Name: Italian Chicken Piccata with Roasted Broccoli and Cherry Tomatoes
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 1.5 lbs); 1/2 cup all-purpose flour; 1/2 tsp salt; 1/2 tsp black pepper; 2 tbsp olive oil; 3 tbsp unsalted butter; 1 cup low-sodium chicken broth; 1/3 cup fresh lemon juice (about 2 lemons); 2 tbsp capers, drained; 2 cups broccoli florets; 1 cup cherry tomatoes, halved; 1 tbsp chopped fresh parsley (optional, for garnish)

Italian Chicken Piccata with Roasted Broccoli and Cherry Tomatoes

SproutedMint6456

This Italian Chicken Piccata recipe is a vibrant, weeknight-friendly dinner that brings classic flavors to your table in under 40 minutes. Tender chicken breasts are pan-seared for a crisp, golden crust and bathed in a bright, tangy lemon-caper sauce that bursts with flavor. Roasted broccoli and cherry tomatoes add a pop of color, texture, and a healthy dose of veggies, making this dish both nutritious and deeply satisfying. The flavor layering—lemon, capers, and buttery richness—delivers complexity without fuss, while the simple steps suit both beginners and intermediate cooks. A perfect balance of savory, zesty, and fresh, this meal will have everyone looking forward to dinner!

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss broccoli florets and cherry tomatoes with 1 tbsp olive oil, salt, and pepper. Spread on baking sheet and roast for 18-20 minutes until tender and slightly caramelized.
While veggies roast, pound chicken breasts to even 1/2-inch thickness. Season both sides with salt and pepper. Dredge lightly in flour, shaking off excess.
Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add chicken and cook 3-4 minutes per side until golden and cooked through. Remove chicken to a plate; cover loosely with foil.
Lower heat to medium. Add chicken broth, lemon juice, and capers to skillet, scraping up any browned bits. Simmer 2-3 minutes to reduce slightly. Whisk in remaining 2 tbsp butter until sauce is glossy.
Return chicken to skillet, spooning sauce over, and heat 1-2 minutes so flavors meld.
Serve each chicken breast with a generous spoonful of lemon-caper sauce, roasted broccoli, and cherry tomatoes. Garnish with parsley if desired.