One Pan Chicken Piccata and Rice
11
11
11
WW Freestyle: 9
One Pan Chicken Piccata and Rice - Easy and quick to make Chicken Piccata prepared over a bed of delicious rice with wine, capers, and lemons.
Ingredients
- 2 tablespoons olive oil , divided
- 1 pound boneless , skinless chicken breasts
- salt and fresh ground pepper , to taste
- 1 yellow onion , diced
- 3 garlic cloves , minced
- 1 cup arborio rice
- 1 cup white wine (use your favorite wine)
- 1 cup low sodium , fat free chicken broth
- 4 lemon slices + few more for garnish (if you do not like the strong taste of lemon, use meyer lemons)
- 3 tablespoons capers
- chopped fresh parsley , for garnish
Instructions
- Heat 1 tablespoon olive oil over medium-high heat in a large nonstick skillet.
- Season chicken breasts with salt and pepper; add to skillet and cook on each side for 3 minutes, or until browned.
- Remove chicken from pan and set aside.
- Return pan to medium heat and add remaining olive oil.
- Add onions and garlic; cook for 2 minutes or until onions are tender.
- Stir in rice and cook for 1 minute.
- Pour in the wine and bring to a boil.
- Add previously prepared chicken, chicken broth, lemon slices, and capers; bring to a boil.
- Lower to a simmer and cover with a lid; continue to cook for 18 to 20 minutes, or until water is absorbed.
- Remove from heat.
- Garnish with chopped parsley.
- Serve.
Nutrition Facts
One Pan Chicken Piccata and Rice
Amount Per Serving
Calories 444
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g5%
Cholesterol 72mg24%
Sodium 320mg13%
Potassium 600mg17%
Carbohydrates 45g15%
Fiber 2g8%
Sugar 1g1%
Protein 29g58%
Vitamin A 35IU1%
Vitamin C 4.4mg5%
Calcium 21mg2%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: chicken breast recipe, chicken piccata, rice recipes