Description
This Chicken Piccata recipe features tender chicken breasts cooked in a zesty lemon and caper sauce, accompanied by garlicky spring greens and tender new potatoes. The dish balances bright citrus flavors with savory capers and the freshness of green beans and spring greens, making for a vibrant, satisfying meal perfect for any occasion.
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
- 2 skinless chicken breasts
- 3 tsp olive oil
- 100ml chicken stock or water
Flavorings and Garnish
- 1 tbsp drained capers
- 1 lemon, zested and juiced
- 1 tbsp grated parmesan
Instructions
- Prepare the Potatoes and Greens: Cook the new potatoes in a large pan of boiling salted water for 8 to 10 minutes until tender. In the last 3 minutes of cooking, add the green beans and shredded spring greens to the pot. Drain the mixture and then separate the greens from the potatoes to use in later steps.
- Prepare the Chicken: While the potatoes cook, slice each chicken breast through the centre lengthways without cutting all the way through so it opens like a book. Brush each piece 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 pieces and cook for 4 minutes on each side until golden brown and cooked through.
- Make the Piccata Sauce: Pour the chicken stock (or water), drained capers, lemon juice, and lemon zest over the cooked chicken in the pan. Reduce the heat and simmer gently for a few minutes until the sauce reduces slightly.
- Add Potatoes to Sauce: Add the cooked new potatoes to the pan with the chicken and sauce, and simmer together for another minute to allow the flavors to meld.
- Prepare the Garlicky Greens: In a separate frying pan, heat the remaining 1 teaspoon of olive oil over medium heat. Fry the sliced garlic for 1 minute until lightly golden and fragrant. Add the drained spring greens and green beans to the pan and toss them in the garlicky oil. Season with salt and pepper to taste.
- Finish and Serve: Sprinkle the garlicky greens with grated Parmesan cheese and serve immediately alongside the chicken piccata and new potatoes.
Notes
- For a delicious use of leftovers, crush any remaining potatoes, beans, and greens to make a summer bubble & squeak. Fry in olive oil until crispy and serve with fried or poached eggs.
- To keep the chicken moist, avoid overcooking by watching for golden brown color and internal temperature of 165°F (74°C).
- Use fresh lemons for the brightest flavor in the piccata sauce.
- You can substitute chicken stock with vegetable stock for a lighter sauce.
- If parmesan is not available, a sprinkle of nutritional yeast can add a similar cheesy flavor while keeping it vegetarian.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Keywords: Chicken Piccata, lemon chicken, caper sauce, garlicky greens, new potatoes, Italian chicken recipe, healthy chicken dinner
