Description
This Chicken Piccata recipe features tender chicken breasts cooked in a tangy lemon and caper sauce, served alongside garlicky spring greens and buttery new potatoes. The dish combines bright citrus flavors with savory capers and fresh vegetables, creating a balanced and delicious meal perfect for any night of the week.
Ingredients
Scale
For the Chicken and Potatoes
- 200g new potatoes, halved or quartered
- 300g green beans, trimmed
- 2 skinless chicken breasts
- 3 tsp olive oil (divided)
- 100ml chicken stock or water
- 1 tbsp drained capers
- 1 lemon, zested and juiced
For the Greens
- 200g spring greens, shredded
- 2 small garlic cloves, sliced
- 1 tbsp grated parmesan
Instructions
- Cook Potatoes and Vegetables: Bring a large pan of salted water to a boil and cook the new potatoes for 8-10 minutes until tender. Add the green beans and shredded spring greens during the last 3 minutes. Drain the vegetables, then separate the greens from the potatoes and set aside.
- Prepare Chicken: Meanwhile, cut the chicken breasts lengthways through the center without cutting all the way through, so they open like a book. Brush each piece with 1 teaspoon of olive oil and season with salt and pepper.
- Cook Chicken: Heat a large frying pan over medium-high heat. Add the chicken breasts and cook for 4 minutes on each side until golden brown and cooked through.
- Make Piccata Sauce: Pour the chicken stock, drained capers, lemon juice, and lemon zest over the chicken in the pan. Reduce the heat and gently simmer for a few minutes to let the sauce reduce slightly. Add the cooked new potatoes and simmer for an additional minute to absorb flavors.
- Prepare Garlicky Greens: Heat the remaining 1 teaspoon of olive oil in a separate frying pan. Add the sliced garlic and fry for about 1 minute until lightly golden and fragrant. Toss in the drained spring greens, season with salt and pepper, and stir to coat them in the garlicky oil. Sprinkle the grated parmesan over the greens just before serving.
- Serve: Plate the chicken with the lemony caper sauce topped with new potatoes and alongside the garlicky spring greens. Enjoy your flavorful Chicken Piccata meal.
Notes
- You can substitute chicken stock with water or vegetable stock if preferred.
- Leftover potatoes, beans, and greens can be crushed and fried as a tasty bubble & squeak dish.
- Adjust lemon juice to taste for brighter or milder acidity.
- To keep the dish lower calorie, reduce the amount of olive oil used in cooking.
- Parmesan adds a nice salty finish, but can be omitted for a dairy-free option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Keywords: Chicken Piccata, lemon chicken, capers, garlicky greens, new potatoes, easy dinner, Italian chicken recipe
