We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Piccata-Style Chicken
with Roasted Broccoli & Garlic Mashed Potatoes
30 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
2 Servings
- Est. 730 Cals/serving
-
View All
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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.
Get Cooking
fresh
ingredients
Title
-
2 Boneless, Skin-On Chicken Breasts
- ¾ lb Red Potatoes
- ½ lb Broccoli
- 2 cloves Garlic
-
2 Tbsps Ghee
-
⅓ cup Brodo Chicken Bone Broth
- 1 Tbsp Capers
- ¼ cup Sliced Roasted Almonds
- 1 Tbsp White Wine Vinegar
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered