosen browned bits
- 17
Bring to boil and cook
- 18
Remove from heat and add green onions, butter, and remaining pepper
- 19
Stir until butter melts
- 20
Arrange pasta mixture on plates and top each serving with chicken breast, sauce, and remaining Parmesan
Tips
Reserve pasta cooking water to help bind the vegetables and pasta together for a silky texture.
Pound chicken breasts to even thickness for uniform cooking and tender results.
Don't overcook the vegetables - they should retain some bite for the best texture contrast.
Good to Know
Refrigerate leftovers up to 3 days. Store pasta and chicken separately for best texture.
Prep vegetables up to 1 day ahead. Cook chicken and pasta fresh for best results.
Serve immediately while pasta is warm and chicken is hot.
Common Mistakes
Don't skip reserving pasta water - it helps create a cohesive sauce.
Avoid overcrowding the pan when cooking chicken to ensure proper browning.
Substitutions
FAQ
Can I use chicken thighs instead of breasts?
Yes, boneless thighs work well. Adjust cooking time as needed since thighs take slightly longer to cook through.
What if I don't have capers?
You can substitute chopped green olives or pickled onions for a similar briny flavor, though the taste will be different.
How long does this keep in the refrigerator?
Store leftovers up to 3 days. The pasta may absorb some sauce, so you might want to add a splash of broth when reheating.