Lemon-Caper Chicken with Artichokes Recipe – Italian, American Special
Lemon-Caper Chicken with Artichokes is a bright and flavorful twist on classic chicken piccata, featuring tender chicken in a zesty lemon sauce, accented with briny capers and accented by tender artichokes. This dish elevates a weeknight dinner with its Mediterranean flair—quick to prepare, bold in taste, and perfect served over pasta, rice, or alongside a fresh salad.
- Prep Time15 min
- Cook Time10 min
- Total Time25 min
Lemon-Caper Chicken with Artichokes Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1/2 cup all-purpose flour (for dredging)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
- 1 cup low-sodium chicken broth
- 1 lemon (zested and juiced)
- 2 tablespoons capers (drained and rinsed)
- 1 cup jarred or frozen artichoke hearts (drained and halved if necessary)
- 1 tablespoon fresh parsley, chopped (for garnish)
- Lemon slices (for garnish)
Prepare the chicken:
Season both sides of the chicken breasts with salt and pepper.
Dredge each chicken breast lightly in the flour, shaking off any excess.
Cook the chicken:
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
Once the butter is melted and foamy, add the chicken breasts to the skillet. Cook for about 4-5 minutes per side, or until golden brown and cooked through (the internal temperature should reach 165°F).
Remove the chicken from the skillet and set aside.
Make the sauce:
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the artichoke hearts for 2-3 minutes, until slightly browned.
Pour in the white wine, scraping the bottom of the skillet to release any browned bits (this is where the flavor is!). Let the wine reduce for about 1 minute.
Add the chicken broth, lemon juice, and zest, stirring to combine. Bring the sauce to a simmer and let it cook for another 3-4 minutes to reduce slightly.
Add capers and chicken:
Stir in the capers, then return the chicken breasts to the skillet, spooning some of the sauce over the top. Let the chicken simmer in the sauce for an additional 2-3 minutes, allowing the flavors to meld and the chicken to reheat.
Finish the dish:
Stir in the remaining butter for richness, and check the seasoning, adjusting with salt and pepper as needed.
Garnish with chopped parsley and lemon slices for a fresh touch.
Serve:
Serve the chicken piccata over a bed of pasta, rice, or alongside roasted vegetables for a complete meal.
Recipe Notes :
For juicier results, use a chicken thighs alternative instead of chicken breasts—thighs stay moist and flavor-rich.
The wine optional adds depth, but you can omit it and use extra chicken broth plus a splash of white wine vinegar for acidity.
When using artichokes, ensure proper artichoke prep—drain and rinse jarred or thaw frozen varieties to reduce excess moisture.
This dish is well-suited for a make-ahead sauce: prepare the sauce in advance, refrigerate, then gently reheat and add your cooked chicken and artichokes just before serving.
