Dinner

Chicken Piccata with Garlicky Greens and New Potatoes Recipe

ByCleo Brixton December 2, 2025December 2, 2025

Introduction

Chicken piccata is a bright and flavorful dish featuring tender chicken breasts in a zesty lemon and caper sauce. Served with garlicky greens and new potatoes, this meal is both comforting and fresh—perfect for a satisfying weeknight dinner.

A round white plate holds a meal with three main parts: on the left are halved yellow potatoes with a smooth, slightly shiny surface, scattered with small green capers; in the center is a single grilled white fish fillet, lightly browned with black pepper sprinkled on top and a few capers resting on it; on the right side is a pile of bright green leafy spinach mixed with thin green beans, all glistening slightly and topped with small white flakes of parmesan cheese. A silver fork is placed at the top edge of the plate, resting partly on the fish. The plate sits on a white marbled surface. 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, then 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 tsp olive oil and season.
Step 3: Heat a large frying pan over medium-high heat and cook the chicken for 4 minutes on each side until golden brown. Pour in the chicken stock, capers, lemon juice, and zest, then simmer gently for a few minutes to reduce the sauce.
Step 4: Add the cooked potatoes to the pan and simmer for another minute to absorb the flavors.
Step 5: Heat the remaining 1 tsp olive oil in a separate frying pan. Fry the garlic for 1 minute until lightly golden and fragrant. Add the drained greens and toss in the garlicky oil. Season to taste.
Step 6: Scatter the grated parmesan over the greens and serve alongside the chicken and potatoes.

Tips & Variations

For a twist, try making a summer bubble & squeak by crushing any leftover potatoes, beans, and greens. Fry the mixture in olive oil until crispy and serve with fried or poached eggs.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to maintain the texture of the chicken and vegetables. The greens are best enjoyed fresh and may wilt with reheating.

How to Serve

The dish is served on a white round plate with three main parts: on the left side, there are small golden roasted potato halves with a light brown crust, topped with scattered small green capers; in the center, a piece of cooked chicken breast with a browned, slightly crispy surface and sprinkled with black pepper sits under some sautéed translucent onion slices and a few capers; on the right side, there is a green vegetable mix of glossy green beans and bright green leafy spinach, lightly coated with a white grated garnish, likely cheese, all arranged neatly. The plate is on a white marbled surface with a silver fork placed at the top edge. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, you can substitute frozen green beans and greens, but adjust cooking times accordingly. Frozen vegetables may cook faster and release more water, so keep an eye on texture.

What can I use instead of parmesan?

If you prefer, you can omit the parmesan or substitute it with another hard cheese like Pecorino Romano. For a dairy-free option, sprinkle with toasted breadcrumbs for added texture.