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Herby Mustard Chicken with Lemon Spaghetti

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.
Cook: 30 minutes
Servings: 4 servings
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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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