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 first served this dish to my family on a busy weeknight and was amazed at how quickly it came together while still impressing everyone with its bright flavors.
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 This recipe has become a family favorite, especially when we want a satisfying meal in under 30 minutes that still feels special.
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 in capers and wine. Always verify ingredient labels for specific allergens.
Nutritional Information
Calories: 420, Total Fat: 13 g, Carbohydrates: 45 g, Protein: 30 g per serving
Save This dish is perfect for those who love bright, fresh flavors combined with comforting rice bowls. Enjoy making it your own!
Recipe FAQ
- → What type of chicken works best for this dish?
Boneless, skinless chicken breasts cut into bite-sized pieces allow even cooking and absorb the lemon sauce well.
- → Can I use a different grain besides rice?
Yes, quinoa or cauliflower rice are great low-carb alternatives that pair nicely with the sauce and chicken.
- → How do I make this dish dairy-free?
Simply substitute the butter with a plant-based margarine or oil to keep it dairy-free without sacrificing flavor.
- → What is the role of capers in the sauce?
Capers add a sharp, briny element that complements the lemon juice, enhancing the piccata’s signature tanginess.
- → Can this be prepared ahead of time?
Chicken and sauce can be made in advance and reheated gently; freshly cooked rice is best added just before serving.