Description

This Express Chicken Piccata Bowl is a quick and flavorful meal featuring tender, flour-coated chicken pieces sautéed to golden perfection and served over a bed of cooked rice. The chicken is smothered in a tangy lemon-caper butter sauce, enhanced with garlic and fresh parsley, perfect for a comforting yet light dinner.

Ingredients

Scale

Chicken and Coating

2 large boneless, skinless chicken breasts (about 1.1 lbs), cut into 1-inch pieces
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Main Ingredients

2 cups cooked white or brown rice (about 10.5 oz)
2 tablespoons olive oil
2 cloves garlic, finely minced

Sauce Ingredients

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

Prepare coating mixture: In a shallow bowl, combine the all-purpose flour, salt, and freshly ground black pepper. This mixture will be used to coat the chicken pieces, adding flavor and helping to create a golden crust when cooked.
Coat chicken: Dredge the chicken pieces in the flour mixture, ensuring each piece is evenly coated. Shake off any excess flour to avoid clumping during cooking.
Brown the chicken: Heat olive oil over medium-high heat in a large skillet. Add the coated chicken pieces and cook for 5 to 6 minutes, stirring occasionally, until they are golden brown and cooked through. Once done, transfer the chicken to a plate to keep warm.
Sauté garlic: In the same skillet, add the finely minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic, as it can turn bitter.
Simmer sauce base: Pour in the low-sodium chicken broth and fresh lemon juice into the skillet, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer to combine the flavors.
Incorporate capers and chicken: Add the drained and rinsed capers back into the skillet, then return the browned chicken pieces. Let everything simmer together for 2 to 3 minutes, allowing the sauce to slightly thicken and the chicken to absorb the flavors.
Finish sauce: Stir in the unsalted butter until it melts completely and the sauce develops a glossy finish. Once the sauce is ready, remove the skillet from heat.
Assemble dish: Divide the cooked rice evenly among four bowls. Top each bowl with the chicken and spoon over the steaming piccata sauce. Garnish with chopped fresh parsley and lemon slices if desired for a fresh, vibrant touch.

Notes

Use either white or brown rice according to preference; brown rice will add a nuttier flavor and more fiber.
For a dairy-free version, substitute the butter with plant-based margarine.
Be careful not to overcook the chicken to keep it juicy and tender.
Fresh lemon juice is preferred for the best bright, tangy flavor.
Serve immediately for best taste and texture.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Frying
Cuisine: Italian-American

Keywords: Chicken Piccata, Lemon Chicken, Quick Chicken Recipe, Chicken Dinner, One Pan Meal, Easy Chicken Piccata, Capers, Lemon Sauce, Weeknight Dinner