Easy Chicken Piccata with Pasta

If you love bright, flavorful dinners, this Easy Chicken Piccata Recipe is a recipe worth making again and again. Chicken Piccata has always been one of my favorite meals to order at restaurants, but it’s also surprisingly easy to make at home.

The combination of a light lemon butter sauce, briny capers, fragrant garlic, and tender golden chicken creates a dish that feels elegant while still being simple enough for a weeknight dinner.

Since we spend more time cooking on the road, I wanted to recreate this classic Chicken Piccata with pasta in the van—and let me tell you, it turned out wonderfully.

I hope you’ll give this easy homemade Chicken Piccata recipe a try.

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Ingredients for Chicken Piccata (Serves 3–4)

Pasta

• 12 ounces spaghetti

Chicken Piccata

• 1 lemon, sliced thin with seeds removed
• 1–1.5 lbs chicken breast, trimmed and pounded about 1/2 inch thin
• 1 tsp salt
• 1/2 tsp freshly ground pepper
• 1/2 cup flour
• 1/4 cup grated parmesan (optional)
• 3 tbsp olive oil
• 3.5 tbsp butter (divided)
• 1/2 cup dry white wine
• 4 cloves garlic, minced
• 2–3 tbsp capers, drained
• 1 cup low-sodium chicken stock
• Juice of half a lemon
• 2 tbsp parsley, finely chopped (optional)

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How to Make Chicken Piccata with Pasta

Cook the Pasta

Cook pasta according to package instructions, using plenty of salt in the water. Drain pasta and set aside, reserving 1/2 cup of the pasta water.

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Make the Chicken Piccata

Pat the chicken dry and season both sides with salt and pepper. Combine the flour and parmesan (optional) on a plate and lightly dredge the chicken, shaking off any excess. We aren’t going for breaded—just crispy and golden.

Heat the olive oil and 1.5 tbsp of butter in a skillet over medium to medium-high heat. Cook chicken in batches, about 2–3 minutes per side, until golden brown. Set aside.

Add lemon slices, cooking and turning until starting to brown. Remove and set aside.

Lower heat to medium and add wine and garlic. Simmer until reduced by half. While simmering, scrape those flavorful brown bits off the bottom of the pan.

Add capers, chicken stock, and lemon juice. Stir well.

Return chicken to the pan and cook for 3–4 minutes more, continuously spooning the sauce over the chicken. Remove chicken to a plate again.

Reduce heat to low and add remaining butter. Stir until melted.

Add the pasta, loosening it up as needed with reserved pasta water, in small amounts at a time.

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How to Serve Chicken Piccata

Plate the pasta, top with chicken and a few lemon slices, then spoon over a generous amount of sauce. Garnish with parsley if desired.

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Tips for the Best Chicken Piccata

• Pound chicken evenly for quick, even cooking.
• Use fresh lemon juice for the brightest flavor.
• Don’t skip scraping the browned bits from the skillet—they add incredible flavor to the sauce.
• Add pasta water slowly to create a silky sauce texture.

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Why You’ll Love This Recipe

• Easy enough for weeknights
• Restaurant-quality flavor at home
• Bright, fresh lemon garlic sauce
• Perfect with pasta
• Great for small-space cooking or RV meals

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If you like Chicken Piccata:

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Final Thoughts

This easy Chicken Piccata recipe is light, lemony, buttery, and packed with flavor. Whether you’re cooking in a full kitchen or making dinner on the road, this classic Italian-American dish is always a winner.