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This Herby Mustard Chicken Piccata bowl is a fresh, flavorful dinner that comes together with simple ingredients you probably already have on hand. Lightly dredged chicken is seared until golden, then finished with a quick lemon butter sauce. Paired with charred broccoli and a simple lemony spaghetti, this meal feels fancy enough for a dinner party but is easy enough for any weeknight.
Chef tips
- Slice the chicken in half – Slicing the chicken breasts in half lengthwise helps them cook faster and more evenly.
- Dust off excess flour – Lightly coat the chicken with flour, but shake off the extra so the crust stays thin and crisp.
- Reserve pasta water – Don’t forget to save pasta water! It’s the key to making the lemony spaghetti sauce silky and glossy.
- Use chicken stock for an extra saucy piccata sauce
- Don’t wash the pan after searing the chicken – the fond from browning the chicken will add depth of flavor to the sauce, and the residual flour will help thicken the sauce.
- Cook the chicken in batches if needed – Give the chicken space in the pan so it sears, not steams.
- Use fresh lemon juice – Bottled lemon juice won’t give you the same bright, fresh flavor.
Ingredient notes
- Chicken breast (1½ lb) – Sliced in half for faster, more even cooking.
- Kosher salt + black pepper – Essential seasoning and what brings all the flavors together.
- Basil or mixed soft herbs (¼ cup) – Basil, cilantro, or parsley all work.
- Whole grain mustard (2 tbsp) – Adds a little extra depth and flavor to the chicken marinade.
- Garlic (2 cloves) – Minced for both the marinade and overall flavor.
- Broccoli (1 head) – Charred to bring out a nutty flavor.
- Spaghetti (6 oz) – Any long pasta works, but spaghetti keeps it classic.
- Chicken stock (⅓ cup) – Used to deglaze the pan and create the base for the piccata sauce.
- Lemon (1) – Half for juicing, half for garnish.
- Parmesan cheese (¼ cup) – Adds richness to the lemony pasta.
- Capers – what makes this a chicken piccata. However, you can skip if you prefer.
- Neutral oil + olive oil – Neutral oil (like avocado or canola oil) for cooking the chicken and broccoli; olive oil for finishing the pasta. You could also use olive oil for cooking the chicken, but it’s not necessary.
- Butter (1 tbsp) – Helps emulsify the sauce and make it glossy.
- Parsley (optional) – For garnish.
FAQ
Can I use chicken thighs instead of breasts?
Yes, but the cooking time will be slightly longer. Make sure the thighs reach an internal temperature of 165°F.
Can I skip the dredging step?
You can, but the light flour coating helps there get a nice crust on the chicken.
What can I substitute for chicken stock?
Vegetable stock or even water with a pinch of salt will work.
Can I make this ahead of time?
The chicken and sauce are best made fresh, but you can prep the pasta, broccoli, and marinate the chicken ahead of time to make cooking faster.
Herby Mustard Chicken Piccata and Lemon Spaghetti Bowls
This Herby Mustard Chicken Piccata bowl is a fresh, flavorful dinner that comes together with simple ingredients you probably already have on hand. Lightly dredged chicken is seared until golden, then finished with a quick lemon butter sauce. Paired with charred broccoli and a simple lemony spaghetti, this meal feels fancy enough for a dinner party but is easy enough for any weeknight.
Equipment
- 3 quart pot
- 4 quart pan
Ingredients
For the chicken:
- 1½ lb boneless skinless chicken breast, sliced in half lengthwise
- 1½ teaspoons kosher salt
- Freshly ground black pepper
- ¼ cup basil, chopped — or use cilantro, parsley, mint, or a mix
- 2 tablespoons whole grain mustard
- 1 tablespoon neutral oil
- 2 cloves garlic, minced
For the charred broccoli:
- 1 head broccoli
- 1 tablespoon neutral oil
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons water
For the lemony spaghetti:
- 6 ounces spaghetti
- ⅓ cup reserved pasta cooking water
- 1/3 cup chicken broth
- 2 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 1 lemon, juiced
- ¼ cup grated parmesan cheese, plus more for garnish
For the Chicken Piccata sauce:
- ¼ cup all-purpose flour
- 1 tablespoon neutral oil
- ⅓ cup chicken broth
- 1 lemon, half juiced, half cut into wedges for garnish
- 1 tbsp capers, chopped
- 1 tablespoon unsalted butter
- 2 tablespoons parsley, optional, chopped for garnish
Instructions
Marinate the chicken
- Mince the garlic and herbs. Slice the chicken breast in half for faster cooking.
- Combine the chicken with salt, pepper, garlic, herbs, whole grain mustard, and neutral oil. Let marinate for at least 5 minutes.
Cook the pasta
- Bring a pot of water to a boil. Add salt and cook spaghetti according to package instructions until al dente.
- Reserve ½ cup of pasta water, then drain and set the pasta aside.
Char the broccoli
- Cut the broccoli into florets. Heat a pan on medium-high heat and add 1 tablespoon neutral oil.
- Add the broccoli and cook for about 2 minutes, stirring occasionally, until browned.
- Add 2 tablespoons of water to steam and cook another 2 minutes until water evaporates.
- Season with salt and pepper, then remove from the pan.
Prepare the chicken piccata
- Place the flour on a large plate.
- Dredge the marinated chicken breasts in the flour and dust off the excess.
- In the same pan, heat 1 tablespoon of neutral oil over medium-high heat.
- Add the dredged chicken and cook for 4–5 minutes on each side until golden brown.
- Remove the chicken from the pan and set aside.
Make the piccata sauce
- Deglaze the pan you used to cook the chicken with ⅓ cup chicken stock. Let it come to a simmer and cook for 1 minute.
- Add the butter and mix vigorously until a glaze forms.
- Add the lemon juice, mix again, and taste to adjust seasoning.
Make the lemon spaghetti
- In the same pot used for pasta, heat 2 tablespoons olive oil over medium-high heat.
- Add the ⅓ cup pasta water and chicken stock. Bring this up to a simmer, then add the drained spaghetti.
- Stir vigorously until the sauce bubbles, then add kosher salt, black pepper, lemon juice, and parmesan.
- Mix and adjust seasoning as needed.
Serve
- Plate the lemon spaghetti. Top with chicken and broccoli, and spoon the piccata sauce over everything.
- Garnish with chopped parsley, extra parmesan, and lemon wedges if desired.
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