Lemon-Garlic Chicken Piccata with Capers & Pine Nuts
Servings: 4
Tender chicken cutlets in a bright lemon-garlic sauce with capers, toasted pine nuts, cherry tomatoes, and spinach.
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Ingredients
- 1½ pounds boneless skinless chicken breasts, sliced into 4 thin cutlets
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons olive oil divided
- 4 teaspoons pine nuts
- 3 garlic cloves minced
- ½ cup low-sodium gluten-free chicken broth
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon capers drained
- 1 cup cherry tomatoes halved
- 4 cups fresh baby spinach
- 2 tablespoons chopped fresh Italian parsley
- 1 teaspoon finely grated lemon zest
Instructions
- Pat chicken dry with paper towels. If necessary, pound to an even ¼-inch thickness. Season both sides with salt and pepper.
- Heat a large stainless steel skillet over medium heat. Add pine nuts and toast for 2–3 minutes, stirring frequently, until lightly golden. Transfer to a small bowl.
- Add 1 tablespoon olive oil to the skillet and increase heat to medium-high. Cook chicken in two batches, adding remaining oil as needed, approximately 3–4 minutes per side, until golden and the internal temperature reaches 165°F. Transfer to a plate.
- Reduce heat to medium. Add garlic and cook for 30 seconds, stirring constantly. Pour in chicken broth and lemon juice, scraping up the browned bits.
- Stir in capers and cherry tomatoes. Simmer for 2–3 minutes, until tomatoes soften slightly.
- Add spinach and stir gently for 1–2 minutes, until wilted.
- Return chicken and accumulated juices to the skillet. Spoon sauce and vegetables over the chicken and warm for approximately 1 minute.
- Sprinkle with toasted pine nuts, parsley, and lemon zest. Divide among four plates and serve immediately.
Notes
EASY — A Little Less Work
Use the Pampered Chef Quick Half Tool to halve the cherry tomatoes in seconds rather than cutting each one individually. Measure the broth and lemon juice into the same cup before cooking so they're ready to pour into the skillet together.
EASIER — Save More Time
Buy thinly sliced, unseasoned chicken cutlets and prewashed baby spinach. Earlier in the day, mince the garlic, prepare the tomatoes, and toast the pine nuts. Refrigerate the prepared vegetables and garlic, keeping them separate from the chicken, so everything is ready when it's time to cook.
EASIEST — Maximum Convenience
Skip cooking the raw chicken and use 1½ pounds of cooked, skinless rotisserie chicken breast, checking the label for gluten and dairy. Prepare the sauce and vegetables using just 1 tablespoon olive oil, then add sliced chicken and heat thoroughly to 165°F. Finish with toasted pine nuts, parsley, and lemon zest. This saves cooking time and eliminates the chicken-browning step.