Name: Italian Chicken Piccata with Sautéed Spinach
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 (5-6 oz each) boneless, skinless chicken breasts; 1/2 cup all-purpose flour; 1/2 tsp salt; 1/2 tsp black pepper; 2 tbsp olive oil; 4 cloves garlic, minced; 1 cup low-sodium chicken broth; 1/4 cup fresh lemon juice (about 2 lemons); 2 tbsp capers, drained; 4 cups baby spinach; 2 tbsp chopped fresh parsley (optional for garnish)

Italian Chicken Piccata with Sautéed Spinach

HeartyKiwi4105

This Italian Chicken Piccata with Sautéed Spinach is a weeknight-friendly, high-protein dinner that fits perfectly into a low-calorie eating plan. Thinly pounded chicken breasts are quickly pan-seared for golden flavor, then simmered in a bright, lemony caper sauce. The pan sauce not only delivers classic Italian zest but also keeps the chicken moist and satisfying. Fresh spinach, wilted right in the same pan, adds nutrients and beautiful color, while keeping the recipe simple and efficient. With just a handful of ingredients, this dish feels elegant and comforting—perfect for impressing guests or enjoying a cozy dinner at home.

Ingredients

Instructions

Place chicken breasts between two sheets of plastic wrap and pound to 1/2-inch thickness using a meat mallet or rolling pin.
Combine flour, salt, and pepper in a shallow dish. Dredge each chicken breast in the flour mixture, shaking off excess.
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken (in batches if needed) and cook for 3-4 minutes per side, until golden and just cooked through. Transfer to a plate and cover loosely with foil.
Reduce heat to medium. Add remaining 1 tbsp olive oil to the skillet. Add minced garlic and cook, stirring, for 30 seconds until fragrant. Pour in chicken broth and lemon juice, scraping up any browned bits from the pan. Bring to a simmer and cook for 3 minutes until slightly reduced.
Stir in capers. Return chicken to the skillet and simmer in the sauce for 2-3 minutes to reheat and absorb flavor.
Remove chicken to serving plates. Add spinach to the skillet and toss until just wilted, about 1-2 minutes. Taste and season with a pinch of salt if needed.
Serve chicken topped with the pan sauce and capers, alongside sautéed spinach. Sprinkle with fresh parsley if desired.