Print

Perfect Elegant Chicken Piccata Recipe with Artichokes and Lemon Caper Sauce

chicken piccata with artichokes - featured image
Print Recipe

A quick and elegant chicken piccata featuring tender artichoke hearts and a bright lemon caper sauce, perfect for weeknights or dinner parties.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, pounded to an even thickness
  • 1/2 cup all-purpose flour (or almond flour for gluten-free)
  • 2 tablespoons extra virgin olive oil
  • 4 tablespoons unsalted butter, divided
  • 2 garlic cloves, minced
  • 1/2 cup dry white wine or chicken broth
  • 1/4 cup fresh lemon juice
  • 2 tablespoons rinsed capers
  • 1 cup quartered artichoke hearts, drained
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper, to taste

Instructions

  1. Place the chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound to about 1/2 inch thickness for even cooking. Season both sides generously with salt and pepper.
  2. Spread 1/2 cup of all-purpose flour on a plate. Lightly coat each chicken breast on both sides, shaking off excess flour.
  3. Heat 2 tablespoons olive oil over medium-high heat in a large skillet. Add the chicken and cook about 3-4 minutes per side until golden brown and cooked through. Remove chicken to a warm plate and tent with foil to rest.
  4. Lower heat to medium and add 2 tablespoons unsalted butter to the skillet. Once melted, add minced garlic and sauté for about 30 seconds until fragrant but not browned.
  5. Pour in 1/2 cup dry white wine or chicken broth, scraping the browned bits from the pan bottom. Let it simmer for 2-3 minutes to reduce slightly.
  6. Stir in 1/4 cup fresh lemon juice and 2 tablespoons rinsed capers. Let the sauce simmer gently for another minute.
  7. Add 1 cup quartered artichoke hearts to the pan. Let them warm through and absorb the sauce for 2-3 minutes, stirring occasionally.
  8. Stir in the remaining 2 tablespoons butter until melted and the sauce is glossy and slightly thickened. Taste and adjust seasoning with salt and pepper as needed.
  9. Nestle the chicken breasts back into the sauce and spoon the sauce over them. Let everything heat together for a minute or two.
  10. Sprinkle chopped fresh parsley over the top and serve immediately, spooning extra sauce and artichokes over each portion.

Notes

If the sauce is too thin, simmer longer to reduce. If too thick, add a splash of chicken broth. Use fresh lemon juice for best flavor. For gluten-free, substitute almond flour for dredging. Chicken thighs can be used but adjust cooking time. Leftovers keep well refrigerated for up to 3 days; reheat gently on stovetop.

Nutrition

Keywords: chicken piccata, artichoke hearts, lemon caper sauce, quick dinner, elegant chicken recipe, weeknight meal

Find it online: https://fizzlefork.com/perfect-elegant-chicken-piccata-recipe-with-artichokes-and-lemon-caper-sauce/