Name: Italian Chicken Piccata with Roasted Broccolini
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 (6 oz) boneless, skinless chicken breasts; 1/2 cup all-purpose flour; 1/2 tsp kosher salt; 1/2 tsp black pepper; 2 tbsp olive oil; 1/2 cup low-sodium chicken broth; 1/3 cup freshly squeezed lemon juice (about 2 lemons); 2 tbsp capers, drained; 2 tbsp fresh parsley, chopped; 12 oz broccolini; 1 tbsp extra virgin olive oil (for broccolini)

Italian Chicken Piccata with Roasted Broccolini

FruityCorn9786

This Italian Chicken Piccata with Roasted Broccolini is a protein powerhouse, delivering big flavor and nutrition in just 30 minutes! The classic piccata sauce of lemon, capers, and parsley brings brightness and zing, while roasting broccolini adds a delightful crunch. Thin, pan-seared chicken cutlets stay juicy and soak up the tangy sauce. This meal is satisfying, easy to cook, and perfect for a weeknight dinner that helps you hit your protein goals and stay on track with your weight loss journey. Simple, vibrant, and utterly crave-worthy!

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Trim broccolini, toss with 1 tbsp olive oil, salt, and pepper. Spread on baking sheet and roast for 18-20 minutes until crisp-tender and browned at the edges.
While broccolini roasts, pat chicken breasts dry and slice each horizontally to make 8 thin cutlets. Season both sides with salt and pepper.
Place flour in a shallow dish. Dredge each chicken piece in flour, shaking off excess.
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken in batches (do not crowd). Cook 3-4 minutes per side until golden and just cooked through. Transfer to a plate and tent with foil.
Reduce heat to medium. Add chicken broth and lemon juice to the pan, scraping up browned bits. Simmer 2-3 minutes. Stir in capers.
Return chicken to pan and cook 2 minutes, spooning sauce over top. Remove from heat. Sprinkle with parsley.
Serve chicken piccata with roasted broccolini and spoon pan sauce over the top.