Piccata-Style Chicken with Roasted Broccoli & Garlic Mashed Potatoes

Piccata-Style Chicken

with Roasted Broccoli & Garlic Mashed Potatoes

30 MIN
2 Servings
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From the Test Kitchen

Classic seared chicken gets bright, briny flavor from a sauce inspired by traditional Italian piccata—made with capers, white wine vinegar, and more, then spooned over the chicken as it cooks.

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  • Nutrition
    PER SERVING
  • Calories
    730 Cals (est.)
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Piccata-Style Chicken with Roasted Broccoli & Garlic Mashed Potatoes
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Beauty 20 20broccoli 20 200522
Broccoli
Beauty redpotatoes 1098
Red Potatoes
Beauty 20 20garlic 20regular 2429
Garlic
Beauty 20 20capers 2980
Capers
Treehouse sliced almonds ing 28569
Almonds
Potato
How To: Dice a Potato
Beauty 20 20white 20wine 20vinegar 20 202968
White Wine Vinegar
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Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Remove the ghee from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem, then cut into small florets. Large dice the potatoes. If necessary, peel the garlic; using the flat side of your knife, smash each clove once to flatten.

Roast the broccoli:
2 Roast the broccoli:

Line a sheet pan with aluminum foil. Place the broccoli florets on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook & mash the potatoes:
3 Cook & mash the potatoes:

While the broccoli roasts, add the diced potatoes and smashed garlic to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add half the broth and half the ghee; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Season with salt and pepper to taste. Cover to keep warm.

Cook the chicken:
4 Cook the chicken:

While the potatoes cook, pat the chicken dry with paper towels. Season on both sides with salt and pepper. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken, skin side down. Cook, occasionally pressing down with a spatula, 6 to 8 minutes, or until the skin is browned and crispy. Flip and cook 5 minutes.

Make the sauce & serve your dish:
5 Make the sauce & serve your dish:

Add the capers, vinegar (carefully, as the liquid may splatter), almonds, remaining broth, and remaining ghee to the pan; season with salt and pepper. Cook, frequently spooning the sauce over the chicken, 1 to 2 minutes, or until the chicken is cooked through. Turn off the heat. Serve the cooked chicken and sauce with the mashed potatoes and roasted broccoli. Enjoy!

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Piccata-Style Chicken

Prepare the ingredients:
1 Prepare the ingredients:

Remove the ghee from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem, then cut into small florets. Large dice the potatoes. If necessary, peel the garlic; using the flat side of your knife, smash each clove once to flatten.

2 Roast the broccoli:

Line a sheet pan with aluminum foil. Place the broccoli florets on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the broccoli:
Cook & mash the potatoes:
3 Cook & mash the potatoes:

While the broccoli roasts, add the diced potatoes and smashed garlic to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add half the broth and half the ghee; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Season with salt and pepper to taste. Cover to keep warm.

4 Cook the chicken:

While the potatoes cook, pat the chicken dry with paper towels. Season on both sides with salt and pepper. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken, skin side down. Cook, occasionally pressing down with a spatula, 6 to 8 minutes, or until the skin is browned and crispy. Flip and cook 5 minutes.

Cook the chicken:
Make the sauce & serve your dish:
5 Make the sauce & serve your dish:

Add the capers, vinegar (carefully, as the liquid may splatter), almonds, remaining broth, and remaining ghee to the pan; season with salt and pepper. Cook, frequently spooning the sauce over the chicken, 1 to 2 minutes, or until the chicken is cooked through. Turn off the heat. Serve the cooked chicken and sauce with the mashed potatoes and roasted broccoli. Enjoy!