I love recipes that come together quickly but still feel special enough for a dinner gathering. Chicken Piccata with Artichokes is one of those meals that impresses with its bright, zesty flavors and tender, juicy chicken. It’s an easy yet sophisticated dish that combines citrusy freshness with briny capers and tender artichoke hearts, all wrapped in a light, buttery sauce.
A Classic Dish with a Twist
Traditional chicken piccata is already a favorite in my kitchen, but adding artichokes takes it to a new level. The delicate, slightly nutty taste of artichokes complements the lemony sauce beautifully, making every bite even more irresistible. The capers bring a touch of saltiness, while the garlic-infused broth ties everything together into a well-balanced dish.
The best part? This dish comes together in just about 35 minutes, making it perfect for a quick weeknight meal or an elegant weekend dinner. Whether served over pasta, with crusty bread, or alongside roasted vegetables, Chicken Piccata with Artichokes is a crowd-pleaser that never disappoints.
Why You’ll Love This Recipe
- Quick and Easy – Ready in under 40 minutes.
- Packed with Flavor – Bright lemon, briny capers, and rich butter create the perfect sauce.
- Versatile – Pairs beautifully with pasta, rice, or vegetables.
- Healthy and Light – A satisfying dish without being too heavy.
Ingredients for Chicken Piccata with Artichokes
To bring this flavorful dish to life, you’ll need a combination of fresh and pantry ingredients that work together to create a well-balanced, tangy, and savory sauce.
Main Ingredients:
- 4 boneless, skinless chicken breasts – Thinly sliced for even cooking.
- ½ cup all-purpose flour – Helps create a light crust on the chicken.
- Salt and pepper – To season the chicken and enhance the flavors.
- 2 tbsp olive oil – Used to sear the chicken for a golden-brown finish.
- 2 tbsp butter – Adds richness to the sauce.
- 3 garlic cloves, minced – Brings depth and aromatic flavor.
- 1 cup chicken broth – Forms the base of the sauce, keeping it light and flavorful.
- 2 tbsp fresh lemon juice – Provides the signature bright and tangy taste.
- 1 can (14 oz) artichoke hearts, drained and halved – Adds a tender, nutty component to the dish.
- 2 tbsp capers – Delivers a briny contrast that enhances the sauce.
- Fresh parsley, chopped – For garnish and a pop of color.
How to Make Chicken Piccata with Artichokes
This recipe follows a simple, step-by-step process, ensuring a tender and flavorful result every time.
Step 1: Prepare the Chicken
- Season the thinly sliced chicken breasts with salt and pepper on both sides.
- Dredge each piece lightly in flour, shaking off any excess. This helps create a golden crust when seared.
Step 2: Cook the Chicken
- Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.
- Add the chicken and cook for 3-4 minutes per side, or until golden brown and cooked through.
- Once done, transfer the chicken to a plate and set aside.
Step 3: Make the Sauce
- In the same skillet, melt the remaining 1 tbsp butter over medium heat.
- Add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the chicken broth and lemon juice, stirring to deglaze the pan and lift any browned bits from the bottom.
- Bring the mixture to a simmer and let it cook for 2-3 minutes, allowing the flavors to blend.
Step 4: Add Artichokes and Capers
- Stir in the artichoke hearts and capers.
- Let the sauce simmer for 5 minutes to allow the artichokes to absorb the flavors.
Step 5: Combine and Finish
- Return the cooked chicken breasts to the skillet, spooning the sauce over them.
- Let everything simmer together for 2-3 minutes to heat through.
Step 6: Serve and Garnish
- Transfer the chicken and artichokes to serving plates.
- Garnish with fresh parsley and serve immediately.
- Enjoy with crusty bread, pasta, or a side of roasted vegetables
How Long to Cook Chicken Piccata with Artichokes
Cooking time is crucial for achieving perfectly tender and flavorful chicken. Since the chicken breasts are sliced thin, they cook quickly while still staying juicy. Here’s a breakdown of the cooking times:
- Searing the Chicken – Cook each side for 3-4 minutes over medium-high heat until golden brown.
- Simmering the Sauce – Let the broth, lemon juice, and garlic mixture simmer for 2-3 minutes before adding the artichokes and capers.
- Final Simmer with Chicken – Once you return the chicken to the skillet, let it simmer in the sauce for 2-3 minutes to absorb the flavors.
Overall, the total cooking time for this dish is about 20 minutes, making it a quick and convenient meal.
How to Store Leftovers
If you have leftovers, Chicken Piccata with Artichokes stores well and can be easily reheated for another meal.
- Refrigerator – Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over low heat or in the microwave.
- Freezer – You can freeze the cooked chicken and sauce for up to 2 months. Place in a freezer-safe container, and thaw in the refrigerator overnight before reheating.
