Name: Italian Chicken Piccata with Garlic Spinach and White Beans
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breasts (about 170g each); 1/2 cup all-purpose flour; 1 tsp salt; 1/2 tsp black pepper; 3 tbsp olive oil; 3 cloves garlic, minced; 1 cup low-sodium chicken broth; 1/4 cup fresh lemon juice (from about 2 lemons); 2 tbsp capers, rinsed; 2 tbsp unsalted butter; 2 cans (15 oz each) cannellini beans, rinsed and drained; 8 cups baby spinach; 1/4 cup chopped fresh parsley (for garnish)

Italian Chicken Piccata with Garlic Spinach and White Beans

GoldenPumpkin2764

This Italian Chicken Piccata with Garlic Spinach and White Beans is a protein-packed, vibrant dinner perfect for weeknights. Tender chicken breasts are dredged and pan-seared to golden perfection, then bathed in a bright, lemony caper sauce. The addition of creamy cannellini beans and garlicky wilted spinach offers both a hearty texture and a boost of nutrition, making this a satisfying complete meal. Each plate bursts with tangy, savory, and fresh herb flavors, while hitting your protein and calorie goals. It’s an impressive yet approachable Italian classic for beginner to intermediate cooks.

Ingredients

Instructions

Pat chicken breasts dry. Place between sheets of plastic wrap and pound to even 1/2-inch thickness.
In a shallow bowl, mix flour, salt, and pepper. Dredge chicken lightly in flour mixture, shaking off excess.
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken; cook 4-5 minutes per side until golden and cooked through. Transfer to a plate and tent with foil.
Reduce heat to medium. Add remaining 1 tbsp olive oil and minced garlic. Sauté 30 seconds until fragrant.
Add chicken broth, lemon juice, and capers. Bring to a boil, scraping up browned bits. Simmer 3 minutes until reduced slightly. Stir in butter until melted.
Return chicken to skillet, spoon sauce over, and simmer 2 minutes to heat through. Remove chicken and sauce to plates.
Add cannellini beans and spinach to skillet. Cook, stirring, until spinach wilts, about 2 minutes. Plate alongside chicken, spooning extra sauce over. Sprinkle with parsley and serve.