Print

Flavorful Lemon Artichoke Chicken Piccata

Lemon Artichoke Chicken Piccata - featured image
Print Recipe

A tangy and zesty chicken piccata featuring tender chicken breasts, artichoke hearts, and a bright lemon sauce with capers and white wine. Perfect for quick weeknight dinners or special occasions.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g), pounded thin
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup all-purpose flour (60 g) for dredging (can substitute almond flour for gluten-free)
  • 3 tablespoons olive oil (extra virgin preferred)
  • 2 tablespoons unsalted butter, divided
  • 1 cup low-sodium chicken broth (240 ml)
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 1/4 cup dry white wine (optional)
  • 1/2 cup artichoke hearts, quartered (canned or jarred, drained)
  • 2 tablespoons capers, rinsed
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Place the chicken breasts between two sheets of plastic wrap and gently pound each breast to about 1/2-inch thickness. Season both sides generously with salt and black pepper.
  2. Pour the flour into a shallow dish. Lightly coat each chicken breast in the flour, shaking off excess.
  3. Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Remove chicken and set aside on a warm plate. Cook in batches if needed.
  4. Lower heat to medium. Add the remaining 1 tablespoon butter and 1 tablespoon olive oil. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
  5. Pour in the white wine to deglaze the pan, scraping up browned bits. Let it reduce by half, about 2 minutes.
  6. Stir in chicken broth, fresh lemon juice, capers, and artichoke hearts. Let the sauce simmer gently for 5-7 minutes until slightly thickened. Adjust salt or lemon juice to taste.
  7. Return the chicken to the pan and spoon sauce over the top. Let it warm through for 2 minutes.
  8. Sprinkle chopped fresh parsley before serving.

Notes

If the sauce gets too thick, add a splash of chicken broth or water to loosen it. Use fresh lemon juice for best flavor. For dairy-free, substitute butter with olive oil. For gluten-free, use almond flour instead of all-purpose flour. Cook chicken in batches to avoid overcrowding the pan and ensure a good sear.

Nutrition

Keywords: chicken piccata, lemon chicken, artichoke recipe, easy dinner, quick chicken recipe, zesty sauce, weeknight meal

Find it online: https://blingbite.com/flavorful-lemon-artichoke-chicken-piccata-recipe-easy-zesty-sauce-guide/