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Artichoke Chicken Piccata

Close-up of Artichoke Chicken Piccata in a skillet, garnished with parsley and capers.
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A bright and easy skillet chicken dinner featuring tender artichoke hearts, a zesty lemon-caper sauce, and quick pan-seared chicken cutlets.

Ingredients

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  • 1 pound boneless, skinless chicken breasts, cut into 4 cutlets
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 clove garlic, minced
  • 1/2 cup chicken broth
  • 1/4 cup dry white wine (optional)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon capers, drained
  • 1/2 cup quartered artichoke hearts (canned or jarred, drained)
  • 2 tablespoons chopped fresh parsley

Instructions

  1. In a shallow dish, combine flour, salt, and pepper. Dredge chicken cutlets in the flour mixture, shaking off excess.
  2. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add chicken cutlets and cook for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
  3. Add the remaining 1 tablespoon of butter to the skillet. Add minced garlic and cook for 30 seconds until fragrant.
  4. Pour in chicken broth and white wine (if using), scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 2-3 minutes, until slightly reduced.
  5. Stir in lemon juice and capers. Add the drained artichoke hearts and cook for 1 minute to heat through.
  6. Return the chicken cutlets to the skillet and spoon the sauce over them. Cook for 1 minute to warm the chicken.
  7. Stir in fresh parsley. Serve immediately.

Notes

  • For a gluten-free option, use a gluten-free flour blend for dredging.
  • Serve over pasta, rice, or with a side of steamed green beans or asparagus.
  • You can substitute chicken thighs for chicken breasts if preferred.

Nutrition

Find it online: https://dishicious.com/artichoke-chicken-piccata/