Grilled Chicken Piccata Recipe

Pound and season

Place each chicken breast between two pieces of plastic wrap or in a zip-top bag and gently pound with a meat mallet or rolling pin to an even thickness of about 1/2 inch. Combine 2 tbs olive oil, minced garlic, kosher salt, black pepper and lemon zest in a small bowl and brush both sides of the chicken with the mixture. Let rest 10 minutes at room temperature (or up to 30 minutes refrigerated).

Preheat grill

Preheat an outdoor grill or indoor grill pan to medium-high heat (about 425°F / 220°C). Oil the grill grates or brush the pan lightly with oil to prevent sticking.

Grill the chicken

Grill chicken 3–4 minutes per side, until nicely charred, grill marks appear, and the internal temperature reaches 165°F (74°C). Remove from grill and tent with foil to rest 5 minutes before serving. Keep warm while you make the sauce.

Cook potatoes

Place the cut potatoes in a pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 12–15 minutes.

Drain and mash

Drain the potatoes well and return to the hot pot for 1 minute to dry out excess moisture. Add 3 tbs butter and warm milk. Mash with a potato masher or use a ricer until smooth and creamy. Season with 1 tsp salt and 1/2 tsp black pepper; taste and adjust. Keep warm until plating.

Prep and preheat

Toss broccolini with 1 tbs olive oil and 1/2 tsp kosher salt. When the grill or grill pan is hot (same heat used for chicken), place broccolini perpendicular to the grates so it doesn't fall through.

Grill broccolini

Grill broccolini 2–3 minutes per side until tender-crisp and lightly charred, about 6–8 minutes total. Remove from heat and finish with a squeeze of lemon from the lemon wedges.

Sauté aromatics

In a medium skillet over medium heat, melt 1 tbs butter with 1 tbs olive oil. Add the minced shallot and sauté until translucent, 2–3 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Deglaze and reduce

Add 1/2 cup white wine or chicken broth to the pan to deglaze, scraping up any browned bits. Increase heat slightly and simmer until the liquid is reduced by about half, about 2–3 minutes.

Finish the sauce

Lower heat to medium-low and add the remaining 2 tbs butter, lemon juice and capers. Stir until butter melts and the sauce is glossy. Season with 1/2 tsp salt and 1/4 tsp pepper, stir in chopped parsley. Taste and adjust lemon or salt as needed. If sauce is too thick, add a tablespoon of warm water or stock to reach desired consistency.

Combine with chicken

Spoon the warm lemon-caper sauce over the rested grilled chicken just before serving, reserving a little to drizzle on the plate.

Divide mashed potatoes among 4 plates (about 1/2 cup to 3/4 cup per plate depending on preference). Place one grilled chicken breast atop or beside the potatoes. Arrange 3 broccolini stalks alongside. Spoon 2–3 tbs lemon caper sauce over the chicken and around the plate. Top each portion with a small handful of microgreens and a thin lemon slice. Serve immediately.