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.
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.