One Pan Chicken Piccata with Rice
This One Pan Chicken Piccata with Rice is a flavor-packed, easy dinner made with bone broth-infused rice for extra richness. Ready in just 30 minutes, it’s the perfect go-to meal for busy nights!
Ok my friends, I am so excited about this One Pan Chicken Piccata with Rice! It’s got tangy lemon, savory bone broth-infused rice, perfectly seared chicken, and a silky, flavorful sauce—all in just one pan. You know I love a good one-pot meal, especially with how busy my schedule is (and I know you can relate!). If you’re a fan of easy dinners like my Lemon Chicken Pasta, Air Fryer Chicken Fajitas, or even my Greek Yogurt Pizza from my Dinner in a Pinch series, this one is going to be a new favorite!
I also threw in some asparagus for a pop of green, but honestly, any veggie works—broccoli, spinach, or even peas would be great. The mix of bright citrus, rich sauce, and tender chicken over fluffy rice is chef’s kiss perfection. And the best part? It’s ready in 30 minutes with minimal cleanup. This is definitely a weeknight staple in my house—I cannot wait for you to try it!
What is chicken Piccata?
Chicken Piccata is one of those dishes that sounds super fancy but is actually so simple. It’s traditionally made with thinly sliced chicken, dredged in flour, pan-seared until golden, and then smothered in a buttery, lemony, caper-filled sauce. Usually, it’s served over pasta, soaking up all that delicious sauce, making every bite ridiculously good.
But for this version, I swapped the pasta for bone broth-infused rice, and let me tell you… game changer. The rice soaks up every bit of that bright, savory piccata sauce, making it so flavorful that I could literally eat it by the spoonful. I love that it keeps the dish hearty but light, and it all comes together in one pan—because easy cleanup is always a win. Trust me, you’re gonna want to try it this way!
Ingredients and substitutions
Chicken Breast – Slice thin for even cooking. You can also use chicken thighs for a juicier option.
Salt & Black Pepper – I love flaky sea salt, but if using regular salt, reduce the amount.
Olive Oil & Butter – A mix of both gives the best flavor, but you can use all butter or all oil if needed.
Shallot & Garlic – Adds depth and flavor—swap shallots for red or yellow onion if needed.
Basmati Rice– but jasmine or long-grain white rice works too.
Lemon Juice & Capers – The classic piccata flavors! Fresh lemon is best, but bottled works in a pinch.
Bone Broth – Infuses the rice with extra richness. Regular chicken broth or stock works too.
Parsley – Adds freshness, but you can swap for basil or chives if needed.
Asparagus – I used frozen asparagus, but any veggie works—try spinach, broccoli, or peas!
Lemon Wedges & Extra Parsley – For that final bright, fresh garnish!
How to make this one pot dish
Season the chicken with salt and pepper, then sear in a hot skillet with olive oil and butter until golden brown. Remove and set aside.
In the same pan, add a little more olive oil, shallots, and garlic—sauté until fragrant.
Stir in the rinsed rice and toast for about a minute until slightly golden.
Pour in the lemon juice, capers, and bone broth, then mix well. Nestle the chicken back into the pan, sprinkle with parsley, cover, and let simmer for 15 minutes.
Uncover, toss in the asparagus, cover again, and let steam until tender and bright green.
Serve with lemon slices, more parsley, and enjoy!
If you make my One Pan Chicken Piccata and Rice, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, TikTok, or Pinterest!
One Pan Chicken Piccata with Rice
Ingredients
- 1.5 pounds chicken breast ((sliced thin))
- 1 tsp flakey sea salt ((use 1/2 tsp if using other salt))
- 1/2 tsp fresh ground black pepper
- 2 tbsp extra virgin olive oil (divided)
- 2 tbsp grass-fed butter
- 1 medium shallot (minced)
- 3 cloves of garlic (minced)
- 1 cup of Basmati Rice (rinsed)
- Juice from a lemon (about 5-6 tbsp)
- 2 tbsp capers ((without the juice))
- 2 cups of bone broth
- 2 tbsp freshly chopped parsley
- 10 asparagus spears (I used frozen)
- *Lemon wedges and more parsley for garnishing
Instructions
- Prep the Chicken- Slice each chicken breast in half horizontally to create thinner cutlets. This helps them cook evenly and stay tender. Season both sides with salt and pepper.
- Sear the Chicken – Heat a skillet over medium heat with olive oil and butter. Add the chicken and cook until golden brown, about 3 minutes per side. Remove from the pan and set aside.
- Sauté the Aromatics – In the same pan, add more olive oil, minced shallot, and garlic. Sauté for about 3 minutes, stirring every few seconds until tender and fragrant.
- Toast the Rice – While the shallots and garlic cook, rinse the rice in a fine mesh strainer until the water runs clear. Add the rinsed rice to the pan and stir for about 1 minute, toasting until slightly golden.
- Add Flavor & Simmer – Pour in the lemon juice, capers, and bone broth. Stir well, then nestle the chicken back into the pan. Sprinkle with parsley, cover, and let simmer for 15 minutes.
- Steam the Asparagus – Remove the lid, add in the asparagus, cover again, and let steam for 5 more minutes, or until all the liquid is absorbed and the asparagus is bright green.
- Serve & Enjoy! – Finish with lemon slices and extra parsley, then dig in!
Notes
- This dish makes great leftovers, so meal prep a batch and enjoy it all week!
- Serve fresh and warm straight from the pan! Garnish with lemon wedges, fresh parsley, and parmesan if you’re feeling fancy. Pair with a side salad or crusty bread to soak up the sauce.
- Store leftovers in an airtight container in the fridge for up to 4 days. Add a splash of bone broth or water when reheating to keep the rice from drying out.
- Freeze for up to 2 months, but note the rice texture may change. Thaw overnight in the fridge before reheating.
