Save to Pinterest A vibrant and zesty rice bowl featuring juicy chicken breast in a lemony piccata sauce, served over steamed rice with a sprinkle of fresh herbs. Perfect for a quick yet elegant meal.
This dish has become a favorite for busy weeknights when I want something delicious but fast to prepare.
Ingredients
- Protein: 2 large boneless, skinless chicken breasts (about 500 g) cut into 1-inch pieces
- Rice: 2 cups cooked white or brown rice (about 300 g)
- Coating & Seasoning: 1/2 cup all-purpose flour, 1 tsp salt, 1/2 tsp freshly ground black pepper
- Cooking: 2 tbsp olive oil
- Sauce: 2 cloves garlic finely minced, 1/2 cup low-sodium chicken broth, 1/4 cup fresh lemon juice (from about 2 lemons), 2 tbsp capers drained and rinsed, 2 tbsp unsalted butter (use dairy-free margarine for dairy-free option)
- Garnish: 2 tbsp chopped fresh parsley, Lemon slices for serving (optional)
Instructions
- Step 1:
- In a shallow bowl, mix flour, salt, and black pepper. Dredge the chicken pieces in the seasoned flour, shaking off excess.
- Step 2:
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes, stirring occasionally, until golden and cooked through. Remove chicken to a plate.
- Step 3:
- In the same skillet, add garlic and sauté for 30 seconds until fragrant.
- Step 4:
- Pour in chicken broth and lemon juice, scraping any browned bits from the pan. Bring to a simmer.
- Step 5:
- Stir in capers and return chicken to the skillet. Simmer for 2–3 minutes until the sauce thickens slightly.
- Step 6:
- Stir in butter until melted and sauce is glossy. Remove from heat.
- Step 7:
- To serve, divide cooked rice among four bowls. Top with chicken and spoon over the piccata sauce. Garnish with parsley and lemon slices.
Save to Pinterest This meal brings the family together especially on hectic days when everyone appreciates a home-cooked dish that’s fast but full of flavor.
Notes
Add steamed broccoli or sautéed spinach for more vegetables. To make it dairy-free, use plant-based butter.
Required Tools
Large skillet, shallow bowl, knife and cutting board, rice cooker or saucepan
Allergen Information
Contains gluten (flour) and dairy (butter; substitute as needed). May contain sulfites (capers wine if used). Always verify ingredient labels for specific allergens.
Save to Pinterest Enjoy this express chicken piccata rice bowl as a bright addition to your meal rotation.
Recipe FAQs
- → What is the best chicken cut for this dish?
Boneless, skinless chicken breasts cut into bite-sized pieces work best for even cooking and tender bites.
- → Can I use brown rice instead of white rice?
Yes, brown rice adds a nuttier flavor and extra fiber while maintaining a hearty base for the dish.
- → How do I make a dairy-free version?
Substitute butter with plant-based margarine or olive oil to keep the sauce creamy yet dairy-free.
- → Are capers essential in this preparation?
Capers add a distinctive tangy brininess that complements the lemon sauce, but can be omitted if undesired.
- → Can I prepare the sauce ahead of time?
The lemon caper sauce is best made fresh to preserve brightness, though it can be prepped shortly before combining with the chicken.
- → What sides pair well with this chicken and rice bowl?
Steamed broccoli, sautéed spinach, or a simple green salad enhance the meal with extra color and nutrients.