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Chicken Piccata with Roast Potatoes, Green Beans & Capers

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High protein Low sat fat Balanced

Chicken Piccata with Roast Potatoes, Green Beans & Capers

Prep time: 20 mins
Total time: 35 mins
Cuisine: Italian
Food group: Poultry

Tender free-range British chicken breast, pan-fried till golden. Paired with irresistibly crispy potatoes and fresh green beans. Pour over a more-ish sauce of lemon and capers. It's a simple, delicious dinner – Italian-style!

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

  • Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
  • Line a baking tray with parchment paper
  • Pull out a medium frying pan, a medium saucepan, a medium bowl, a measuring jug, a grater & a sieve

Roast the potatoes

  • Halve the potatoes lengthways (quarter any large ones)
  • Place the potatoes onto the lined baking tray and toss with 1/2 tbsp olive oil and a pinch of salt and pepper
  • Roast for 25-30 mins / air fryer 20-25 mins, tossing once, until soft and golden

Prep the rest

  • Meanwhile, finely slice the shallot. Finely chop or crush the garlic. Roughly chop the capers. Zest and halve the lemon. Finely chop the parsley. Trim the green beans
  • On a separate board, slice each chicken breast in half lengthways to make two thin fillets
  • In the medium bowl, combine the cornflour with a pinch of salt. Add the chicken and toss to coat evenly

Sizzle the chicken & cook the green beans

  • Heat the medium frying pan with 1/2 tbsp olive oil on medium-high heat. Once hot, add the chicken and cook for 10 mins, turning halfway. Season with salt and pepper
  • Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Remove from the pan and set aside to rest
  • Bring the medium saucepan filled with salted water to a boil. Add the green beans to the saucepan and boil for 3-4 mins, until cooked, then drain

Make the sauce

  • Reheat the frying pan with 2 tsp olive oil on medium heat. Once hot, add the shallot, lemon zest and garlic and cook for 2-3 mins, until softened
  • Stir in the capers, stock powder and 150ml hot water (75ml for 1 person), then return the chicken to the pan. Bring to a boil and simmer for 3-4 mins, until the sauce thickens slightly. Season to taste with salt and pepper
  • Stir in the parsley and a squeeze of lemon juice

Plate up

  • Share the chicken between plates, with the potatoes and green beans alongside. Spoon the sauce on top

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