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
Scale
- 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