Pan Roasted Chicken Piccata Recipe

Prepare the Chicken

Season the chicken breasts with salt and black pepper on both sides. Dredge each piece in flour, shaking off the excess.

Cook the Chicken

In a large skillet over medium-high heat, add the olive oil and 2 tablespoons of butter. Once hot, add the chicken and cook for about 5-7 minutes on each side, until golden brown and cooked through. Remove from the pan and set aside.

Make the Sauce

In the same skillet, add the chicken broth, lemon juice, and capers. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for about 5 minutes.

Finish the Dish

Return the chicken to the skillet, and add remaining butter. Cook for an additional 2-3 minutes until heated through. Sprinkle with fresh parsley before serving.

Preheat the Oven

Preheat your oven to 425°F (220°C).

Prepare the Potatoes

In a large bowl, toss the halved baby potatoes with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.

Roast the Potatoes

Spread the potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes or until golden and tender, stirring halfway through.

Prepare the Broccoli

While the potatoes are roasting, bring a pot of salted water to a boil. Add the broccoli florets and blanch for about 3-4 minutes until bright green and tender-crisp.

Sauté the Broccoli

Drain the broccoli and immediately transfer to the skillet with the remaining olive oil. Sauté for 2-3 minutes, seasoning with salt and black pepper to taste.