20+ Sides for Chicken Piccata

Wondering what the best side dishes to serve with chicken piccata are? I’ve got you covered with this handy guide.

If someone asks “What’s for dinner tonight” and you answer “Piccata,” in my book, you’re instantly upgraded to 🌟superstar🌟 status.

Whether you’re serving chicken piccata, shrimp piccata, or pork piccata, you’re guaranteed to find a perfect side dish here. Perfect for quick, weeknight cooking, but also amazing served at a dinner party.

So, let’s dig in!

Keep reading to discover the BEST sides to serve with chicken piccata!

The BEST Sides for Chicken Piccata

Overhead shot of arugula salad next to shaved parmesan.

This Arugula Salad recipe with red wine vinaigrette is my go-to green salad. The arugula has a peppery bite to it which pairs wonderfully with the acid in the vinaigrette. It’s the perfect salad for pairing with rich dishes.

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Lemon risotto in grey bowl topped with charred lemon and basil sprigs.

Indulge in this luxurious Lemon Risotto with Mascarpone. Rich, creamy, and tangy – Its bright flavor makes a perfect vegetarian entrée or a delicious side dish.

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Sauteed spinach in white bowl.

Add a healthy boost of nutrients to your dinner with this easy Sauteed Spinach. Baby spinach is added to a skillet along with garlic and olive oil, then sauteed gently to create a simple side dish that pairs with any meal!

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Overhead shot of two bowls of garlic and oil pasta next to small bowls of chili flakes and parmesan.

Garlic and Oil Pasta (or Spaghetti Aglio e Olio) is a traditional Italian recipe that comes together in under 20 minutes. It’s made with a short list of flavorful ingredients, ensuring that it’s always simple, quick, and tasty.

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Prepared radicchio salad in grey bowl with serving utensils.

This delicious Radicchio Salad is dressed in a creamy lemon-vinaigrette and tossed with buttery calvestrano olives, tasty breadcrumbs and nutty parmesan cheese. And, a special tip ensures that your radicchio won’t be bitter!

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Bowl of shaved fennel and celery salad topped with toasted pine nuts and parmesan

This Shaved Fennel and Celery Salad comes together quickly and has such a delicious light lemon vinaigrette and wonderful crunch. It’s the perfect side salad for rich and hearty dishes like pasta or braised short ribs.  

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Instant Pot Steamed Artichokes

Instant Pot Artichokes are quick and easy to make with the help of your electric pressure cooker. Plus, this recipe gives them SO much flavor!

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Overhead shot of lemon pasta in bowl next to charred lemon halves.

Lemon Pasta is deliciously tangy and creamy, plus it comes together in under 15 minutes!

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Bowl of rice with chopsticks next to rice cooker machine.

With an electric rice cooker and this easy-to-follow guide, you’ll make tender and fluffy rice every time. This Rice Cooker Rice is as simple as measuring, pushing a button, and returning to a batch of perfectly cooked rice!

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Over head shot of cooked brussels sprouts in grey bowl with spoon.

Air Fryer Brussel Sprouts cook up crispy and delicious with minimal oil with the help of your air fryer! Dressed simply with balsamic vinegar and a sprinkle of salt. You’ll love these!

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Close up of Italian White Beans with sage.

These Italian White Beans are cooked low and slow with a bit of sage and garlic, resulting in plump, yet firm beans that are delicious dressed with a bit of olive oil or served on top of crostini.

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Spears of asparagus cooked sous vide topped with parmesan shavings.

How to cook perfect asparagus sous vide. Bright green, perfectly cooked spears. With three options for flavoring – garlic, parmesan or lemon.

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Crispy smashed potatoes on black plate next to bowl of mojo sauce.

These Crispy Smashed Potatoes are the most delicious side dish! Crispy on the outside and fluffy on the inside, they’re amazing on their own or top them with sour cream & mojo sauce. 

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Overhead shot of bowl of mashed potatoes topped with a pat of butter, next to bowl of sour cream.

These Easy Mashed Potatoes with Sour Cream are the most delicious mashed potatoes you will ever have. They’re light, creamy, buttery and tangy and easy to make with the help of your stand mixer – No hand mashing required!

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Overhead shot of brussels sporouts & apple salad in white bowl with spoon next to small bowl of parmesan.

This Shaved Brussel Sprout Salad with Apples & Pecans is tossed in a light maple vinaigrette and makes a delicious, crunchy side dish.

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Bowl of rice and small bowl of soy sauce next to instant pot.

With these tips you’ll see it’s simple to learn how to cook perfect rice in the Instant Pot . The result is fluffy & flavorful rice that’s easy to prepare with minimal measuring.

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Blistered shishito peppers served on a black plate with lemon wedges.

These Blistered Shishito Peppers are the perfect finger food. They’re so easy to make too. Lightly seasoned and slightly smoky, you’ll find that most are mild… one out of every ten might surprise you. 

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Overhead shot of bowl of mashed cauliflower in grey bowl with swirls of butter.

Mashed Cauliflower is a delicious, low carb & keto friendly side dish. With 5 flavor variations and instructions for making Stovetop Mashed Cauliflower or Instant Pot Mashed Cauliflower.

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Platter of grilled broccolini

This grilled broccolini is topped with a tangy apple cider vinaigrette and marcona almonds for a delicious crunch. It’s a perfect side dish for autumnal menus or Thanksgiving. 

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Overhead shot of cooked sunchokes in bowl.

Sunchokes are a knobby root vegetable that can be prepared in more ways than you can imagine! In this recipe, you’ll learn how to roast them with olive oil, garlic, and thyme. It’s an easy side dish you can pair with anything.

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Overhead close up of bowl of kale caesar salad in white bowl with serving spoon.
This Kale Caesar Salad is topped with crispy homemade croutons and parmesan cheese. Massaging the creamy garlic dressing into the kale makes it extra tender and delicious.

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Lemon risotto in grey bowl topped with charred lemon and basil sprigs.

  • 6 cups vegetable stock (or chicken broth)
  • 2 lemons (1 zested and juiced – 1 peeled, yellow part only)
  • 2 Tablespoons olive oil
  • 2 shallots (chopped)
  • 1 clove garlic (chopped)
  • 1 1/2 cups arborio rice
  • 1/2 cup dry vermouth
  • 1 pinch saffron
  • 4 Tablespoons mascarpone cheese
  • 1 cup freshly grated parmesan cheese
  • A few leaves of fresh basil (torn)
  • In a medium saucepan, heat the broth, saffron and lemon peel over medium-low heat. Cover and keep warm.

  • In a large pot or skillet, heat the olive oil over medium-high heat. Add the shallots and garlic and cook until softened. Add the rice and cook for about 1 minute. Season with salt and pepper.

  • Add the wine and cook until evaporated. Add about 2 cups of warm stock and cook, stirring occasionally, until the liquid has evaporated. Add 2 more cups of stock, and continue cooking until evaporated again. Add 1 cup stock and the lemon zest, and cook until evaporated. Taste the rice to see if it’s done. If needed, add additional broth and cook for a bit longer. It should have a bite to it, but be creamy in texture.

  • Remove from heat and stir in lemon juice, mascarpone and parmesan. Season with salt and pepper to taste. If you have any citrus salts on hand – definitely use those!
  • Garnish with basil and additional grated parmesan.

Calories: 529kcal | Carbohydrates: 63g | Protein: 15g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 32mg | Sodium: 411mg | Potassium: 121mg | Fiber: 2g | Sugar: 1g | Vitamin A: 405IU | Vitamin C: 1.2mg | Calcium: 322mg | Iron: 3.5mg

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