Past Recipes
Chicken Piccata

Chicken Piccata with Roasted Fingerling Potatoes and Green Beans

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Chicken piccata is a classic Italian dish, always served with a silky pan sauce of white wine, butter, and parsley, plus capers or lemon. In our simple preparation, chicken is first pounded thin, dredged in flour, then pan-seared for a golden and crispy crust. And because this Popular Recipe is all about tradizione, it's finished with two more classic dinner staples: sautéed green beans and roasted potatoes.

  • < 600 Calories
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 540
  • Protein 33g
  • Total Carb 49g
  • Total Fat 19g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • lemon
    • 1
    • lemon
  • fingerling potatoes
    • 10 ounces
    • fingerling potatoes
  • unsalted butter
    • 3 packets
    • unsalted butter
  • flour
    • 1/2 cup
    • flour
  • white wine
    • 1/2 cup
    • white wine
  • parsley
    • 1/8 ounce
    • parsley
  • capers
    • 2 tablespoons
    • capers
  • green beans
    • 8 ounces
    • green beans
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • plastic wrap
  • meat mallet (optional)
  • 12" large pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 425ºF. Rinse all produce. Halve potatoes lengthwise. Trim and discard ends of green beans (try lining up the ends to trim them all at once). Roughly chop parsley leaves, discarding stems. Halve lemon. Pat chicken dry with paper towel and place between 2 large pieces plastic wrap. Using a meat mallet or heavy pan, pound to ¼-inch thickness.

  2. Roast potatoes

    Roast potatoes

    On a baking sheet, toss potatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange cut-side down in a single layer, spacing apart as much as possible, and roast until browned and crispy, about 20 minutes. (Keeping the cut sides of the potatoes in direct contact with the hot baking sheet ensures they turn crisp and golden brown.)

  3. Sauté green beans

    Sauté green beans

    While potatoes roast, heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add green beans and season with ¼ teaspoon salt and pepper as desired. Sauté, stirring, until bright green and tender, 5-7 minutes. Remove pan from heat. Transfer green beans to serving plates. Wipe pan clean for the next step.

  4. Cook chicken

    Cook chicken

    Place flour on a large plate and season with ½ teaspoon salt and pepper as desired. Season chicken all over with ¼ teaspoon salt and pepper. Dredge chicken in flour, shaking off excess. Return pan from green beans to medium-high heat with 1 packet butter and ½ tablespoon olive oil. When butter is foamy, add chicken and sear until crust is golden and chicken is cooked through and no longer pink, 2-4 minutes per side.

  5. Make piccata sauce

    Make piccata sauce

    Transfer chicken to a plate, leaving any juices in pan to make sauce. Return pan to medium-high heat with capers, white wine, parsley, and juice of 1 lemon. Cook, scraping up browned bits from bottom of pan, until liquid is reduced by half, 2-3 minutes. Remove pan from heat and stir in remaining butter to melt. Return chicken to pan and turn to coat. Then, taste piccata sauce and add salt and pepper as desired.

  6. Plate chicken piccata

    Plate chicken piccata

    Add roasted potatoes and chicken to plates with sautéed green beans. Spoon piccata sauce from pan over chicken. Dig in!

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