One-Pan Chicken Piccata with Lemon Rice

Perfectly golden-brown chicken tenders paired with bright lemons, briny capers, and fluffy jasmine rice.

This recipe is an ode to my mother-in-law, Lisa. I’m fortunate to work with her and to share a love for simple, wholesome meals. This One Pot Chicken Piccata and Rice is one of her brilliant weeknight solutions — flavorful, comforting, and minimal on cleanup.

She created this dish to be an impressive dinner that’s actually easy to make, and I know you’ll love it as much as we do.

Traditional chicken piccata often calls for dredging in flour and pan-frying, but this gluten-free one-pot version skips that step without sacrificing flavor. Chicken tenders brown quickly, then finish cooking while the rice absorbs the tangy, lemony piccata sauce.

Caramelized onions, garlic, jasmine rice, lemon zest and juice, capers, and broth come together in the same pot, infusing the chicken and rice with classic piccata notes. The result is a bright, savory meal that feels special but is simple to prepare.

My mother-in-law and I hope you enjoy it — cheers!

Ingredients for Chicken Piccata with Rice

One wholesome meal coming right up. Gather these ingredients to get started.

• Chicken: Chicken tenders are easy and quick to cook. If unavailable, slice a breast into thinner strips. Thighs can be substituted if preferred.
• Onion and Garlic: Sauteed together they build the aromatic base for the dish.
• Lemon: Both juice and zest brighten the piccata flavors—use both for maximum freshness.
• Capers: Rinse and drain before adding so they don’t overpower the dish.

• Broth: Chicken bone broth adds richness and nourishment; regular chicken broth or stock will also work.
• Rice: White jasmine rice gives the best texture and flavor here. If using brown rice, adjust the cooking time and liquid ratio accordingly.
• Garnishes: Chopped fresh parsley and lemon wedges make a simple, bright finish.

Step-by-Step Instructions for Gluten-Free Chicken Piccata

Heat 1 tablespoon of avocado oil in a large Dutch oven over medium-high heat. Season 1 1/2–2 pounds chicken tenders with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Sear the tenders without moving them for about 4–5 minutes to form a golden crust, then flip and cook another 2–3 minutes. Remove the chicken and set aside — it won’t be fully cooked yet.

Add the remaining tablespoon of avocado oil to the pot and cook one small diced onion for 2–3 minutes until softened and translucent. Stir in 3 minced garlic cloves and 1 cup rinsed white jasmine rice, toasting the rice for about 1 minute until fragrant.

Mix in 1/4 cup drained capers, the juice and zest of 1 lemon, then pour in 2 cups chicken bone broth. Return the chicken to the pot, stirring to combine and scraping up any browned bits from the bottom — that’s concentrated flavor.

Bring to a boil, cover, and reduce heat to low. Let it simmer for 20 minutes so the rice absorbs the broth and the chicken finishes cooking. Afterward, turn off the heat and let the pot rest, covered, for 10 minutes to steam the rice and meld flavors.

Serve garnished with chopped parsley and extra lemon wedges. Enjoy!

Other One Pot Chicken Recipes to Try:

• Healthy Comforting Chicken Soup
• Rustic Chicken Soup
• Skillet Chicken and Butternut Squash
• Sheet Pan Harvest Chicken Thighs and Veggies
• Crockpot Hot Honey Pulled Chicken Bowls