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
Scale
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
