Easy Lemon Chicken Piccata Recipe for Two

Bright, lemony chicken piccata with capers, silky angel hair pasta, and roasted asparagus. Fast, light, and perfect for two.

Ingredients

Chicken Piccata

• 2 chicken breasts (6–7 oz each), pounded thin
• Kosher salt & black pepper
• 2 tbsp olive oil or 1 tbsp olive oil + 1 tbsp butter
• 2 tbsp flour (optional, for dredging)
• 2 cloves garlic, minced
• 1/2 cup chicken broth or dry white wine
• Juice of 1 lemon (~3 tbsp)
• 2 tbsp capers, drained
• 1 tbsp butter (optional, to finish)
• 1 tbsp parsley, chopped

Angel Hair Pasta

• 4 oz angel hair pasta
• 1 tbsp olive oil
• 2 tbsp grated parmesan
• Optional: squeeze of lemon

Roasted Asparagus

• 1/2 lb asparagus, trimmed
• 1 tbsp olive oil, salt & pepper
• Optional: lemon juice or grated parmesan

Instructions

1. Heat oven to 425°F. Toss asparagus with olive oil, salt, and pepper on a sheet pan. Roast 10–12 minutes until tender-crisp.
2. Season chicken with salt and pepper; dredge lightly in flour (optional). Heat olive oil in a large skillet over medium-high. Sear chicken 3–4 minutes per side until golden and cooked through. Transfer to a plate.
3. Add garlic to the pan; cook 30 seconds. Deglaze with broth or wine, scraping up browned bits.
4. Stir in lemon juice and capers; simmer 1–2 minutes. Swirl in butter (optional). Return chicken to the pan and coat in sauce. Sprinkle with parsley.
5. Cook angel hair 3–4 minutes until al dente, reserving 1/4 cup pasta water. Toss with olive oil (or a spoonful of the piccata sauce) and parmesan. Plate pasta, top with chicken and spoon over sauce; serve asparagus on the side.

Notes

Lighter option: Use only 1 tbsp olive oil total and skip the butter; deglaze a touch earlier so the sauce stays bright. Great with Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay.

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