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.
I love making this dish when I want something flavorful yet simple. It always impresses guests and makes weeknight dinners special.
Ingredients
- Chicken: 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
- Flour & Seasoning: 1/2 cup all-purpose flour 1 tsp salt 1/2 tsp freshly ground black pepper
- Cooking oil: 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 always comes together around this meal, enjoying the fresh flavors and comforting rice base that feeds us all.
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 perfect for a quick yet elegant meal any night of the week. Enjoy the fresh flavors and ease of preparation.
Recipe Questions & Answers
- → What cut of chicken works best?
Boneless, skinless chicken breasts cut into bite-sized pieces ensure quick, even cooking and tender texture.
- → How can I make the sauce dairy-free?
Replace unsalted butter with a dairy-free margarine or plant-based alternative without altering flavor.
- → What rice options can I use?
Steamed white or brown rice works well; quinoa or cauliflower rice are great lower-carb substitutes.
- → Can I add vegetables to this dish?
Yes, steamed broccoli or sautéed spinach pair nicely and add nutritional value without overpowering flavors.
- → How to enhance the sauce flavor?
A splash of dry white wine added with the broth deepens the sauce's complexity and brightness.