Easy One-Pan Easter Dinner | Chicken Piccata with Roasted Potatoes and Asparagus
This post may contain affiliate links, which means we’ll receive a commission if you purchase through our link, at no extra cost to you. See our disclosure here.
Between the easter egg hunts, family gatherings and church services, Easter Day can become chaotic. But dinner doesn’t have to be!! This super easy one-pan easter dinner will please anyone around the table!
For us, Easter Day starts with church with friends and either a brunch or dinner with family. It’s always been a day of lots of celebration and joy. And there’s always food involved. Easter meals alway seems to be the welcoming of all the fresh spring flavors and foods.
Whether you’re hosting easter dinner or bringing a dish to an easter potluck, this chicken piccata will complement anything on the table. Braised chicken breasts, roasted baby potatoes and fresh asparagus coated in a buttery and tangy piccata sauce. The tanginess of the sauce pairs perfectly with easter classics like deviled eggs, potato salads and dinner rolls.
More Easter Dinner Recipes:
Salt and Vinegar Hasselback Potato Bites
Spicy Blackened Salmon with Roasted Tangy Lemon Garlic Asparagus
Chicken Piccata with Roasted Potatoes and Asparagus
Ingredients:
Chicken Piccata Sauce
Direction Snapshot:
This one-pan easter dinner actually uses a dish and a skillet. But we are calling it one-pan because a majority of the cooking is in one pan. You just have a couple minutes of braising and sauce making in a skillet.
- Chop veggies. Slice and pound chicken.
- Flour chicken and braise in skillet.
- Roast potatoes for 20 minutes.
- Add asparagus and chicken to roasting dish. Roast for 10 minutes.
- Make piccata sauce and pour over dish.
- Serve and enjoy.
How do you make chicken piccata sauce?
Chicken Piccata sauce is super simple to make. It is a pan sauce which means you make the sauce the same pan that the chicken was braised in. The buttery chicken bits that are at the bottom of pan are caramelized and add a lot of flavor to the sauce.
The piccata sauce starts with a base of butter, olive oil, wine and chicken broth. You allow that to simmer together in a pan over medium heat for a couple minutes, whisking constantly to remove all the chicken bits on the bottom.
Once it get’s nice and bubbly add in your capers and lemon juice and whisk for a couple more minutes until the sauce thickens a little bit. You can add in 1 tsp of flour to thicken if it still thin.
What do capers taste like?
They may be small but they pack a punch of flavor!! Capers you find at the store are pickled in a brine and have a very salty and tangy flavor.
They’re great for adding in sauces, on salads, toast, pastas. Really the possibilities are endless. But one of our favorite ways to use them is to add them in the buttery, lemon piccata sauce. They add a level of acidity and flavor that tastes so fresh and delicious.
Want to swap or add different veggies to the dish?
If you’re add or swap vegetables to roast with the chicken, we recommend carrots, onions or shallots. They will pair well with the sauce.
If you are making any vegetable swaps in this dish, keep one thing in mind: cooking time. Vegetables have different roasting times. For example, root vegetables like potatoes and carrots will have a longer roast time than softer vegetables like, asparagus or onions.
Shop our Favorites
Lodge Cast Iron Skillet
Casserole Dishes
Chicken Piccata with Roasted Potatoes and Asparagus
Braised chicken breasts, roasted baby potatoes and fresh asparagus coated in a buttery and tangy piccata sauce.
Ingredients
2 chicken breasts, cut in half
1 bag of small assorted potatoes
1 bunch of asparagus
1/2 cup flour for dredging
4 tbsp butter
4 tbsp olive oil
2 lemons (1 for juicing and one for roasting)
1/2 cup chicken broth
1/2 cup white wine
1/4 cup brined capers
1/4 cup fresh parsley
1/4 cup fresh parsley
Instructions
- Preheat oven to 425°F.
- Prepare your veggies and chicken. Slice potatoes in half and remove white ends of asparagus (keeping mostly green ends about 1 inch removed from bottom).
- Add potatoes to casserole dish and toss in some olive oil. Leave asparagus to the side to add in later with the chicken. Place potatoes in oven to roast for 20 minutes while you make the chicken.
- Make Chicken: Wash and dry chicken breasts. Slice in half horizontally and pound with wooden spoon or rolling pin to tenderize the chicken. Dredge in flour and place 2 pieces of chicken in the pan with the hot oil.
- In a skillet over medium high heat, add 2 tbsp oil, 2 tbsp butter. Place two chicken breast pieces in the pan.
- Cook on both sides for about 4 minutes until just browned. Place braised chicken breasts on a plate off to the side. Repeat for remaining 2 pieces and turn off heat. Keep skillet with chicken bits for making sauce.
- Once potatoes have cooked for 20 minutes, remove from oven. Arrange the asparagus and chicken pieces in the roasting dish. Place in oven to roast for an additional 10-15 minutes until chicken is cooked through and veggies are softened8.
- Make your sauce: in the same skillet over medium heat, add 1 tbsp butter, chicken broth, wine, capers to the skillet, scraping crispy bits off the bottom. Let the sauce simmer for a couple minutes, whisking constantly. Add in lemon juice and 1 tbsp flour and whisk until a sauce forms.
- Remove chicken from the oven and pour sauce over the chicken and vegetables.
- Top with fresh parsley and lemon slices. Serve and enjoy!
