Description

This One Pan Chicken Piccata with Rice is a quick and flavorful meal that combines tender, thinly sliced chicken breasts seared to perfection with a zesty lemon-caper sauce. Cooked entirely in one skillet along with aromatic shallots, garlic, and basmati rice, this dish is both convenient and delicious. Finished with steamed asparagus and fresh parsley, it’s a balanced and vibrant meal perfect for busy weeknights.

Ingredients

Chicken

1.5 pounds chicken breast (sliced thin)
1 tsp flakey sea salt (use 1/2 tsp if using other salt)
1/2 tsp fresh ground black pepper

Cooking Fats

2 tbsp extra virgin olive oil (divided)
2 tbsp grass-fed butter

Aromatics & Flavorings

1 medium shallot (minced)
3 cloves of garlic (minced)
Juice from a lemon (about 5-6 tbsp)
2 tbsp capers (without the juice)
2 tbsp freshly chopped parsley

Grains & Vegetables

1 cup of Basmati Rice (rinsed)
10 asparagus spears (frozen or fresh)

Liquids

2 cups of bone broth

Garnish

Lemon wedges
More fresh parsley

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Instructions

Prep the Chicken: Slice each chicken breast in half horizontally to create thinner cutlets. This ensures even cooking and tender texture. Season both sides thoroughly with flaky sea salt and freshly ground black pepper.
Sear the Chicken: Heat a skillet over medium heat and add 1 tablespoon of olive oil and 2 tablespoons of grass-fed butter. Once hot, add the seasoned chicken cutlets. Cook each side for about 3 minutes until golden brown. Remove chicken from the pan and set aside on a plate.
Sauté the Aromatics: In the same skillet, add the remaining 1 tablespoon olive oil. Add the minced shallot and garlic, sautéing for about 3 minutes while stirring frequently to soften and release their aroma.
Toast the Rice: While the aromatics cook, rinse the basmati rice in a fine mesh strainer until the water runs clear to remove excess starch. Add the rinsed rice to the skillet and stir for about 1 minute, allowing it to toast slightly and gain a subtle nuttiness.
Add Flavor & Simmer: Pour in fresh lemon juice, capers, and bone broth into the skillet. Stir to combine all ingredients. Nestle the seared chicken cutlets back into the rice mixture. Sprinkle freshly chopped parsley on top. Cover the skillet with a lid and allow everything to simmer gently for 15 minutes, letting the rice absorb the liquid and chicken finish cooking.
Steam the Asparagus: After 15 minutes, remove the lid and add asparagus spears on top of the rice and chicken. Cover again and steam for an additional 5 minutes until the asparagus is bright green and tender, and all liquid has been absorbed.
Serve & Enjoy: Garnish the dish with fresh lemon wedges and extra chopped parsley. Serve warm directly from the pan and enjoy the bright, tangy flavors!

Notes

This dish makes excellent leftovers, perfect for meal prepping and enjoying throughout the week.
Serve fresh and warm, garnished with lemon wedges, parsley, and optionally some parmesan cheese for an extra layer of flavor.
Pair well with a crisp side salad or crusty bread to soak up the delicious lemon-caper sauce.
Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of bone broth or water to keep the rice moist and prevent drying out.
For longer storage, freeze leftovers for up to 2 months. Note that the rice texture may change slightly after freezing. Thaw overnight in the refrigerator before reheating gently.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American