Chicken Piccata with Garlicky Greens & New Potatoes Recipe

Introduction

Chicken piccata is a bright and flavorful dish featuring tender chicken breasts in a tangy lemon and caper sauce. Paired with garlicky greens and tender new potatoes, this meal is both satisfying and fresh, perfect for a weeknight dinner.

Ingredients

• 200g new potatoes, halved or quartered
• 300g green beans, trimmed
• 200g spring greens, shredded
• 2 skinless chicken breasts
• 3 tsp olive oil
• 100ml chicken stock or water
• 1 tbsp drained capers
• 1 lemon, zested and juiced
• 2 small garlic cloves, sliced
• 1 tbsp grated parmesan

Instructions

1. Step 1: Cook the new potatoes in a large pan of boiling salted water for 8-10 minutes until tender. In the last 3 minutes, add the green beans and spring greens. Drain everything and separate the greens from the potatoes.
2. Step 2: Meanwhile, cut each chicken breast through the center lengthwise, leaving one side attached so it opens like a book. Brush both sides with 1 teaspoon of olive oil each, then season with salt and pepper.
3. Step 3: Heat a large frying pan over medium-high heat and cook the chicken for 4 minutes on each side until golden brown. Pour in the chicken stock, capers, lemon juice, and lemon zest, then simmer gently for a few minutes until the sauce reduces slightly.
4. Step 4: Add the cooked potatoes to the pan and simmer for another minute to warm through and absorb the sauce flavors.
5. Step 5: Heat the remaining 1 teaspoon of olive oil in a separate frying pan. Fry the sliced garlic for about 1 minute until lightly golden and fragrant. Add the drained spring greens and toss gently to coat in the garlicky oil. Season to taste.
6. Step 6: Sprinkle the grated parmesan over the garlicky greens and serve alongside the chicken and new potatoes.

Tips & Variations

• For a delicious twist, try making summer bubble & squeak with any leftover potatoes, beans, and greens. Simply crush the leftovers, fry in olive oil until crisp, and serve with eggs.

Storage

Store leftover chicken piccata and vegetables in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or in the microwave until warmed through to avoid drying out the chicken.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, frozen green beans and spring greens can be used. Adjust cooking times by adding them slightly later to avoid overcooking.

What can I substitute for chicken stock?

If you don’t have chicken stock, water works well too. For extra flavor, you can add a small amount of bouillon or vegetable stock instead.

Chicken Piccata with Garlicky Greens & New Potatoes Recipe

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★★★★★

4.7 from 109 reviews

This Chicken Piccata recipe features tender chicken breasts cooked in a zesty lemon and caper sauce, served alongside garlicky spring greens and new potatoes. The dish balances bright, fresh flavors with comforting textures, making it a perfect weeknight meal that’s both elegant and easy to prepare.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Vegetables

• 200g new potatoes, halved or quartered
• 300g green beans, trimmed
• 200g spring greens, shredded
• 2 small garlic cloves, sliced

Chicken and Sauce

• 2 skinless chicken breasts
• 3 tsp olive oil
• 100ml chicken stock or water
• 1 tbsp drained capers
• 1 lemon, zested and juiced
• 1 tbsp grated parmesan

Instructions

1. Cook the Potatoes and Vegetables: Place the new potatoes in a large pan of boiling salted water and cook for 8-10 minutes until tender. Add the green beans and spring greens during the last 3 minutes of cooking. Drain everything carefully, separating the greens from the potatoes and beans.
2. Prepare the Chicken: While the potatoes cook, slice each chicken breast lengthways through the center, being careful to leave one side attached so it opens like a book. Brush each piece with 1 teaspoon of olive oil and season with salt and pepper.
3. Cook the Chicken: Heat a large frying pan over medium-high heat and cook the chicken breasts for 4 minutes on each side until golden brown. Pour in the chicken stock, capers, lemon juice, and lemon zest, then reduce the heat to a gentle simmer. Let the sauce reduce for a few minutes, then add the cooked potatoes and simmer for another minute to infuse flavor.
4. Prepare the Garlicky Greens: In another frying pan, heat the remaining 1 teaspoon of olive oil over medium heat. Fry the sliced garlic for about 1 minute until lightly golden and fragrant. Toss in the drained spring greens, coat them in the garlicky oil, and season with salt and pepper. Scatter grated parmesan over the greens just before serving.
5. Serve: Plate the chicken piccata alongside the garlicky greens and new potatoes. Enjoy immediately for a fresh, flavorful meal.

Notes

• Ensure not to overcook the chicken to keep it juicy and tender.
• Use fresh lemon juice for the best bright flavor in the piccata sauce.
• Any leftover potatoes and greens can be mashed and fried for a tasty bubble & squeak, perfect with fried or poached eggs.
• Adjust seasoning after cooking as capers can add saltiness.

Keywords: Chicken piccata, lemon chicken, garlicky greens, new potatoes, easy dinner, Italian chicken recipe