Description
This Chicken Piccata with Artichokes is a deliciously light yet satisfying dish. Juicy, golden chicken is simmered in a tangy lemon-garlic sauce with briny capers and tender artichokes. It’s the perfect balance of flavors and pairs beautifully with pasta, rice, or crusty bread!
Ingredients
Scale
- 4 boneless, skinless chicken breasts, thinly sliced
- 1/2 cup all-purpose flour
- Salt and black 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
- Prepare the Chicken:
- Season the chicken breasts with salt and black pepper on both sides.
- Dredge in all-purpose flour, shaking off any excess.
- Cook the Chicken:
- Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat.
- Sear the chicken for 3-4 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
- Make the Sauce:
- In the same skillet, melt the remaining 1 tbsp butter over medium heat.
- Sauté the garlic for 30 seconds, then stir in chicken broth and lemon juice. Bring to a simmer.
- Add Artichokes and Capers:
- Stir in the artichoke hearts and capers, letting the sauce simmer for 5 minutes to blend flavors.
- Combine Everything:
- Return the chicken to the skillet and spoon the sauce over it. Simmer for 2-3 minutes until heated through.
- Serve and Enjoy:
- Transfer to a serving plate, garnish with fresh parsley, and serve with pasta, rice, or vegetables.
Notes
- Use chicken thighs instead of breasts for a juicier alternative.
- Adjust the lemon juice and capers based on your taste preference.
- For a creamier sauce, stir in a splash of heavy cream before serving.
- Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes