Name: Italian Chicken Piccata with Charred Broccolini
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 6 oz each); 1/2 cup all-purpose flour; 1/2 tsp kosher salt; 1/2 tsp black pepper; 2 tbsp olive oil, plus extra for drizzling; 1 tbsp unsalted butter; 1 lemon (zested and juiced); 1/4 cup capers, drained; 1/2 cup low-sodium chicken broth; 12 oz broccolini or baby broccoli; 2 tbsp chopped fresh parsley; 2 tbsp sliced pitted green olives

Italian Chicken Piccata with Charred Broccolini

GingerOrange1187

This Italian Chicken Piccata is a protein-packed dinner that feels both classic and modern. Golden chicken breasts are bathed in a tangy, briny sauce of capers, green olives, and fresh lemon, inspired by the punchy flavors of Venetian cicchetti. Quick-charred broccolini brings a smoky, vibrant green crunch to the plate—an easy but restaurant-worthy veggie side. The finishing touch of good olive oil and fresh parsley ties it all together. With bold flavors and high protein, this meal is sure to satisfy your cravings and your goals.

Ingredients

Instructions

Pat chicken breasts dry. Place between sheets of plastic wrap and pound to even 1/2-inch thickness. Season with salt and pepper.
Dredge each chicken breast lightly in flour, shaking off excess.
Heat 1 tbsp olive oil and butter in a large skillet over medium-high heat. Add chicken and cook 3-4 minutes per side until golden and cooked through. Transfer to plate and tent with foil.
Meanwhile, heat a grill pan or skillet over high. Toss broccolini with 1 tbsp olive oil and a pinch of salt. Char broccolini, turning occasionally, until crisp-tender and edges blacken, 6-8 minutes. Set aside.
Return chicken skillet to medium heat. Add capers, olives, lemon zest, and juice, scraping up brown bits. Add broth and simmer 2 minutes until slightly thickened. Return chicken to pan, spoon sauce over to coat, and heat through (about 1 minute).
Arrange chicken on plates, top with sauce, and garnish with parsley. Serve with charred broccolini and a drizzle of olive oil.