Chicken Piccata With Veges Recipe Easy and Delicious Ideas

Chicken piccata is a classic Italian-American dish that perfectly balances tangy lemon, briny capers, and tender chicken breasts. When paired with vibrant, sautéed vegetables, it transforms into a wholesome meal that’s both comforting and elegant.

Whether you’re cooking for a weeknight dinner or entertaining guests, this chicken piccata with veges recipe is quick to prepare, bursting with fresh flavors, and sure to please everyone at the table. The bright sauce pairs beautifully with crispy, golden chicken cutlets, while the medley of vegetables adds color, texture, and nutrition to each bite.

In this blog post, we’ll walk you through everything you need—from ingredients to cooking tips—to make this delightful dish your new go-to. Plus, I’ll share some variations and serving suggestions to keep things exciting in your kitchen.

Ready to impress with this zesty, flavorful chicken piccata? Let’s get cooking!

Why You’ll Love This Recipe

Chicken piccata with vegetables is a wonderful combination that offers a refreshing twist on a traditional favorite. This recipe is:

• Quick and easy: Ready in under 30 minutes, perfect for busy nights.
• Healthy and balanced: Lean protein paired with nutrient-packed vegetables.
• Bright and flavorful: The lemon-caper sauce adds a vibrant zing that perks up your taste buds.
• Versatile: Adaptable to different vegetables depending on the season or your pantry.
• Family-friendly: Mild yet delicious flavors make it a hit with kids and adults alike.

If you enjoy dishes that combine simplicity with sophistication, this recipe will quickly become a staple in your culinary repertoire.

Ingredients

• 4 boneless, skinless chicken breasts (pounded to about ½ inch thickness)
• Salt and pepper, to taste
• ½ cup all-purpose flour, for dredging
• 3 tablespoons olive oil
• 3 tablespoons unsalted butter, divided
• 1 cup low-sodium chicken broth
• ⅓ cup fresh lemon juice (about 2 lemons)
• ¼ cup capers, drained
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 medium zucchini, sliced into half-moons
• 1 cup asparagus tips, trimmed and cut into 2-inch pieces
• 1 small red bell pepper, sliced
• Fresh parsley, chopped, for garnish

Equipment

• Cutting board and sharp knife
• Meat mallet or rolling pin (for pounding chicken)
• Large skillet or sauté pan
• Mixing bowls
• Whisk or fork (for mixing sauce)
• Tongs or spatula
• Measuring cups and spoons

Instructions

1. Prepare the chicken: Place the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound them gently until they are about ½ inch thick. Season both sides generously with salt and pepper.
2. Dredge the chicken: Place the flour in a shallow dish. Lightly coat each chicken breast in the flour, shaking off any excess.
3. Cook the chicken: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook about 3-4 minutes per side until golden brown and cooked through. Remove chicken from skillet and set aside on a plate, tented with foil to keep warm.
4. Sauté the vegetables: In the same skillet, add a little more olive oil if needed. Add the garlic and cook for 30 seconds until fragrant. Add the cherry tomatoes, zucchini, asparagus, and red bell pepper. Sauté for about 5-7 minutes, stirring occasionally, until vegetables are tender but still vibrant.
5. Make the sauce: Pour in the chicken broth, lemon juice, and capers. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Allow the sauce to simmer and reduce for about 3-4 minutes until slightly thickened.
6. Finish the sauce: Stir in the remaining 2 tablespoons of butter until melted and the sauce becomes silky. Taste and adjust seasoning with salt and pepper if needed.
7. Combine and serve: Return the chicken breasts to the skillet, nestling them into the vegetables and sauce. Spoon the sauce over the chicken and warm through for 1-2 minutes.
8. Garnish and plate: Sprinkle freshly chopped parsley over the top. Serve immediately with your choice of side.

Tips & Variations

“For even more flavor, marinate the chicken breasts in lemon juice, garlic, and olive oil for 30 minutes before cooking.”

• Vegetable swaps: Feel free to use green beans, broccoli florets, or baby spinach in place of the suggested veges.
• Gluten-free option: Use almond flour or gluten-free flour blend for dredging the chicken.
• Extra zest: Add a teaspoon of lemon zest to the sauce for an intensified citrus flavor.
• Herb boost: Fresh thyme or oregano can add an additional layer of herbaceous aroma to the sauce.
• Make it spicy: Add a pinch of red pepper flakes with the garlic for a subtle kick.

Nutrition Facts

Serving Suggestions

This chicken piccata with vegetables is wonderfully versatile when it comes to what you serve it with. Some tasty options include:

• Buttery mashed potatoes to soak up that luscious lemon-caper sauce.
• Angel hair pasta</strong tossed lightly in olive oil and garlic for a simple, complementary base.
• Quinoa or brown rice for a wholesome grain option that pairs well with the sauce.
• Crusty bread, perfect for dipping and savoring every drop of sauce.