Last Updated on May 5, 2025
Brighten your table with this Spring Chicken Piccata! Tender, golden-seared chicken cutlets are topped with a buttery lemon-caper sauce and paired with new potatoes, sweet peas, and crisp asparagus. Fresh, zesty, and full of vibrant flavor—perfect for a light, satisfying meal!
Spring Chicken Piccata with New Potatoes, Blanched Sweet Peas & Asparagus
This Spring Chicken Piccata with New Potatoes, Sweet Peas, and Asparagus is a fresh, flavor-packed celebration of the season! Juicy, golden-seared chicken is draped in a bright lemon-caper sauce and served alongside buttery new potatoes, tender sweet peas, and crisp asparagus. It’s a vibrant, satisfying dish that’s perfect for welcoming springtime!
Print Pin
Servings: 3
Ingredients
- 1 Boneless, skinless chicken breast
- All-purpose flour
- Lemon Pepper Bright & Zesty Seasoning
- Olive oil
- Garlic
- Dry white wine
- Lemon juice
- Capers
- Unsalted butter
- Fresh parsley
- Baby new potatoes, whole if small, or halved
- Fresh or frozen sweet peas
- Asparagus
- Dill chopped
- Salt and pepper
Instructions
Preparation
- Slice the chicken breast horizontally into two thin cutlets.
- Mince garlic, chop parsley, and dill.
- Trim the asparagus and cut it into 2-inch pieces. If using large potatoes, halve them.
How to Cook
- Place ½ pound of potatoes in a saucepan, cover with cold water, and add a pinch of salt.
- Bring to a boil, then reduce to a simmer. Cook until fork-tender, about 10-12 minutes. Drain and set aside.
- Fill a bowl with ice water and set aside.
- Bring a pot of salted water to a boil.
- Add ½ cup of peas and blanch for 30 seconds to 1 minute. Transfer the peas to the ice bath.
- In the same pot, blanch ½ bunch of asparagus for about 2 minutes. Transfer to the ice bath, then drain on paper towels.
- While the potatoes are still warm, mix in the blanched vegetables, 2 tablespoons of butter, and 1 tablespoon of dill until glossy. Season with salt and pepper.
- Mix ¼ cup of flour with ¼ teaspoon of salt, 1 teaspoon of Lemon Pepper Bright & Zesty Seasoning
- Lightly dredge each chicken cutlet in the flour mix, shaking off excess.
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Cook the chicken for about 3 minutes per side until golden brown and cooked through. Transfer to a plate and tent with foil to keep warm.
- In the same skillet, add 1 minced garlic clove and sauté for 30 seconds.
- Pour in ¼ cup of white wine, scraping up any browned bits. Let simmer for 1-2 minutes.
- Add the juice of ½ a lemon and 1 tablespoon of capers, then simmer to reduce slightly.
- Stir in 1 tablespoon of butter and 1 tablespoon of fresh parsley.
- Place the chicken on a plate and spoon warm sauce on top. Garnish with chopped parsley. Serve alongside the new potatoes, blanched sweet peas, and asparagus.
Share on Pinterest!Pin at @Butcher_Box!
Chef Anna Voloshyna is a Ukrainian-born chef, cookbook author, and culinary storyteller passionate about sharing the rich flavors of Eastern European cuisine. Known for her elegant recipes and focus on seasonal ingredients, Anna brings traditional dishes to life with a modern, artistic touch. Her cooking celebrates culture, connection, and the joy of gathering around the table.
