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Lemon-Basil Chicken Piccata with Quinoa Pilaf

by Linda
written by Linda
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This Lemon-Basil Chicken Piccata is a vibrant twist on the classic dish, featuring juicy chicken breasts simmered in a tangy lemon-butter sauce infused with fresh basil. The combination of flavors makes it perfect for a weeknight dinner or a special occasion!

Accompanying the chicken is a fluffy quinoa pilaf, adding a hearty and nutritious element to the meal. With its nutty flavor and light texture, quinoa is an excellent canvas for the refreshing zest of lemon and basil, making every bite a delight.

Lemon-Basil Chicken Piccata with Quinoa Pilaf

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 450 calories 18g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 4 boneless, skinless chicken breasts
  • 1/4 cup all-purpose flour
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1/2 cup low-sodium chicken broth
  • Juice of 2 lemons
  • 1/4 cup fresh basil leaves, chopped
  • 1 cup quinoa
  • 2 cups vegetable broth or water
  • 1/2 cup diced onion
  • 1/2 cup diced bell pepper
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste

Instructions

  1. Season the chicken breasts with salt and pepper, then dredge in flour, shaking off the excess.
  2. In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken and cook until golden brown, about 4-5 minutes per side. Remove and set aside.
  3. In the same skillet, add chicken broth, lemon juice, and remaining butter. Stir to combine and bring to a simmer.
  4. Return the chicken to the skillet, add the chopped basil, and simmer for another 5-7 minutes until cooked through and the sauce has thickened slightly.
  5. While the chicken is simmering, rinse the quinoa under cold water. In a saucepan, combine quinoa, vegetable broth, onion, bell pepper, garlic powder, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and liquid is absorbed.
  6. Serve the chicken piccata over the quinoa pilaf, garnished with additional basil if desired.

Notes

Store leftovers in the fridge for up to 3 days. The flavors develop even more with time!

For an even richer flavor, consider marinating the chicken in lemon juice and basil for 30 minutes before cooking. If you’re looking to make this dish gluten-free, ensure your quinoa is certified gluten-free. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; simply reheat in the microwave or on the stovetop with a splash of water to keep it moist.

Feel free to add vegetables such as sautéed spinach or cherry tomatoes into the quinoa pilaf for extra nutrients and color. Enjoy this dish with a light salad or steamed vegetables for a complete meal!

I'm Linda, a health professional and food writer sharing tested, easy-to-follow recipes made from simple ingredients.

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