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 1.5 lbs total); Salt and black pepper, to taste; 1/2 cup all-purpose flour; 2 tbsp olive oil, plus extra for drizzling; 3 tbsp capers, drained; 1/2 cup chicken broth (low sodium); 1/4 cup fresh lemon juice (from about 2 lemons); 2 tbsp unsalted butter; 1 lb broccolini, trimmed; 1/4 cup pitted Kalamata olives, halved; 2 tbsp chopped fresh parsley (optional)

Italian Chicken Piccata with Charred Broccolini

GrilledGrape7752

This Italian Chicken Piccata with Charred Broccolini is a protein-packed, flavor-forward dinner that brings Venetian flair to your table in just about half an hour. Lightly pounded chicken breasts are pan-seared for golden crispness, then bathed in a zesty lemon-caper sauce. The addition of briny olives and capers deliver those signature Italian “flavor bombs,” while broccolini gets roasted until deliciously charred for a smoky edge. Finished with a drizzle of olive oil and fresh parsley, this dish is not only easy and satisfying, but also visually striking—perfect for a weeknight dinner that feels like a special occasion.

Ingredients

Instructions

Preheat oven to 425°F (220°C).
Pat chicken breasts dry. Place between sheets of plastic wrap and pound to 1/2-inch thickness. Season both sides with salt and pepper. Dredge in flour, shaking off excess.
Heat 1 tbsp olive oil in a large skillet over medium-high. Sear chicken until golden and cooked through, 3-4 minutes per side. Remove to a plate and cover loosely with foil.
Add another 1 tbsp olive oil to the skillet. Add capers and let them sizzle for 30 seconds. Add chicken broth and lemon juice, scraping up browned bits. Simmer 2 minutes, then whisk in butter until sauce is glossy. Return chicken to pan and coat with sauce. Remove from heat.
Meanwhile, arrange broccolini on a sheet pan. Drizzle with olive oil, season with salt and pepper, and roast for 12-15 minutes until edges are charred and tender.
To serve, arrange chicken on plates, spoon sauce over top, and scatter olives and charred broccolini alongside. Sprinkle with chopped parsley and drizzle with a little extra olive oil to finish.