One-Pan Chicken Piccata with Spring Vegetables
Tender chicken breasts, sautéed with baby artichokes, asparagus, and peas in a savory and tangy lemon-caper sauce. This one-pan chicken piccata with spring vegetables is a flavorful and easy-to-make dinner that will impress your guests.
Season the chicken breasts with salt and pepper, and dredge them in the flour.
In a large skillet over medium-high heat, heat the olive oil and butter until hot and bubbly.
Add the chicken to the skillet and cook until golden brown, about 5 minutes per side.
Remove the chicken from the skillet and set aside.
In the same skillet, add the artichokes, asparagus, and garlic, and cook until the vegetables are tender, about 5-7 minutes.
Add the peas to the skillet and cook for an additional 2-3 minutes.
Pour in the chicken broth, lemon juice, and capers, and bring the mixture to a simmer.
Add the chicken back to the skillet, and spoon the sauce over the chicken and vegetables.
Simmer for an additional 2-3 minutes, until the chicken is heated through and the sauce has thickened.
Sprinkle the chopped parsley over the chicken and vegetables and serve.
Serving Size 1 chicken breast with vegetables
- Amount Per Serving
- Calories 400kcal
- Calories from Fat 180kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 7g35%
- Cholesterol 105mg35%
- Sodium 480mg20%
- Potassium 660mg19%
- Total Carbohydrate 23g8%
- Dietary Fiber 7g29%
- Sugars 4g
- Protein 37g74%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
This recipe was generated by artificial intelligence, and as such, you should take more care when preparing this recipe than normal. We do not guarantee or take liability for the accuracy of its ingredients, instructions, or nutritional information. Please use common sense when cooking this recipe.