Dinner

Chicken Piccata with Garlicky Greens and New Potatoes Recipe

ByBen Miller December 1, 2025December 1, 2025

Introduction

Chicken piccata is a bright and zesty dish that combines tender chicken breasts with a lemony caper sauce. Paired with garlicky greens and new potatoes, it makes for a fresh and satisfying meal perfect for any night of the week.

A white plate with three layers of food: the bottom layer has several small, round golden-yellow roasted potatoes, some cut in half; on top is a piece of light golden-brown cooked fish sprinkled with small green capers; beside the fish is a pile of bright green steamed vegetables, including long green beans and leafy greens, lightly covered with grated white cheese. The plate sits on a white marbled surface, and a silver fork rests on the top edge of the plate. Photo taken with an iphone --ar 4:5 --v 7

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 for the last 3 minutes. Drain the vegetables and separate the greens from the potatoes.
Step 2: While the potatoes are cooking, cut each chicken breast through the center lengthways, leaving one side attached so it opens like a book. Brush each with 1 teaspoon of olive oil and season with salt and pepper.
Step 3: Heat a large frying pan over medium-high heat and cook the chicken for 4 minutes on each side until golden brown.
Step 4: Pour the chicken stock, capers, lemon juice, and lemon zest over the chicken. Simmer gently for a few minutes to reduce the sauce, then add the cooked potatoes and simmer for another minute.
Step 5: In another frying pan, heat the remaining 1 teaspoon of olive oil and fry the sliced garlic for 1 minute until lightly golden and fragrant.
Step 6: Add the drained spring greens to the garlic and toss well to coat in the flavored oil. Season to taste, then scatter with grated parmesan.
Step 7: Serve the garlicky greens alongside the chicken and new potatoes, spooning over any remaining sauce.

Tips & Variations

Use any leftover potatoes, beans, and greens to make a summer bubble & squeak by frying them until crispy and serving with fried or poached eggs.
For a richer sauce, add a knob of butter at the end of the simmering step to finish.
Try swapping spring greens for spinach or kale for a different green vegetable profile.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or in the microwave until warmed through. The sauce may thicken when chilled; add a splash of water or stock when reheating if needed.

How to Serve

The image shows a white round plate with a meal that has three main parts: in the center, there is a piece of cooked fish with light golden skin, topped with small round green capers scattered around it; to the left and slightly below, there are halved small yellow potatoes cooked until soft with a light golden outside; to the right, there is a mix of bright green steamed vegetables including long green beans and spinach leaves, sprinkled with small white flakes of grated cheese. The plate sits on a white marbled surface with a silver fork placed at the top left of the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this recipe?

Yes, frozen green beans and spring greens can be used. Adjust the cooking time slightly since frozen vegetables may cook faster or release more water.