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Chicken Piccata with Artichokes

Chicken Piccata with Artichokes - recipe card
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A vibrant Italian-American classic, this chicken piccata pairs golden, pan-fried chicken cutlets with a tangy lemon-caper sauce and tender artichoke hearts. The flour-dredged chicken stays crisp yet soaks up the velvety, briny sauce for a perfect bite that’s both comforting and elegant.

Ingredients

Scale
  • 2 boneless skinless chicken breasts (about 1 1/2 lb total), sliced in half horizontally and pounded to 1/4-inch thickness
  • 1/2 cup all-purpose flour, for dredging
  • 1 tsp kosher salt, divided
  • 1/2 tsp freshly ground black pepper, divided
  • 4 tbsp olive oil, divided (plus more if needed)
  • 2 tbsp unsalted butter, divided
  • 2 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup fresh lemon juice (from about 2 lemons)
  • 1/4 cup capers, drained and rinsed
  • 1 can (14 oz) artichoke hearts, drained and quartered
  • 2 tbsp finely chopped fresh flat-leaf parsley
  • Lemon slices, for garnish (optional)

Instructions

  1. Prepare the chicken: Slice each chicken breast in half horizontally, creating 4 thin cutlets. Place each between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/4-inch thickness; uniform thickness ensures even cooking. Season both sides of cutlets with 1/2 tsp kosher salt and 1/4 tsp black pepper. Spread flour on a shallow plate; dredge each cutlet lightly, shaking off excess—too much flour creates a pasty coating.
  2. Cook the chicken: In a large (12-inch) stainless steel or nonstick skillet, heat 2 tbsp olive oil over medium-high heat until shimmering but not smoking. Working in 2 batches to avoid crowding, cook 2 cutlets for 3–4 minutes per side, until deeply golden and cooked through (internal temp 165°F / 74°C). Transfer to a plate and tent loosely with foil. Wipe the skillet clean with paper towels between batches, add remaining 2 tbsp oil, and repeat with remaining cutlets.
  3. Build the sauce: Reduce heat to medium. In the same skillet, melt 1 tbsp butter. Add minced garlic and sauté until fragrant, about 30 seconds—do not let it brown. Immediately pour in the chicken broth and lemon juice, scraping up any browned bits from the pan bottom with a wooden spatula; these add depth. Stir in capers and artichoke hearts, bring to a gentle simmer, and cook for 3–4 minutes until the liquid reduces slightly and the artichokes are heated through.
  4. Finish the dish: Off the heat, swirl in the remaining 1 tbsp butter until melted and incorporated, which gives the sauce a glossy, silky finish. Return the chicken cutlets to the skillet, spoon sauce and artichokes over them, and let them rest in the residual heat for 1–2 minutes to reabsorb flavors. Sprinkle with chopped parsley and garnish with lemon slices.
  5. Oven alternative: For a lighter preparation, preheat oven to 400°F (204°C). Arrange dredged chicken cutlets on a parchment-lined baking sheet and bake for 15–18 minutes, flipping halfway, until golden and cooked through. While chicken bakes, prepare the sauce in a skillet over medium heat as directed above. Combine baked chicken and sauce in the pan before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of broth or water to loosen the sauce, or microwave at 50% power in 30-second intervals until warmed through. The delicate lemon-butter sauce does not freeze well; best enjoyed fresh. For extra brightness, add a fresh squeeze of lemon just before serving.

Nutrition

Keywords: chicken piccata, chicken piccata recipe, piccata with artichokes, lemon chicken, chicken cutlets, quick dinner, stovetop chicken, Italian chicken, creamy lemon sauce, briny capers, easy chicken dinner

Find it online: https://inagartencooks.com/chicken-piccata-with-artichokes/