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A tangy twist on the Italian classic, this Chicken Piccata with Artichokes brings bright flavor, luscious sauce, and gourmet flair to your weeknight table. Tender chicken breast cutlets, golden-browned and simmered with lemon, capers, artichoke hearts, and white wine, offer a restaurant-worthy experience that’s ready in 30 minutes. Whether you crave healthy chicken breast recipes or quick dinner ideas, this one checks all the boxes.
Table of Contents
Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | ¾ cup |
| Garlic powder | ⅛ teaspoon |
| Salt | ¼ teaspoon |
| Black pepper | ⅛ teaspoon |
| Italian seasoning | ½ teaspoon |
| Skinless, boneless chicken breast halves | 4 (pounded ½ inch thick, cut into thirds) |
| Olive oil | 2 tablespoons |
| Garlic, minced | 1 clove |
| Onion, minced | 1 |
| White wine | ½ cup |
| Chicken broth | 1 (14.5 oz) can |
| Lemon juice | 2 tablespoons |
| Artichoke hearts, drained and chopped | 1 (13.75 oz) can (liquid reserved) |
| Capers (with liquid) | ¼ cup |
| Butter | 2 tablespoons |
Step-by-Step Instructions
- Mix flour, garlic powder, salt, pepper, and Italian seasoning on a plate. Dredge chicken pieces lightly.
- Heat olive oil in a large skillet on medium-high. Sauté chicken 2 minutes per side until browned. Transfer to a plate.
- In the same skillet, cook garlic and onion until translucent, about 5 minutes.
- Pour in white wine, increase heat, and reduce until wine halves, 4–5 minutes.
- Add chicken broth, lemon juice, artichoke hearts, reserved liquid, and chicken pieces. Lower heat to medium.
- Simmer until sauce thickens, about 20 minutes.
- Stir in capers and butter. Serve warm over pasta or rice.
Equipment List
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- Electric can opener (shop)
- Colander strainer basket (shop)
- Peeler (shop)
- Meat tenderizer (shop)
- Garlic press (shop)
- Rolling pin (shop)
- Steamer insert (shop)
- Weight kitchen scale (shop)
Helpful Tips
- Use a meat tenderizer for evenly thick chicken pieces.
- Substitute dry white wine with chicken broth for a milder flavor.
- Artichoke hearts in water, not oil, work best for keeping the sauce light.
- Capers add a salty punch rinse lightly or adjust to taste.
- Serve with easy sides, like steamed vegetables or fresh pasta.
FAQ – Chicken Piccata with Artichokes
What type of chicken should I use?
Boneless, skinless chicken breasts sliced thin or pounded for even, quick cooking.
Can I make this dish gluten-free?
Yes, substitute all-purpose flour with gluten-free flour.
What equipment makes this easier?
A skillet, meat tenderizer, and chef’s knife are essentials. Consider browsing recommended Amazon kitchen equipment for quality upgrades.
Can I prepare ahead?
You can dredge and brown chicken ahead, then finish sauce and simmer just before serving.
Conclusion
Are you ready for restaurant-style lemon chicken with artichokes tonight? Try this quick recipe and let us know what you think!
Print30-Minute Chicken Piccata with Artichokes
A tangy, one-pan chicken piccata with artichokes, capers, white wine, and lemon sauce, perfect for a quick and delicious dinner.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 servings
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Ingredients
¾ cup all-purpose flour
⅛ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon black pepper
½ teaspoon Italian seasoning
4 skinless, boneless chicken breast halves, pounded ½ inch thick and cut into thirds
2 tablespoons olive oil
1 clove garlic, minced
1 onion, minced
½ cup white wine
1 (14.5 ounce) can chicken broth
2 tablespoons lemon juice
1 (13.75 ounce) can artichoke hearts, drained and chopped, liquid reserved
¼ cup capers, with liquid
2 tablespoons butter
Instructions
1. Mix together the flour, garlic powder, salt, pepper, and Italian seasoning on a plate. One by one, dredge the chicken pieces lightly in the prepared flour mixture.
2. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken pieces for 2 minutes per side, or until nicely browned. Remove from the skillet and set aside.
3. Using the same skillet, cook and stir the garlic and onion until translucent, about 5 minutes.
4. Pour the white wine into the skillet, turn the heat to high, and cook until the wine reduces by half, 4 to 5 minutes.
5. Add the chicken broth, lemon juice, artichoke hearts, reserved artichoke liquid, and browned chicken to the skillet.
6. Reduce the heat to medium and cook until the sauce thickens, about 20 minutes.
7. Stir in the capers and butter. Serve warm.
Notes
Serve over pasta or rice for a complete meal.
Garnish with fresh parsley if desired.
Substitute gluten-free flour to make the recipe gluten-free.
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