Chicken piccata with lemon spaghetti
Golden chicken in a sharp lemon and caper sauce, tossed through spaghetti. Restaurant flavour in half an hour.
- Time30 min
- LevelEasy
- Costabout £1.18 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put a large pan of salted water on to boil. Season the flour and press the chicken into it on both sides.
- 2
Heat the oil in a wide frying pan over a medium high heat. Fry the chicken for 3 minutes each side until golden. Move it to a plate.
6 min - 3
Cook the spaghetti for 10 minutes, or as the packet says, then drain, keeping a mug of the water.
10 min - 4
Add the butter and garlic to the chicken pan and cook for 30 seconds. Pour in the stock, lemon juice, lemon slices and capers. Simmer for 4 minutes until slightly thickened.
4 min - 5
Return the chicken to the pan and warm through for 2 minutes. Add the spaghetti and a splash of the pasta water and toss well.
- 6
Scatter with parsley and serve straight away, with the sauce spooned over.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.