When it comes to romantic meals, this Easy Chicken Piccata with Baby Arugula ranks high on our list! It’s beautiful, light, lemony and best of all, simple to make.
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Two plates of Easy Chicken Piccata with Baby Arugula garnished with lemon wedges and parsley on a white surface

Easy Chicken Piccata with Baby Arugula: How To Get It Done Quickly and Easily!

To keep this meal quick and easy, we use chicken tenders dredged in in flour, sautéed in olive oil, lemon and white wine and then toss it all together with pasta and baby greens! The entire meal takes about 20 minutes to make. We love this meal any time, but it’s also perfect for celebrating anniversaries, Valentine’s day and simply double the recipe for small dinner parties!

Easy Chicken Piccata with Baby Arugula garnished with pine nuts

Make This Meal Gluten or Completely Grain Free:

To make this meal gluten free we use Jovial Gluten Free Pasta. The grains are not only gluten free but are soaked for easy digestion! 


Easy Chicken Piccata with Baby Arugula on white plate with lemon wedges in the background

The Recipe: Easy Chicken Piccata with Baby Arugula 

Tips and what you need: for best results cook pasta to package instructions. You will need a stock pot, and a colander.

Easy Chicken Piccata with Baby Arugula
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

A quick and easy version of a traditional Chicken Piccata with a heathy twist of added baby greens!

Course: dinner
Cuisine: Italian
Keyword: #chicken piccata, grain-free, pasta
Servings: 2 servings
Author: Linda Spiker
  • 10 ounces chicken tenders
  • sea salt and freshly ground pepper, to taste
  • 6 ounces pasta, cooked to package instructions
  • 1/2 cup your favorite flour
  • 1 clove garlic, peeled and minced or grated
  • 1/2 cup grated parmesan cheese
  • 1 lemon ( juice one half, slice the other)
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons white wine
  • 1/3 cup chicken broth
  • 1/2 tablespoon capers, drained
  • 2 tablespoons butter
  • 1 cup baby arugula (or if preferred baby spinach)
  • sprinkling of toasted pine nuts (optional for garnish)
  1. Place a medium pot of salted water to boil, cook pasta to package instructions. While waiting for water to boil and pasta to cook prepare chicken

  2. Place your choice of flour in a shallow bowl. Generously sprinkle chicken tenders with salt and pepper, then dredge in flour. Set aside

  3. Mince garlic, slice half lemon and juice the other half, grate parmesan

  4. Place medium sized pan on med/high heat. When pan is hot, coat pan with olive oil. When oil is hot but not smoking add chicken tenders

  5. Sauté for 3 minutes or until golden in color, turn and cook other side for 3 minutes (don't forget to start that pasta!)

  6. Remove chicken from pan, place on a plate and cover (don't worry if chicken is not cooked through, we cook it more in a minute)

  7. Turn heat off. Add wine to pan

  8. Turn heat back on to medium, bringing wine to a simmer. Scrape pan with a spatula to loosen any browning and chicken bits.

  9. As wine is simmers, add minced garlic, stir

  10. Simmer for about two minutes, being careful not to burn the garlic, then add broth, butter, 1 tablespoon lemon juice, 4 lemon slices and capers, stir

  11. Return to simmer and add cutlets to pan. Cook for a minute or two on each side. (do not overcook, you don't want sauce to evaporate before chicken is done) Check chicken to be sure it is cooked through and turn off heat.

  12. Place greens in a colander. When pasta is al dente, pour into the colander (do not rinse) drizzle with a little olive oil and toss with a pinch of sea salt

  13. To plate: place pasta and greens on each dish, top with chicken and sauce, garnish with parmesan and pine nuts (if using) and serve



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