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.)

View Full Nutrition

fresh

ingredients

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

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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!