Chicken Piccata with Garlicky Greens and New Potatoes Recipe
Introduction
Chicken piccata is a bright and flavorful Italian-inspired dish featuring tender chicken breasts in a zesty lemon and caper sauce. Paired with garlicky greens and tender new potatoes, it makes a satisfying and balanced meal perfect for any night of the week.
Ingredients
- 200g new potatoes, halved or quartered
- 300g green beans, trimmed
- 200g spring greens, shredded
- 2 skinless chicken breasts
- 3 tsp olive oil
- 100ml chicken stock or water
- 1 tbsp drained capers
- 1 lemon, zested and juiced
- 2 small garlic cloves, sliced
- 1 tbsp grated parmesan
Instructions
- Step 1: Cook the new potatoes in a large pan of boiling salted water for 8-10 minutes until tender. Add the green beans and spring greens during the last 3 minutes of cooking. Drain everything and separate the greens from the potatoes.
- Step 2: While the potatoes cook, slice each chicken breast through the center lengthways, leaving one side attached so it opens like a book. Brush both sides with 1 teaspoon olive oil and season with salt and pepper.
- Step 3: Heat a large frying pan over medium-high heat. Cook the chicken breasts for 4 minutes on each side until golden and cooked through.
- Step 4: Pour the chicken stock, capers, lemon juice, and zest over the chicken. Reduce the heat to low and simmer gently for a few minutes until the sauce thickens slightly. Add the cooked potatoes and simmer for another minute to warm through.
- Step 5: In a separate frying pan, heat the remaining 1 teaspoon of olive oil. Fry the sliced garlic for about 1 minute until lightly golden and fragrant.
- Step 6: Add the drained greens to the garlic oil and toss to coat. Season with salt and pepper, then sprinkle with grated parmesan.
- Step 7: Serve the chicken and potatoes alongside the garlicky greens for a complete, flavorful meal.
Tips & Variations
- Use leftover potatoes, beans, and greens to make a summer bubble & squeak: crush the leftovers, fry in olive oil until crispy, and serve with fried or poached eggs.
- For a richer sauce, add a knob of butter at the end of simmering the chicken and sauce.
- If you prefer, substitute green beans with asparagus or broccoli for a different green vegetable.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave until warmed through, taking care not to overcook the chicken to keep it tender. The garlicky greens are best enjoyed fresh but can be reheated alongside the chicken and potatoes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other cuts of chicken for this recipe?
Yes, boneless, skinless chicken thighs work well and tend to stay juicy. Adjust cooking time to ensure they are cooked through.
What can I use instead of capers?
If you don’t have capers, chopped green olives or a small splash of white wine vinegar can add a similar tangy, briny flavor to the sauce.
Print
Chicken Piccata with Garlicky Greens and New Potatoes Recipe
- Total Time: 30 mins
- Yield: 2 servings 1x
Description
This classic Chicken Piccata recipe features tender chicken breasts cooked in a tangy lemon, caper, and chicken stock sauce, served alongside garlicky spring greens and tender new potatoes. The dish balances zesty citrus flavors with savory capers and a hint of parmesan, making it a bright, satisfying meal perfect for any night of the week.
Ingredients
Vegetables and Greens
- 200g new potatoes, halved or quartered
- 300g green beans, trimmed
- 200g spring greens, shredded
- 2 small garlic cloves, sliced
Chicken and Protein
- 2 skinless chicken breasts
Liquids and Oils
- 3 tsp olive oil, divided
- 100ml chicken stock or water
Flavorings
- 1 tbsp drained capers
- 1 lemon, zested and juiced
- 1 tbsp grated parmesan
Instructions
- Cook the potatoes and vegetables. Place the new potatoes in a large pan of boiling salted water and cook for 8-10 minutes until tender. Add the green beans and shredded spring greens to the pan for the last 3 minutes of cooking. Drain the vegetables and separate the greens from the potatoes.
- Prepare the chicken breasts. While the potatoes cook, slice each chicken breast lengthwise through the center, leaving one side attached to create a butterfly effect. Brush each breast with 1 teaspoon of olive oil and season with salt and pepper.
- Cook the chicken. Heat a large frying pan over medium-high heat. Add the chicken breasts and cook for 4 minutes per side until golden brown and cooked through.
- Make the piccata sauce. To the pan with chicken, pour in the chicken stock, add the drained capers, lemon juice, and lemon zest. Reduce the heat and simmer gently for a few minutes to reduce the sauce, allowing the flavors to meld.
- Finish cooking with potatoes. Add the cooked new potatoes to the pan with the chicken and sauce, allowing them to warm and soak up the flavors for about one minute.
- Sauté the garlic and greens. In a separate frying pan, heat the remaining 1 teaspoon of olive oil over medium heat. Add the sliced garlic and fry for approximately 1 minute until lightly golden and fragrant. Toss in the drained spring greens, season with salt and pepper, and sauté briefly to coat them well in the garlicky oil.
- Serve. Plate the chicken piccata with the lemon-caper sauce, topped with the warmed new potatoes, and the garlicky greens sprinkled with grated parmesan cheese. Serve immediately for a fresh, flavorful meal.
Notes
- For a heartier meal, try the summer bubble & squeak tip by crushing leftover potatoes, beans, and greens and frying them until crispy. Serve alongside eggs for breakfast or brunch.
- You can substitute spring greens with kale or spinach if preferred, adjusting cooking times accordingly.
- If desired, chicken thighs can be used but will require slightly longer cooking time.
- Use low-sodium chicken stock to reduce the sodium content of the dish.
- Ensure the chicken is cooked to an internal temperature of 165°F (75°C) for safety.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Chicken Piccata, Lemon Chicken, Capers, Garlic Greens, New Potatoes, Easy Dinner, Italian Inspired
