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Piccata-Style Chicken
with Roasted Broccoli & Garlic Mashed Potatoes
Whole30®
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Time30 min
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Servings2
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NutritionEst. 730 calories
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.
This recipe has been approved by Whole30®. To learn more about their guidelines, visit Whole30.com. This September, we’re excited to bring you another month of delicious, Whole30® Approved recipes. 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.
fresh
ingredients
Title
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2 Boneless, Skin-On Chicken Breasts
- ¾ lb Red Potatoes
- ½ lb Broccoli
- 2 cloves Garlic
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2 Tbsps Ghee
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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
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