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Artichoke Chicken Piccata

Golden brown chicken pieces with artichoke hearts and lemon slices in a buttery sauce, garnished with parsley.
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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, pounded to 1/2-inch thickness
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/4 cup dry white wine
  • 2 tablespoons capers, drained
  • 1 (14 ounce) can artichoke hearts, drained and quartered
  • 2 tablespoons fresh lemon juice
  • 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 butter in a large skillet over medium-high heat.
  3. Add chicken cutlets and cook for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
  4. Add minced garlic to the skillet and cook for 30 seconds until fragrant.
  5. Pour in chicken broth and white wine, scraping up any browned bits from the bottom of the skillet. Bring to a simmer.
  6. Stir in capers and artichoke hearts. Cook for 2-3 minutes until heated through.
  7. Return chicken to the skillet. Stir in lemon juice and parsley.
  8. Simmer for 1-2 minutes to allow the sauce to thicken slightly and coat the chicken.
  9. 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://delishcraze.com/artichoke-chicken-piccata/