Flavorful Lemon Artichoke Chicken Piccata
A quick and easy chicken piccata recipe featuring tender chicken breasts, tangy artichokes, and a bright lemon buttery sauce. Perfect for cozy weeknight dinners or impressing guests with minimal fuss.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian-American
Ingredients
Scale
- 4 boneless, skinless chicken breasts, pounded thin
- ½ cup all-purpose flour
- Salt and freshly ground black pepper, to taste
- 2 tablespoons extra virgin olive oil
- 3 tablespoons unsalted butter, divided
- 2 garlic cloves, minced
- 1 can (14 ounces) artichoke hearts, drained and quartered
- 1 cup low sodium chicken broth
- Juice of 2 fresh lemons
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
Instructions
- Pat the chicken breasts dry with paper towels. Place each breast between two sheets of plastic wrap and pound gently with a meat mallet or rolling pin until about ½ inch thick. Season both sides with salt and pepper.
- Pour the flour onto a large plate. Lightly coat each chicken breast on both sides, shaking off the excess.
- In a large skillet over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter. Once melted and sizzling, add the chicken breasts. Cook for 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken to a warm plate and cover loosely with foil.
- Reduce heat to medium. Add remaining olive oil and butter to the pan. Add minced garlic and sauté for about 30 seconds until fragrant.
- Stir in the drained artichoke hearts and capers. Cook for 2-3 minutes to warm through.
- Pour in chicken broth and fresh lemon juice. Scrape up browned bits from the pan. Let sauce simmer gently for 5 minutes to thicken and meld flavors.
- Return chicken breasts to the pan. Spoon sauce over each piece and cook for another 2 minutes to reheat and combine flavors.
- Sprinkle chopped fresh parsley over the top. Taste and adjust salt or lemon juice if needed before serving.
Notes
Use fresh lemon juice for best flavor. To thicken sauce, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into simmering sauce. For gluten-free, substitute flour with gluten-free or almond flour. For dairy-free, replace butter with coconut oil or vegan butter and use vegetable broth instead of chicken broth. Let chicken rest after cooking to keep it juicy.
Nutrition
- Serving Size: 1 chicken breast wit
- Calories: 375
- Sugar: 1
- Sodium: 450
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 8
- Fiber: 2
- Protein: 35
Keywords: lemon chicken piccata, artichoke chicken, easy dinner, quick chicken recipe, chicken piccata, weeknight dinner, comfort food