This Chicken Piccata with chickpeas is an easy protein-packed meal perfect for date night or busy weeknights. Comes together in just one pan in under 30 minutes with a tasty lemon caper sauce. Plus a recipe video.
We first had this classic Italian dish when we visited Italy on our honeymoon a few years ago. What I love is that it’s impressive enough for a date night but yet pretty easy to make with simple pantry ingredients.
The best part though? This Chicken Piccata cooks up in just one skillet in about 30 minutes. The key is to make sure you start off with thin pieces of chicken breasts or pound them to even thickness.
Generously season them with salt and pepper then sprinkle a light dusting of flour. I used almond flour to keep this recipe gluten free. Feel free to use all purpose if that’s what you have on hand.
Pan fry the chicken until golden and cooked through then remove from the pan. The simple and tasty sauce is made by adding some tangy lemon juice, chicken broth, garlic, capers, oregano and parsley.
To make this a complete meal, I added some kale and a generous serving of chickpeas to the sauce.
I am a huge fan of adding pulses to our meals whenever I can. They’re low in fat and high in protein, fiber and nutrients which will help you feel full longer.
And instead of chickpeas, you could certainly use lentils, beans or whatever pulse varieties you have in your pantry instead.
To learn more about pulses and see how easy adding a 1/2 cup serving of them into your diet, be sure to head over to Half-Cup Habit, and sign up for the 4 week challenge.
This Chicken Piccata with chickpeas is an easy protein-packed meal perfect for date night or busy weeknights. Comes together in just 30 minutes with a tasty lemon caper sauce.
- 2 skinless and boneless chicken breasts, cut horizontally pounded to 1/4 inch thickness
- salt and freshly cracked black pepper to taste
- 4 tablespoons almond flour (or regular flour)
- 3 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 1/3 cup fresh lemon juice (about 1 large lemon)
- 2/3 cup chicken broth (I used low sodium)
- 3 teaspoons baby capers, drained
- 2 teaspoons minced garlic
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon smoked paprika (optional)
- 1 (15 ounce) can no-salt chickpeas, rinsed and drained
- 1 cup chopped fresh kale (stems removed)
- lemon wedges, for garnish (optional)
- Season chicken with salt and pepper and dust with a light coating of flour, shaking off any excess.
- Heat 1 tablespoon of butter and olive oil in a large non-stick skillet set over medium-high heat. Add chicken and cook for 3–4 minutes per side, or until golden and cooked through. Remove chicken from pan and set aside.
- Add remaining butter, lemon juice, chicken broth, capers, , garlic, Italian seasoning, and paprika (if using) to the skillet. Return skillet to medium heat and bring to a boil while scraping down the brown bits. Add chickpeas and cook for 1-2 minutes, allowing the sauce to simmer and thicken.
- Add kale and then the chicken back to the skillet and cook for an additional 2 minutes or until the kale has wilted and the chicken is heated through.
- Adjust seasonings as needed and sprinkle with fresh parsley. Alternatively you can pour the sauce over the chicken and garnish with parsley and lemon wedges, if desired.
I'd love to see! Just snap a photo and hashtag it #LIFEMADESWEETER or tag me @lifemadesweeter on Instagram!