Save 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 recipe has become a favorite for busy weeknights when I want something flavorful but fast to prepare.
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 My family loves gathering around this dish especially when I'm short on time but want to impress.
Notes
For extra flavor add a splash of dry white wine with the broth Substitute quinoa or cauliflower rice for a low-carb version Add steamed broccoli or sautéed spinach for more vegetables To make it dairy-free use plant-based butter
Required Tools
Large skillet Shallow bowl Knife and cutting board Rice cooker or saucepan
Allergen Information
Contains Gluten (flour) Dairy (butter substitute as needed) May contain Sulfites (capers wine if used) Always verify ingredient labels for specific allergens
Save This dish is a perfect balance of comfort and elegance for any occasion.
Recipe Guide
- → What cut of chicken works best for this dish?
Boneless, skinless chicken breasts cut into bite-sized pieces cook evenly and absorb the piccata sauce well.
- → Can I use a different grain instead of rice?
Yes, options like quinoa or cauliflower rice provide a low-carb alternative while complementing the flavors nicely.
- → How do capers enhance the flavor?
Capers add a briny, slightly tangy note that balances the lemony sauce, giving it a bright, savory kick.
- → What is the best way to prevent the chicken from sticking during cooking?
Coating chicken lightly in seasoned flour and cooking in hot olive oil creates a golden crust that helps prevent sticking.
- → How can I make a dairy-free version of this dish?
Substitute unsalted butter with plant-based margarine or oil to keep the creamy richness without dairy.