Unbreaded chicken piccata skips the coating and keeps the lemon, capers and buttery pan sauce. Thin cutlets cook quickly, and a generous handful of spinach gives the sauce somewhere to land besides pasta.
Tips for unbreaded chicken piccata
The sauce stays thin because there is no flour. Let it reduce before adding the spinach, but do not boil it dry. Rinsing capers makes their saltiness easier to manage. If a lemon is especially sharp, use 2 tablespoons juice at first and add the last tablespoon after tasting. Cauliflower rice works as a side; calculate it separately.
Makes 4 servings. One serving is one of 4 equal portions of all listed ingredients, including the specified sides and sauces. Prep: 15 minutes; cook: 25 minutes; total elapsed time: 40 minutes.
Helpful equipment: a large nonstick skillet is useful for the stovetop work. Check the size and features for your kitchen before buying.
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Unbreaded Chicken Piccata with Spinach
Ingredients
- 1 1/2 lb boneless skinless chicken breast raw, sliced into thin cutlets
- 1 tbsp olive oil
- 2 tbsp unsalted butter divided
- 3/4 cup reduced-sodium chicken broth prepared
- 3 tbsp lemon juice
- 2 tbsp capers drained and rinsed
- 3 cloves garlic minced
- 10 oz fresh spinach washed and dried
- 1/4 tsp table salt
- 1/4 tsp black pepper
Instructions
- Slice chicken horizontally into cutlets about 1/2 inch thick. Pat dry and season with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Cook cutlets in two batches about 3–4 minutes per side, until browned and 165°F in the thickest part. Transfer to a clean plate.
- Lower heat to medium. Add half the butter and garlic; stir 30 seconds. Pour in broth, lemon juice and capers, scraping up the browned bits. Simmer 4–5 minutes to reduce slightly.
- Add spinach in handfuls and stir until wilted, 2–3 minutes. Turn heat to low and stir in the remaining butter.
- Return chicken with its juices and spoon sauce over it. Divide all chicken, spinach and sauce equally among four plates.
Notes
Storage and meal prep
Refrigerate within 2 hours at 40°F or below for 3–4 days. Reheat gently, covered, with the pan sauce until 165°F. Add a splash of water if the sauce has reduced too much. Spinach will soften further after freezing.
More practical ideas
For another option, try Unbreaded Chicken Parmesan with Green Beans. Our meal prep tips can help with planning and storing leftovers.
About the nutrition
Nutrition values are estimates, calculated from all listed ingredients and divided into 4 equal servings. Total carbohydrates include fiber. Different brands, substitutions and extra sides change the result. This development draft has not been kitchen-tested.