Dinner

Express Chicken Piccata Bowl Recipe

ByCleo Brixton January 7, 2026January 7, 2026

Introduction

This Express Chicken Piccata Bowl is a bright and buttery dish that comes together quickly on a busy weeknight. Tender chicken pieces are coated, seared, and served over rice with a tangy lemon-caper sauce. It’s hearty, fresh, and full of vibrant flavors.

A white plate holds a bed of fluffy white rice spread evenly in a circle. On top, there are five pieces of golden-brown fried chicken cutlets placed close together in the center. The chicken is covered with a shiny, light brown sauce that has small green capers scattered all over. There is a slice of fresh lemon with a pale yellow rind and translucent center sitting on top of one piece of chicken in the middle. Small bits of chopped green herbs are sprinkled gently over the dish. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large boneless, skinless chicken breasts (about 1.1 lbs), cut into 1-inch pieces
2 cups cooked white or brown rice (about 10.5 oz)
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 cloves garlic, finely minced
1/2 cup low-sodium chicken broth
1/4 cup fresh lemon juice (from about 2 lemons)
2 tablespoons capers, drained and rinsed
2 tablespoons unsalted butter (substitute plant-based margarine for dairy-free option)
2 tablespoons chopped fresh parsley
Lemon slices, for serving (optional)

Instructions

Step 1: Combine the flour, salt, and black pepper in a shallow bowl. Dredge the chicken pieces in the flour mixture, shaking off any excess.
Step 2: Heat olive oil over medium-high heat in a large skillet. Add the chicken pieces and cook for 5 to 6 minutes, stirring occasionally, until golden and cooked through. Transfer the chicken to a plate.
Step 3: In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
Step 4: Pour in the chicken broth and lemon juice, scraping up any browned bits from the pan. Bring to a gentle simmer.
Step 5: Add the capers and return the chicken to the skillet. Simmer for 2 to 3 minutes until the sauce slightly thickens.
Step 6: Stir in the butter until melted and the sauce becomes glossy. Remove from heat.
Step 7: Divide the cooked rice among four bowls. Top with the chicken and spoon the piccata sauce over each. Garnish with chopped parsley and lemon slices if desired.

Tips & Variations

Use gluten-free flour or cornstarch in place of all-purpose flour for a gluten-free version.
Try swapping chicken for shrimp or firm tofu for a different protein option.
Add a handful of baby spinach or steamed broccoli for extra greens and color.
Use vegetable broth instead of chicken broth to make it vegetarian-friendly with the tofu substitution.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. The sauce may thicken when chilled; add a splash of water or broth during reheating if needed.