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 Encore Recipe’s all about tradizione, it’s finished with two more classic dinner staples: sautéed green beans and roasted potatoes.
Serving size
Prep & cook time
Cooking Skill
  • Calories 710
  • Protein 47g
  • Total Carb 59g
  • Total Fat 28g

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

Ingredients & Equipment

What we send

  • fingerling potatoes
    • 10 ounces
    • fingerling potatoes
  • green beans
    • 8 ounces
    • green beans
  • parsley
    • 1/8 ounce
    • parsley
  • lemon
    • 1
    • lemon
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • flour
    • 1/4 cup
    • flour
  • unsalted butter
    • 2 packets
    • unsalted butter
  • capers
    • 2 tablespoons
    • capers
  • white wine
    • 1/2 cup
    • white wine

What You’ll Need

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

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425ºF. Rinse all produce. Halve potatoes lengthwise and place on a baking sheet. 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

    Toss potatoes on baking sheet with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange cut-side down in a single layer and roast until browned and crispy, about 20 minutes.

  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. Then, transfer green beans to serving plates. Wipe pan clean and reserve for cooking chicken.

  4. Sear Chicken

    Sear 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 half of 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, 3-4 minutes per side.

  5. Make Piccata Sauce

    Make Piccata Sauce

    Transfer chicken to a plate, leaving behind any juices in pan to make sauce. Add capers, white wine, parsley, and juice of 1 lemon to pan over medium-high heat. Cook, scraping up browned bits, 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 needed.

  6. Plate Chicken Piccata

    Plate Chicken Piccata

    Divide roasted potatoes between plates with sautéed green beans. Serve with chicken, with piccata sauce spooned over. Dig in!

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