Lemony, caper-rich chicken piccata only gets better when you add spring vegetables to it. A little bit of white wine enhances the bright taste, but you can also substitute chicken stock. Keep pre-cooked brown rice (either frozen or shelf-stable) for an easy whole-grain side.

Active time: 25 minutes | Total time: 30 minutes

Chicken Piccata With Asparagus and Spinach

Ingredients

• 1 tbsp olive oil
• 4 (6-oz./170g) boneless, skinless chicken breasts
• 1/2 tsp salt, divided
• 1/2 tsp black pepper, divided
• 1/2 shallot, minced
• 1/2 cup (120g) dry white wine
• 1 lb (454g) asparagus, cut into 2-inch pieces
• 1 cup (240g) unsalted chicken stock
• 2 tsp cornstarch
• 5 oz. (142g) fresh baby spinach
• 2 tbsp unsalted butter, cut into small pieces
• 2 tbsp capers
• 1 1/2 tbsp fresh lemon juice
• 2 cups (390g) cooked brown rice

Directions

Heat the olive oil in a large skillet over medium-high heat. Season the chicken with 1/4 tsp salt and 1/4 tsp pepper. Add the chicken to the pan and cook until well browned, about 5 minutes. Turn the chicken over, reduce the heat to medium-low, and cook until the chicken reaches an internal temperature of 165°F (74ºC), 7–8 minutes. Remove the chicken from the pan; cover and keep warm.

Add the shallots to the pan and cook for 1 minute, stirring constantly. Increase the heat to medium-high. Add the wine, scraping the bottom of the pan to loosen any browned bits. Cook until reduced by half, about 2 minutes. Add the asparagus; cover and cook for 2 minutes.

In a medium bowl, whisk together the chicken stock and cornstarch. Add the stock mixture and the remaining 1/4 tsp salt and 1/4 tsp pepper to the pan. Cook until the sauce thickens and the asparagus is crisp-tender, about 3 minutes. Gradually add the spinach, stirring until wilted.

Remove the pan from the heat. Stir in the butter, capers, and lemon juice. Return the chicken to the pan, turning to coat with the sauce. Serve the chicken and sauce over the brown rice.

Serves: 4 | Serving Size: 1/2 cup rice, 1 chicken breast and about 3/4 cup sauce

Nutrition (per serving): Calories: 484; Total Fat: 15g; Saturated Fat: 5g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 2g; Cholesterol: 139mg; Sodium: 544mg; Carbohydrate: 36g; Dietary Fiber: 5g; Sugar: 3g; Protein: 46g

Nutrition Bonus: Potassium: 1184mg; Iron: 19%; Vitamin A: 30%; Vitamin C: 36%; Calcium: 9%

Originally published April 7, 2020; Updated August 2026

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