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Chicken Piccata
with broccoli and farro

Active: 35 min Total: 35 min

You'll feel like a restaurant chef when you serve up this chicken piccata, a traditional Italian dish featuring chicken breast that has been pounded thin. The vegetarian version is a seared halloumi with a tasty tomato and caper relish. Yum! For gluten-free folks, we use brown rice instead of farro.

Ingredients

Servings:
4
Metric
Chicken Piccata:
  • Chicken breasts - 2, halved and pounded thin
  • Garlic - 2 cloves, crushed
  • Broccoli - 1 1/4 lb, chopped
  • Parsley - 1/4 bunch, chopped
  • Semi-pearled farro - 1 cup, uncooked ((Sub 2 cups cooked farro. If you can't find farro, try barley))
  • Flour - 1/2 cup
  • Cooking oil - 2 Tbsp
  • White wine (opt) - 1/2 cup
  • Chicken stock - 1 cup
  • Butter - 1 Tbsp
  • Capers - 1 Tbsp
  • Dijon mustard - 1 tsp
  • Red wine vinegar - 1 Tbsp
  • Olive oil - 2 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Chicken - Halve and thin out with a tenderizer so it’s about ¼” (0.5 cm) thick. (Can be done up to 1 day ahead)
  2. Garlic / Broccoli - Prep as directed. Place garlic and broccoli in a microwave-safe container, and cover with a wet paper towel. (Can be done up to 3 days ahead)
  3. Parsley - Prep as directed. (Can be done up to 3 days ahead)

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Make

  1. Bring a saucepan of water to boil. Salt and add farro (double if making tomorrow night’s dinner). Cook until tender, 20 to 30 minutes. Drain and set aside.
  2. Mix flour with some salt and pepper. Coat chicken with flour.
  3. Heat a skillet over medium-high heat. Add oil and then chicken to heated oil. Sear on both sides 3 to 4 minutes.
  4. While chicken is cooking, microwave broccoli for 2 to 3 minutes.
  5. Remove chicken from skillet, set aside, and cover with foil so it continues to cook.
  6. Return skillet to heat and lower to medium. Add wine (if using) and chicken stock, and scrape up any of the chicken bits from the pan. Simmer until chicken stock reduces down to about 2/3rds. Finish with butter and capers.
  7. Whisk Dijon mustard, red wine vinegar, and olive oil. Toss with broccoli. Spoon pan sauce over chicken and garnish with parsley. Serve with broccoli and farro. For farro, remember to set aside half for Thursday’s dinner.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (61)
Gluten-free (5)
Paleo (8)
Vegetarian (3)

24 reviews

This was great. Used thing cut breasts. Served with mashed potatoes and asparagus. Big hit. Doubled sauce.

By: Heather
Posted: Mar 12, 2017
Diet: Original
0 Helpful

OMG. So, so good. Favorite!!!

By: Marabeth
Posted: Aug 24, 2015
Diet: Original
0 Helpful

Veggie version of this is a delicious grain salad. I chopped up the halloumi into smaller pieces before grilling and mixed them in with the farro. Came out great - will make this all the time. (PS - I wish the titles could change for the veggie versions - I'm going to see "chicken piccata" in my favorites list and have no idea why it's there - I'd like it to be "grilled halloumi farro salad, or something to that effect.)

By: Taryn
Posted: May 06, 2014
Diet: Vegetarian
0 Helpful

No one liked the broccoli because it was too vinegary and tart. The chicken/farro combination was good, but not great.

By: Karissa
Posted: Apr 25, 2014
Diet: Original
0 Helpful

This was a big hit - my husband raved about it and my toddler twins enjoyed the leftovers. It's going on the "favorites" list.

By: Kara
Posted: Apr 22, 2014
Diet: Original
0 Helpful

I added juice from 1 lemon into the wine/broth mixture! Made it even tastier!

By: Joey
Posted: Apr 16, 2014
Diet: Original
0 Helpful