- Reheating Tip – Add a splash of chicken broth when reheating to keep the sauce from drying out.
What to Serve with Chicken Piccata with Artichokes
This dish pairs beautifully with a variety of sides. Here are some delicious serving ideas:
- Pasta – Serve over angel hair, spaghetti, or fettuccine to soak up the flavorful sauce.
- Rice or Quinoa – A great alternative to pasta, absorbing the lemony broth perfectly.
- Crusty Bread – Perfect for dipping into the buttery sauce.
- Steamed or Roasted Vegetables – Asparagus, green beans, or zucchini make great accompaniments.
Tips for Perfect Chicken Piccata with Artichokes
To ensure the best results, keep these helpful tips in mind:
- Thinly Slice the Chicken – Cutting the chicken breasts in half horizontally ensures even cooking and a tender texture.
- Use Fresh Lemon Juice – Bottled lemon juice can taste artificial. Fresh lemons provide the best flavor.
- Don’t Overcook the Chicken – Sear just until golden brown and cooked through to prevent dryness.
- Adjust the Saltiness – Capers and artichokes already have a briny taste, so adjust additional salt accordingly.
- Make It Creamy – For a richer sauce, stir in 2 tbsp of heavy cream at the end of cooking
Chicken Piccata with Artichokes – A Flavorful and Elegant Dish
- Total Time: 35 minutes
- Yield: 4 1x
Description
This Chicken Piccata with Artichokes is a quick and delicious meal featuring tender chicken, a bright lemony sauce, and briny capers. The addition of artichokes adds a delicate, nutty flavor that pairs perfectly with the buttery, garlic-infused broth. Serve it with pasta, rice, or crusty bread for a satisfying meal!
Ingredients
- 4 boneless, skinless chicken breasts, thinly sliced
- ½ cup all-purpose flour
- Salt and pepper to taste
- 2 tbsp olive oil
- 2 tbsp butter
- 3 garlic cloves, minced
- 1 cup chicken broth
- 2 tbsp fresh lemon juice
- 1 can (14 oz) artichoke hearts, drained and halved
- 2 tbsp capers
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Chicken:
- Season the chicken breasts with salt and pepper on both sides.
- Lightly dredge the chicken in flour, shaking off excess.
2. Cook the Chicken:
- Heat olive oil and 1 tbsp butter in a skillet over medium-high heat.
- Sear the chicken for 3-4 minutes per side, until golden brown and cooked through.
- Remove and set aside.
3. Make the Sauce:
- In the same skillet, melt 1 tbsp butter.
- Sauté garlic for 30 seconds until fragrant.
- Stir in chicken broth and lemon juice, scraping up any browned bits.
- Bring to a simmer for 2-3 minutes.
4. Add Artichokes and Capers:
- Stir in artichoke hearts and capers.
- Simmer for 5 minutes to blend flavors.
5. Combine Everything:
- Return the chicken to the skillet and spoon sauce over it.
- Let it simmer for 2-3 minutes to reheat.
6. Serve and Garnish:
- Plate the chicken with artichokes and sauce.
- Garnish with fresh parsley and serve with pasta, bread, or vegetables.
Notes
- For a richer sauce, stir in 2 tbsp heavy cream at the end.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour or almond flour.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in a skillet with a splash of chicken broth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Frequently Asked Questions About Chicken Piccata with Artichokes
1. Can I use chicken thighs instead of chicken breasts?
Yes! Boneless, skinless chicken thighs work just as well in this recipe. They tend to be juicier and more flavorful than chicken breasts. Just be sure to cook them slightly longer, about 5-6 minutes per side, until they reach an internal temperature of 165°F (75°C).
2. What can I use instead of artichokes?
If you don’t have artichokes on hand or prefer a different vegetable, you can substitute them with:
- Mushrooms – Adds a meaty texture and absorbs the sauce beautifully.
- Spinach – A handful of fresh spinach stirred in at the end adds color and extra nutrients.
- Zucchini or Asparagus – Both work well and complement the bright lemon sauce.
3. How do I make this dish gluten-free?
To make this recipe gluten-free, simply replace the all-purpose flour with gluten-free flour or almond flour for dredging the chicken. The rest of the ingredients are naturally gluten-free, making it an easy dish to adjust for dietary needs.
4. Can I make this dish ahead of time?
Yes, Chicken Piccata with Artichokes can be made ahead of time! To prepare in advance:
- Cook the chicken and sauce as directed, then store them separately in the refrigerator.
- When ready to serve, reheat everything in a skillet over medium heat, adding a splash of chicken broth or water to loosen the sauce.
- It tastes just as delicious the next day and is perfect for meal prep!