Lemon-Caper Chicken with Artichokes Recipe – Italian, American Special
Lemon-Caper Chicken with Artichokes is a bright and flavorful twist on the classic Italian dish, combining tender chicken breasts with the zesty tang of lemon, the briny bite of capers, and the earthy sweetness of artichoke hearts. The dish features a light yet savory sauce made from white wine, chicken broth, and fresh lemon juice, which perfectly complements the chicken and artichokes. This variation adds depth and richness to the traditional piccata, making it a vibrant and satisfying meal that’s both quick to prepare and full of Mediterranean flair. Perfectly paired with pasta, rice, or a side salad, it’s a delicious and easy way to elevate a weeknight dinner.
- 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 :
Chicken Substitutes:If you prefer, you can use chicken thighs (boneless, skinless) instead of breasts. They’re slightly more forgiving in terms of moisture and flavor.
Wine Options:The wine is optional but adds a lovely depth to the sauce. If you prefer not to use wine, you can substitute with more chicken broth and a splash of white wine vinegar for the acidity.
Artichoke Hearts:Jarred or frozen artichoke hearts work great for this recipe. If using frozen, make sure they are fully thawed before using. If using jarred, drain and rinse them to reduce any excess brine.
Serving Suggestions:This dish pairs wonderfully with angel hair pasta, rice pilaf, or even mashed potatoes to soak up the delicious sauce. You can also serve it with a fresh green salad for added crunch and freshness.
Make it Ahead:While this dish is best fresh, you can prepare the sauce ahead of time and store it in the refrigerator. Just reheat it gently and add the chicken and artichokes when ready to serve.
