Save to Pinterest A vibrant and zesty rice bowl featuring juicy chicken breast in a lemony piccata sauce, served over steamed rice with a sprinkle of fresh herbs. Perfect for a quick yet elegant meal.
This is a fresh twist on classic chicken piccata that I enjoy making on busy weeknights when I want something flavorful yet simple.
Ingredients
- Protein: 2 large boneless, skinless chicken breasts (about 500 g), cut into 1-inch pieces
- Rice: 2 cups cooked white or brown rice (about 300 g)
- Coating & Seasoning: 1/2 cup all-purpose flour, 1 tsp salt, 1/2 tsp freshly ground black pepper
- Cooking: 2 tbsp olive oil
- Sauce: 2 cloves garlic, finely minced, 1/2 cup low-sodium chicken broth, 1/4 cup fresh lemon juice (from about 2 lemons), 2 tbsp capers, drained and rinsed, 2 tbsp unsalted butter (use dairy-free margarine for dairy-free option)
- Garnish: 2 tbsp chopped fresh parsley, Lemon slices, for serving (optional)
Instructions
- Step 1:
- In a shallow bowl, mix flour, salt, and black pepper. Dredge the chicken pieces in the seasoned flour, shaking off excess.
- Step 2:
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 6 minutes, stirring occasionally, until golden and cooked through. Remove chicken to a plate.
- Step 3:
- In the same skillet, add garlic and sauté for 30 seconds until fragrant.
- Step 4:
- Pour in chicken broth and lemon juice, scraping any browned bits from the pan. Bring to a simmer.
- Step 5:
- Stir in capers and return chicken to the skillet. Simmer for 2 3 minutes until the sauce thickens slightly.
- Step 6:
- Stir in butter until melted and sauce is glossy. Remove from heat.
- Step 7:
- To serve, divide cooked rice among four bowls. Top with chicken and spoon over the piccata sauce. Garnish with parsley and lemon slices.
Save to Pinterest This dish has become a family favorite especially when we need a comforting yet quick dinner together.
Required Tools
Large skillet, shallow bowl, knife and cutting board, rice cooker or saucepan
Allergen Information
Contains Gluten (flour) and Dairy (butter, substitute as needed). May contain sulfites (capers, wine if used). Always verify ingredient labels for specific allergens.
Nutritional Information
Per serving: Calories 420, Total Fat 13 g, Carbohydrates 45 g, Protein 30 g
Save to Pinterest Serve immediately for best texture and freshness.
Recipe FAQs
- → What cut of chicken works best?
Boneless, skinless chicken breasts cut into bite-sized pieces ensure quick cooking and a tender texture.
- → Can I substitute the white rice?
Yes, brown rice, quinoa, or cauliflower rice can be used to fit different dietary preferences or add variety.
- → How do I make a dairy-free version?
Replace the butter with plant-based margarine or oil to keep the sauce rich while avoiding dairy.
- → What adds extra flavor to the sauce?
A splash of dry white wine enhances depth and complements the lemon and capers beautifully.
- → Can I add vegetables to this dish?
Yes, steamed broccoli or sautéed spinach are excellent additions that increase nutrition and color.