30-Minute Chicken Piccata and Rice Skillet
This 30-minute chicken piccata rice skillet is the perfect one-pot meal. It's quick, tasty, and best of all, totally uncomplicated.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4 people
- 4 4 oz chicken breasts
- 1 c Uncle Ben's Chicken and Herb Rice
- 1/2 c onion diced
- 5 cloves garlic
- 1 c white wine
- 1 c water
- 2 tbsp lemon juice
- 2 tbsp butter
- 1 tbsp olive oil
- 1-2 tbsp capers
- 2 tbsp all purpose flour
- 1/2 tsp kosher salt
- 1/2 black pepper
- 1/2 tsp garlic powder
Pound the chicken breast until evenly flat.
In a shallow dish mix flour, salt, black pepper, and garlic powder. Dredge chicken in flour mixture.
In a large cast iron skillet, heat 1 tbsp butter and olive oil over medium heat. Add chicken and brown on both sides. About 2-3 min each side. Remove chicken from the pan and set aside.
To the skillet add remaining butter, onion, and garlic. Sauté for 3 min until onion softens.
Add rice and stir until evenly coated by oil.
Add white wine, lemon juice, capers, and water; stir well.
Add chicken back to pan and cover for 10 minutes. Remove from heat; garnish with fresh parsley.
Serving: 0g | Calories: 390kcal | Carbohydrates: 43g | Protein: 16g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 51mg | Sodium: 479mg | Potassium: 308mg | Fiber: 1g | Sugar: 1g | Vitamin A: 195IU | Vitamin C: 6.3mg | Calcium: 29mg | Iron: 3.3mg