Name: Italian Chicken Piccata with Roasted Broccoli
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 6 oz each); 1/2 cup all-purpose flour; 1/2 tsp kosher salt; 1/2 tsp black pepper; 2 tbsp olive oil; 2 tbsp capers, rinsed and drained; 1 lemon (zested and juiced); 1 cup low-sodium chicken broth; 2 tbsp fresh parsley, chopped; 4 cups broccoli florets; 1 tbsp extra-virgin olive oil (for broccoli)

Italian Chicken Piccata with Roasted Broccoli

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This Italian Chicken Piccata with Roasted Broccoli is a high-protein, low-calorie dinner perfect for those focused on weight loss without sacrificing flavor. Golden, juicy chicken breasts are seared for a crisp exterior, then simmered in a vibrant lemon-caper sauce that adds a burst of brightness. Roasted broccoli provides a fiber-rich, crisp-tender base, soaking up the tangy sauce and adding color and nutrition to every bite. With simple steps and readily available ingredients, this dish is both beginner-friendly and deeply satisfying. It’s a weeknight meal you’ll look forward to, delivering impressive flavor, protein, and freshness in every serving.

Ingredients

Instructions

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss the broccoli florets with 1 tbsp olive oil, a pinch of salt, and pepper. Spread on the baking sheet and roast for 20-25 minutes, until crisp-tender and browned at the edges.
While the broccoli roasts, place chicken breasts between two sheets of plastic wrap and pound to even 1/2-inch thickness. Season both sides with salt and pepper. Dredge the chicken lightly in flour, shaking off excess.
Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering. Add chicken (in batches if needed) and cook 3-4 minutes per side, until golden and cooked through. Transfer to a plate and tent with foil.
To the same skillet, add capers and lemon zest. Sauté about 30 seconds. Pour in chicken broth and lemon juice, scraping up browned bits. Simmer 2-3 minutes until reduced by half.
Return chicken to skillet to coat in sauce, simmering 1-2 minutes. Sprinkle with chopped parsley.
Serve chicken piccata over the roasted broccoli, spooning sauce over the top for a punch of bright, tangy flavor.